TACO LIBRE

Name: TACO LIBRE
Address: 2600 N PONCE DE LEON BLVD, SAINT AUGUSTINE, FL, 32084, US
Rating: 60.7

2600 N PONCE DE LEON BLVD, SAINT AUGUSTINE, FL 32084

License #6500103

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

60.7 Grade F / 100

Failing Health Score

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Quick take

TACO LIBRE in SAINT AUGUSTINE currently holds an InspectFL Health Score of 60.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 27 total violations — 10 critical, 4 major, 13 minor.

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.

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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 April 22, 2026 shows 17 observation rows: 4 critical, 3 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

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

Location + actions

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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: Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife and bar utensils in standing water. Person in charge emptied water.
[14-11-5] Equipment in poor repair. Both sets of drawers have torn gaskets.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both sets of drawers are soiled.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor is sowing peeling paint exposing concrete throughout kitchen, walk in coolers , dish room and server area.
[41-17-4] Spray bottle containing toxic substance not labeled. At bar. Person in charge labeled.
[08B-38-4] Food stored on floor. Container of salsa on walk in cooler floor. Person in charge picked salsa up. On floor at bar; 5 gallons of margaritas on floor. Person in charge moved margarita mixes off floor.
[02D-01-5] Working containers of food removed from original container not identified by common name. Rice, flour not labeled. Person in charge labeled.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. At food prep. Person in charge removed wet rag.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle laying in rice. Person in charge removed scoop.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge moved can opener to dish.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate in ice machine has black mold like substance on ice plate. Person in charge wiped ice plate clean.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 10pm. After priming at 100ppm.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 2 employees have their food training certificates. Employees have not been trained since 2024.
[35B-07-4] Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Window above rice on back wall is wide open. No screen in window.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 48F sitting at server station. Out 2 hrs. Server took and placed all the way around container.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice hot holding at 117F.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over refried beans in walk in cooler. Person in charge moved eggs to bottom shelf.

Disposition: Administrative complaint recommended
[08A-04-5] Raw animal food stored over or with unwashed produce. In makeline reach in cooler raw fish stored over unwashed produce. In walk in cooler raw ground beef stored over intact beef. In makeline drawers raw chicken stored over raw steak. Person in charge began rearranging.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose bibs outside back door.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw steak with gloved hands, then handle ready to eat seasoning without hand wash. Discussed utilizing tongs and holding in water at cook line above 135F. Person in charge had employee remove gloves and wash hands.
[36-11-4] Floors not maintained smooth and durable. Observed paint peeling throughout kitchen.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler flan dated 9/30, salsa 9/29, chicken 9/29, cabbage 9/29.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Several hand wash sinks missing hand wash signs. Bar hand wash sink missing soap.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at prep area hand wash sink. Person in charge turned on during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken and shrimp in container on griddle next to cook line at 96-108F. Person in charge states Keeps on griddle then reheats to order. Discussed possibility of holding on time. Person in charge discarded.
[29-18-4] Drain cover(s) missing. Drain covers missing at several sink drains in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa held on ice made yesterday per person in charge at 53F. Observed ice level below product level, only iced down on one side. Discussed time with operator. Person in charge moved to walk in freezer to rapidly chill. Corn in make line at front of make line at 45F. Person in charge discarded. Other items in unit in temperature.

Community reaction

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Community pulse