Eduardo's Lokos Tacos
Last inspected: Feb 12, 2026
32
Score
Eduardo's Lokos Tacos appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Feb 12, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has improved over the last few visits: recent inspections have averaged around 11 violations, down from roughly 16 violations earlier in the record.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged seven times.
The city-wide average sits at 66, which Eduardo's Lokos Tacos' 32 doesn't quite reach. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
3
Major latest
11
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary over 500 ++. Operator changed water. Rechecked 200 ppm. **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than four hours. Operator moved to freezer for quick cooling. Chip Salsa (48F - Cold Holding)
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. Soda nozzle at the bar **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Refried beans, cooked chicken, cooked beef in walk in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle either pink liquid at front counter.
41-17-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles by cook line.
36-17-5
Basic - Food stored on floor. Several bottles of cooking oil at cook line. Beef and chicken in walk in freezer.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line. Interior microwave at cook line **Repeat Violation**
22-08-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets in the kitchen. Warmer exterior. Hood filters soiled. Exterior microwave at cook line **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer interior in the kitchen. **Repeat Violation**
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. On shelf at cook line.
14-20-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line. Wall at handwashing sink in the kitchen Wall at three compartment sink. Wall by prep table. **Repeat Violation**
36-27-5
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 in the kitchen Ceiling tiles in the kitchen. Vents and ceiling in dry storage and ware washing areas. **Repeat Violation**
36-34-5
Basic - Floor soiled/has accumulation of debris. Floor under equipments in the kitchen **Repeat Violation**
36-73-4
32
Sep 4, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line Hood filter at cook line Exterior freezer to the left of cook line **Repeat Violation** - From follow-up inspection 2025-09-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Pipe at hand washing sink faucet does not turn pipe on it has to be turned on from underneath. Faucet close to fryer. - From follow-up inspection 2025-09-04: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line Reach in freezer at the end of cook line. **Repeat Violation** - From follow-up inspection 2025-09-04: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dish area. Ceiling tiles in dish area. Vents and ceiling tiles in dry storage area. - From follow-up inspection 2025-09-04: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor in the right corner of the kitchen **Repeat Violation** - From follow-up inspection 2025-09-04: **Time Extended**
36-73-4
78
Sep 3, 2025
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - Live, small flying insects found Two flying insects in dish area. Ten in dry storage soda area. **Warning**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table Fryer baskets soiled **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dish area. Ceiling tiles in dish area. Vents and ceiling tiles in dry storage area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dish rack
24-05-4
Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted. **Corrected On-Site**
50-09-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor in the corner of the bar
36-01-4
Basic - Floor soiled/has accumulation of debris. Floor in the right corner of the kitchen **Repeat Violation**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Two tongs on stove handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at the end of cook line **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line Hood filter at cook line Exterior freezer to the left of cook line **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Pipe at hand washing sink faucet does not turn pipe on it has to be turned on from underneath. Faucet close to fryer.
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line Reach in freezer at the end of cook line. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by hand washing sink in the kitchen area. **Repeat Violation**
36-27-5
45
May 6, 2025
Routine - Food
2 critical violations. 4 major violations. 15 minor violations.
View 21 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - cooked beef and potatoes dated 4/22. Operator discarded. **Repeat Violation**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute on soda machine. - fry baskets - white cutting on cooks line. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next to cooks line **Repeat Violation**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - 1 new hire **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. - hand sink next to cooks line **Corrected On-Site**
31B-03-4
Basic - Food stored on floor. -Cooking oil on cook line - pot of refried beans in walk-in freezer. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Floor tiles missing and/or in disrepair. - floor in kitchen
36-17-5
Basic - Floor soiled/has accumulation of debris. - under equipment in kitchen area. - both walk in cooler and freezer **Repeat Violation**
36-73-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - kitchen area. **Repeat Violation**
36-34-5
Basic - Carbon dioxide/helium tanks not adequately secured. - tanks located at front bar. - tanks in dry storage area. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in on cooks line **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls throughout kitchen area. **Repeat Violation**
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - exterior of cooking equipment on cooks line - exterior of hot holding unit. - exterior of ice machine **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink next to cooks line **Corrected On-Site**
31B-04-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Togo lids next to chip machine.
