The Taco Maker
Last inspected: Feb 6, 2026
70
Score
Inspectors have visited The Taco Maker nine times, with records going back to 2022. On Feb 6, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
Looking across the full record, “equipment in poor repair” is the recurring theme, flagged four times.
That's lower than the typical Kissimmee restaurant, which scores around 78. On the whole, the file is mixed but not concerning.
9
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
70
Aug 18, 2025
Routine - Food
4 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
82
Mar 11, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Chicken 53F Per operator chicken was cooked yesterday and has been in cooler overnight.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Chicken 53F Per operator chicken has been in cooler overnight.
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with white substance stored at dishwashing area. **Corrected On-Site**
41-17-4
Basic - Cardboard used to line food-contact shelves. Cardboard line shelf on prep table on cooks line.
14-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food not segregated in reach-in cooler. Employee purses and drink stored below prep table next to plastic wrap. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple pans on dry dishes storage. **Repeat Violation**
24-08-4
Basic - Unnecessary items/unused equipment on the premises. Non-operational ice machine stored near mop sink.
33-31-5
55
Aug 7, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over precooked chicken nuggets **Corrected On-Site**
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. Emailed clean up info to print and have available.
11-27-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Small roof or AC leak that employees or frequently mopping up.
42-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water over clean dish rack. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Watch, phone, backpack and similar items on prep table adjacent to walk in cooler.
40-06-5
Basic - Equipment in poor repair. Double door stainless freezer with gasket slit/ripped.
14-11-5
61
Jan 9, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 25-50 ppm advised remix - From follow-up inspection 2024-01-09: Not set up at this time. **Time Extended**
22-42-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Freezer gasket ripped. - From follow-up inspection 2024-01-09: Gasket needs attention. **Time Extended**
14-11-5
82
Oct 31, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 25-50 ppm advised remix
22-42-4
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. Sent acknowledgment for employees to sign.
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. **Corrective Action Taken**
11-27-4
Basic - Equipment in poor repair. Freezer gasket ripped.
14-11-5
67
Jul 7, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cut, cooked potatoes holding at 110-115. Advised rapid reheat to 165 or hotter.
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. This licensee piled on 4-1-2023 and is more than 90 days past due. **Admin Complaint**
50-17-3
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Take out trays piled on handwash near back kitchen.
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue and yellow liquid spray bottles need labeling. **Repeat Violation**
41-17-4
Basic - Cardboard used to line nonfood-contact shelves. Shelving under clean dishes.d
14-45-4
Basic - Equipment in poor repair. Freezer gasket ripped.
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Chest freezer lid scratched and grooved.
14-10-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
45
Feb 2, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
61
Jul 7, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm- 200 ppm **Corrected On-Site** **Repeat Violation**
22-43-4
Intermediate - Spray bottle containing toxic substance not labeled. Bleach and detergent bottles.
41-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice buildup in reach-in freezer. White freezer
14-69-4
70
Frequently Asked Questions
When was The Taco Maker last inspected?
The most recent health inspection at The Taco Maker on file is from Feb 6, 2026. The public record contains nine inspections in total.
What is the most common violation at The Taco Maker?
Across the inspection record, “equipment in poor repair” has been cited four times, more than any other issue at The Taco Maker.
How does The Taco Maker compare to other restaurants in Kissimmee?
The Taco Maker most recently scored 70 out of 100, which is lower than the Kissimmee average of 78.
Has The Taco Maker's inspection record improved over time?
Results have been roughly steady. Inspections at The Taco Maker have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Taco Maker 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 The Taco Maker inspected?
Based on the inspection history on file, The Taco Maker is inspected around three times per year on average.
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