How many health inspections has Taqueria Dos Hermanos in Gibsonton had?

Taqueria Dos Hermanos in Gibsonton has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.

Has Taqueria Dos Hermanos in Gibsonton ever been shut down?

No, Taqueria Dos Hermanos in Gibsonton has no emergency closures on record with Florida DBPR.

How many inspections has Taqueria Dos Hermanos in Gibsonton had?

Taqueria Dos Hermanos in Gibsonton has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Taqueria Dos Hermanos in Gibsonton find?

Taqueria Dos Hermanos in Gibsonton was most recently inspected by FDACS on March 27, 2026 (Re-Inspection Required).

Has Taqueria Dos Hermanos in Gibsonton had any stop-sale or stop-use orders?

Yes, Taqueria Dos Hermanos in Gibsonton has 18 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Taqueria Dos Hermanos in Gibsonton

11042 S Us Hwy 41, Gibsonton, FL 33534

Hillsborough County · Food Service
DBPR License: MFD3954274
FDACS Estab #: 282979

Overview

Multiple stop-sale orders issued March 27, 2026 required the immediate removal of time/temperature control for safety food after products were found to be adulterated due to improper cold holding temperatures. All products were voluntarily destroyed by establishment management and witnessed by inspector. A re-inspection conducted the same day documented 34 violations across raw food storage, equipment sanitation, hot and cold holding temperatures, and chemical storage. Raw bacon and sausage were stored over cheese in a reach-in cooler; raw eggs were stored over cilantro in a deli cooler; pork, beef, black beans, potatoes, and other prepared foods measured between 95°F and 125°F in prep tables and equipment with thermostats turned off, well below the required 135°F minimum for hot-held foods; sauces, tamales, and other cold-held items measured between 43°F and 50°F, above the 41°F maximum; and hydrogen peroxide was stored over a deli slicer while 70% alcohol was stored with cleaned utensils. The facility was ordered to install a mop sink within 30 days. Violations corrected on site included relocation of raw foods to proper storage, equipment cleaning, reheating of foods determined out of temperature for less than two hours, and relocation of chemicals. A re-inspection is required within approximately 14 days.

Summary generated from Florida DBPR public inspection records.

0Inspections

0Violations

0Closures

4FDACS Insp.

18Stop-Sale Orders

Last inspected FDACS: March 27, 2026

Taqueria Dos Hermanos in Gibsonton: Comparison to Hillsborough County Averages

This Facility 0 violations / inspection 0 violations per inspection

Hillsborough County Avg 5.74 violations / inspection 5.74 county average

This Facility 0 emergency closures 0 closures

Hillsborough County Avg 0.25 closures / facility 0.25 county average

Taqueria Dos Hermanos in Gibsonton: FDACS Inspection History (4)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 2 inspections

Mar 27, 2026 — Re-Inspection Required· 34 violations· 18 stop-sale orders· Re-Inspection Required

Inspector: LIZ OREJON ORE, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. ESTABLISHMENT HAS 30 DAYS TO INSTALL A MOP SINK.

Risk-Based Violations

3-202.15 Food package not in good condition or does not protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. 3-202.15 PfPf

Retail: Canned beans dented at the seams. COS: Canned beans voluntarily discarded.

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Retail: Raw bacon and sausage packages stored over cheese packages in the reach-in cooler. Kitchen: Raw shell eggs stored over cilantro container in the deli cooler. COS: Raw foods were relocated to proper storage. x

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Meat department: The band saw is not cleaned at a frequency of 4 hours or less. COS: The proper cleaning procedures were reviewed the department head and the equipment was cleaned properly. x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Kitchen: Internal temperature of pork, beef, black beans, potatoes, zucchini, carrots, yellow rice and nopal cactus stored in prep table, inside the microwave, and the oven turned off, measured between 95 F-125 F. COS: Pork, beef, yellow rice, and black beans were reheated after determined that they were out of temperature less than 2 hours. The rest of the food were moved to walk-in cooler to chilled to 41 F or below. Food service: Internal temperature of shrimp, beans, cauliflower, and nopal cactus in the steam table, measured between 125 F to 130 F. COS: All foods were voluntarily discarded. x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Kitchen: Internal temperature of red and green sauce, stuffed potato, cauliflower, chicken and pork tamales in the walk-in cooler, measured between 43 F-50 F. Meat department: Internal temperature of turkey ham, original ham, pork head cheese, fresh cheese in the walk-in cooler, measured between 45- 50 F. COS: All foods were voluntarily discarded. Print Date: 3/30/2026 Page 2 of 6 Y x 21 Pf Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) Pf Observation: Kitchen: No date marking in opened hot dogs in deli cooler. COS: Food was opened more than 24 hours and was marked. Y x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf

Kitchen: No date marking on beef, chicken, and ground beef in the deli cooler. COS: Foods were made 2 and 3 days ago and were market properly. Y x

3-603.11(A) Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) PfPf

Food service: No reminder or disclosure provided for eggs cooked to order. Reminder provided to establishment.

