Don Poncho Taqueria
Last inspected: Oct 23, 2025
17
Score
Across the available record, Don Poncho Taqueria has seven inspections on file, the first dated 2022. The most recent report on file is from Oct 23, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 19 violations per visit lately, up from roughly six violations before.
The pattern that stands out is “ice buildup in reach-in freezer and/or walk-in freezer”, which has been cited five times.
Restaurants in Winter Garden average 65, so Don Poncho Taqueria trails the local norm. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
4
Critical latest
5
Major latest
13
Minor latest
Inspection History
Oct 23, 2025
Routine - Food
4 critical violations. 5 major violations. 13 minor violations.
View 22 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200++ ppm. Operator changed water. Rechecked 50 ppm
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Rice (112F - Hot Holding) Operator reheated to 165F. **Repeat Violation**
03B-01-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. raw Chicken on top of beef in reach in freezer. Operator removed. **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken over Cooked beef in reach in freezer. Operator removed. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in the kitchen. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to store cups.
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/
53A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef tongue and cooked tripe in reach in cooler. Operator date marked. **Corrected On-Site**
02C-02-5
Basic - Floor tiles missing and/or in disrepair. Tiles at cook line.
36-17-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and women's restrooms
32-04-4
Basic - Cove molding at floor/wall juncture broken/missing. Wall by back door.
36-03-4
Basic - Equipment in poor repair. Reach in cooler gasket at cook line. Reach in cooler door handle.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor by cook line. Floor in back dry storage. Floor behind freezer in dry Flooring by prep sink. Floor by hand washing sink at drink area.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white upright freezer in the kitchen. In white chest freezer in dry storage. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 78F in container at cook line. Operator remove water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line. White reach in freezer gaskets in the kitchen. Reach in cooler exterior in back dry storage area. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. White reach in freezer in the kitchen. Upright reach in freezer in back dry storage area.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. In reach in cooler in dry storage.
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots over sliced jalapeños in reach in cooler. Unwashed celery over cut melon at front counter. Operator removed. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By white chest freezer in dry storage. Wall by dish washer.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. One mop in bucket in back dry storage area.
42-01-4
17
Feb 5, 2025
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator reheated to 165F. Cooked Pork (103F - Hot Holding)
03B-01-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade bags with bread in reach in cooler Non food grade bags on shelf with flour and seasoning.
14-15-4
High Priority - Container of medicine improperly stored. Bottle of Amoxicillin I bin with seasoning on dry storage rack. Operator removed. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink
31A-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in dry storage soiled.
22-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados at prep table across from cook line.
08B-39-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white and gray freezer in dry storage area.
14-69-4
Basic - Food stored on floor. Bottle of cooking oil on floor at cook line and back dry storage. Cases of water in back dry storage area. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Floor area(s) covered with standing water. In between black reach in coolers on dry storage
36-22-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Door in dry storage area.
35B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cup over cornmeal in dry storage. Operator removed. **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Long white cutting board at cook line.
14-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm operator changed water rechecked 50 ppm
21-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. 2 wet mop in bucket at back door
42-01-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes, Lettuce, peppers over Pico de Gallo and shredded lettuce in reach in cooler in dry storage. Operator rearranged items in cooler. Unwashed avocados over bread in reach in cooler **Corrected On-Site** **Corrected On-Site**
08B-17-4
Basic - Standing water in bottom of reach-in-cooler. In Hobart cooler on the left of dry storage
29-49-6
29
Nov 1, 2024
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. For stored in retail bars in chest freezer. **Corrected On-Site**
14-15-4
High Priority - Toxic substance/chemical improperly stored. Burn gel stored on top of ice machine. Manager removed. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with cart. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in hand sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator refilled. **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in dry storage area. **Repeat Violation**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cut lettuce in reach in cooler **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket in dry storage. Manager hind mop to dry **Corrected On-Site**
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents at front counter and dining area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils at wait station. Manager rewashed utensils and inverted. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers about prep sink.
24-08-4
Basic - Food stored on floor. Bottles of cooking oil on floor in dry storage
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer in dry storage **Repeat Violation**
14-69-4
Basic - Light not functioning. One light bulb at cook line
36-62-4
29
Jun 13, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Cooked pork dated 06-04.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Cooked pork dated 06-04. -Salsa 06-02.
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -By dish machine. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. -Green spray bottle.
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in double door cooler.
22-16-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer. **Repeat Violation**
14-69-4
Basic - Cutting board has cut marks and is no longer cleanable. -Green cutting board.
14-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
41
Apr 16, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Bleach over bottled soda
41-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ikon cooler ; tongue (60F - Cold Holding)
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ikon cooler ; tongue (60F - Cold Holding) from prior days prep item failed to meet cooling requirements
03D-02-5
Intermediate - Handwash sink not accessible for employee use at all times. At the dishwasher
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Sagraio Ibanez has the Completed the food manager certification for the training course but no manager certification
53A-01-7
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Equipment in poor repair. -gaskets ripped at the dukers cooler
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer
14-69-4
45
Apr 12, 2023
Food-Licensing Inspection
No violations found.
100
Jul 19, 2022
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Burritos for carry out order. Educated operator.
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Assembly area in kitchen. diced ham 70F Less than 4 hours per operator. Placed in reach in cooler to rapid chill. **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-21. **Repeat Violation** **Admin Complaint**
50-17-2
High Priority - Nonfood-grade bags used in direct contact with food. Used in Bain Marie for hot holding food on cook line. **Corrected On-Site**
14-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishment.
36-34-5
Basic - Covered waste receptacle not provided in unisex bathroom.
32-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in reach in cooler in front room.
08B-49-4
Basic - Light not functioning, several in kitchen and in bathroom.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood in kitchen soiled.
23-03-4
39
Frequently Asked Questions
When was Don Poncho Taqueria last inspected?
The most recent health inspection at Don Poncho Taqueria on file is from Oct 23, 2025. The public record contains seven inspections in total.
What is the most common violation at Don Poncho Taqueria?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited five times, more than any other issue at Don Poncho Taqueria.
How does Don Poncho Taqueria compare to other restaurants in Winter Garden?
Don Poncho Taqueria most recently scored 17 out of 100, which is lower than the Winter Garden average of 65.
Has Don Poncho Taqueria's inspection record improved over time?
No. Recent inspections at Don Poncho Taqueria have averaged around 19 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Don Poncho Taqueria 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 Don Poncho Taqueria inspected?
Based on the inspection history on file, Don Poncho Taqueria is inspected around two times per year on average.
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