Sayulita Taqueria
Last inspected: Nov 19, 2025
15
Score
Going back to 2022, Sayulita Taqueria has 11 inspections in the public record. The most recent visit was on Nov 19, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 17 violations to closer to seven violations per visit over the last few inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited seven times.
Restaurants in Ocala average 78, so Sayulita Taqueria trails the local norm. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
8
Critical latest
3
Major latest
8
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
8 critical violations. 3 major violations. 8 minor violations.
View 19 violations
High Priority - Container of medicine improperly stored. Bottle of Tusssin DM stored on top of reach-in cooler next to pass through window. Employee removed bottle during inspection. **Corrected On-Site**
41-07-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled bottle of Tussin DM and proceeded to handle clean to go pans without washing hands.
12A-13-4
High Priority - Live, small flying insects found. Observed three flies in kitchen area near ice machine. Observed one fly in cook line area.
35A-02-7
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork stored in walk-in cooler dated 11/8. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: cheese (44F - Cold Holding). Manager stated cheese placed in cooler two hours prior to temperature being taken. Manager moved cheese to inside of cooler to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Container of buttermilk stored in reach-in cooler across from pass through window. **Repeat Violation** **Admin Complaint**
01B-19-5
High Priority - Toxic substance/chemical improperly stored. Case of cooking oil stored on shelf next to bottles of pot and pan soap. Employee moved cooking oil to another shelf. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucets above hand washing sink behind kitchen restroom.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in hand washing sink across from cook line. Manager removed pan during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at washing sink on cook line next to pass through window.
31B-02-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two employee training certificates are copies.
53B-09-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup used to dispense Parmesan cheese on cook line. Manager removed cup during inspection. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank behind bar. **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from pass through window. Employee removed drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Case of Doritos stored on floor in cook line area. Two cases of cooking oil stored on floor in kitchen area across from ice machine. Two cases of plastic bottles of water on floor in walk-in cooler. Three cases of soda on floor in front of upstairs soda box stand. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vents at end of cook line dusty. Fan covers in walk-in cooler dusty.
23-03-4
Basic - Old food stuck to clean dishware/utensils. Pan stored on shelf next to prep table across from kitchen restroom. Employee returned pan to dish area to be cleaned. **Corrective Action Taken**
16-48-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. **Repeat Violation**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour on shelf across from kitchen restroom. Employee put label on container. **Corrected On-Site**
02D-01-5
15
May 28, 2025
Routine - Food
No violations found.
100
May 27, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, reach-in cooler near grill (small cooler) buttermilk 48F, raw chicken 58F and 49F, liquid eggs 48F, chicken wings 48F and 52F, ambient temperature of 48-50F. Also at the cook line, sour cream containers 53F and 52, per manager sour cream placed at 11:00am, Manager will use time as a public health control. Also at the server station, sour cream portion cups at 57F, pico portion cups 60F. In walk-in cooler, chicken wings 44F and 45F. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-05-27: Reach-in cooler at the cook line, guacamole with cut tomatoes 44F, sour cream 49F. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At the cook line, small black cooler near grill, also prep cooler not working properly (disconnected). **Repeat Violation** **Warning** - From follow-up inspection 2025-05-27: No food inside cooler. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Plumbing system in disrepair. At the bar area, no faucet attached to triple sink. **Warning** - From follow-up inspection 2025-05-27: Triple sink at the bar area, waste water plumbing in disrepair, manager able to block area. **Time Extended**
29-08-4
78
May 21, 2025
Routine - Food
7 critical violations. 4 major violations. 10 minor violations.
View 21 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, rice and ground beef cooked 05/20/2025 at 50F and 51F. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, rice and ground beef cooked 05/20/2025 at 50F and 51F. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Faucet at three-compartment sink does not reach all compartments. At the bar area
16-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs stored above limes.
