Lake Taco
Last inspected: Sep 9, 2025
95
Score
Lake Taco appears in inspection records seven times, starting in 2023. The most recent report on file is from Sep 9, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to five violations per visit.
“Food & non-food contact surfaces cleanable” comes up most often, recorded four times in the inspection record.
Lake Taco's latest score of 95 sits above the Coventry average of 88. The file should reassure diners considering a visit.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 9, 2025
Re-Inspection
1 minor violation.
View 1 violation
Physical facilities not in good repair
Inspector notes: The floor in the kitchen area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
95
Aug 26, 2025
Re-Inspection
3 critical violations. 3 minor violations. 2 corrected on site.
View 6 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Queso and cheese sauce, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC voluntarily disposed of food. Proper cooling methods guide and cooling logs provided to PIC.
3-501.14
Chemical sanitizer does not meet required criteria
Inspector notes: Sink and surface sanitizer solution was in excess of 1875 parts per million (ppm). A sink and surface sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label. Establishment can dilute sanitizer with water to test at adequate ppm. Dispenser to be serviced.
7-204.11
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC replaced sanitizer. Staff to check sanitizer daily to ensure sanitizer is in proper ppm zone.
4-501.114
Equipment not in good repair or proper adjustment
Inspector notes: The lowboy door was observed in poor repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the gaskets of the cold drawer have an accumulation of food residue and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The floor in the kitchen area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
55
Aug 12, 2025
Routine
3 critical violations. 1 major violation. 4 minor violations. 4 corrected on site.
View 8 violations
Chemical sanitizer does not meet required criteria
Inspector notes: Sink and surface sanitizing solution was in excess of 704-1875 parts per million (ppm). A sink and surface sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label. PIC to contact company to service dispenser. Solution must be diluted with water until chemical is dispensing at ppm according to manufacturing label.
7-204.11
Food-contact surfaces; cleaned & sanitized
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher next to the doors of the kitchen was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Bottle was observed empty and bottle was replaced.
4-501.114
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Various foods, which was previously cooked and cooled, were not reheated properly. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. All foods were relocated to stove top. Proper reheating procedures reviewed with PIC.
3-403.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of bio-film. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was turned off. Ice was in process of getting disposed of. Ice machine to be washed, rinsed, and sanitized at a more frequent schedule.
4-601.11(A)
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Equipment was not allowed to properly air dry. Equipment was relocated. Proper procedures reviewed with PIC.
4-901.11
Equipment not in good repair or proper adjustment
Inspector notes: The lowboy door was not in good repair. The door was coming off the hinges. Door to be repaired.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the gaskets in the cold drawer have an accumulation of old food debris. Gaskets to be cleaned.
4-602.13
Physical facilities not in good repair
Inspector notes: The floor in the kitchen by the cookline area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
47
Aug 27, 2024
Re-Inspection
No violations found.
100
Aug 13, 2024
Re-Inspection
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods in the walk-in were observed held above 41 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food recently came out of temperature. Several items were moved to the walk-in freezer to rapidly cool.
3-501.16(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. Container was moved to stove top to maintain water above 135.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The walk-in was observed unable to maintain an adequate temperature while product was cooling as evidenced by several food items with an elevated temperature. Unit to be serviced.
4-501.11
78
Jul 30, 2024
Environmental Complaint
2 critical violations. 2 major violations. 2 minor violations. 4 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
Inspector notes: Various foods were observed held above 41 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All food was relocated to walk-in. Wet batter was observed at 75 degrees and was disposed of.
3-501.16(A)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Chicken thighs, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Food was voluntarily disposed of.
3-501.14
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Various foods were placed hot in the refrigerator in containers greater than four inches deep and/or covered. Proper cooling methods reviewed with PIC. Cooling methods guide printed. Food was relocated to shallow pans and moved to freezer/ice bath in prep sink.
3-501.15
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (veggie slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC cleaned and sanitized slicer at the time of inspection.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The prep unit was observed unable to recover temperature in an adequate time. Food was observed above 46 degrees. Unit was observed to reach temperature after all food was removed and closed for an extended period of time. PIC called technician at the time of inspection.
4-501.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. Utensils were taken to ware washing area. PIC stated utensils will be hot held in the future.
3-304.12
55
Dec 7, 2023
Opening
No violations found.
100
Frequently Asked Questions
When was Lake Taco last inspected?
The most recent health inspection at Lake Taco on file is from Sep 9, 2025. The public record contains seven inspections in total.
What is the most common violation at Lake Taco?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited four times, more than any other issue at Lake Taco.
How does Lake Taco compare to other restaurants in Coventry?
Lake Taco most recently scored 95 out of 100, which is higher than the Coventry average of 88.
Has Lake Taco's inspection record improved over time?
No. Recent inspections at Lake Taco have averaged around five violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Lake Taco means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Lake Taco inspected?
Based on the inspection history on file, Lake Taco is inspected around four times per year on average.
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