Taqueria El No No
Last inspected: Feb 5, 2026
61
Score
Going back to 2024, Taqueria El No No has six inspections in the public record. On Feb 5, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited two times.
The city-wide average sits at 78, which Taqueria El No No's 61 doesn't quite reach. The record is unremarkable in either direction.
6
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
2 critical violations. 1 major violation. 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. Raw chicken stored over raw beef in reach-in cooler across from cook line grill. Manager placed chicken on bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef, changed gloves and proceeded to handle to go containers without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill stained. **Repeat Violation**
22-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drink stored in reach-in cooler next to back door.
08B-49-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers on kitchen shelf. Employee turned containers over. **Corrected On-Site**
24-05-4
61
Sep 17, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over premade drinks in reach-in cooler next to back door. Manager placed chicken on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. Inspector provided operator with written procedure.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler across from cook line.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
16-37-1
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over. **Corrected On-Site**
25-06-4
61
Aug 4, 2025
Complaint Full
1 major violation.
View 1 violation
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. Person in charge did not have any proof of food handler certificates **Warning** - From follow-up inspection 2025-03-05: Person in charge did not have any proof of food handler certificates **Time Extended** - From follow-up inspection 2025-08-04: Administrative complied **Admin Complaint**
53B-01-5
90
Mar 5, 2025
Complaint Full
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Mar 4, 2025
Complaint Full
4 critical violations. 5 major violations. 2 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and hot holding temperatures in the steam Bain: HOT HOLDING Pastor 126F;carnitas 125F; chicharon 126F; rice 125F;Chicken 126F. All items had been prepared more than 6 hours earlier. The following items and cold holding temperatures in the reach-in Cooler: tripa 46F; shrimp 45F per the manager both items had been in reach in cooler over night **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. The following items and hot holding temperatures in the steam Bain: HOT HOLDING Pastor 126F;carnitas 125F; chicharon 126F; rice 125F;Chicken 126F. All items had been prepared more than 6 hours earlier. **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs in reach in cooler stored above bread. Manager moved eggs to bottom shelf **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler: tripa 46F; shrimp 45F per the manager both items had been in reach in cooler over night **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( sanitizer ).
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink had bowl and bag of bread in hand wash sink. Employee removed items **Corrected On-Site**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge did not have any proof of food manager certificate **Warning**
53A-02-7
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. Person in charge did not have any proof of food handler certificates **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Home made salsa prepared two days earlier not date marked
02C-02-5
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. MFDV does not have license number displayed on the outside of the vehicle in figures 2 inches of higher.
50-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip-top make table cooler and prep table
10-17-4
30
Sep 3, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Taqueria El No No last inspected?
The most recent health inspection at Taqueria El No No on file is from Feb 5, 2026. The public record contains six inspections in total.
What is the most common violation at Taqueria El No No?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Taqueria El No No.
How does Taqueria El No No compare to other restaurants in Ocala?
Taqueria El No No most recently scored 61 out of 100, which is lower than the Ocala average of 78.
Has Taqueria El No No's inspection record improved over time?
Results have been roughly steady. Inspections at Taqueria El No No have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Taqueria El No No means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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