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. At the cook line, guacamole with cut tomatoes date marked 5/13/25, and 5/10/25. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, reach-in cooler near grill (small cooler) buttermilk 48F, raw chicken 58F and 49F, liquid eggs 48F, chicken wings 48F and 52F, ambient temperature of 48-50F. In walk-in cooler, chicken wings 44F and 45F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, reach-in cooler near grill (small cooler) buttermilk 48F, raw chicken 58F and 49F, liquid eggs 48F, chicken wings 48F and 52F, ambient temperature of 48-50F. Also at the cook line, sour cream containers 53F and 52, per manager sour cream placed at 11:00am, Manager will use time as a public health control. Also at the server station, sour cream portion cups at 57F, pico portion cups 60F. In walk-in cooler, chicken wings 44F and 45F. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, chicken wings, say taco chili no date marked, per manager items were cooked 05/18/25. At the cook line, liquid eggs no date, at the bar area half and half no date. Stop sale.
02C-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/ For one female manager, 5/18/2025
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium.
16-37-1
Intermediate - No running water at three-compartment sink. At the bar area for two of the compartments. **Warning**
27-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks near walk-in cooler entrance. **Repeat Violation**
51-11-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At the cook line, small black cooler near grill, also prep cooler not working properly (disconnected). **Repeat Violation** **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, employee drinks on prep table, manager moved. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. At the bar area, soda bag on floor, Manager moved off the floor. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. At the bar area, ice scoop handle in direct contact with ice.
10-08-5
Basic - Old labels stuck to food containers after cleaning. In use containers with old stickers residue. **Repeat Violation**
16-46-4
Basic - Plumbing system in disrepair. At the bar area, no faucet attached to triple sink. **Warning**
29-08-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed produce stored above container of cooked chicken wings.
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves also with food debris
14-17-4
14
Nov 18, 2024
Food-Licensing Inspection
3 critical violations. 1 major violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/. Establishment opened on 10/04/2024, Change of owner, unable to provide license during inspection. **Warning** - From follow-up inspection 2024-11-18: **Time Extended**
50-08-7
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. I'm walk-in cooler, ground beef portion bags date marked 10/24. - From follow-up inspection 2024-11-18: Reach-in cooler at the cook line, pico date marked 11/11/24. In walk-in cooler, pulled chicken and pulled pork date marked 11/11/24, coleslaw date marked 11/09/24. **Admin Complaint**
01B-24-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, portion bags of cheese 57F. Reach-in cooler at the main prep area, pico 51F, cheese 51F cut tomatoes 54, manager adjusted temperature, temperature started dropping 3-5 degrees. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-11-18: Reach-in cooler sour cream 52F, manager moved to freezer. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Change of ownership, renovation made. New bar area added to main dining area with a triple sink. Also observed cooking equipment in use at the prep room near walk-in cooler. Handwash sink near mop sink relocated **Warning** - From follow-up inspection 2024-11-18: **Time Extended**
51-16-7
58
Nov 6, 2024
Food-Licensing Inspection
8 critical violations. 5 major violations. 13 minor violations.
View 26 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, ground beef cooked 11/05/25: 50F, 41F, 42F, 51F, 47F, 49F, 47F, 48F, 48F, 50F, 52F, 52F, 51F, 50F, 46F **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, ground beef cooked 11/05/25: 50F, 41F, 42F, 51F, 47F, 49F, 47F, 48F, 48F, 50F, 52F, 52F, 51F, 50F, 46F. Also chicken cooked 11/05/24: 46F, 46F, 45F, 45F, 47F, 47F, 48F, 47F and 46F. **Warning**
01B-36-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee at the cook line, touched face multiple times and continued working with food and single service, inspector instructed to wash hands.
12A-10-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee touched with bare hand contact a burrito, inspector instructed to washed hands and used gloves or utensils.
09-01-4
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/. Establishment opened on 10/04/2024, Change of owner, unable to provide license during inspection. **Warning**
50-08-7
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. I'm walk-in cooler, ground beef portion bags date marked 10/24.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, portion bags of cheese 57F. Reach-in cooler at the main prep area, pico 51F, cheese 51F cut tomatoes 54, manager adjusted temperature, temperature started dropping 3-5 degrees. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the cook line, raw shell eggs no time marked.
