Taco-Quila Mexican Kitchen & Cantina II
Last inspected: Mar 12, 2026
90
Score
The health department has logged seven inspections at Taco-Quila Mexican Kitchen & Cantina II, the earliest from 2024. The most recent visit was on Mar 12, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to three violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Restaurants in New Port Richey average 78, so Taco-Quila Mexican Kitchen & Cantina II is doing better than most peers. Overall, the inspection record reads well.
7
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Repeat Violation** **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
22-02-4
90
Mar 11, 2026
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - Raw shrimp (50F - Cold Holding); cooked beef (49F - Cold Holding); beef Iberria (49 F - Cold Holding); raw beef ( 44F - Cold Holding); raw chicken (49F - Cold Holding); refried beans (53F - Cold Holding); carnitas (49F - Cold Holding) shredded chicken (51F - Cold Holding); shredded beef (49F - Cold Holding; milk (51F - Cold Holding all cooked food made on the 8th or 10th. house made salsa (73F - Cold Holding)on top of chip drawer for 1 hour, 2 bowls, operator discarded. No temperatures monitored today. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket at dish station next to chemicals > 200 ppm. Corrected to 50 ppm. **Corrected On-Site** **Repeat Violation** **Warning**
41-27-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server washed hands for a total of 15 seconds. Discussed proper hand wash with operator. **Warning**
12A-17-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp (50F - Cold Holding); beef Iberria (49 F - Cold Holding); refried beans (53F - Cold Holding); carnitas (49F - Cold Holding) shredded chicken (51F - Cold Holding); shredded beef (49F - Cold Holding) milk (51F - Cold Holding**Warning** **Repeat Violation** **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.employee dumped sanitizer into hand wash sink. Discussed with staff and manager on duty **Warning**
31A-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Towel bucket on next to dishes by door to dining room 0 ppm , corrected to 50 ppm **Corrected On-Site** **Warning**
21-07-4
Basic - Food stored on floor. Bag in box soda on floor in kitchen **Warning**
08B-38-4
41
Oct 28, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler next to stove - sour cream (44F - Cold Holding)shrimp In reach in cooler next to steam table Shrimp(49F - Cold Holding); fish (51F - Cold Holding); guacamole with tomatoes (45F - Cold Holding); cooked rice (47F - Cold Holding)temperatures not taken today, see stop sale Recheck - sour cream 46F, shrimp 46F, fish 47F **Warning** - From follow-up inspection 2025-10-28: prep spinach (49F - cold holding) **Admin Complaint**
03A-02-5
86
Oct 27, 2025
Complaint Full
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. To go bag on top of guacamole in reach in cooler on cook line. Operator removed bag. **Corrected On-Site** **Warning**
14-31-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice cooked yesterday, 47F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler next to stove - sour cream (44F - Cold Holding)shrimp In reach in cooler next to steam table Shrimp(49F - Cold Holding); fish (51F - Cold Holding); guacamole with tomatoes (45F - Cold Holding); cooked rice (47F - Cold Holding)temperatures not taken today, see stop sale Recheck - sour cream 46F, shrimp 46F, fish 47F **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium sanitizer at dish area greater than 400, corrected to 50 ppm, chlorine **Corrected On-Site** **Warning**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Repeat Violation** **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. In bar, no soap or hand wash sign. **Corrected On-Site** **Warning**
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. Cooked diced fish, cooked shrimp made 2 days ago, operator put date stickers on **Corrected On-Site** **Warning**
02C-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed produce over peeled onions, open container of sour cream. Operator moved produce to bottom shelf **Corrected On-Site** **Warning**
08B-17-4
39
Mar 20, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef above raw shrimp in walk in cooler **Repeat Violation**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken above sour cream in walk in cooler Raw beef above beans in walk in cooler
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2025
50-17-3
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked chips stored in non food grade storage containers
14-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, soda gun at bar soiled
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Larry person in charge with no manager certification
53A-01-7
Basic - Waste line missing at soda gun holster. Soda gun at bar no waste line
29-17-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor, employee picked up off floor **Corrected On-Site**
10-14-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted
24-05-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used for flour, bowl used for rice, bowls removed **Corrected On-Site**
14-01-5
37
Nov 6, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Steam tables removed, hand sink in steam table area is now the hand sink for the men's restroom, kitchen equipment and storage has been completely moved around. Ice machine moved, dish machine added, bar added **Warning** - From follow-up inspection 2024-11-06: Spoke to Cindy in plan review. Received application on 10/29/2024. Plans have been received. Deficiency letter was sent out 11/5/2024 by plan reviewer **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Food stored on floor. Container of oil on floor on kitchen **Warning** - From follow-up inspection 2024-11-06: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards **Warning** - From follow-up inspection 2024-11-06: **Time Extended**
14-09-4
82
Aug 16, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef and raw shrimp in walk in cooler, discussed proper food storage with manager **Corrective Action Taken** **Warning**
08A-20-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook put hat on then touched to go container and clean utensils without changing gloves or washing hands, discussed proper hand washing procedure with cook, cook took gloves off and properly washed hands **Corrective Action Taken** **Warning**
12A-25-4
High Priority - Raw animal food stored over or with unwashed produce. Raw beef, raw chicken above unwashed limes in walk in cooler, discussed proper food storage with manager **Corrective Action Taken** **Warning**
08A-04-5
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. Dish washer handling dirty dishes then hand,king clean dishes without changing gloves or washing hands. Discussed proper hand washing with manager **Warning**
12A-13-4
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. Provided manager with printed copy of form 5030-104 **Corrected On-Site** **Warning**
11-27-4
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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Steam tables removed, hand sink in steam table area is now the hand sink for the men's restroom, kitchen equipment and storage has been completely moved around. Ice machine moved, dish machine added, bar added **Warning**
51-16-7
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards **Warning**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook put hat on **Corrected On-Site** **Warning**
13-03-4
Basic - Food stored on floor. Container of oil on floor on kitchen **Warning**
08B-38-4
39
Frequently Asked Questions
When was Taco-Quila Mexican Kitchen & Cantina II last inspected?
The most recent health inspection at Taco-Quila Mexican Kitchen & Cantina II on file is from Mar 12, 2026. The public record contains seven inspections in total.
What is the most common violation at Taco-Quila Mexican Kitchen & Cantina II?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Taco-Quila Mexican Kitchen & Cantina II.
How does Taco-Quila Mexican Kitchen & Cantina II compare to other restaurants in New Port Richey?
Taco-Quila Mexican Kitchen & Cantina II most recently scored 90 out of 100, which is higher than the New Port Richey average of 78.
Has Taco-Quila Mexican Kitchen & Cantina II's inspection record improved over time?
Yes. Recent inspections at Taco-Quila Mexican Kitchen & Cantina II have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Taco-Quila Mexican Kitchen & Cantina II 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 Taco-Quila Mexican Kitchen & Cantina II inspected?
Based on the inspection history on file, Taco-Quila Mexican Kitchen & Cantina II is inspected around four times per year on average.
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