How many health inspections has Tacos El Rincon in Groveland had?

Tacos El Rincon in Groveland has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.

Has Tacos El Rincon in Groveland ever been shut down?

No, Tacos El Rincon in Groveland has no emergency closures on record with Florida DBPR.

When was Tacos El Rincon in Groveland last inspected?

Tacos El Rincon in Groveland was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 28, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Tacos El Rincon in Groveland had?

Tacos El Rincon in Groveland has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Tacos El Rincon in Groveland find?

Tacos El Rincon in Groveland was most recently inspected by FDACS on August 28, 2025 (Met Sanitation Inspection Requirements).

Has Tacos El Rincon in Groveland had any stop-sale or stop-use orders?

Yes, Tacos El Rincon in Groveland has 3 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.

What are the most common violations at Tacos El Rincon in Groveland?

The most frequently cited FDACS violations at Tacos El Rincon in Groveland are: 5-205.15(B): Plumbing system not maintained in good repair. 5-205.15(B); 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) P; 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 Pf.

Does Tacos El Rincon in Groveland have any repeat violations?

Yes, Tacos El Rincon in Groveland has had the following violations cited on multiple FDACS inspections: 5-205.15(B): Plumbing system not maintained in good repair. 5-205.15(B); 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) P; 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 Pf.

Tacos El Rincon in Groveland

110 E Broad St, Groveland, FL 34736

Lake County · Food Service
Owner: Nicolas Chavez Gonzales
DBPR License: MFD4550636
FDACS Estab #: 293702

Overview

Tacos El Rincon in Groveland, FL has 0 inspections on record with 0 total violations (0 per inspection) and 0 emergency closures (plus 4 FDACS inspections).

0Inspections

0Violations

0Closures

4FDACS Insp.

3Stop-Sale Orders

Last inspected FDACS: August 28, 2025

Tacos El Rincon in Groveland: Comparison to Lake County Averages

This Facility 0 violations / inspection 0 violations per inspection

Lake County Avg 6.27 violations / inspection 6.27 county average

This Facility 0 emergency closures 0 closures

Lake County Avg 0.08 closures / facility 0.08 county average

Tacos El Rincon in Groveland: 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.

2025 — 2 inspections

Aug 28, 2025 — Met Sanitation Inspection Requirements· 9 violations· Met Requirements

Inspector: DOUGLAS HULSER

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. The issues described in request # 5137783 were addressed with the person in charge during this inspection This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.

Risk-Based Violations

3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP

Food Service : Container of raw chicken is stored on shelf over container of raw beef. COS-Chicken was moved to lower shelf Y x

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

Containers of raw chicken and raw beef stored on shelves over ready to eat food products. COS - Raw animal foods were moved below ready to eat food products Y 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) PPRepeat

Retail : Packages of cheese observed at internal temperature of 44 degrees F. COS- product was removed from cooler and placed under proper refridgeration Y x Print Date: 8/28/2025 Page 1 of 3 24 Pf Citation Description: 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 Pf Observation: Food Establishment does not have written procedures for the clean-up of vomitus and diarrheal events. Industry guidance provided.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Meat Department : Soap and paper towel dispensers are located over drain board of metal prep sink

Good Retail Practice Violations

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Food Service : Wet wiping cloth left on table when not in use. COS - Towel was placed in sanitizer water

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

Food Service : Plastic foods and forks stored in a fashion that allows for possible contamination. Utensils not inverted.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Retail : Reach-in cooler case is unable to maintain time/temperature control for safety foods items at a temperature of 41 degrees f or below. Cooler was repaired during visit.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Food Service : Warewash sink faucet continually leaks water when water is turned off.Faucet handle is missing on one side of the faucet and water has to be turned off at shut off valve locatedabove the sink.

