Master Taqueria Y Paleteria Mexicana
Last inspected: Mar 25, 2026
30
Score
Public records show seven inspections at Master Taqueria Y Paleteria Mexicana stretching back to 2023. The latest inspection on file is from Mar 25, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving in the right direction, with the rolling count dropping from around 21 violations to closer to 16 violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited seven times.
Compared to other Eustis restaurants (averaging 82), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
3
Critical latest
3
Major latest
9
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior. Raw Chicken (53F - Cold Holding); Raw Shell eggs (51F - Cold Holding);
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Raw Chicken (53F - Cold Holding); Raw Shell eggs (51F - Cold Holding);
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shell eggs over tortillas in walk in cooler. Operator removed. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. At front counter
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at cook line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with containers. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook wearing bracelets. Operator removed. **Corrected On-Site**
13-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Several buckets of drinks in walk in cooler. Operator removed. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At front counter sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Reach in cooler gaskets at cook line. Fan guards in walk in cooler.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. Operator cleaned. **Corrected On-Site**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by steam table soiled.
36-27-5
30
Sep 19, 2025
Routine - Food
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. Unable spray bottle with bleach on oven handle in the kitchen. Operator removed. . **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Moved to freezer for quick cooling. Cut lettuce (50F - Cold Holding) **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board at cook line. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. **Repeat Violation**
16-37-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen and back kitchen area. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in dining area has water mark
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on dish drying rack. Operator removed.
40-06-5
Basic - Equipment in poor repair. Cooler door handle in the kitchen.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floor by fryer Floor under dry storage rack. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Bucket of peppers
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. White microwave at hot holding station.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At front counter hand sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line. Fan guard in walk in cooler. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line Walk in cooler shelves soiled. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by fryer soiled. **Repeat Violation**
36-27-5
32
Mar 19, 2025
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner hanging on oven handle. **Corrected On-Site**
41-10-4
High Priority - Nonfood-grade bags used in direct contact with food. - tortillas stored in retail bags on front line. **Corrected On-Site** **Repeat Violation**
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on make line - green cutting board
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test strips **Repeat Violation**
16-37-1
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 - Spray bottle containing toxic substance not labeled. - spray bottle of cleaner hanging on oven handle without label. **Corrected On-Site**
41-17-4
Basic - Floor soiled/has accumulation of debris. - under all equipment in front kitchen area. **Repeat Violation**
36-73-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -Throughout entire kitchen areas
36-37-5
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave on cooks line. **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of cooking equipment on cooks line. -hood filters **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - reach in cooler under make line.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls throughout the entire kitchen areas. **Repeat Violation**
36-27-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -back door
35B-01-4
29
Aug 28, 2024
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs stored over salad dressings on cooks line. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. - cooked steak stored in white chest freezer.
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fry ears and baskets - white cutting board on cooks line. **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -1 lb. De Ceviche, Tostada De. Ceviche -Operator marked menu **Corrected On-Site**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test strips **Repeat Violation**
16-37-1
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. - 2 new hires
11-26-1
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
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
Basic - Employee with no hair restraint while engaging in food preparation. - line cook **Repeat Violation**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. - under all equipment on cooks line. **Repeat Violation**
36-73-4
Basic - Food stored on floor. -Cooking oil a¿¿bulk sugar **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters -exterior of All equipment on cooks line. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls throughout the kitchen and dish areas. **Repeat Violation**
36-27-5
29
Jan 17, 2024
Routine - Food
6 critical violations. 8 major violations. 11 minor violations.
View 25 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to ice machine.
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Garlic in oil 78°, operator stated set out for 1 week. Operator discarded
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken stored over Mexican cheese **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. -Raw ground beef stored in walk-in cooler
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cooks line. -Can opener **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. - hand sink next to fryer used as dump sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next to 3 compartment sink.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Intermediate - No soap provided at handwash sink. - hand sink at front counter
31B-03-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. - spray bottle of clear liquid stored next to ice machine.
41-21-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -all food items prepared 2 days prior. -cooked chicken -refried beans -cut melon -cooked beef **Repeat Violation**
02C-02-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -rubbing alcohol stored with food items on dry storage rack **Corrected On-Site** **Repeat Violation**
41-04-4
Basic - No copy of latest inspection report available. **Repeat Violation**
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. -Hand sink at front counter
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood fliters **Repeat Violation**
23-03-4
Basic - Stored food not covered in walk-in cooler. -Cooked chicken -Refried beans -Cooked beef
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. -Frozen ground beef set out on shelf thawing. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. -bulk rice and beans **Repeat Violation**
02D-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
35B-01-4
Basic - Food stored on floor. -Unwashed vegetables and fruits in walk-in cooler. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. - ice scoop in ice machine.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave on cooks line **Repeat Violation**
22-08-4
11
Sep 18, 2023
Routine - Food
4 critical violations. 7 major violations. 11 minor violations.
View 22 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken stored over ready to eat foods in walk-in cooler. -Raw shell eggs stored over tortillas. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw beef in reach in cooler on cooks line. **Corrected On-Site**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. - 2 spray cans of Lysol stored next to food items on front line. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - gallon milk **Corrected On-Site**
02C-03-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on cooks line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. - Hand sink on cooks line.
31A-11-4
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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans -shred chicken Cooked beef **Corrected On-Site**
02C-02-5
Basic - Stored food not covered. - beans , cooked chicken, cooked beef in walk-in cooler.
08B-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door open at the time of inspection.
35B-01-4
Basic - Employee with no hair restraint while engaging in food preparation. -Line cook
13-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's restroom
32-04-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line.
22-08-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Working containers of food removed from original container not identified by common name. -Beans -rice
02D-01-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters
23-03-4
16
May 10, 2023
Food-Licensing Inspection
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over ready to eat foods in walk-in cooler. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Window cleaner stored next to Togo lids and cups at front counter. Spray bottle of cleaner stored next to table top ice machine. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Dirty dishes stored in hand sink next to 3 compartment sink. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp ceviche, Tostada de Ceviche. Operator mark items on menu with Astric at the time of inspection. **Corrected On-Site**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All prepared foods in walk-in cooler
02C-02-5
Basic - Food stored on floor. Bulk sugar stored directly on floor in back area. Vegetables in walk-in cooler. **Corrected On-Site**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Bulk beans, rice. **Corrected On-Site**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter.
31B-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.
22-08-4
32
Frequently Asked Questions
When was Master Taqueria Y Paleteria Mexicana last inspected?
The most recent health inspection at Master Taqueria Y Paleteria Mexicana on file is from Mar 25, 2026. The public record contains seven inspections in total.
What is the most common violation at Master Taqueria Y Paleteria Mexicana?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Master Taqueria Y Paleteria Mexicana.
How does Master Taqueria Y Paleteria Mexicana compare to other restaurants in Eustis?
Master Taqueria Y Paleteria Mexicana most recently scored 30 out of 100, which is lower than the Eustis average of 82.
Has Master Taqueria Y Paleteria Mexicana's inspection record improved over time?
Yes. Recent inspections at Master Taqueria Y Paleteria Mexicana have averaged around 16 violations per visit, down from roughly 21 earlier in the record.
What does a high risk rating mean?
A high risk rating at Master Taqueria Y Paleteria Mexicana 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 Master Taqueria Y Paleteria Mexicana inspected?
Based on the inspection history on file, Master Taqueria Y Paleteria Mexicana is inspected around two times per year on average.
Nearby Restaurants