Cilantro Tacos
Last inspected: Nov 18, 2025
17
Score
Across the available record, Cilantro Tacos has 11 inspections on file, the first dated 2022. On Nov 18, 2025, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly eight violations before.
“Food-contact surface soiled with food debris” comes up most often, recorded three times in the inspection record.
Compared to other Alachua restaurants (averaging 75), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
4
Critical latest
3
Major latest
9
Minor latest
Inspection History
Nov 18, 2025
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
17
Oct 17, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is vacuum sealing beef and storing beef in walk-in cooler with no date. **Warning** - From follow-up inspection 2025-10-17: Establishment has and are vacuum sealing raw Chicken and meat and storing in walk-in-cooler. Four out of ten bags did not have yesterday's date when it was sealed. None of the bags had the time that they were sealed. Manager advised that they are working with a private firm to prepare the HACCP plan, however ad of this date no plan has not been submitted to DBPR. Manager stated that chicken and beef that are vacuum sealed are used the same day. **Time Extended**
03G-50-1
90
Jul 28, 2025
Routine - Food
6 critical violations. 4 major violations. 6 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
11
Dec 4, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
39
Jul 9, 2024
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
21
Feb 26, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packaging cold meat on premises. **Warning** - From follow-up inspection 2024-02-26: Establishment hasn't submitted a HACCP plan. **Admin Complaint**
03G-50-1
90
Dec 27, 2023
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute for dining room soda machine.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
16-37-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packaging cold meat on premises. **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored underneath front counter. **Repeat Violation**
41-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink.
42-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above kitchen prep table dusty.
36-34-5
Basic - Drain cover(s) missing. Drain for mop sink. Manager placed drain cover on drain. **Corrected On-Site**
29-18-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler across from kitchen ice machine. Hood vents above cook line grill.
23-03-4
Basic - Open dumpster lid. Dumpster behind building.
33-16-4
Basic - Single-service articles improperly stored. To go containers lids stored on floor behind front counter. To go containers stored on floor in dry storage shed.
25-05-4
50
Jul 26, 2023
Routine - Food
No violations found.
100
Jul 17, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on pants and proceeded to handle avocados without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to front counter steam table: tomatoes (45F - Cold Holding); cheese (47F - Cold Holding); sour cream (45F - Cold Holding); pico (45F - Cold Holding); lettuce (46F - Cold Holding). Employee stated item placed in cooler 3 hours prior to temperature being taken. Employee placed items in ice bath to reduce temperature to 41F. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer behind front counter: queso (129F - Hot Holding). Employee stated item placed in warmer two hours prior to temperature being taken. Employee placed item on stove to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in front counter hand washing sink.
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Ice chute of dining room soda machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Rolling storage container stored in front of front counter hand washing sink. Employee moved container. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored over three compartment sink.
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored on top of ice machine not inverted.
24-05-4
Basic - Old labels stuck to food containers after cleaning. Containers on shelf at end of three compartment sink. **Repeat Violation**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of kitchen ice machine. Area behind soda nozzles of dining room soda machine. **Repeat Violation**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line stored in standing water, 116F. Employee placed container on different part of grill to heat to 135F. **Corrective Action Taken**
10-07-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine.
10-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on top of box of pepper.
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf next to rice spoon at end of cook line. Manager moved drink to another table. **Corrected On-Site**
12B-07-4
30
Mar 13, 2023
Routine - Food
No violations found.
100
Sep 8, 2022
Routine - Food
3 critical violations. 7 major violations. 8 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk-in cooler: cut tomato 51, cream cheese 45, block butter 49F. These items were moved behind the curtain to the colder part of the walk-in cooler. **corrective action taken*. ALSO, Salsa made fresh today, on the front line, 59F. This was moved to a freezer. ALSO, in the 3 door reach-in cooler in the kitchen: salsa made today 57, beans 45, beef cut earlier 50, plant 49F. Some items may have been out within the last hour for preparation, the staff could not pinpoint which containers. Also in this cooler, plant 37 and chicken 40F. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed canned spray Excel stored next to food containers on the bottom shelf in the kitchen. ALSO, a spray bottle with yellow like liquid was stored on the microwave shelf, pointing at the microwave.
41-10-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in the kitchen hovering near the middle kitchen prep table.
35A-02-6
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed the Certified Food Manager working in the kitchen was not able to answer any of the big 6 food bourne illnesses, nor any of the major food allergens.
53A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dried food debris on the can opener blade. This was moved to the 3 compartment sink. **Corrected On-Site* ALSO, the soda cones have buildup inside them.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a large bowl blocking access to the front line hand wash sink. The bowl was moved to the kitchen. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed condiment bottles in the back hall hand wash sink. These were removed. **Corrected On-Site**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no proof that anyone on staff has a Certified Food Manager certificate, at least 6 people are doing food prep and preparing plates.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed the locked paper towel dispenser did not release paper towels when activated. No paper towels were visible at that location. Towels were later made available. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed lack of any proof of training. **Warning**
53B-01-5
Basic - Employee eating in a food preparation or other restricted area. Observed food staff eating on the large chest freezer. Later the food was removed. **Corrected On-Site**
12B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 4 drinks on various prep surfaces.
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet cloths stored on prep tables.
21-12-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed fresh cut avocados with the product sticker still attached.
08B-17-4
Basic - Unnecessary items/unused equipment on the premises. Observed tires and a fryer stored outside the back door.
33-31-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket with liquid, stored on a prep table with meat being cut.
21-44-1
Basic - Open dumpster lid. Observed the dumpster lid was open.
33-16-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles touching seasonings, in the back area.
10-01-5
21
Frequently Asked Questions
When was Cilantro Tacos last inspected?
The most recent health inspection at Cilantro Tacos on file is from Nov 18, 2025. The public record contains 11 inspections in total.
What is the most common violation at Cilantro Tacos?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Cilantro Tacos.
How does Cilantro Tacos compare to other restaurants in Alachua?
Cilantro Tacos most recently scored 17 out of 100, which is lower than the Alachua average of 75.
Has Cilantro Tacos' inspection record improved over time?
No. Recent inspections at Cilantro Tacos have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Cilantro Tacos means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cilantro Tacos inspected?
Based on the inspection history on file, Cilantro Tacos is inspected around three times per year on average.
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