Tacos Mexican Restaurant
Last inspected: Nov 17, 2025
100
Score
Tacos Mexican Restaurant appears in inspection records 11 times, starting in 2022. The newest entry in the record is dated Nov 17, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly seven violations earlier in the record.
“Raw animal foods not properly separated” comes up most often, recorded six times in the inspection record.
Compared to the broader Cape Coral restaurant scene, where the average is 77, this is a stronger showing. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
No violations found.
100
Sep 18, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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. **Warning** - From follow-up inspection 2025-09-18: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2025-09-18: **Time Extended**
32-04-4
86
Sep 17, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook and preparer touching cloths and wiping cloth tucked cloths while preparing food. Educated cook and preparer to not touch cloths or skin while engaging in food preparation. **Warning**
12A-28-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in stand up reach-in cooler in the kitchen. **Repeat Violation** **Warning**
08A-20-5
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed cook touch raw beef then proceed to touch ready to eat soft taco shells. Educated cook in bare hand contact without washing hands with soap and hot water. The cook discarded the soft shell tacos and washed hands with hot water and soap. **Corrected On-Site** **Warning**
09-17-4
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/ **Warning**
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. **Warning**
53B-13-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in stand up reach-in cooler in kitchen. **Warning**
12B-13-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table under microwave. **Warning**
40-06-5
45
Apr 16, 2025
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. Observed cut tomatoes (48F - Cold Holding); cut leafy greens (49F - Cold Holding) in prep reach-in cooler beside steam table. The manager discarded the cut tomatoes and cut leafy greens. Observed pico (47F - Cold Holding) and guacamole w/tomatoes (46F - Cold Holding) in reach-in cooler beside steam table. The manager moved both items into stand up reach-in cooler across from cook line. **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-16: Observed cut tomatoes 47F, cut leafy greens 48F and guacamole w/tomatoes 47F in reach-in cooler beside cook line. The cook is moving all produce to stand up reach-in cooler. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw chorizo and raw beef in stand up reach-in cooler across from 3 compartment. The manager placed the raw chicken on bottom shelf beside the raw beef. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-04-16: Observed raw chicken over raw beef in stand up reach-in cooler. The cook is going to place the raw chicken on bottom shelf beside the raw beef. **Admin Complaint**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice and chicken in stand up reach-in cooler not date marked. **Warning** - From follow-up inspection 2025-04-16: Observed pork and orange rice not date marked in stand up reach-in cooler. **Admin Complaint**
02C-02-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-04-16: Observed No Employee Training. **Admin Complaint**
53B-01-5
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. Observed reach-in cooler beside steam table ambient temperature 48F. **Warning** - From follow-up inspection 2025-04-16: Observed reach-in cooler beside cook line ambient temperature 48F. **Time Extended**
14-74-7
58
Feb 17, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Toilet Rooms Maintained
FL-53
47
Sep 4, 2024
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 4 cracked eggs in egg container. The operator discarded cracked eggs. **Corrected On-Site**
01B-14-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken wings and raw steaks over raw shrimp and raw chorizo in stand up reach-in cooler in kitchen. The kitchen manager moved the raw chicken wings and raw steaks to bottom shelf in stand up reach-in cooler. **Corrected On-Site**
08A-20-5
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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104 for Manager. The operator posted during inspection. **Corrected On-Site**
11-27-4
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. Printed out Employee Reporting Form HR 5030-103 for Manager. The operator filled out form during inspection. **Corrected On-Site**
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.
53B-13-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink located front counter area hot water shut off.
27-16-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
47
Jan 23, 2024
Routine - Food
No violations found.
100
Nov 15, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef and raw chorizo over produce in stand reach-in cooler.
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (105F); beef (107F - Hot Holding) in container above cook line. The cook reheated beef and chicken. **Corrected On-Site**
03B-01-6
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.
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.
53B-13-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
58
Jul 27, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator change gloves when going from the cook line to cutting raw steak without washing hands. Educated operator on washing hands prior to changing gloves when changing assignments. **Corrective Action Taken**
12A-07-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw ground beef over unwashed produce in stand up reach-in cooler.
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef and raw pork on same container in stand up reach-in cooler. The operator moved raw pork on another shelf in reach-in cooler. **Corrected On-Site**
08A-20-5
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. Emailed manager DBPR Form HR 5030-103. The manager filled out during inspection. **Corrective Action Taken** **Repeat Violation**
11-26-1
Basic - Ice scoop handle in contact with ice. The operator removed ice scoop. **Corrected On-Site**
10-08-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
52
Feb 7, 2023
Routine - Food
2 critical violations. 5 major violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over raw shrimp in stand up reach-in cooler. Emailed HR Form 5030-098 Proper Storage. **Corrective Action Taken** **Repeat Violation**
08A-20-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touching pants and shirt while engaging in food preparation. Educated operator on proper hand washing. **Corrective Action Taken**
12A-28-4
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. Emailed manager DBPR Form HR 5030-104. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
22-02-4
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. Emailed manager DBPR Form HR 5030-103. **Corrective Action Taken**
11-26-1
Intermediate - Records/documents for required employee training do not contain all of the required information. **Repeat Violation**
53B-10-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed No hot water at hand washing sink behind front counter.
27-16-4
45
Sep 15, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw ground beef in stand up reach-in cooler. The manager moved raw chicken to bottom of reach-in cooler. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. **Repeat Violation**
22-02-4
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 front counter. **Corrected On-Site**
10-08-5
Basic - Equipment in poor repair. Observed reach-in cooler gasket torn across from cook line.
14-11-5
64
Frequently Asked Questions
When was Tacos Mexican Restaurant last inspected?
The most recent health inspection at Tacos Mexican Restaurant on file is from Nov 17, 2025. The public record contains 11 inspections in total.
What is the most common violation at Tacos Mexican Restaurant?
Across the inspection record, “raw animal foods not properly separated” has been cited six times, more than any other issue at Tacos Mexican Restaurant.
How does Tacos Mexican Restaurant compare to other restaurants in Cape Coral?
Tacos Mexican Restaurant most recently scored 100 out of 100, which is higher than the Cape Coral average of 77.
Has Tacos Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Tacos Mexican Restaurant have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Tacos Mexican Restaurant 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 Tacos Mexican Restaurant inspected?
Based on the inspection history on file, Tacos Mexican Restaurant is inspected around three times per year on average.
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