Taqueria Taco Riendo
Last inspected: Jan 29, 2026
67
Score
The health department has logged nine inspections at Taqueria Taco Riendo, the earliest from 2022. The most recent visit was on Jan 29, 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 seven violations per visit across recent inspections.
“Food storage container/container lid cracked or broken” accounts for the largest share of issues, appearing eight times across the record.
Compared to other Apopka restaurants (averaging 78), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - No soap provided at handwash sink in kitchen **Corrected On-Site**
31B-03-4
Basic - Food storage container/container lid cracked or broken. Some lids in refrigeration units are cracked
14-38-4
Basic - Equipment in poor repair. Right door to upright cooler on kitchen is broken
14-11-5
Basic - Floor area(s) covered with standing water by hand sink area **Corrected On-Site**
36-22-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Home made chips packaged in zip lock bags has no labeling, operator added correct labeling **Corrected On-Site**
02D-03-4
Basic - Stored food not covered in reach in cooler **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Refried beans defrosting at room temperature **Corrected On-Site**
06-01-5
67
Aug 4, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 120°; held less than 4 hours, operator turned up temperature to hot well for immediate temperature recovery **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Cooling rack in kitchen partially blocking sink, operator turned rack to give better access to sink **Corrected On-Site**
31A-09-4
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. Employee could only locate (1) certificate
53B-13-5
Basic - Food storage container/container lid cracked or broken. Several lids to Food container in refrigeration units are cracked **Repeat Violation**
14-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle to scoop for sugar in product **Corrected On-Site**
10-01-5
Basic - Raw fruits/vegetables not washed prior to use In use avocado being served without washing as evidence of produce label on product, operator removed avocado from make station and advised cook to wash produce **Corrective Action Taken**
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination on cooks line **Corrected On-Site**
25-06-4
Basic - Stored food not covered in upright freezer **Corrected On-Site**
08B-12-5
55
Jan 30, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Opened raw bacon on top of sliced deli turkey **Corrected On-Site**
08A-05-6
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Food storage container/container lid cracked or broken. Some Lids to cooked foods cracked **Repeat Violation**
14-38-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hans sink kitchen - very slow draining
29-20-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Corrected On-Site**
25-27-4
70
Sep 10, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to 3 compartment sink **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2024-09-10: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Lid for carmalized onions cracked **Repeat Violation** **Warning** - From follow-up inspection 2024-09-10: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass cooler entrance to kitchen has rusted shelves **Warning** - From follow-up inspection 2024-09-10: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Tripe in 3 compartment sink defrosting Refried beans - defrosting at room temperature **Warning** - From follow-up inspection 2024-09-10: **Time Extended**
06-01-5
78
Jul 9, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
52
Mar 13, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp over cooked beef in glass cooler
08A-20-5
High Priority - Nonfood-grade bags used in direct contact with food. Ready to eat tortillas stored in to go bag on cooks line **Corrected On-Site**
14-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen **Corrected On-Site**
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand sink by 3 compartment sink **Corrected On-Site** **Repeat Violation**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several cooked and prepped foods from previous day in numerous coolers not dated
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Food storage container/container lid cracked or broken. Several containers cracked holding foods **Repeat Violation**
14-38-4
Basic - No handwashing sign provided at a hand sink used by food employees at hand sinks **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled to refrigeration units in kitchen
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass cooler by 3 compartment sink has heavy red liquidy substance in bottom of cooler **Corrected On-Site**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface, glass cooler in kitchen by hand sink, shelves rusted
14-33-4
41
Sep 20, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry over raw beef in reach in cooler
08A-20-5
High Priority - Nonfood-grade bags used in direct contact with food. Poultry stored in to go bags **Corrected On-Site**
14-31-5
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. Provided operator with handout **Corrected On-Site** **Repeat Violation**
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. Provided operator with handout, current employees working completed form **Corrective Action Taken**
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Some foods from previous day not dated
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Equipment in poor repair. Gaskets torn to 2 door unit at entrance to kitchen
14-11-5
Basic - Food storage container/container lid cracked or broken. Several lids to food containers cracked **Repeat Violation**
14-38-4
Basic - High grass/weeds surrounding building.
33-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled to coolers in kitchen
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Tripe in standing water to defrost - at 3 compartment sink
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
33
Apr 3, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Employee washed hands with cold water.
12A-19-4
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 operator with handout **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. Provided operator with handout **Corrective Action Taken**
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided Entire facility no hot water 68° - operator had hot water turned off at heater End of inspection, water temp was 99° **Corrected On-Site**
27-16-4
Basic - Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants. Ladies restroom has no self closing door
32-22-4
Basic - Food storage container/container lid cracked or broken. Lid cracked to pork in reach in cooler **Corrected On-Site** **Repeat Violation**
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave soiled **Corrected On-Site**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface to glass unit in kitchen **Repeat Violation**
14-33-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in kitchen slow draining
29-20-5
50
Dec 14, 2022
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. No accessible hand sink for proper hand washing, employee using 3 compartment sink
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over produce in cooler
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Only hand sink for employees is blocked by large cooler with glass door, employee unable to gain access to sink, unable to move cooler at time of inspection, employees are using 3 compartment sink for hand washing
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods from previous day in coolers not dated
02C-02-5
Basic - Reach-in freezer interior/shelves have accumulation of soil residues to glass unit, food buildup on bottom shelf
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface to glass cooler
14-33-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door to glass freezer soiled with food debris
23-03-4
Basic - Food stored on floor. Bag of flour on floor in kitchen
08B-38-4
Basic - Unnecessary items/unused equipment on the premises. Stove top unit stored in kitchen not in use
33-31-5
Basic - Time/temperature control for safety food thawed in an improper manner. 4 boxes of beef tripe sitting in boxes to defrost at room temperature **Corrected On-Site**
06-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table
40-06-5
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - Single-service articles not stored inverted or protected from contamination in kitchen **Corrected On-Site**
25-06-4
35
Frequently Asked Questions
When was Taqueria Taco Riendo last inspected?
The most recent health inspection at Taqueria Taco Riendo on file is from Jan 29, 2026. The public record contains nine inspections in total.
What is the most common violation at Taqueria Taco Riendo?
Across the inspection record, “food storage container/container lid cracked or broken” has been cited eight times, more than any other issue at Taqueria Taco Riendo.
How does Taqueria Taco Riendo compare to other restaurants in Apopka?
Taqueria Taco Riendo most recently scored 67 out of 100, which is lower than the Apopka average of 78.
Has Taqueria Taco Riendo's inspection record improved over time?
Results have been roughly steady. Inspections at Taqueria Taco Riendo have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Taqueria Taco Riendo 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 Taco Riendo inspected?
Based on the inspection history on file, Taqueria Taco Riendo is inspected around three times per year on average.
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