FUZZY'S TACO SHOP

Name: FUZZY'S TACO SHOP
Address: 19729 SR 54, LUTZ, FL, 33558, US
Rating: 72

19729 SR 54, LUTZ, FL 33558

License #6113923

🌮 Mexican/Latin ℹ️

72 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

October 13, 2025 · 8 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FUZZY'S TACO SHOP in LUTZ currently holds an InspectFL Health Score of 72 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 13, 2025. Across those visits, inspectors documented 44 total violations — 10 critical, 15 major, 19 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 13, 2025 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

100%

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?

FUZZY'S TACO SHOP has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[12B-02-4] Employee drinking at bar area.
[36-73-4] Floor soiled/has accumulation of debris in entire kitchen.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employees cut unwashed avocados, manager asked him to washed them before cut
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses in kitchen
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled cooked beef after touching raw shrimp without washing hands prior to changing gloves.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (114F - Hot Holding); ground beef (120F - Hot Holding); shredded chicken (121F - Hot Holding) Manager stated that all items above were reheated at above 165F in reheating steaming oven at 9:am . Operator reheated all items at temperature tested again as below Beef(187F); shredded chicken (179F) and ground beef ( 174F)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep cooler
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels in kitchen

Disposition: Warning Issued
[16-15-4] Accumulation of debris on drainboards or equivalent.
[36-22-4] Floor area(s) covered with standing water near dish machine
[36-73-4] Floor in dish area soiled/has accumulation of debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -rolling cart with chip bins soiled with grease and food debris
[08B-12-5] Stored food not covered. Churros, breaded chicken removed from original packaging and not covered in reach in freezer
[29-11-4] Water leaking from pipe and/or faucet/handle. Dish area spray sink nozzle constantly on, does not turn off when not in use
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm reading on dish machine chlorine sanitizer. Bucket of sanitizer empty, operator replaced, 100 ppm reading
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fully cooked bacon in walk in cooler. Operator moved
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce and tomatoes on cooks line at 45F, operator moved items to walk in cooler and closed lids on cooler. Recheck at 42F
[41-10-4] Toxic substance/chemical improperly stored. Unlabeled chemical spray bottle on cutting board of cooks line cooler. Operator removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris
[31A-11-4] Handwash sink used for purposes other than handwashing. Pitcher in hand sink at cooks line. Operator removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in rear prep area
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[53B-03-5] Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training by ServeSafe Chicago IL
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with clear/purple liquid unlabeled