Solita Tacos & Margaritas
Last inspected: Apr 3, 2026
82
Score
Inspectors have visited Solita Tacos & Margaritas 15 times, with records going back to 2022. The newest entry in the record is dated Apr 3, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly 10 violations before.
The pattern that stands out is “nonexempt fish offered raw”, which has been cited four times.
The city-wide average for Orlando sits at 79, putting Solita Tacos & Margaritas on the better side of that line. The file should reassure diners considering a visit.
15
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2026-03-27: **Time Extended** - From follow-up inspection 2026-03-30: **Time Extended** - From follow-up inspection 2026-04-03: **Time Extended**
53A-05-6
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 2026-03-27: **Time Extended** - From follow-up inspection 2026-03-30: **Time Extended** - From follow-up inspection 2026-04-03: **Time Extended**
53B-13-5
82
Mar 30, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : 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. -Tested kitchen Dishwasher even after priming. Reading (Chlorine 00ppm) -bar Dishwasher (Chlorine 00ppm) had no sanitizer hooked up p **Warning** - From follow-up inspection 2026-03-27: Bar dishwasher tested at 100ppm chlorine. Kitchen dishwasher tested several at 00ppm **Time Extended** - From follow-up inspection 2026-03-30: **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2026-03-27: **Time Extended** - From follow-up inspection 2026-03-30: **Time Extended**
53A-05-6
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 2026-03-27: **Time Extended** - From follow-up inspection 2026-03-30: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher - exterior of prep cooler lids - From follow-up inspection 2026-03-27: **Time Extended** - From follow-up inspection 2026-03-30: **Time Extended**
23-03-4
67
Mar 27, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Several Salsa containers 48F-50F cold holding. Bar: Salsa 45F cold holding all on insufficient ice bath less than 4hrs per operator. Operator put on sufficient ice bath for temperature recovery **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-27: Several Salsa containers 42F-52F cold holding. Bar: Salsa all on insufficient ice bath less than 4hrs per operator. Operator immediately put on sufficient ice bath **Time Extended** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : 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. -Tested kitchen Dishwasher even after priming. Reading (Chlorine 00ppm) -bar Dishwasher (Chlorine 00ppm) had no sanitizer hooked up p **Warning** - From follow-up inspection 2026-03-27: Bar dishwasher tested at 100ppm chlorine. Kitchen dishwasher tested several at 00ppm **Time Extended**
22-41-4
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 2026-03-27: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2026-03-27: **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher - exterior of prep cooler lids - From follow-up inspection 2026-03-27: **Time Extended**
23-03-4
58
Mar 26, 2026
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 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. -Tested kitchen Dishwasher even after priming. Reading (Chlorine 00ppm) -bar Dishwasher (Chlorine 00ppm) had no sanitizer hooked up p **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Several Salsa containers 48F-50F cold holding. Bar: Salsa 45F cold holding all on insufficient ice bath less than 4hrs per operator. Operator put on sufficient ice bath for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All soda nozzles at soda fountain Both soda gun nozzles at bar
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Employee dumped water in hand sink. -Employee had pitcher of water in hand sink ( correcton site)
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
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 - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature. Operator moved under cool running water. **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher - exterior of prep cooler lids
23-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
13-04-4
43
Oct 23, 2025
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-10-23: **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-10-23: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under shelf across dish machine And behind ice machine - From follow-up inspection 2025-10-23: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Mold-like substance on condenser in walk-in cooler. -Soda gun holder at bar. ( corrected on site) -edge of Lid handles on prep coolers on cook line -Top of dish machine - From follow-up inspection 2025-10-23: Mold-like substance on condenser in walk-in cooler. ( corrected on site) Soda gun holder at bar. ( corrected on site) **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On multiple pans/bins - From follow-up inspection 2025-10-23: **Time Extended**
16-46-4
70
Oct 22, 2025
Complaint Full
8 critical violations. 3 major violations. 6 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over chorizo in walk in cooler. Operator removed **Corrected On-Site**
08A-05-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator is serving flounder for ceviche. Proof of parasite destruction is lacking freezing specifications. **Warning**
01D-01-5
High Priority - Live, small flying insects found 1 live flying insect in back prep area
35A-02-7
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. Tested kitchen Dish machine reading 00ppm chlorine. Primed sanitizer, then ran a third time. Tested at 100ppm chlorine **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -raw fish , raw carne asada 3.5 hrs (46F-53F - Cooling) in walk in cooler. Advised to immediately put on ice bath recheck at 4.5 hrs 42-53F cooling . Operator immediately discarded **Corrected On-Site **Corrected On-Site** **Warning**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at wait station 34F-48F cold holding on insufficient ice bath over 4hrs per operator. Operator immediately discarded. raw fish 46F-60F cooling 3.5 hrs, carne asada 3.5 hrs (46F-57F Cooling) advised to immediately put on ice bath. recheck at 4.5 hrs both items temp range 42F-53F cooling. Operator immediately discarded **Corrected On-Site **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Salsa at wait station 34F-48F cold holding on insufficient ice bath over 4hrs per operator. Operator immediately discarded. raw fish 46F-60F cooling 3.5 hrs, carne asada 3.5 hrs (46F-57F Cooling) advised to immediately put on ice bath. recheck at 4.5 hrs both items temp range 42F-53F cooling. Operator immediately discarded **Corrected On-Site **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in walk in cooler. Operator removed **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dishwasher blocked by cart of dishes. Hand sink by entry to kitchen blocked by chair. Operator immediately removed **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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.
