Taqueria Y Mas Martin
Last inspected: Apr 24, 2026
70
Score
Inspectors have visited Taqueria Y Mas Martin six times, with records going back to 2024. On Apr 24, 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.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up three times.
Taqueria Y Mas Martin's latest score of 70 falls below the Bradenton average of 83. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
6
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.open on stove chicken soup (109F - Hot Holding)Person in charge placed on stove to reheat. chicken soup Start time 1:00pm end time 1:05 pm (178F - Reheating) **Corrected On-Site**
03B-01-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.observed Triple Sink (Chlorine 25ppm); Person in charge put more chlorine in sink and Triple Sink (Chlorine retested 100ppm) **Corrected On-Site**
22-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed hoods soiled with grease over stove range.
23-03-4
70
Dec 11, 2025
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.observed in reach in cooler beef in a red sauce (48F - Cooling). Person in charge stated it was placed in reach in cooler on 12/10/25. educated person on cooling procedures and emailed a copy of cooling procedures person in charge voluntarily discarded.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in reach in cooler beef in a red sauce (48F - Cooling). Person in charge stated it was placed in reach in cooler on 12/10/25. educated person on cooling procedures and emailed a copy of cooling procedures person in charge voluntarily discarded.
01B-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed in reach in cooler no date mark on open milk. Person in charge stated it was open on Tuesday, 12/9/25 and date mark accordingly. **Corrected On-Site**
02C-03-5
Intermediate - No hot running water at three-compartment sink. Person in charge turned on on demand hot water and hot water was restored. **Corrected On-Site**
27-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Person in charge filled paper towels. **Corrected On-Site**
31B-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. printed a copy for person in charge in Spanish both employees read and signed agreement. **Corrected On-Site**
11-26-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.Person in charge turned on on demand hot water and hot water was restored. **Corrective Action Taken**
27-16-4
Basic - Mobile food dispensing vehicle service opening not kept closed except during food service and no screen in opening.Person in charge closed window. **Corrected On-Site**
35B-14-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.observed outside of food truck employee using a unfinished, open grain, hand cut tree stump as a cutting board. Educated Person in charge on food contact services. Person in charge discarded wood cutting surface. **Corrected On-Site**
14-25-5
41
May 9, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler raw beef over cooked beef.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed raw beef. **Corrected On-Site**
08A-05-6
Basic - Fryer oil stored on floor.Person in charge removed from floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill and fryer hood filters soiled with grease.
23-03-4
Basic - Bowl or other container with no handle used to dispense food.observed no handle container used to dispense flour and juice.Person in charge removed. **Corrected On-Site**
14-01-5
74
Mar 10, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on food Food prep table; beef (75F - Cooling); chicken (76F - Cooling). Person in charge stated they were placed on the table on 3/6/25 .observed in reach in cooler red pepper cooked salsa (48F - Cooling); green pepper cooked salsa (50F - Cooling). Person in charge stated they were placed in the reach in cooler on 3/6/25. Educated Person in charge on on proper cooling procedures and emailed Person in charge a copy of the handout in English and Spanish. Person in charge voluntarily discarded all items. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-10: Observed beef cooling in a big stock pot 48°F Person in charge stated it was prepared on 3/7/25 . Educated Person in charge on cooling procedures. Person in charge voluntarily discarded. **Admin Complaint**
03D-01-5
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed on food Food prep table; beef (75F - Cooling); chicken (76F - Cooling). Person in charge stated they were placed on the table on 3/6/25 .observed in reach in cooler red pepper cooked salsa (48F - Cooling); green pepper cooked salsa (50F - Cooling). Person in charge stated they were placed in the reach in cooler on 3/6/25. Educated Person in charge on on proper cooling procedures and emailed Person in charge a copy of the handout in English and Spanish. Person in charge voluntarily discarded all items. **Warning** - From follow-up inspection 2025-03-10: Observed beef cooling in a big stock pot 48°F Person in charge stated it was prepared on 3/7/25 . Educated Person in charge on cooling procedures. Person in charge voluntarily discarded. **Admin Complaint**
01B-13-4
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 2025-03-10: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. **Warning** - From follow-up inspection 2025-03-10: **Time Extended**
50-03-4
Basic - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-03-10: **Time Extended**
50-04-4
61
Mar 7, 2025
Routine - Food
6 critical violations. 3 major violations. 4 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on food Food prep table; beef (75F - Cooling); chicken (76F - Cooling). Person in charge stated they were placed on the table on 3/6/25 .observed in reach in cooler red pepper cooked salsa (48F - Cooling); green pepper cooked salsa (50F - Cooling). Person in charge stated they were placed in the reach in cooler on 3/6/25. Educated Person in charge on on proper cooling procedures and emailed Person in charge a copy of the handout in English and Spanish. Person in charge voluntarily discarded all items. **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler raw chicken stored over cut lettuce. Educated person in charge on safe refrigerator storage emailed person in charge a copy of the handout in English and Spanish .person in charge removed chicken . **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in reaching cooler raw chicken over raw seafood. Educated Person in charge on safe refrigerator storage and email to person in charge a copy of the handout in English and Spanish person in charge removed chicken **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed on food Food prep table; beef (75F - Cooling); chicken (76F - Cooling). Person in charge stated they were placed on the table on 3/6/25 .observed in reach in cooler red pepper cooked salsa (48F - Cooling); green pepper cooked salsa (50F - Cooling). Person in charge stated they were placed in the reach in cooler on 3/6/25. Educated Person in charge on on proper cooling procedures and emailed Person in charge a copy of the handout in English and Spanish. Person in charge voluntarily discarded all items. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in dry storage area raw shell eggs (74F - Cold Holding) educated person in charge on cold, holding foods and emailed person in charge a copy of the handout for safe refrigerator storage in English and in Spanish. Person in charge voluntarily discarded eggs. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in dry storage area raw shell eggs (74F - Cold Holding) educated person in charge on cold, holding foods and emailed person in charge a copy of the handout for safe refrigerator storage in English and in Spanish. Person in charge voluntarily discarded eggs. **Corrective Action Taken** **Warning**
03A-02-5
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**
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. Printed and emailed a copy to person in charge. Both employees read and signed agreement. **Corrective Action Taken** **Warning**
11-26-1
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 a copy for person in charge . **Warning**
11-27-4
Basic - Food stored on floor. Observed in back storage area, bottled water, and soda stored on floor. Person in charge removed from floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. **Warning**
50-03-4
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. **Warning**
50-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill good filter soil with grease . **Warning**
23-03-4
25
Jun 25, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Taqueria Y Mas Martin last inspected?
The most recent health inspection at Taqueria Y Mas Martin on file is from Apr 24, 2026. The public record contains six inspections in total.
What is the most common violation at Taqueria Y Mas Martin?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Taqueria Y Mas Martin.
How does Taqueria Y Mas Martin compare to other restaurants in Bradenton?
Taqueria Y Mas Martin most recently scored 70 out of 100, which is lower than the Bradenton average of 83.
Has Taqueria Y Mas Martin's inspection record improved over time?
Results have been roughly steady. Inspections at Taqueria Y Mas Martin have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Taqueria Y Mas Martin 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 Y Mas Martin inspected?
Based on the inspection history on file, Taqueria Y Mas Martin is inspected around three times per year on average.
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