TACO LIBRE

Name: TACO LIBRE
Address: 2600 N PONCE DE LEON BLVD, SAINT AUGUSTINE, FL, 32084, US
Rating: 32.8

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

License #6500103

🌮 Mexican/Latin ℹ️

32.8 Grade F / 100

Failing Health Score

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Latest inspection

April 22, 2026 · 17 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TACO LIBRE in SAINT AUGUSTINE currently holds an InspectFL Health Score of 32.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 83 total violations — 29 critical, 18 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 19, 2024

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

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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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: Warning Issued
[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.
[14-11-5] Equipment in poor repair. Both sets of drawers have torn gaskets.
[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.
[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.
[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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. At food prep. Person in charge removed wet rag.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both sets of drawers are soiled.
[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.
[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.
[02D-01-5] Working containers of food removed from original container not identified by common name. Rice, flour not labeled. Person in charge labeled.
[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.
[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.
[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.
[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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. At bar. Person in charge labeled.

Disposition: Warning Issued
[29-18-4] Drain cover(s) missing. Drain covers missing at several sink drains in kitchen.
[36-11-4] Floors not maintained smooth and durable. Observed paint peeling throughout kitchen.
[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.
[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.
[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.
[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.
[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.
[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.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose bibs outside back door.
[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.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. Observed one dead roach on floor near ice machine. Person in charge swept and removed dead roach.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor of kitchen. Person in charge had employee start mopping floor.
[36-73-4] Floor, walls soiled/has accumulation of debris. Observed floors throughout kitchen soiled with old food debris and single service trash. Observed walls on cook line soiled with grease.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on drawers and reach in coolers soiled with food debris.
[35A-09-4] Presence of insects, rodents, or other pests. Observed approximately four dead flying insects on window seals above food prep area. Discussed with person in charge. Observed live lizard on pipes under dish machine. Person in charge captured lizard and released it outside.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above ready to eat pork in walk-in cooler. Person in charge placed shrimp on bottle shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French fries on counter (54F - Cold Holding) for approximately one hour per person in charge. Person in charge placed in freezer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pot of pork (97F - Hot Holding) left to the side of the grill on cook line for approximately two hours. Person in charge placed on stove to reheat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board stained with food debris. Observed can opener blade soiled with food debris.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle filled with clear liquid missing common label. Person in charge added label.

Disposition: Warning Issued
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored above establishment food in walk-in cooler. Person in charge had employee place personal food on bottom shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on cook line coolers soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on clean stacked food containers.
[08B-12-5] Stored food not covered. Observed bucket of chips in dry storage missing cover.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw chicken inside thank you plastic bag in walk-in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken in same pan has raw whole muscle beef. Raw Beef sitting in chicken water. Person in charge stated beef will be cooked to above 165F. Person in charge had employees rearrange speed rack placing items in order of minimum cooking temperature.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bucket of lettuce (67F - Cold Holding) sitting on counter behind cook line for one hour per person in charge. Person in charge added ice and placed in walk-in cooler too cool.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sliced chicken (111F - Hot Holding); shredded pork (88F - Hot Holding) left on flat top turned off for 30 min per person in charge. Person in charge voluntarily disposed of product.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled with food debris.
[31B-03-4] No soap provided at handwash sink. Observed hand washing station by cook line and hand washing station at kitchen entrance missing soap Observed bar hand washing station missing soap. Person in charge had soap added to all hand washing stations.

Disposition: Warning Issued
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed both cook employees eating on cook line. Immediately intervened and employees removed food and washed hands, change gloves. Discussed with person in charge.
[14-11-5] Equipment in poor repair. Observed multiple gaskets on cook line coolers torn.
[08B-38-4] Food stored on floor. Observed white plastic can of unwashed onions on floor in produce walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on cook line soiled with food debris.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed queso cheese from 5/22 (59F - Cold Holding) in walk-in cooler. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed bucket of lettuce (78F - Cold Holding) left on out on counter. Person in charge voluntarily through away. Observed queso cheese from 5/22 (59F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bucket of lettuce (78F - Cold Holding) left on out on counter. Person in charge voluntarily through away.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork (112F - Hot Holding) in pot on stove. Person in charge turned stove up to reheat during inspection. Item has been put for two hours per person in charge.
[41-10-4] Toxic substance/chemical improperly stored. Observed 6 bottles of bleach and floor cleaner stored on top of ice machine. Person in charge moved chemicals to dry storage on bottom shelves.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed queso left in 22qt container too cool not reaching 41 in 6 hours. Discussed other options with person in charge. Observed two cut lettuce in 22qt containers with water at 61F inside walk-in cooler for 2.5 hours per person in charge. Person in charge had employees take and place lettuce in more shallow container with additional ice.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed drawer reach in coolers on large flat top grill sitting at ambient 50F. All gaskets on drawers torn. Person in charge removed all time/temperature controlled for safety foods out of cooler.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee food on prep table where food is being prepared. Person in charge removed employee food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone above flip-top cooler. Observed backpack and employee cup on prep table next to chips and salsa. Discussed with person in charge.
[14-11-5] Equipment in poor repair. Observed multiple reach in cooler, drawers and flip-top coolers with torn gaskets.
[08B-38-4] Food stored on floor. Observed large ports of cooked food stored on floor in prep area. Person in charge had employee place all pots on table.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both microwaves on cook line with interiors soiled with food debris
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in cooler and walk-in cooler gaskets soiled with food debris and black/green mold like substance.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw beef in walk-in cooler. Observed raw chicken above ready to eat sauce. Person in charge move raw chickens to bottom shelves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed drawer: chicken, shrimp, beef (50-54F - Cold Holding); cut tomatoes x 3 (58F - Cold Holding) in cooler for three house per person in charge. Person in charge placed all products in walk-in cooler with ice. Observed cut lettuce, shredded mozzarella (53-56F - Cold Holding) in flip-top cooler with top left open near hit stove. Person in charge placed bags of ice in product and closed top.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed salsa on ice missing time mark. Person in charge added time mark.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed queso (110F - Hot Holding) left on plastic cart next to cook line for less than one hour per person in charge. Person in charge placed queso on stove to reheat.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing station on cook line missing faucet. Person in charge has scheduled maintenance to install new faucet.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand washing station by kitchen entrance used to dump drinks by evidence of ice and lemons inside hand washing station sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed three spray bottles filled with clear liquid in dish machine without labels. Person in charge added bleach labels.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Observed plastic food grade bucket with lettuce on floor of walk-in cooler. Observed two cases of food on floor of walk-in freezer Observed case of rice and bucket of beans on floor of dry storage. Person in charge had employees start placing food on shelves.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave on cook line soiled with food.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on coolers in kitchen soiled with food debris and black/green mold like substance.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 1 6lb can of whole tomatoes with rust on all sides and seams.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork under raw ground beef in walk-in cooler . Discussed with person in charge. Observed raw pork under raw chicken in walk-in cooler. Person in charge had employee start rearranging walk-in cooler.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook on line unable to determine what temperature all items should be reheated too. Immediately discussed with person in charge and provided Spanish and English reheating handout.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures in English and Spanish and discussed with person in charge
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing station near dry storage prep area blocked by 5 gallon buckets. Person in charge removed buckets.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chemical test kit at Dishmachine wet and unable to test sanitizer. No other chemical test kit available to test sanitizer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station with no paper towels by dish machine. Person in charge added paper towels.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle filled with clear liquid at bar without a label. Person in charge added a label.