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Outside : Drain plug not provided for drain on side of dumpster

Aug 12, 2025 — Re-Inspection Required· 30 violations· 3 stop-sale orders· Re-Inspection Required

Inspector: 293702

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. Food establishment has been given 30 days to submit updated documentation demonstrating the water supply for its facility comes from an approved source, as required by Rule 5K-4.004(3)(a), FAC. Or Administrative Action May Occur. Please submit the documents within 30 days to: [email protected]. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

Pattern of non-compliance for cold holding, hot holding, hand washing and sanitization of equipment.

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Meat Room : Containers of cold held sausage left uncovered in walk-in cooler

Food Service : Raw Chicken stored over raw beef in reach-in cooler. COS- Cooler was rearranged to allow for proper separation of different raw products x

Food Service : Raw eggs and raw chicken stored over ready to eat food products in reach-in cooler. COS - Cooler was rearranged and raw products were placed below ready to eat foods. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Meat Department : Food residue build up on multiple food contact surfaced of large band saw that was not in use. COS - Band saw was washed, rinsed and sanitized during the inspection.

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

Food Service : Multiple pans of prepared hot held Chicken and Pork placed in hot bar at 9 am observed at an internal temperature of 125 to 130 degrees F at 10:30 am. COS - all food items were reheated to 165 degrees F. Print Date: 8/13/2025 Page 2 of 5 Y x 20 P Citation Description: Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) P Observation: Retail : Multiple cartons of raw eggs observed stored in retail cold case in an ambient temperature of 48 degrees F. COS- Eggs were removed and placed under proper refrigeration. x

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Management unable to answer questions concerning employee health policies. Provided industry guidance. Y o

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Employees are not informed of their reporting responsibility.

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

Retail : Multiple containers of Milk, Prepackaged cheese products, chorizo, bacon and sausage observed with an internal temperature of 45 degrees F. COS - All food products were removed and placed under proper refrigeration. Large buckets of made in house chile paste seasoning for meat prepared on 8/10/24 observed in walk in cooler at an internal of 57 degrees F. COS- Product was voluntarily discarded see supplement 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

Retail : Made in house chile paste meat seasoning prepared on 8/10/25 not date marked to indicate last day of use. Product was voluntarily discarded due to temperature abuse. o

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

Food Establishment does not have written procedures for the cleanup of vomitus and diarrheal events. Industry guidance 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

Food Service : Can of spray cleaner observed on active prep table in middle of food service area. COS - Can was removed from table. Y o x

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 : Observed employee not washing hands and changing gloves when changing tasks. COS - Employee was stopped and washed hands before proceeding. Print Date: 8/13/2025 Page 1 of 5 x 6 Pf Citation Description: Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 Pf Observation: Food Service : Observed employee wash hands in warewash sink. COS- Employee was stopped and washed hands properly in hand wash sink.

6-301.13 Sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes provided with handwashing aids or devices required for a handwashing sink. 6-301.13

Meat Department: Soap and paper towel dispenser is located over drain board of prep sink

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

Food Service: Plastic container observed stored in handwash sink. COS - Container was removed from sink

Food Service : Soap and paper towels not provided at handwash sink. COS - Soap and paper towels were provided

Good Retail Practice Violations

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 : Multiple containers of packaged chicharron, flour noodles, frozen meats and chips were not provided with proper labeling for prepackaged retail sale. COS - management labeled all products properly during the inspection. x

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Meat Department : Multiple prepped food products in plastic container stored on floor in walk-in cooler/freezer. Retail : Container of chile paste meat seasoning stored on floor in walk-in cooler.

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

Food Service : Observed bracelets on arm of food service worker while prepping food items

Food Service : Wet cloths observed sitting on prep table when not in use. Cloths in container of water that was not provided with any sanitizer solution. COS - Sanitizer was added to bucket for cloths and verified.

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Food Service : Multiple utensils not stored inverted with handles up.

Food Service: Plastic spoons and forks not stored in open containers in a manner that only allows for the handles to be touched. Unpackaged forks and spoons were store flat in open containers.