03F-02-5
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. Reach-in cooler at the cook line, milk no date ,marked, also hot hogs, per employee items were opened 2-3 days ago.
02C-03-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Change of ownership, renovation made. New bar area added to main dining area with a triple sink. Also observed cooking equipment in use at the prep room near walk-in cooler. Handwash sink near mop sink relocated **Warning**
51-16-7
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid under prep table not labeled.
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the prep room near walk-in cooler, green hose inside sink
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Female employee rinsed personal cups in sink at the kitchen entrance.
31A-11-4
Basic - Equipment in poor repair. Hot holding box, door in disrepair
14-11-5
Basic - Carbon dioxide/helium tanks not adequately secured. Near back door (walk-in cooler area).
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. At the prep area near walk-in coolers, ceiling tiles in disrepair and stained, also observed some acoustic tiles no smooth and easily cleanable
36-32-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line (under grill), ambient air temperature of 57F. **Warning**
14-74-7
Basic - Employee eating in a food preparation or other restricted area. Employee personal items next to sink at the prep area n
12B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the prep room near walk-in cooler
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with food residue.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers with old labels.
16-46-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the prep area near walk-in coolers.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the cook line, next to raw shell eggs, employee moved. **Corrected On-Site**
21-12-4
Basic - Wood food-contact surface not properly sealed. At the prep area, underneath prep table, observed exposed wood (crumbling).
14-06-4
Basic - Working containers of food removed from original container not identified by common name. At the prep area, container with white substance not labeled.
02D-01-5
10
Sep 7, 2024
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from dining area put on gloves and began plating food without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on top of keg of beer. Manager moved raw beef to another shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Items stored in wait station. Manager stated items were placed out at 2:00 pm. Manager placed correct time on items. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucets above prep sink across from kitchen ice machine.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from three compartment sink. Cutting board stored above three compartment sink. **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above three compartment sink.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in freezer next to cook line oven. Manager discarded employee drink. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets in kitchen.
13-07-4
Basic - Food stored on floor. Case of cooking oil stored on floor in prep area.
08B-38-4
Basic - Hole in or other damage to wall. Wall in hallway between front counter and kitchen.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warmer above kitchen steam table greasy. Top of knife holder next to three compartment sink. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf in prep area.
16-46-4
35
Feb 5, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, Fried Buffalo chicken 110-118F, per manager item was fried 1 hour prior, manager will placed on time and chicken will be discarded at 3:00pm **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef on top of bag of ice, Manager moved. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line sour cream 48F and 50F, Manager moved to bottom part of cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the prep area knives and bowls inside sink.
31A-11-4
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. For one male employee. **Repeat Violation**
11-26-1
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. In walk-in cooler, observed cooked chicken with dated 1/12-1/13 no date when item was pulled from freezer, per manager chicken pulled 02/4/24. **Repeat Violation**
02C-04-5
Intermediate - Bottle containing toxic substance not labeled. At the bar area squeeze bottle with green substance not labeled.
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above freezer, Manager moved. **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. Cracked containers.
14-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the prep area.
31B-04-4
Basic - Old food stuck to clean dishware/utensils. Cleaned stacked containers near walk-in cooler.
16-48-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the cook line, also opened drink in walk-in freezer above customers food, Manager moved all. **Corrected On-Site**
12B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin with mold like substance
22-20-5
32
Sep 5, 2023
Complaint Full
5 critical violations. 4 major violations. 6 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
17
Mar 23, 2023
Routine - Food
3 critical violations. 6 major violations. 12 minor violations.
View 21 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 beef in walk-in cooler dated 3/13. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer above steam table: chicken (123F - Hot Holding). Manager stated item placed in warmer 30 minutes prior to temperature being taken. Manager had employee place item in fryer to reheat. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in cook line reach-in cooler beneath pass through window: cheese (51F - Cold Holding). Manager stated item placed in cooler 1 hour prior to temperature being taken. Manager placed item in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. No written procedure available for establishment. Inspector provided operator with written procedure. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep area next to ice machine stained. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no quaternary test kit.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.
