POPPO'S TAQUERIA

Name: POPPO'S TAQUERIA
Address: 6777 MANATEE AVE W, BRADENTON, FL, 34209, US
Rating: 93.6

6777 MANATEE AVE W, BRADENTON, FL 34209

License #5105624

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

93.6 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

POPPO'S TAQUERIA in BRADENTON currently holds an InspectFL Health Score of 93.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 5, 2025. Across those visits, DBPR recorded 15 total findings; InspectFL has imported detailed violation rows for 14 of them so far.

How to read this page

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 5, 2025 included 1 critical violation, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

See the place, then share or verify

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DBPR

*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: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken on speed rack at 47F and beef at 47F. Operator stated that he had just panned chicken. Operator stated they had just received a delivery and had cooler door open approximately a half hour. Operator closed cooler door and temperatures were coming down.
[14-11-5] Equipment in poor repair. Observed wire rack in clean dish area with rust pitted surface.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Observed back exit door from kitchen blocked by boxes and a garbage can. Operator removed boxes and garbage.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed pink soil soda spouts on soda machine with black mold like substance on interior. Employee removed spouts for cleaning.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed quaternary sanitizer bucket stored on the floor on front line. Operator removed sanitizer bucket and placed it in another bucket.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice chute on soda machine with pink slime on interior. Operator shut off soda machine and called purveyor.
[25-05-4] Single-service articles improperly stored. Observed cases of single serve containers on floor in storage area. Operator moved cases to shelf.

Community reaction

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.

Community pulse