How many health inspections has Taco Madre LLC in Plant City had?

Taco Madre LLC in Plant City has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.

Has Taco Madre LLC in Plant City ever been shut down?

No, Taco Madre LLC in Plant City has no emergency closures on record with Florida DBPR.

When was Taco Madre LLC in Plant City last inspected?

Taco Madre LLC in Plant City was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 24, 2026. Inspection type: Operating Without a Valid Food Permit; Re-Inspection Required.

How many inspections has Taco Madre LLC in Plant City had?

Taco Madre LLC in Plant City has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Taco Madre LLC in Plant City find?

Taco Madre LLC in Plant City was most recently inspected by FDACS on February 24, 2026 (Operating Without a Valid Food Permit; Re-Inspection Required).

Has Taco Madre LLC in Plant City had any stop-sale or stop-use orders?

Yes, Taco Madre LLC in Plant City has 7 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Does Taco Madre LLC in Plant City have any repeat violations?

Yes, Taco Madre LLC in Plant City has had the following violations cited on multiple FDACS inspections: 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) P.

Taco Madre LLC in Plant City

8505 S County Road 39, Plant City, FL 33567

Hillsborough County · Food Service
DBPR License: MFD3953788
FDACS Estab #: 408785

Overview

Taco Madre LLC in Plant City has been inspected twice on record, most recently on February 24, 2026, when the facility was found operating without a valid food permit and issued a stop-use order. The inspection documented 19 violations, primarily time and temperature control failures: hot-held chicken, beef, rice, and pork measured between 85°F and 100°F (minimum required 135°F), chili measured at 47°F, and cold-held raw proteins and prepared salads measured between 44°F and 80°F (maximum allowed 41°F). Six stop-sale orders were issued on the same date for adulterated time and temperature control for safety foods found at improper temperatures; all products were voluntarily destroyed by management and witnessed by the inspector. A handwashing sink was found blocked with containers and utensils, and packaged retail foods including flan, cakes, and horchata lacked required labeling and store address information. Multiple violations were corrected on site, including reheating food items, quick-chilling others, and removing improperly labeled products from retail sale. A prior inspection on July 7, 2022 identified 10 violations when the facility was also operating without a valid food permit, including raw chorizo and raw fish stored together in the same container, cooked chicken and peppers that failed to cool within the required 2-hour window, and cold-held sauces and raw proteins held at 44°F to 46°F. The facility was directed to complete its food permit application and payment to resume lawful operation.

Summary generated from Florida DBPR public inspection records.

0Inspections

0Violations

0Closures

3FDACS Insp.

7Stop-Sale Orders

Last inspected FDACS: February 24, 2026

Taco Madre LLC in Plant City: 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

Taco Madre LLC in Plant City: FDACS Inspection History (3)

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 — 1 inspection

Feb 24, 2026 — Operating Without a Valid Food Permit; Re-Inspection Required· 19 violations· 7 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. Stop Use Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in

Risk-Based Violations

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 chicken, beef, rice, and pork containers and pans in the table, measured between 100 F- 85 F. Internal temperature of cooked chili containers in scales, measured 47 F. Internal temperature of tamales "vegetables and pork", beef, and shrimp in steam table, measured between 109 F - 128 F. COS: Tamales were voluntarily discarded. The rest of food items were reheated. 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 raw beef, raw chicken, cheese, hot dog, and ham in deli cooler measured 44 F. COS: Food items were quick chilled to 41 F or below. Food service: Internal temperature of prickly pear cactus salad and chicken with carrots salad in open air cooler, measured 80 F. COS: Food items were voluntarily discarded. Processing area: Internal temperature of beans and cooked tomatoes in a big pot made from yesterday in walk-in cooler, measured 45 F. COS: Food items were voluntarily discarded. x Print Date: 2/24/2026 Page 1 of 4 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: Establishment does not have written procedures for employees responding to an event that involves vomiting or diarrhea. Information 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

Kitchen: Hand washing sink blocked with silver containers, utensils, and sponge. COS: Hand washing sink made accessible.

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: Packages of flan, cakes, and horchata "El Antiguo Cuscatlan Bakery" are no labeled with the store address in the dessert cooler. Raw corn and raisins packages are no labeled with common name and address. COS: Food items were removed from retail sale to be sold behind the counter.

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.

No Certified Food Protection Manager.

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

Processing area: Plastic containers and large of tomatoes and beans are trying to be cooled in the walk-in cooler. Cooling methods were reviewed with the owner and employees.

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Kitchen: No common name on container of sugar over microwave.

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

Back storage: Open gap between the wall and the exit door leading to the rear outside of the store.

6-202.13 Insect control device used to electrocute or stun flying insects not designed to retain the insect within the device; or insect control device located over a food preparation area or not installed to prevent dead insects and fragments from being impelled onto or falling on exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13

Kitchen: Insect trap located over prep table.

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

Kitchen: Employee preparing food wearing bracelets.

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)

Kitchen: Wet wiping cloths are store on the deli cooler and prep table are not in sanitizer solution between uses.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Kitchen: Container with no handle stored in contact with flour "maseca" in storage bin.

4-903.11(A) Single-service or single-use articles 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. 4-903.11(A)

Food service: The single service utensils are not stored with the handles up. COS. The utensils were inverted.

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.

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

Processing area: Black-mold like build-up on racks drinks in the walk-in cooler. Food service: Old food build-up inside the deli cooler. Kitchen: Dust build-up on fan over prep table.

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

Restrooms: No self-closing door.

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

Warewashing area: A hole on wall over the 3 compartment sink.

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

Kitchen: Grease build-up on wall next to the fryer. Processing area: Heavy dust on ceiling in walk-in cooler.

99 The food establishment is operating without a valid food permit and has not met all permitting requirements. 500.12, F.S., 5K-4.020(2) F.A.C. o A Supplemental Report was also issued during the visit which includes important information for management.

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: