Super Taquerias Express
Last inspected: Feb 17, 2026
64
Score
Inspectors have visited Super Taquerias Express nine times, with records going back to 2022. The newest entry in the record is dated Feb 17, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged two times.
The city-wide average sits at 81, which Super Taquerias Express' 64 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
9
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
64
Dec 9, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Hot and Cold Holding Temperatures
FL-21
78
Jun 26, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
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. Observed chef wiped hands on dirty wiping cloth stored on prep table then handled clean tong to prepare steak on grill; no hand wash. Chef washed hands and cleaned and sanitized tong. **Corrected On-Site**
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: green salsa (50F - Cold Holding) As per operator, stored in unit since 1 hour. Not prepped or portioned today. Stored over stacked. Operator moved portioned cups of salsa to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked jalapeños (105F - Hot Holding) As per operator, cooked and stored since 30 mins. Operator reheated to 167F. **Corrected On-Site**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler: cooked steak (86F at 12:20pm; 72F at 12:50pm- Cooked Cooling) As per operator, cooling since 11:00am. At current rate of cooling, item will not cool to 70F in a total of 2 hours. Stored in large quantity in deep container. Operator portioned into smaller quantities and placed to quick chill in freezer. **Corrective Action Taken**
03D-15-4
Basic - Cooked, whole-muscle, intact beef steak not reaching 145 degrees Fahrenheit on the top and bottom surface. At grill area: Steak (119F - Cooking) As per chef, cooking complete and item was removed from grill and panned. Steak not cooked to a minimum of 145F. Operator placed on grill to complete the cooking process. **Corrective Action Taken**
03C-57-5
Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth stored on counter at steam table used to clean wipe hands. Operator removed and washed hands. **Corrected On-Site**
21-10-4
52
Dec 17, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, diced chicken (54F - Cold Holding); cooked steak (69F - Cold Holding) not prepared or portioned today. Operator stated items held in unit for approximately 3 hours. Advised operator of proper cold holding parameters. Operator placed items into freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At kitchen, tall stainless steel reach in cooler, Raw chicken stored over raw beef. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08A-20-5
74
Jul 12, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
67
Mar 11, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat sanitizer at triple sink 0ppm. Corrected to 100 ppm with chlorine sanitizer. **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp removed from commercial packaging over ice at tall reach in freezer in kitchen. Operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pinto beans (133F - Hot Holding) Per operator, out of temperature for approximately 45 minutes. Operator returned to stove to bring up to 165+F **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed Bug spray stored over spices at dry storage shelf in kitchen. Operator stored properly. **Corrected On-Site**
41-10-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket, Quat Sanitizer 0ppm. Corrected to 100ppm chlorine sanitizer. **Corrected On-Site**
21-08-4
52
Sep 25, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (120F - Cooling) at 3:45 since 3:15 - 120F - 4:00 At current rate of cooling product will not reach 70F within 2 hours. Operator moved to reach in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Person in charge unable to answer basic questions about allergens. Sent allergen poster to operator.
53A-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed Spray bottle with degreaser not labeled by chemical storage rack. Advised operator to label degreaser. **Repeat Violation**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on make table cutting board. Operator removed wiping cloth. **Corrected On-Site**
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Foil pans not inverted on top of tall reach in cooler in kitchen. Operator stored properly.
24-05-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed beverage cup stored inside bag of seasoning mix. Operator removed cup. **Corrected On-Site**
10-01-5
Basic - Stored food not covered. Observed Beans in bag opened not securely closed. Operator secured properly. **Corrected On-Site**
08B-12-5
61
Jan 5, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Wiping Cloths Properly Used and Stored
FL-41
70
Jul 29, 2022
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At tall reach in cooler behind flip top cooler beef 48F- ( cooling overnight)- operator states food was made yesterday and not prepared or portioned today- food was covered- food did not reach to 41F within 6 hours. See stop sale.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At tall reach in cooler behind flip top cooler beef 48F- ( cooling overnight)- operator states food was made yesterday and not prepared or portioned today- food was covered- food did not reach to 41F within 6 hours. See stop sale.
03D-02-5
High Priority - Toxic substance/chemical improperly stored. Hand soap stored over dry beans and tortillas at dry storage- operator moved soap to lower shelf. **Corrected On-Site**
41-10-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. **Corrective Action Taken**
11-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At tall reach in cooler behind flip top cooler- operator states cooked rice made two days ago- no date mark- operator marked date. **Corrected On-Site**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and speaker over prep table by dry storage- operator removed. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food at cookline- educated operator- employee removed watch. **Corrected On-Site**
13-07-4
Basic - Stored food not covered. At tall reach in cooler behind flip top cooler- rice cooked two days ago not covered- operator covered with plastic wrap.
08B-12-5
43
Frequently Asked Questions
When was Super Taquerias Express last inspected?
The most recent health inspection at Super Taquerias Express on file is from Feb 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Super Taquerias Express?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Super Taquerias Express.
How does Super Taquerias Express compare to other restaurants in Stuart?
Super Taquerias Express most recently scored 64 out of 100, which is lower than the Stuart average of 81.
Has Super Taquerias Express' inspection record improved over time?
Results have been roughly steady. Inspections at Super Taquerias Express have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Super Taquerias Express 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 Super Taquerias Express inspected?
Based on the inspection history on file, Super Taquerias Express is inspected around three times per year on average.
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