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Soda crates inverted used for shelving throughout the food establishment

Retail: Reach-in cold case is not maintaining time / temperature control for safety food items at a temperature of 41 degrees F or below. COS: Reach-in cold case was repaired during visit.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Meat Department : old food debris on on/off switch and on sides of small meat grinder. COS- grinder was cleaned during inspection.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Food Service : Warewash sink faucet continually leaks water when water is turned off. Faucet handle is missing on one side of the faucet and water has to be turned off at shut off valve located above the sink.

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

Retail : trash can with lid is not provided for unisex restroom

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Outside : Drain plug not provided for drain on side of dumpster

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

Meat Department : Fan guards not provided in walk-in freezer/cooler cooling unit. Walk bubbling behind prep tables and sinks. Retail : Hole in wall in restroom. Retail: Walk-in cooler is not maintaining time / temperature control for safety food items at a temperature of 41 degrees F or below. COS: Walk-in cooler was repaired during visit.

6-403.11 Area designated for employees to eat, drink, or use tobacco, or lockers or other suitable facilities not located so that food, equipment, utensils, linens, or single-service and single-use articles are protected from contamination. 6-403.11

Food Service : Employee phone observed stored on active prep table, employee beverages intermixed with consumer ready foods, large hand bag stored on storage rack with cleaned utensils.

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:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment was obtained, repaired or replaced, checked, and released.

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment was obtained, repaired or replaced, checked, and released.

2023 — 2 inspections

Jan 26, 2023 — Met Inspection Requirements· 4 violations· Met Requirements

Inspector: COLIN YOUNG, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements. Establishment was previously given 30 days to provide appropriate ice testing results to a department representative or a stop-sale order will be issued on all packaged ice in the establishment and a stop-use order will be issued on the ice machine. The 30 days was issued on 01/10/23 You may email the results to [email protected]

Risk-Based Violations

Kitchen: Cooked chicken 125-129 degrees F, probed internally with a calibrated thermometer. COS: The chicken was reheated to 165 degrees F or higher. x

2-102.11(C) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C) (2)-(3) and (17) PfPf

The establishment does not inform their employees of their duty to report information about their health and activities as they relate to diseases transmitted through food. Industry guidance provided. o

The establishment does not have a written procedure for the clean up of vomit or diarrhea. Industry guidance provided. o Print Date: 1/26/2023 Page 1 of 3

Good Retail Practice Violations

3-602.11(A) Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9 CFR 317. 3-602.11(A)

Retail: Cooked tortillas packaged for customer self service, packaged in bag without labels. COS: The labels were added at the time of inspection. x

Jan 10, 2023 — Re-Inspection Required· 19 violations· Re-Inspection Required

Inspector: COLIN YOUNG, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Employee Health Guidelines, reporting agreement provided, cooling guidance, clean up of vomit guidance and certified food manager hand out. Establishment will be given 30 days to provide appropriate ice testing results to a department representative or a stop-sale order will be issued on all packaged ice in the establishment and a stop-use order will be issued on the ice machine. You may email the results to [email protected]

Risk-Based Violations

Processing: Raw shell eggs stored over bread, at cook line cooler. COS: The eggs were moved to the bottom shelf, not touching any other products. x

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Processing: Observed employee wipe down counter with gloved hand, then went to touch clean equipment without changing gloves. COS: The employee was coached on proper glove use, the employee washed hands and put on new gloves. No food was affected. x

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Processing: Cooked tomato soup 60 degrees F, cooling from previous night. COS: The soup was voluntarily discarded. o

Processing: Cooked pork chops 126-129 degrees F, probed internally with a calibrated thermometer. COS: The food was reheated to 178, and the steam table turned to high. x

The establishment does not inform their employees their duty to report information about their health and activities as they relate to diseases transmitted through food. Industry guidance provided. o

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Retail: Raw shell eggs at ambient 51 degrees F. COS: The eggs were moved to another cooler for display and sale x