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment does not have written procedures for employees responding to an event that involves vomiting or diarrhea. Information was provided.

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Meat department: Hydrogen peroxide container stored over deli slicer. Kitchen: A bottle of alcohol 70 % stored with utensils in the cleaned utensil shelving. COS: Chemicals were relocated to proper storage. Y x

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPfRepeat

Kitchen: A spray bottle of bleach stored under prep table is not labeled as to its content. Meat department: A bottle of bleach stored under 3 compartment sink and a container of machine oil stored under the prep table, are not labeled

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Food service: Employee was entering area and not washing hands before preparing customer food order. COS: The employee was informed and washed their hands. Y x

5-204.11 Handwashing sink not located to allow convenient use by employees in food preparation, food dispensing or warewashing areas; or not located in, or immediately adjacent to, toilet rooms. 5-204.11 PfPf

Kitchen: No hand washing sink available by processing area. Food service: No hand washing sink in the drinks and chips area. COS: Hand washing sinks in the kitchen and food service were installed.

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Roast chicken room: No hot water available in the hand washing sink. COS: Hot water was provided.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Roast chicken room: Hand washing sink blocked with a hose. Juices and coffee area: Hand washing sink blocked with a little coffee jar. COS: Hand washing sinks made accessible.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Men's restroom and Roast chicken room: No signage notifying employees to wash hands in the hand washing sinks.

3-201.11(C) Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf

Retail: Dry peppers packages, located in the food shelving, are missing the address, common name, and net weight. COS: Food items were removed from retail sale to sell behind the cashier.

Good Retail Practice Violations

3-501.15(A) Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled. 3-501.15(A) Pf

Kitchen: Large plastic buckets of sauces with the lid put on it, is trying to be cooled in the walk-in cooler. Cooling methods were reviewed with management.

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Kitchen: Thermometer provided is not a small, thin tip probe thermometer.

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail: Chips in the food shelving; red and green sauce, pico de gallo, chili habanero in the reach-in cooler; mangonada, chocobanana, and popsicle pop in the freezer made onsite are not labeled. They missing common name, ingredients, address, and net weight. COS: Food items were labeled. Y o

3-602.11(C) Bulk food available for consumer self-dispensing is not prominently labeled in plain view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that includes the common name of the food or adequate descriptive identity statement, (if made from two or more ingredients) a list of ingredients and sub-ingredients in descending order of predominance by weight; or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(C)

Retail: Some of the bulk pastries are not labeled with common names and ingredients. Y x

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Kitchen: Open gap at bottom juncture of back entrance door does not provide a protective seal to prevent intrusion from pests. Roast chicken room: Open gap on floor next to the 3 compartment sink.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Meat department: Food employee does not have his hair properly restrained.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Meat department: Employee handling food wearing bracelet.

3-304.12(A) During pauses in food preparation or dispensing, utensil stored in the food not stored with their handles above the top of the food and the container. 3-304.12(A)

Food service: Ice scoop is stored in the ice with the handle touching the product. COS. The scoop was removed and cleaned.

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Meat department: Knives stored between the wall and 3 compartment sink. COS: Utensils were removed.

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Retail: Single-service coffee straws not stored protected from customer contamination on customer self-service counter.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

warewashing area: No sanitizer test kits for chlorine. COS: Test kits were obtained.

4-501.14 Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw food or laundering wiping cloths; or drainboards or equipment used to substitute for drainboards not cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and ensure the equipment performs its intended function, and at least every 24 hours when used. 4-501.14

Kitchen and Roast chicken room: Black mold-like build-up inside spray nozzle in the 3 compartment sinks.

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Food service restaurant: No air gap beneath the 3 compartment sink. Meat department: No air gap beneath the 3 compartment sink.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Restroom: No self-closing door.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Restroom: No covered receptacle in ladies restroom.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Kitchen: Damage floor tiles in walk-in cooler. Damage wall next to the exit door. Damage freezer door near the freezer handled. Meat department: Damage floor tiles in the entrance freezer door. Kitchen and Meat department: Walk-in coolers are not working properly and coolers unable to hold foods to 41 F or below. COS: Walk-in coolers were adjusted and checked.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Roast chicken room: Black mold- like build-up on wall next to the hand washing sink. COS: Wall was cleaned.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Kitchen: Employee's bottle of water stored in prep area. Meat department: Employee's vitamins, keratin, and protein containers stored on prep table next to deli slicer. COS: Products were relocated to proper storage.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages: