Turco Taco
Last inspected: Mar 24, 2026
30
Score
Turco Taco appears in inspection records eight times, starting in 2022. The most recent report on file is from Mar 24, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to six violations.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Restaurants in Naples average 81, so Turco Taco trails the local norm. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
4
Critical latest
5
Major latest
2
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
4 critical violations. 5 major violations. 2 minor violations.
View 11 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee open packages of raw fish and then go directly to handling food containers while,still wearing soiled gloves.
12A-13-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm); Triple Sink (Quaternary 200ppm) **Corrected On-Site**
22-43-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee use sanitizer cloth to clean counter then return to preparing food without hand washing and gloves change.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line cous cous (51 F - Cold Holding) less than two hours. Observed operator correct violations in order to meet inspection standards. **Corrective Action Taken**
03A-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/ Observed four employees working directly with food without a certified food manager present. Manager showed up during inspection. **Corrected On-Site**
53A-05-6
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Food were under vacuum for less than 2 day, per operator. Operator removed foods from vacuum and will discontinue process. **Corrective Action Taken**
03G-50-1
Intermediate - Handwash sink missing in warewashing or food preparation area. Observed hand washing violations due to not enough hand sinks in the kitchen - prep area.
31A-07-4
Intermediate - Spray bottle containing toxic substance not labeled. Underneath three compartment sink.
41-17-4
Intermediate - Identity of food or food product misrepresented. Menu board advertises Wild shrimp and operator only has farm raised shrimp available **Admin Complaint**
52-01-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In prep sink. Observed operator correct violations in order to meet inspection standards. **Corrected On-Site**
06-09-1
Basic - Equipment and utensils not rinsed between washing and sanitizing.
16-16-4
30
Aug 18, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Sewage and Wastewater Properly Disposed
FL-27
74
Mar 20, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between equipment on the cook line. Operator removed them. **Corrected On-Site**
10-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed multiple scoop handles in contact with tcs food product in the grill reach in cooler. Operator moved the scoops. **Corrected On-Site**
10-06-5
Basic - Unclean building components, attachments or fixtures. Observed dust build up on the alcohol cooler fan covers.
36-50-4
86
Oct 21, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cooks line shrimp (111 F - Hot Holding), per operator shrimp were cooked 15 minutes prior for a large order. Operator reheated for proper hot holding. **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary exceeds 500ppm). Operator diluted to Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
41-15-5
Basic - Cardboard used to line food-contact shelves. Bottom shelf of dry storage is lined with cardboard
14-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary exceeds 500ppm) operator corrected to Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
67
Nov 30, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee eating in a food preparation or other restricted area next to the hot holding line. Operator voluntary discarded the container of corn. **Corrected On-Site**
12B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
90
Jul 11, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times near the cash register. Operator removed the trays from inside the hand washing sink. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled above the the mop sink. Operator labeled the spray bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Old food stuck to clean dish ware on shelf above the three compartment sink. Operator removed so the dish could get rewashed and sanitized. **Corrective Action Taken**
16-48-4
Basic - Silverware/utensils stored upright with the food-contact surface up on shelf near the three compartment sink. Operator placed the food contact down. **Corrected On-Site**
24-18-4
74
Mar 2, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked Quinoa (54F - Cold Holding) in reach in cooler for one hour per operator. Operator closed lid. **Corrective Action Taken**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine with mold like substance. Operator appointed employee to clean. **Corrected On-Site**
22-20-5
Basic - Missing drain plug at dumpster. Observed cardboard dumpster missing drain plug.
33-11-4
78
Aug 9, 2022
Complaint Full
5 critical violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler closest to the front counter cut lettuce (46F - Cold Holding). Operator turned the temperature down. **Corrective Action Taken**
03A-02-5
High Priority - Carne asada meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. There is a partially cooked carne asada cone in the walk-in cooler.
03C-98-1
High Priority - Employee washed hands with cold water. An employee washed their hands with cold water. Inspector educated the employee on proper hand washing procedures. **Corrective Action Taken**
12A-19-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw chicken is stored over chicken stock. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. There is a partially cooked carne asada cone in the walk-in cooler.
01B-02-5
47
Frequently Asked Questions
When was Turco Taco last inspected?
The most recent health inspection at Turco Taco on file is from Mar 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Turco Taco?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Turco Taco.
How does Turco Taco compare to other restaurants in Naples?
Turco Taco most recently scored 30 out of 100, which is lower than the Naples average of 81.
Has Turco Taco's inspection record improved over time?
No. Recent inspections at Turco Taco have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Turco Taco means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Turco Taco inspected?
Based on the inspection history on file, Turco Taco is inspected around two times per year on average.
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