24-26-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Light not functioning. - 2 lights in hoods **Repeat Violation**
36-62-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line **Repeat Violation**
22-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
23
Dec 5, 2024
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
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
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
20
Mar 22, 2024
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
30
Oct 10, 2023
Routine - Food
3 major violations. 23 minor violations.
View 26 violations
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. - Employee cutting raw beef
09-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute on drink machine in service area. - fry baskets - can opener
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 new hire
11-26-1
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -drinking cups stored beside Hampnd sink in service area.
24-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - All Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Carbon dioxide/helium tanks not adequately secured. - Tanks located in dry storage area. - tanks at front bar.
51-11-4
Basic - Ceiling tile missing. - kitchen area
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling and vents in main kitchen area.
36-34-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -2oz soufflé cups in kitchen area.
24-26-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee person items stored dry storage shelf
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Equipment in poor repair. -gaskets in kitchen area.
14-11-5
Basic - Floors not constructed to be easily cleanable. - throughout out entire kitchen areas
36-12-4
Basic - Food stored on floor. -Water melon in walk-in cooler
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. - Hand sink across 3 compartment sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters Exterior of cold holding equipment on cooks line.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Storage shelves with rust that has pitted the surface.
14-33-4
Basic - Unnecessary items/unused equipment on the premises.
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - all walls throughout the entire kitchen areas
36-27-5
23
Feb 21, 2023
Routine - Food
1 critical violation. 7 major violations. 11 minor violations.
View 19 violations
High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner stored above food items in dry storage area. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in server area. Mixer head Hand held can opener.
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. **Corrected On-Site**
16-32-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 3 employees
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink at cooks line **Corrected On-Site**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02B-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located in dry storage area
51-11-4
Basic - Equipment in poor repair. Gasket on cold holding unit on cooks line.
14-11-5
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
Basic - Food stored on floor. Box of corn stored on floor in walk-in cooler,
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Kitchen
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under steam table Hood filters Exterior of ice machine
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. U star reach in cooler on expo.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Clean utensils stored handle side down in dish area.
24-18-4
25
Dec 21, 2022
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chorizo 61f. Pico 54f, Cut lettuce 60f, Cheese 58f, Sour cream 58f. Less than 4 hours. Advised to rapid chill. A "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" **Repeat Violation** **Warning**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. -Raw chicken over vegetables in walk in cooler.
08A-04-5
High Priority - Container of medicine improperly stored. Dramamine stored over seasonings. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. -Handsink on far end of cookline. **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. In warewash.
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee keys stored on tortillas. **Repeat Violation**
40-06-5
Basic - Floor soiled/has accumulation of debris. Walk in freezer.
36-73-4
Basic - Floor tiles missing and/or in disrepair. In kitchen.
36-17-5
Basic - Food-contact surface not smooth and easily cleanable. -Sponge used as salt applicator at bar.
14-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelving under steam table.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Throughout kitchen. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Bulk container of blue powder.
02D-01-5
26
Frequently Asked Questions
When was Eduardo's Lokos Tacos last inspected?
The most recent health inspection at Eduardo's Lokos Tacos on file is from Feb 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Eduardo's Lokos Tacos?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Eduardo's Lokos Tacos.
How does Eduardo's Lokos Tacos compare to other restaurants in Tavares?
Eduardo's Lokos Tacos most recently scored 32 out of 100, which is lower than the Tavares average of 66.
Has Eduardo's Lokos Tacos' inspection record improved over time?
Yes. Recent inspections at Eduardo's Lokos Tacos have averaged around 11 violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Eduardo's Lokos 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 Eduardo's Lokos Tacos inspected?
Based on the inspection history on file, Eduardo's Lokos Tacos is inspected around three times per year on average.
Nearby Restaurants