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. No proof of employee reporting responsibility for four employees of the eight employed by the establishment.
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. Establishment has training certificates for four employees. Manager stated the establishment has eight employees.
53B-13-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in kitchen next to three compartment sink. CO2 tank in bar area.
51-11-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Two pots stored on floor in prep area next to ice machine. Manager returned items to dish area to be rewashed. **Corrective Action Taken**
24-26-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table across from oven. Manager moved drink to bottom shelf. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee sushi stored in walk-in freezer. Manager discarded employee sushi. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Containers of sour cream stored on floor in walk-in cooler. Manager placed containers on shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer on cook line. Reach-in freezer in bar area. Shelves in walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on corner of prep table across from oven. Manager placed tongs on top of prep table. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in bar area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Frame of reach-in cooler on cook line beneath pass through window. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans stored in hallway between wait station and kitchen. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Breaded avocados in walk-in freezer. Manager placed cover on avocados. **Corrected On-Site**
08B-12-5
Basic - Unclean building components, attachments or fixtures. Wall next to oven on cook line. Floor underneath oven on cook line. **Repeat Violation**
36-50-4
19
Aug 26, 2022
Routine - Food
6 critical violations. 4 major violations. 9 minor violations.
View 19 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Red cabbage in walk-in cooler with a date of 8/13, todays date is 8/26/2022. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box in kitchen area, chicken 109-117F. Shrimp 121F. Manager added items in hot case to Time as a Public Health Control (TPHC) written documents and added time stamp to items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee removed marker from shorts pocket then put on gloves and continued to work without washing hands. Male employee touched phone then put on gloves and continued to work without washing hands.
12A-29-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2022. Renewed during this inspection. **Corrected On-Site**
50-17-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon on shelf over case of cabbage in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control. Salsa, sour cream in server station with no time mark. Manager added time. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine, deflector plate. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Tray stored on top of hand sink. Moved. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device, soap or handwashing sign provided at handwash sink. Sink at bar has no towels or sign. **Repeat Violation**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two certificates are expired.
53B-14-5
Basic - Carbon dioxide/helium tanks not adequately secured. Several tanks in hall, at bar and in server station. **Repeat Violation**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils on clean dish shelf **Repeat Violation**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag and candy on shelf over reach in freezer. Bag on shelf over clean dishes. Bag stored over silverware packets. Moved all. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee preparing food in customer section of dining area. Employee filling cups with sour cream at table in dining room. Employee closed containers and moved preparation to back kitchen. **Corrective Action Taken**
08B-48-4
Basic - Food stored in a prohibited area. Case of unwashed limes over pan of cooked chicken and case of unwashed mushrooms over ready to eat cabbage in walk in cooler. Also, fruit at bar with open cover. Manager closed lid. **Corrective Action Taken** **Repeat Violation**
08B-37-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in freezer in kitchen area. **Repeat Violation**
23-03-4
Basic - Unclean building components, attachments or fixtures. Wall in kitchen are soiled. Floor in mop sink room soiled. Cabinets under tea urn soiled. **Repeat Violation**
36-50-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One in kitchen
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in server station.
21-08-4
17
Frequently Asked Questions
When was Sayulita Taqueria last inspected?
The most recent health inspection at Sayulita Taqueria on file is from Nov 19, 2025. The public record contains 11 inspections in total.
What is the most common violation at Sayulita Taqueria?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Sayulita Taqueria.
How does Sayulita Taqueria compare to other restaurants in Ocala?
Sayulita Taqueria most recently scored 15 out of 100, which is lower than the Ocala average of 78.
Has Sayulita Taqueria's inspection record improved over time?
Yes. Recent inspections at Sayulita Taqueria have averaged around seven violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sayulita Taqueria 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 Sayulita Taqueria inspected?
Based on the inspection history on file, Sayulita Taqueria is inspected around three times per year on average.
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