53B-14-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris. Under shelf across dish machine And behind ice machine
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Mold-like substance on condenser in walk-in cooler. -Soda gun holder at bar. ( corrected on site) -edge of Lid handles on prep coolers on cook line -Top of dish machine
23-03-4
Basic - Old labels stuck to food containers after cleaning. On multiple pans/bins
16-46-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sani bucket tested at 100ppm quat. Operator immediately refilled tested again at 400ppm quat **Corrected On-Site**
21-08-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Rack of clean glasses stored next to hand sink and under paper towel dispenser. Advised to move as not to be exposed to splash and excess water
24-27-4
17
Jul 14, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2025-07-14: **Time Extended**
50-17-3
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 2025-07-14: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-07-14: **Time Extended**
53B-14-5
70
Jul 11, 2025
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator is using flounder for ceviche that comes in frozen, but no proof its been frozen for -4F at 7 days **Warning**
01D-01-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa, tomato based sauce; (45F-55F - Cold Holding).3hrs. On insufficient ice bath. Operator immediately put on sufficient ice bsth for temperature recovery. Rechecked temperature 40F cold holding Corrective Action Taken** **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All gun soda nozzles at bar. Operator immediately cleaned **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink block by cart. Operator immediately removed **Corrected On-Site**
31A-09-4
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
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.
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishwasher. Operator immediately cleaned **Corrected On-Site**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 122F. Advise to reheat to 165F for temperature recovery. Operator reheated to 187F**Corrected On-Site** **Corrected On-Site**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. in tofu container. Immediately removed. **Corrected On-Site**
14-01-5
37
Jan 3, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-01-03: **Time Extended**
53A-05-6
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 2025-01-03: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. cutting boards on all prep tables **Repeat Violation** - From follow-up inspection 2025-01-03: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine - From follow-up inspection 2025-01-03: **Time Extended**
23-03-4
74
Jan 2, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pan on stove Beef, chicken, butter, 87-91F( - Hot Holding) less than 4hrs per operator. Advised to immediately reheat to 165F for temperature recovery. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at nacho station 50F cold holding. On insufficient ice bath. Less than 4hrs per operator Operator put in sufficient ice bath for immediate temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
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 - Cutting board has cut marks and is no longer cleanable. cutting boards on all prep tables **Repeat Violation**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine
23-03-4
Basic - Single-service articles improperly stored. Box of cutlery under table used for employee drinks. Operator immediately removed box. **Corrected On-Site**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water in prep sink . Operator immediately turned on water **Corrected On-Site**
06-01-5
50
Jul 26, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
52
Jan 17, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by warewashing area and mop sink **Corrected On-Site**
31A-09-4
Intermediate - Packaged food not labeled as specified by law. Operator is heating cans of condensed milk in water on stove, they remove the labels on the cans beforehand. Operator stores cans in a container for prep. I advised them to label the container. Operator put label on container **Corrected On-Site**
02D-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on all prep tables on cook line
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table cooler **Corrected On-Site**
40-06-5
Basic - Old labels stuck to food containers after cleaning. On some dry dishes . Operator removed to be cleaned **Corrective Action Taken**
16-46-4
70
Jul 26, 2023
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Displayed food not properly protected from contamination. Salt, tajin, chaymo stored on bar top in vicinity of customers
08B-02-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is serving yellowtail in ceviche dish. Yellowtail is wild caught and according to distributor does not meet the parameters for parasite destruction. Operator states they will not serve ceviche with the yellow tail and will replace it with catfish that his farm raised and has undergone parasite destruction per distributor. **Corrected On-Site**
01D-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter 113F 2:30pm less than four hours per operator. Operator reheated butter 170F at 3:00pm **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One Light in walk in cooler is missing. Also missing light shield
38-07-4
Basic - Cutting board has cut marks and is no longer cleanable. 2 cutting boards on make table reach in coolers. On cook line
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing necklace **Corrected On-Site**
13-07-4
47
Feb 20, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink
29-34-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. The facility uses Lumber Jack fish in their ceviche. Per supplier the Lumber Jack is caught in the wild and does not go through parasite destruction. Facility will cook the Lumber Jack from here on out.
01D-01-5
High Priority - Dented/rusted cans present. See stop sale. Chipotle
01B-01-4
Basic - Food stored in a location that is exposed to splash/dust. Flat pan of cooked shrimp(cooling process) stored on top of chest freezer located by the paper towel dispenser at the hand washing sink located at cooks line **Corrected On-Site**
08B-36-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw prawns thawing in a container filled with water.Operator turned on faucet **Corrected On-Site**
06-01-5
58
Dec 6, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Solita Tacos & Margaritas last inspected?
The most recent health inspection at Solita Tacos & Margaritas on file is from Apr 3, 2026. The public record contains 15 inspections in total.
What is the most common violation at Solita Tacos & Margaritas?
Across the inspection record, “nonexempt fish offered raw” has been cited four times, more than any other issue at Solita Tacos & Margaritas.
How does Solita Tacos & Margaritas compare to other restaurants in Orlando?
Solita Tacos & Margaritas most recently scored 82 out of 100, which is higher than the Orlando average of 79.
Has Solita Tacos & Margaritas' inspection record improved over time?
Yes. Recent inspections at Solita Tacos & Margaritas have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Solita Tacos & Margaritas means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Solita Tacos & Margaritas inspected?
Based on the inspection history on file, Solita Tacos & Margaritas is inspected around five times per year on average.
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