Taqueria El Rey
Last inspected: Dec 19, 2025
58
Score
Inspectors have visited Taqueria El Rey 12 times, with records going back to 2023. Taqueria El Rey was last inspected on Dec 19, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have found fewer violations than earlier ones, averaging around 11 violations lately and about 16 violations before that.
The pattern that stands out is “carbon dioxide/helium tanks not adequately secured”, which has been cited five times.
The city-wide average sits at 81, which Taqueria El Rey's 58 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
12
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
58
Jul 30, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
29
Jan 7, 2025
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over cow head. Manager corrected and placed in correct order. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Queso 99-113F hot holding. Finished reheating at 11:00. Recommend to reheat to 165F and maintain at 135F for hot holding. Rechecked and found at 169F. **Corrected On-Site**
03E-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded beef and cooked rice, and other multiple items found in walk in cooler and cold holding units. Please remember to date mark items held more than 24 hours.
02C-02-5
Intermediate - Paper towel dispenser at handwash sinks not working/unable to dispense paper towels. In kitchen. Employee placed paper towels at hand washing sinks until batteries can be obtained. **Corrective Action Taken**
31B-05-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. In 2 door standing cooler.
14-33-4
Basic - Soiled dry wiping cloth in use. Manager placed in laundry. **Corrected On-Site** **Repeat Violation**
21-10-4
Basic - Hole in or other damage to wall. In front of walk in cooler, by backdoor of kitchen and by bathroom in kitchen. **Repeat Violation**
36-24-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Manager cleaned. **Corrected On-Site**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cold line cooler and 2 door standing cooler. Manager placed thermometer in cold line cooler. **Corrected On-Site**
05-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler cold line and 3 door standing cooler. Manager cleaned. **Corrected On-Site**
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Cove molding at floor/wall juncture broken/missing. By employee/guest bathroom. **Repeat Violation**
36-03-4
Basic - Floor area(s) covered with standing water. Where floor tiles are in disrepair in kitchen area, by green wall next to back door and underneath prep sink. **Repeat Violation**
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. On cook's line. Manager cleaned. **Corrected On-Site**
36-01-4
Basic - Floor tiles missing and/or in disrepair. In front of 3 door standing cooler and In front of hand washing sink in kitchen. **Repeat Violation**
36-17-5
Basic - Stored food not covered. In low boy cold line cooler, fish, cooked pork, and multiple items found in walk in cooler. Educated/reminded Manager to cover food items when not in cooking process. Manager covered items found on cook's line. **Corrective Action Taken** **Repeat Violation**
08B-12-5
33
Jul 16, 2024
Routine - Food
9 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
47
Jul 15, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
43
May 14, 2024
Routine - Food
5 critical violations. 6 major violations. 20 minor violations.
View 31 violations
High Priority - 2 Live, small flying insects in kitchen, food preparation area.
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice made overnight found at 50f.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Horchata found at 50f cold holding and rice made overnight found at 50f cold holding.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Horchata made with rice made last night found at 50f cold holding. Server discarded on site. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Queso cheese 95-114f hot holding. Recommend to reheat to 165f. Rechecked cheese at 169f hot holding. **Corrected On-Site**
03E-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 - No paper towels or mechanical hand drying device provided at handwash sink near ice machine. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For some employees. **Warning**
53B-02-5
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. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Throughout all coolers
02C-02-5
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. **Warning**
53B-14-5
Basic - Bathroom not conveniently located and accessible to employees. Multiple items stored inside bathroom and in front of restroom door
32-19-4
Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar and by the ice machine. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Near storage area. Hallway has a cracked ceiling.
36-32-5
Basic - Cove molding at floor/wall juncture broken/missing. Near bathroom wall and wall in front of walk-in.
36-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Manager's street corn in opened reach in cooler. **Corrected On-Site**
12B-04-4
Basic - Faucet/handle missing at plumbing fixture for handwashing sink near 3C sink.
29-09-4
Basic - Floor area(s) covered with standing water in multiple areas.
36-22-4
Basic - Floor tiles missing and/or in disrepair in multiple location in kitchen.
36-17-5
Basic - Hole in or other damage to wall. In front of walk-in cooler and near bathroom.
36-24-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees near 3 compartment sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system needs cleaning.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting onions.
08B-39-4
Basic - Standing water on floor/ cracked tiles in multiple areas throughout kitchen.
29-19-4
Basic - Water leaking from pipe and/or faucet/handle under 3C sink.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Removed by server. **Corrective Action Taken**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar not labeled.
02D-01-5
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas. Near storage area and bathroom.
36-08-4
10
Feb 16, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Door handles for each reach in cooler on cook line are soiled - From follow-up inspection 2024-02-16: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Compressed air tank not secured behind bar **Repeat Violation** - From follow-up inspection 2024-02-16: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Stand up reach in cooler in kitchen - From follow-up inspection 2024-02-16: **Time Extended**
14-33-4
86
Dec 8, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook took tortillas off flat top with barehand. SEE STOP SALE
09-01-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook took tortillas off flat top with barehand.
01B-12-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cook line. Raw chicken stored over raw beef. In walk in cooler raw beef stored over cooked beef. Operator moved **Corrected On-Site**
08A-20-5
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/ 5 employees working with no certified manager present
53A-05-6
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. All certificates are expired. **Warning**
53B-01-5
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. **Repeat Violation** **Warning**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. 2oz soufflé cup used as scoop in cotija. Operator discarded **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Door handles for each reach in cooler on cook line are soiled
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Compressed air tank not secured behind bar **Repeat Violation**
51-11-4
Basic - Food stored on floor. Soda bib boxes stored on the floor behind bar. Operator moved **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Stand up reach in cooler in kitchen
14-33-4
Basic - Single-service articles improperly stored. Togo cups and napkins stored on the floor. Operator moved **Corrected On-Site**
25-05-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves are soiled
22-16-4
33
Aug 24, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
55
Jun 20, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen. C. Woods, supervisor on duty, next unannounced.
35A-02-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In employee bathroom and Handwash sink next to triple sink in kitchen
27-16-4
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.
11-26-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Oven cleaner not labeled **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks behind bar and large tank next to soda dispenser
51-11-4
Basic - Faucet/handle missing at plumbing fixture. Handwash sink in kitchen, no hot water faucet **Repeat Violation**
29-09-4
Basic - Floor tiles missing and/or in disrepair. In back of kitchen
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees also, No hand wash sign in bathroom.
31B-04-4
Basic - Stored food not covered. Food in walk in freezer not covered. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Bucket flour not labeled in store room **Corrected On-Site**
02D-01-5
41
May 26, 2023
Routine - Food
2 minor violations.
View 2 violations
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
86
Jan 23, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
58
Frequently Asked Questions
When was Taqueria El Rey last inspected?
The most recent health inspection at Taqueria El Rey on file is from Dec 19, 2025. The public record contains 12 inspections in total.
What is the most common violation at Taqueria El Rey?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited five times, more than any other issue at Taqueria El Rey.
How does Taqueria El Rey compare to other restaurants in Port St. Lucie?
Taqueria El Rey most recently scored 58 out of 100, which is lower than the Port St. Lucie average of 81.
Has Taqueria El Rey's inspection record improved over time?
Yes. Recent inspections at Taqueria El Rey have averaged around 11 violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Taqueria El Rey 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 Taqueria El Rey inspected?
Based on the inspection history on file, Taqueria El Rey is inspected around four times per year on average.
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