Matador Tacos and Tapas Bar
Last inspected: Feb 3, 2026
39
Score
Inspectors have visited Matador Tacos and Tapas Bar 10 times, with records going back to 2022. On Feb 3, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about 10 violations before that.
Looking across the full record, “dishmachine chlorine sanitizer not” is the recurring theme, flagged three times.
Restaurants in Kissimmee average 78, so Matador Tacos and Tapas Bar trails the local norm. The pattern in the record is worth a careful look.
10
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
39
Sep 5, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
52
Apr 8, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation on reach-in cooler at kitchen entrance. - From follow-up inspection 2025-04-08: **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach-in cooler at kitchen entrance. - From follow-up inspection 2025-04-08: **Time Extended**
14-11-5
90
Mar 28, 2025
Routine - Food
6 critical violations. 6 major violations. 7 minor violations.
View 19 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken breast temping at 51F per operator item was placed in reach-in cooler before 3pm the previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken breast temping at 51F per operator item was placed in reach-in cooler before 3pm the previous day.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter with no vacuum breaker at mop sink.
29-34-4
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. Dish-machine sanitizing at 0PPM. Advised operator to discontinue use of dishwasher and setup triple sink until machine has been fixed. **Repeat Violation** **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over pork in reach-in cooler on cooks line. Raw beef patties over cooked potatoes in reach-in cooler on cooks line. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee use cellphone without removing gloves and washing hands after. Educated employer.
12A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter next to ice-cream station. At bar. **Corrected On-Site**
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. Two employees not informed of their employee health reporting responsibility. Filled out form during the inspection . **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. At Bar. **Corrected On-Site**
31B-03-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Blue chemical in working container next to triple sink without label. Per operator the item is an all purpose cleaner.
41-21-4
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. Three employees two without food handlers.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour and paper cup used as scoop in salt bulk containers. **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. Ceiling tile missing in employee restroom. **Corrected On-Site**
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee handbag on spice rack on cooks line. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gaskets on reach-in cooler at kitchen entrance.
14-11-5
Basic - Hole in or other damage to wall. Hole in wall in the employee restroom.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle on cooks line. **Corrected On-Site**
10-20-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation on reach-in cooler at kitchen entrance.
14-36-5
16
Aug 8, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Apr 8, 2024
Complaint Full
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
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
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
50
Dec 1, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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. Milk in taco bar area.
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pico cooling in deep container. Advised shallow metal pan. 50 degrees after 1 hour.
03D-15-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. End filter ajar.
14-42-4
Basic - No handwashing sign provided at a hand sink used by food employees. Taco bar addition.
31B-04-4
74
Jul 14, 2023
Routine - Food
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Refried beans 125, advised rapid reheat to 165f. **Corrected On-Site**
03B-01-6
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.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over mashed and cheeses.
08A-05-6
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.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ice cream area.
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for Rick and no proof for Jaime
53B-01-5
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.
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. has Spanish, missing English. **Corrected On-Site**
02B-02-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken breast cooked yesterday.
02C-04-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. One of 4 not in place.
14-42-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
32
Mar 8, 2023
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 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. 25 ppm
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat food.
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Detergent on top of flour container **Corrected On-Site**
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Have Quat needs also chlorine test strips
16-37-1
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Repeat Violation**
53B-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at bar area in hand wash sink and 3 bay sink
27-16-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Digital thermometer of the reach in cooler not accurate recommended to put ambient thermometer inside
05-05-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jorge Espinosa 2/23
53A-03-7
Basic - Food not stored at least 6 inches off of the floor. Flour dry storage Soda bottles front counter
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gaskets
23-03-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door at bar
35B-04-4
Basic - Working containers of food removed from original container not identified by common name. Flour container
02D-01-5
29
Oct 27, 2022
Routine - Food
4 major violations. 9 minor violations.
View 13 violations
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. - have copies for some employees - From follow-up inspection 2022-10-27: **Time Extended**
53B-09-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - no hot water at bar hand wash sink - From follow-up inspection 2022-10-27: **Time Extended**
27-16-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2022-10-27: **Time Extended**
53B-13-5
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. - hash browns - sauces - salads - From follow-up inspection 2022-10-27: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - bowls inside flours, sugar and cooked potatoes - From follow-up inspection 2022-10-27: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. At bar area - From follow-up inspection 2022-10-27: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots not inverted in storage shelves - From follow-up inspection 2022-10-27: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Missing faucet at hand wash sink front counter - From follow-up inspection 2022-10-27: **Time Extended**
29-09-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - From follow-up inspection 2022-10-27: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Light not functioning. Light bulb at hood - From follow-up inspection 2022-10-27: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe under 3 bay sink at kitchen - From follow-up inspection 2022-10-27: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. - cup with sugar at prep table not labeled - From follow-up inspection 2022-10-27: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the both ice machine. - From follow-up inspection 2022-10-27: **Time Extended**
22-20-5
43
Frequently Asked Questions
When was Matador Tacos and Tapas Bar last inspected?
The most recent health inspection at Matador Tacos and Tapas Bar on file is from Feb 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Matador Tacos and Tapas Bar?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Matador Tacos and Tapas Bar.
How does Matador Tacos and Tapas Bar compare to other restaurants in Kissimmee?
Matador Tacos and Tapas Bar most recently scored 39 out of 100, which is lower than the Kissimmee average of 78.
Has Matador Tacos and Tapas Bar's inspection record improved over time?
Yes. Recent inspections at Matador Tacos and Tapas Bar have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Matador Tacos and Tapas Bar 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 Matador Tacos and Tapas Bar inspected?
Based on the inspection history on file, Matador Tacos and Tapas Bar is inspected around three times per year on average.
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