3-501.17(B) 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) PfPf

Processing: Soft cheese opened 3 days prior not dated. COS: The cook added a date stamp. x

The establishment does not have a written procedure for the clean up of vomit or diarrhea. Industry guidance provided. o

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP

Processing: Observed three compartment sink in use, tested the sanitizer200 PPM. The solution was diluted by doubling the water, re tested at 200PPM. COS: The solution was remade and tested 100 PPM. x

Production: Observed employee change from dirty dishes to clean without washing hands. COS: The employee was made aware of hand washing requirements, she washed her hands, and no food was affected. x

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

Meat: No hand wash sign at the hand wash sink. o

Processing: No soap or paper towels at hand wash sink. COS: The soap and paper towels were provided. x Print Date: 1/10/2023 Page 1 of 5 8 Pf Citation Description: 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 Pf Observation: Meat: Cleaning supplies stored in hand wash sink. COS: The sink was made to be accessible. x

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

The establishment does not have a current certified food manager. o Print Date: 1/10/2023 Page 2 of 5

Good Retail Practice Violations

213 Microbial analysis of finished product by an approved laboratory not obtained within the required time period. 5K-4.023(8)(a) F.A.C.

Establishment: The establishment bags ice and does not have biological testing. See comments. o

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)

Processing: Cooked tomato soup 60 degrees F, cooling from previous night. Suggested shallow pans, chill sticks, cooling uncovered, cooling in freezer if or when possible. o

Retail: Cooked pork skins not labeled. COS: The item was removed from self service, and placed as a customer request item. x

4-101.11(A) Materials used in the construction of utensils or food-contact surfaces of equipment allow the migration of deleterious substances or impart colors, odors, or tastes to food; or under normal use conditions, are not safe. Materials used to make single-service or single-use articles allow migration of deleterious substances to food or are not safe. 4-101.11(A), 4-102.11(A)(1) and (B)(1) P

Processing: Cooked corn arepas stored in non food grade bag (Thank you bag). COS: The items were moved to a storage pan. x

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

Processing: The establishment is using chlorine to sanitize, missing test strips. COS: Test strips were provided before the completion of the inspection. x

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Processing: Hand wash sink does not drain. COS: An employee unstopped the drain. x INSPECTION: VENDED WATER/VENDED ICE Violation Number

Tacos El Rincon in Groveland: Stop-Sale & Stop-Use Orders (3)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Tacos El Rincon in Groveland
Date	Order Type	Product	Brand/Lot	Reason
Aug 12, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Aug 12, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Aug 12, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean.

Tacos El Rincon in Groveland: Frequently Asked Questions

How many health inspections has Tacos El Rincon in Groveland had?: Tacos El Rincon in Groveland has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
Has Tacos El Rincon in Groveland ever been shut down?: No, Tacos El Rincon in Groveland has no emergency closures on record with Florida DBPR.
When was Tacos El Rincon in Groveland last inspected?: Tacos El Rincon in Groveland was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on August 28, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Tacos El Rincon in Groveland had?: Tacos El Rincon in Groveland has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Tacos El Rincon in Groveland find?: Tacos El Rincon in Groveland was most recently inspected by FDACS on August 28, 2025 (Met Sanitation Inspection Requirements).
Has Tacos El Rincon in Groveland had any stop-sale or stop-use orders?: Yes, Tacos El Rincon in Groveland has 3 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.
What are the most common violations at Tacos El Rincon in Groveland?: The most frequently cited FDACS violations at Tacos El Rincon in Groveland are: 5-205.15(B): Plumbing system not maintained in good repair. 5-205.15(B); 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) P; 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 Pf.
Does Tacos El Rincon in Groveland have any repeat violations?: Yes, Tacos El Rincon in Groveland has had the following violations cited on multiple FDACS inspections: 5-205.15(B): Plumbing system not maintained in good repair. 5-205.15(B); 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) P; 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 Pf.