ERIS TAQUERIA
10801 GULF BLVD, TREASURE ISLAND, FL 33706
License #6252772
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
ERIS TAQUERIA in TREASURE ISLAND currently holds an InspectFL Health Score of 76 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 23, 2026. Across those visits, DBPR recorded 13 total findings; InspectFL has detailed violation rows for 12 of them so far.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on July 23, 2026 shows 12 observation rows: 2 critical, 8 major, and 2 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [05-08-4] No probe thermometer provided to measure temperature of food products.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Sanitizer bucket being stored on top of hand sink faucet. Item removed.
- [53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ The establishment lacks a Certified Food Manager. The employee on duty stated that this requirement had never been discussed or requested during previous inspections.
- [12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash their hands in three compartment sink.
- [11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two employees were observed engaging with food or in food preparation during the inspection. One employee stated they started this week, and the other stated they have been employed for a few months. Employee Health Reporting agreement (5030-103) form emailed to the employee on duty.
- [51-06-4] Mobile food dispensing vehicle connected to utilities on more than a temporary basis. MFDV gray water tank is connected to white plumbing tubes that are connected to black plastic box on the outside of the food truck where gray water is flowing through a orange garden hose that leads to a pipe behind the.back side of the shell gas station. The operator stated this was done to allow the gray water to flow through the hose where it will drain into a pipe. Discussed the potable and wastewater holding tanks must be an integral part of the unit and connection must be made in a manner that allows for easy and efficient disconnection (i.e., quick disconnects) For the purpose of utility connection, "temporary" means one day/24 hours.
- [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. Observed food handler training certificate for operator/owner Elis Flores Reyes with a completion date of 2/18/2025 through National Registry Food Safety Professionals. No other employee training could be provided. Currently two employee present on the food truck engaging with food or in food preparation.
- [29-04-4] Nonfood-grade hose conveying potable water. Observed an orange garden hose hooked up to the plumbing of a black plastic container, where the food trucks gray water is draining through the hose into a pipe at the back of the gas station.
- [14-09-4] Cutting board has cut marks and is no longer cleanable.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken stock, cooked pork, cooked beef tongue not date marked and made over 24 hours. Emailed person in charge Date Marking (5030-049) form.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made green salsa (46 F - Cold Holding); house made red salsa (45F - Cold Holding) Portion cups of house made red and green salsa were overfilled past the fill line inside the reach in cooler. Multiple portion cups were temped and cold holding temperatures were between 45 F and 46 F. Discussed removing portion cups that are over the fill line and storing them in a cooler that will bring down the temperature rapidly.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
ERIS TAQUERIA has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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