Kavas Tacos + Tequila
Last inspected: Nov 12, 2025
58
Score
Inspectors have visited Kavas Tacos + Tequila six times, with records going back to 2023. The newest entry in the record is dated Nov 12, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving the wrong way, with the rolling count rising from around seven violations to closer to 12 violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Kavas Tacos + Tequila's latest score of 58 falls below the Orlando average of 79. The inspection history reads as standard for a restaurant of this size.
6
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./green tomato sauce holding at 53F, crema holding at 48F, both less than 4 hours/moved to walk in freezer/temperature rechecked green tomato sauce at 40F and crema at 39F/ **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./two white cutting board at cook line.
22-02-4
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./missing one cook's employee's training certificate.
53B-13-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag and jacket stored on top of carton oil/ **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack. **Repeat Violation**
24-08-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Standing water in bottom of reach-in-cooler./excess water in cook line reach in cooler
29-49-6
58
Apr 10, 2025
Routine - Food
2 critical violations. 3 major violations. 13 minor violations.
View 18 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2025./license renewed immediately/ **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steak 52F, raw shrimp 51F, raw salmon 52F/cook line cold drawers less than 4 hours per chef/moved to walk in freezer/rechecked raw steak 38F, raw shrimp 34F, raw salmon 37F. Home made salsa 54F, crema 53F/cook line prep area for less than 4 hours per chef/iced/rechecked homemade salsa 36F, crema 37F/ **Corrected On-Site** **Repeat Violation**
03A-02-5
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/manager Omar certificate expired.
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/ **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical spray bottle not labeled, bar/ **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name./seasoning flour and sugar bins/ **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./mahi, walk in cooler/ **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable./cook line white cutting board. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line small table/ **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves. **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris./walk in freezer floor.
36-73-4
Basic - Light not functioning./two lights at cook line.
36-62-4
Basic - Old labels stuck to food containers after cleaning./containers on cleaned dish shelves.
16-46-4
Basic - Plumbing system in disrepair./cook line hand sink hot water faucet disrepair.
29-08-4
Basic - Raw fruits/vegetables not washed prior to preparation./onions, back prep area.
08B-39-4
Basic - Wet mop not stored in a manner to allow the mop to dry./mop sink outside walk in freezer.
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, back prep area/rechecked 200ppm/ **Corrected On-Site**
21-08-4
29
Oct 25, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Nonfood-grade bags used in direct contact with food/cook line cold drawers.
14-31-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./two broken shell eggs in walk in cooler. **Repeat Violation**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon 54F, raw shrimp 45F, raw steak 51F/cook line cold drawers/less than 4 hours/moved to walk in freezer, rechecked raw salmon 43F, raw shrimp 40F, raw steak 42F. Cut melon 55F/bar, less than 4 hours/rechecked 43F. Home made garlic butter 68F, cook line/less than 4 hours/moved to walk in freezer/rechecked 43F. **Corrected On-Site**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar/ **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's sweater on top of packaged food/storage shelf/ **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable./two cook line white cutting boards grooved.
14-09-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./mani packaging/ **Corrected On-Site**
06-09-1
Basic - Working containers of food removed from original container not identified by common name./flour containers not labeled/back kitchen.
02D-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./ cook line/ **Corrected On-Site**
21-09-4
43
Mar 19, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
25
Sep 1, 2023
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
17
May 2, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Kavas Tacos + Tequila last inspected?
The most recent health inspection at Kavas Tacos + Tequila on file is from Nov 12, 2025. The public record contains six inspections in total.
What is the most common violation at Kavas Tacos + Tequila?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Kavas Tacos + Tequila.
How does Kavas Tacos + Tequila compare to other restaurants in Orlando?
Kavas Tacos + Tequila most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Kavas Tacos + Tequila's inspection record improved over time?
No. Recent inspections at Kavas Tacos + Tequila have averaged around 12 violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Kavas Tacos + Tequila 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 Kavas Tacos + Tequila inspected?
Based on the inspection history on file, Kavas Tacos + Tequila is inspected around two times per year on average.
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