El Taco Rico Mexican Kitchen
Last inspected: Feb 11, 2026
70
Score
Across the available record, El Taco Rico Mexican Kitchen has nine inspections on file, the first dated 2022. The most recent visit was on Feb 11, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged two times.
The city-wide average is 73, putting El Taco Rico Mexican Kitchen squarely in typical territory. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler beans (38-53F - Cooling), placed over night . **Warning** - From follow-up inspection 2026-02-11: No food cooling **Time Extended**
03D-01-5
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Maria. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Ice buildup in kitchen freezer chest . **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn double glass door reach in cooler. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
14-11-5
70
Feb 9, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
41
Jul 18, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
32
Jan 10, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store food in make table unit . **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation area make table unit : Stacked containers of sour cream (42-44F - Cold ) placed overnight ; operator placed ice. shredded cheese (47F - Cold Holding), placed 15 minutes ago on n top of containers. Operator relocated inside unit. **Corrective Action Taken**
03A-02-5
Basic - Ice buildup in reach-in freezer chest.
14-69-4
70
Jul 1, 2024
Routine - Food
3 major violations.
View 3 violations
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
74
Dec 7, 2023
Complaint Full
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked peppers 98F in two hours, on kitchen table top. Operator placed in walk in cooler. **Corrective Action Taken**
03D-01-5
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. 10 ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food employee drinking from open water bottle did not change gloves and wash hands . Educated operator.
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation area -Front counter cold holding unit Horchata 46F, placed overnight, -Make table Red salsa 45F in make table 30 minutes , operator reduced amount . Shredded cheese 47F/30 minutes, operator removed container that was placed on top,of other containers and relocated to inside unit, Corrective Action Taken** **Corrective Action Taken**
03A-02-5
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. **Corrected On-Site**
11-26-1
Intermediate - No paper towels or mechanical hand drying device provided at washware handwash sink. **Corrected On-Site**
31B-02-4
Basic - Ice buildup in kitchen freezer chest ,
14-69-4
Basic - No handwashing sign provided at food preparation area hand sink used by food employees. **Corrected On-Site**
31B-04-4
Basic - Ripped/worn tin foil used as shelf cover, under grill table,.
14-20-4
Basic - Stored food not covered. Arepas not covered in maketable. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Food worker drinking from open water bottle in kitchen. Educated operator. **Corrective Action Taken**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses stored over beverage storage shelving in storage area. **Corrected On-Site** **Repeat Violation**
40-06-5
27
Jul 5, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 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. O ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo stored over beans in walk-in cooker.
08A-05-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses stored on storage shelf above bagged tortillas. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs at steam tables in standing water. **Corrected On-Site**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
64
Jan 9, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
61
Aug 10, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce 121F-140F in crock pot, operator reheated and reduced amount . **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
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 arrived. **Corrected On-Site**
53A-05-6
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
67
Frequently Asked Questions
When was El Taco Rico Mexican Kitchen last inspected?
The most recent health inspection at El Taco Rico Mexican Kitchen on file is from Feb 11, 2026. The public record contains nine inspections in total.
What is the most common violation at El Taco Rico Mexican Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at El Taco Rico Mexican Kitchen.
How does El Taco Rico Mexican Kitchen compare to other restaurants in DeLand?
El Taco Rico Mexican Kitchen most recently scored 70 out of 100, which is about the same as the DeLand average of 73.
Has El Taco Rico Mexican Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at El Taco Rico Mexican Kitchen have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at El Taco Rico Mexican Kitchen 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 Taco Rico Mexican Kitchen inspected?
Based on the inspection history on file, El Taco Rico Mexican Kitchen is inspected around three times per year on average.
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