Mexas Tacos
Last inspected: Jan 15, 2026
67
Score
Mexas Tacos has been inspected 11 times since 2022. Inspectors last stopped by on Jan 15, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has not been favorable: recent inspections average around six violations each, up from closer to four violations before.
“Ready-to-eat” accounts for the largest share of issues, appearing three times across the record.
Compared to other Kissimmee restaurants (averaging 78), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
11
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
67
Jul 17, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
May 1, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Grill Bottom cooler: ham 45F cold holding less than 4hrs per operator. Advised to notbuse double pans in cooler. -Salsa verde, salsa, tamatillo 52-57F in lobby cool well less than 4hrs per operator. Operator immediately put on ice bath for temperature recovery **Corrective Action Taken** **Warning** - From follow-up inspection 2025-05-01: -Grill bottom cooler: only temperature sensitive item in cooler was mozzarella cheese at 42F Lobby cool well: Salsa verde, salsa, tamatillo 43F-47F on insufficient ice bath less than 1hr. Operator immediately put on sufficient ice bath for temperature recovery. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. There is no pressure for hot water at Hand sink at front counter - From follow-up inspection 2025-05-01: **Time Extended**
27-19-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Cases of alcohol in back storage area - From follow-up inspection 2025-05-01: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Multiple single service items are stored in bathroom that per operator is used for a storage room. Advised operator to remove items - From follow-up inspection 2025-05-01: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Food stored in a prohibited area. Boxed oil stored in bathroom that per operator is used for a storage room. Advised operator to remove items - From follow-up inspection 2025-05-01: **Time Extended**
08B-37-4
67
Apr 30, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked Lingua dated 4/17. In walk in cooler.
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over chicharon in front counter cooler. Operator immediately removed **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. OPERATOR IMMEDIATELY PAID **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Grill Bottom cooler: ham 45F cold holding less than 4hrs per operator. Advised to notbuse double pans in cooler. -Salsa verde, salsa, tamatillo 52-57F in lobby cool well less than 4hrs per operator. Operator immediately put on ice bath for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. There is no pressure for hot water at Hand sink at front counter
27-19-4
Basic - Food not stored at least 6 inches off of the floor. Cases of alcohol in back storage area
08B-47-4
Basic - Food stored in a prohibited area. Boxed oil stored in bathroom that per operator is used for a storage room. Advised operator to remove items
08B-37-4
Basic - Single-service articles improperly stored. Multiple single service items are stored in bathroom that per operator is used for a storage room. Advised operator to remove items
25-05-4
43
Dec 6, 2024
Routine - Food
1 major violation.
View 1 violation
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
90
Dec 5, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawer cooler: ; Eggs ham, cheese 53F ( - Cold Holding) less than 4hrs per operator. Advised to put on ice and not to double pan items. Dining area salsa cool well: multiple types of salsas (48-51F - Cold Holding). Less than 4hrs per operator. Operator immediately placed on ice bath for temperature recovery. Advised operator to make sure coolwell gets to 41F before putting items. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-12-05: Dining area salsa cool well: multiple types of salsas 41-42 ( complied) Grill drawer cooler: ; Eggs ham, cheese 53F ( - Cold Holding) less than 4hrs per operator.. advised to put on ice. For temperature recovery **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 2 of the three thermometers were not reading 32F. One was 38F and the other was 0F . Advised to calibrate - From follow-up inspection 2024-12-05: **Time Extended**
05-06-4
78
Dec 4, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawer cooler: ; Eggs ham, cheese 53F ( - Cold Holding) less than 4hrs per operator. Advised to put on ice and not to double pan items. Dining area salsa cool well: multiple types of salsas (48-51F - Cold Holding). Less than 4hrs per operator. Operator immediately placed on ice bath for temperature recovery. Advised operator to make sure coolwell gets to 41F before putting items. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pineapple agust Refried beans Beans 11/23 Chicken marinade 11/9 House made Habanero sauce 11/23 Cremosa 11/22 Salsa 11/20 Garlic sauce 11/20 Salsa verde 11/24
01B-24-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink at entry way to kitchen
31B-06-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 2 of the three thermometers were not reading 32F. One was 38F and the other was 0F . Advised to calibrate
05-06-4
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.
53B-13-5
Basic - Ice scoop handle in contact with ice. In cooler at front counter. Operator immediately removed **Corrected On-Site**
10-08-5
52
Jan 16, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. UncookedSteak above corn in the walk in cooler.
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner hanging on the hand washing sink
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizing bucket in the handwashing sink
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating and drinking while preparing food in the kitchen
12B-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. In the kitchen
21-04-4
58
Aug 22, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Jun 6, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
58
Nov 1, 2022
Routine - Food
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat product in the walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Morrita pepper sauce dated 10/16/2022 and 40 pre portioned containers. Operator discarded product.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese white (57F - Cold Holding) since 10:30am. Advised operator to move the cheese to the walk in cooler to drop the temperature down to at least 41F. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket inside the front hand sink.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. the front hand sink.
31B-02-4
Intermediate - No soap provided at handwash sink. the front hand sink.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white cheese sauce pre portioned in reach in cooler without date mark.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with bleach with no label. Advised operator to write down with a sharpie on a any bottle without a label.
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phones and bottle water on top of prep table.
40-06-5
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Shared dumpster
33-09-4
Basic - Ceiling vent cover missing in the kitchen.
36-36-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Drink cups in front counter and items in the back of the hallway by the restrooms.
25-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed a case of tortillas directly on the floor. **Corrected On-Site**
08B-47-4
Basic - Open dumpster lid. Shared dumpster
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler gaskets soiled
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. the front hand sink.
31B-04-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
25
Frequently Asked Questions
When was Mexas Tacos last inspected?
The most recent health inspection at Mexas Tacos on file is from Jan 15, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mexas Tacos?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at Mexas Tacos.
How does Mexas Tacos compare to other restaurants in Kissimmee?
Mexas Tacos most recently scored 67 out of 100, which is lower than the Kissimmee average of 78.
Has Mexas Tacos' inspection record improved over time?
No. Recent inspections at Mexas Tacos have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mexas Tacos 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 Mexas Tacos inspected?
Based on the inspection history on file, Mexas Tacos is inspected around three times per year on average.
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