EL COCHILOCO TACOS AND MORE RESTAURANT

Name: EL COCHILOCO TACOS AND MORE RESTAURANT
Address: 1385 S BELCHER RD, LARGO, FL, 33771, US
Rating: 62

1385 S BELCHER RD, LARGO, FL 33771

License #6212397

🌮 Mexican/Latin ℹ️

62 Grade F / 100

Failing Health Score

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Latest inspection

April 21, 2026 · 11 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EL COCHILOCO TACOS AND MORE RESTAURANT in LARGO currently holds an InspectFL Health Score of 62 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 21, 2026. Across those visits, inspectors documented 54 total violations — 9 critical, 17 major, 28 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 30, 2025

The latest inspection on April 21, 2026 shows 11 observation rows: 3 critical, 5 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

EL COCHILOCO TACOS AND MORE RESTAURANT 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
[50-09-4] Current Hotel and Restaurant license not displayed.
[10-17-4] In-use knife/knives stored in cracks between prep tables next to entry to kitchen. Operator relocated knife to magnetic board.
[29-20-5] Very slow draining water in handwash sink next to 3 compartment sink.
[08B-02-4] Displayed cookies not properly protected from contamination at front counter. Operator wrapped items with plastic wrap.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed whole tomatoes. Operator rearranged eggs to bottom.
[41-10-4] Toxic substance/chemical improperly stored. WD 40 lubricant spray stored over paper bags on microwave. Operator relocated spray to bottom shelf with chemicals.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table stained.
[31A-09-4] Handwash sink not accessible for employee use at all times. Rear handwashing sink next to 3 compartment sink blocked by trash can. Operator relocated trash can.
[27-06-4] No hot running water at three-compartment sink. Water measuring 81F. Operator turned hot water on. Measuring 110F.
[31B-03-4] No soap provided at handwash sink at rear 3 compartment sink. Operator provided soap at sink.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water measuring 81F. Operator turned hot water on. Measuring 110F.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on prep table in kitchen. Employee removed keys. Cleaned and sanitized the area.
[14-11-5] Equipment in poor repair. Shelf in warewashing area is rusted. Torn gasket on right side reach-in cooler door located across from gas stove in kitchen.
[29-09-4] Faucet/handle missing at plumbing fixture. Hand wash sink in warewashing area missing faucet. No running water. Operator replaced faucet on hand wash sink. Checked temperature on hot water reading 89f.
[10-08-5] Ice scoop handle in contact with ice in ice bin located near warewashing area. Employee removed ice scoop.
[10-20-4] In-use tongs stored on oven door handle between uses.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave used more than 24 hours ago is soiled with food debris.
[16-46-4] Old blue label stuck to food container on shelf in warewashing area.
[29-08-4] Plumbing system in disrepair. Hand wash sink in warewashing area missing faucet. No running water. Operator replaced faucet on hand wash sink. Checked temperature on hot water reading 89f.
[25-06-4] Single-service containers not stored inverted or protected from contamination. Located on top of microwave in kitchen.
[08B-63-4] Unpackaged food in an unprotected refrigerator in path to customer restroom.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above batter in refrigerator located near ice machine in kitchen. Employee placed raw shell eggs on bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From prep table in kitchen. Employee placed rice in reach-in freezer. Re checked temp reading a. cooked white rice (67F - Cold Holding) 59f
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Emmanuel De Dios CFM expired on 07-07-2025.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is stained with black substance.
[31A-11-4] Handwash sink in warewashing area used to store mop dust pan, and plastic container inside bowl. Employee removed items from bowl of hand wash sink.
[31A-12-4] No handwash sink for employees in kitchen. Hand wash sink located in warewashing area is missing faucet and no running water. Only hand wash sink located in restroom. Operator arrived and replaced water faucet at hand wash sink. Hand wash sink is operational. Hot water 89f.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running water at hand wash sink in warewashing area. No other hand wash sink in vicinity. Operator replaced faucet on hand wash sink. Checked temperature on hot water reading 89f

Disposition: Warning Issued
[14-45-4] Cardboard used to line bottom shelf of prep table on cooks line.
[14-09-4] Cutting board on reach-in cooler has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on shelf with clean plates above reach-in cooler on cooks line. Employee removed water bottler. Discussed cleaning and sanitizing area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen.
[14-11-5] Equipment in poor repair. Torn gasket on left reach-in cooler door on cooks line. Shelf used to store pot and pans above three-compartment is rusted.
[10-08-5] Ice scoop handle in contact with ice in ice bin near three-compartment sink. Employee removed scoop.
[10-20-4] In-use tongs stored on equipment door handle between uses. Employee removed tongs.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors.
[22-16-4] Reach-in cooler on cooks line interior have accumulation of soil residues.
[08B-63-4] Unpackaged food in an unprotected cooler in a customer/nonsecure area across from restroom. Discussed with operator securing cooling.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes in three-compartment sink washing, rinsing, then placing on shelf without sanitizing. Discussed with operator proper warewashing procedures. Operator items from shelf to re wash and sanitize. Will email DBPR Form 5025-010. Manual Dishwashing Procedure.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating. License expired on 02-01-2025.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 11:00am. Employee placed items in ice bath. Rechecked temps at 11:47am a. cut tomatoes (53F - Cold Holding); 43f b. sliced cheese (55F - Cold Holding); 40f c. hot dogs (48F - Cold Holding) 36f
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to water faucet in warewashing area without vacuum breaker.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line soiled with food buildup between cracks.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.