DON PONCHO TAQUERIA

Name: DON PONCHO TAQUERIA
Address: 1165 E PLANT ST STE 3, WINTER GARDEN, FL, 34787, US
Rating: 33.5

1165 E PLANT ST STE 3, WINTER GARDEN, FL 34787

License #5814569

🌮 Mexican/Latin ℹ️

33.5 Grade F / 100

Failing Health Score

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Latest inspection

June 2, 2026 · 18 findings · 1 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

DON PONCHO TAQUERIA in WINTER GARDEN currently holds an InspectFL Health Score of 33.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on June 2, 2026. Across those visits, inspectors documented 93 total violations — 15 critical, 19 major, 59 minor.

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The latest inspection on June 2, 2026 shows 18 observation rows: 1 critical, 3 major, and 14 minor.

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Inspector notes

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DON PONCHO TAQUERIA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both male and female.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile best to back door.
[14-11-5] Equipment in poor repair. Reach in cooler gaskets at cook line.
[36-73-4] Floor soiled/has accumulation of debris. Floor at cook line. Floor in prep area.
[36-17-5] Floor tiles missing and/or in disrepair. Two tiles at cook line.
[08B-38-4] Food stored on floor. Case of soda on floor at front counter. Operator removed.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In Upright white freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocado at prep table.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer interior.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink next to dish washer slow draining.
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe at three compartment sink.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked beef tongue in reach in cooler at cook line. Operator removed .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at prep table in the kitchen.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle with blue liquid Bottle with green liquid at three compartment sink.operator labeled.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwashing sink next to dishwasher.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens and womens restrooms
[36-03-4] Cove molding at floor/wall juncture broken/missing. Wall by back door.
[14-11-5] Equipment in poor repair. Reach in cooler gasket at cook line. Reach in cooler door handle.
[36-73-4] Floor soiled/has accumulation of debris. Floor by cook line. Floor in back dry storage. Floor behind freezer in dry Flooring by prep sink. Floor by hand washing sink at drink area.
[36-17-5] Floor tiles missing and/or in disrepair. Tiles at cook line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In white upright freezer in the kitchen. In white chest freezer in dry storage.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 78F in container at cook line. Operator remove water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line. White reach in freezer gaskets in the kitchen. Reach in cooler exterior in back dry storage area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. White reach in freezer in the kitchen. Upright reach in freezer in back dry storage area.
[29-49-6] Standing water in bottom of reach-in-cooler. In reach in cooler in dry storage.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots over sliced jalapeños in reach in cooler. Unwashed celery over cut melon at front counter. Operator removed.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By white chest freezer in dry storage. Wall by dish washer.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. One mop in bucket in back dry storage area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken over Cooked beef in reach in freezer. Operator removed.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. raw Chicken on top of beef in reach in freezer. Operator removed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Rice (112F - Hot Holding) Operator reheated to 165F.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200++ ppm. Operator changed water. Rechecked 50 ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in the kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Used to store cups.
[53A-05-6] 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/
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef tongue and cooked tripe in reach in cooler. Operator date marked.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Long white cutting board at cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cup over cornmeal in dry storage. Operator removed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Door in dry storage area.
[36-22-4] Floor area(s) covered with standing water. In between black reach in coolers on dry storage
[08B-38-4] Food stored on floor. Bottle of cooking oil on floor at cook line and back dry storage. Cases of water in back dry storage area. Operator removed.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In white and gray freezer in dry storage area.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocados at prep table across from cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in dry storage soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. In Hobart cooler on the left of dry storage
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes, Lettuce, peppers over Pico de Gallo and shredded lettuce in reach in cooler in dry storage. Operator rearranged items in cooler. Unwashed avocados over bread in reach in cooler
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. 2 wet mop in bucket at back door
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm operator changed water rechecked 50 ppm
[41-07-4] Container of medicine improperly stored. Bottle of Amoxicillin I bin with seasoning on dry storage rack. Operator removed.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Non food grade bags with bread in reach in cooler Non food grade bags on shelf with flour and seasoning.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator reheated to 165F. Cooked Pork (103F - Hot Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Used as dump sink

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents at front counter and dining area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils at wait station. Manager rewashed utensils and inverted.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers about prep sink.
[08B-38-4] Food stored on floor. Bottles of cooking oil on floor in dry storage
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer in dry storage
[36-62-4] Light not functioning. One light bulb at cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in dry storage area.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cut lettuce in reach in cooler
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket in dry storage. Manager hind mop to dry
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. For stored in retail bars in chest freezer.
[41-10-4] Toxic substance/chemical improperly stored. Burn gel stored on top of ice machine. Manager removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Sink blocked with cart. Operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped ice in hand sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator refilled.