El Jefe Tequilas Taco Cantina
Last inspected: Dec 3, 2025
55
Score
El Jefe Tequilas Taco Cantina appears in inspection records nine times, starting in 2022. The most recent visit was on Dec 3, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving in the right direction, with the rolling count dropping from around 14 violations to closer to six violations per visit.
The most common issue across all inspections has been “no soap provided at handwash sink”, showing up four times.
Restaurants in Kissimmee average 78, so El Jefe Tequilas Taco Cantina trails the local norm. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Equipment Adequate to Maintain Product Temperature
FL-29
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
55
May 15, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in dish washer area had red buckets stored in the sink. Manager remove red buckets **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Hand wash sink on cook line and dishwasher area not having soap. Manager place soap at both station **Corrected On-Site**
31B-03-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Food not stored at least 6 inches off of the floor. In dry storage area cooking oiled stored directly on the floor **Repeat Violation**
08B-47-4
Basic - Standing water in bottom of reach-in-cooler. Front line cooler
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves is starting to rust and soiled **Repeat Violation**
14-17-4
67
Nov 25, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
41
Aug 6, 2024
Complaint Full
3 critical violations. 6 major violations. 8 minor violations.
View 17 violations
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa In reach-in cooler, operator discarded. **Corrected On-Site** - From follow-up inspection 2024-08-06: **Time Extended**
02C-01-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken, steak and veg 108F-116F held over grill top on rack. Advised operator that items would either need to be in hot holding unit, cooled and placed in cold holding unit, or kept under TPHC. Provided operator with TPHC plan. Operator reheated items To 164F-172F and placed a time marking label. **Corrected On-Site** - From follow-up inspection 2024-08-06: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over jackfruit and mole in reach-in cooler on cookline. **Corrected On-Site** - From follow-up inspection 2024-08-06: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided Spanish and English copy to operator and discussed requirements. **Corrective Action Taken** - From follow-up inspection 2024-08-06: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved for additional food storage area. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishments has installed an electronic lift to a 2nd story area storing liquor, beverages, single-service items, cooking quip,entertainment, etc. **Warning** - From follow-up inspection 2024-08-06: No plans submitted **Admin Complaint**
51-16-7
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-08-06: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Back prep area handwash sink. - From follow-up inspection 2024-08-06: **Time Extended**
31B-05-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared sauces in reach-in cooler in cooler overnight per operator. Operator labeled. **Corrected On-Site** - From follow-up inspection 2024-08-06: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink on cookline. Operator turned on hot water supply. **Corrected On-Site** - From follow-up inspection 2024-08-06: **Time Extended**
27-16-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. - From follow-up inspection 2024-08-06: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen. - From follow-up inspection 2024-08-06: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Debit card and headphones case on cookline maketable cutting board. Operator removed. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-08-06: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Server handwash sink and prep table next to soda fountain is broken and leaning towards the wall, making it difficult to wash hands and unusable as a prep area. - From follow-up inspection 2024-08-06: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior on cookline. - From follow-up inspection 2024-08-06: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-08-06: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of broiler soiled with grease and food debris. - From follow-up inspection 2024-08-06: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Shelf on cookline. - From follow-up inspection 2024-08-06: **Time Extended**
14-20-4
23
May 29, 2024
Complaint Full
3 critical violations. 6 major violations. 8 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over jackfruit and mole in reach-in cooler on cookline. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa In reach-in cooler, operator discarded. **Corrected On-Site**
02C-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken, steak and veg 108F-116F held over grill top on rack. Advised operator that items would either need to be in hot holding unit, cooled and placed in cold holding unit, or kept under TPHC. Provided operator with TPHC plan. Operator reheated items To 164F-172F and placed a time marking label. **Corrected On-Site**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided Spanish and English copy to operator and discussed requirements. **Corrective Action Taken**
11-27-4
Intermediate - No plan review submitted and approved for additional food storage area. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishments has installed an electronic lift to a 2nd story area storing liquor, beverages, single-service items, cooking quip,entertainment, etc. **Warning**
51-16-7
Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Back prep area handwash sink.
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared sauces in reach-in cooler in cooler overnight per operator. Operator labeled. **Corrected On-Site**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink on cookline. Operator turned on hot water supply. **Corrected On-Site**
27-16-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Debit card and headphones case on cookline maketable cutting board. Operator removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Server handwash sink and prep table next to soda fountain is broken and leaning towards the wall, making it difficult to wash hands and unusable as a prep area.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior on cookline.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of broiler soiled with grease and food debris.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Shelf on cookline.
14-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site** **Repeat Violation**
31B-04-4
23
Apr 24, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), operator prime sanitizer and retested 50ppm. **Corrected On-Site**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand wash sink **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Bar hand wash sink **Corrected On-Site**
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag over food in dry food storage. Operator removed bag. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature of 62F, operator removed water **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand wash sink **Corrected On-Site**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw beef and shrimp in 3 compartment prep sink without constant running cold water. Operator turned cold water on. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
55
Oct 12, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
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/ Manager returned during inspection **Corrected On-Site**
53A-05-6
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink Educated
08B-49-4
Basic - Equipment in poor repair. Gaskets make table
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Ladies bathroom
31B-04-4
67
Apr 12, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00 ppm reading Operation ran out of sanitizer for the dishwasher Operator received more sanitizer and now reading at 100 ppm **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep area Operator cleaned can opener **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area
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. Sent operator blank copy
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back kitchen ice machine Operator cleaned ice machine **Corrected On-Site** **Repeat Violation**
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 - Ceiling tile missing. Above dishwasher area **Repeat Violation**
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line
14-09-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar area **Repeat Violation**
25-27-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind ice machine
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm) second reading after refill at 150ppm **Corrected On-Site**
21-08-4
43
Sep 19, 2022
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
16
Frequently Asked Questions
When was El Jefe Tequilas Taco Cantina last inspected?
The most recent health inspection at El Jefe Tequilas Taco Cantina on file is from Dec 3, 2025. The public record contains nine inspections in total.
What is the most common violation at El Jefe Tequilas Taco Cantina?
Across the inspection record, “no soap provided at handwash sink” has been cited four times, more than any other issue at El Jefe Tequilas Taco Cantina.
How does El Jefe Tequilas Taco Cantina compare to other restaurants in Kissimmee?
El Jefe Tequilas Taco Cantina most recently scored 55 out of 100, which is lower than the Kissimmee average of 78.
Has El Jefe Tequilas Taco Cantina's inspection record improved over time?
Yes. Recent inspections at El Jefe Tequilas Taco Cantina have averaged around six violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Jefe Tequilas Taco Cantina means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is El Jefe Tequilas Taco Cantina inspected?
Based on the inspection history on file, El Jefe Tequilas Taco Cantina is inspected around three times per year on average.
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