TACO'N MADRE

Name: TACO'N MADRE
Address: 80 N PINE AVENUE, OCALA, FL, 34475, US
Rating: 66.3

80 N PINE AVENUE, OCALA, FL 34475

License #5202306

🌮 Mexican/Latin ℹ️

66.3 Grade F / 100

Failing Health Score

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Latest inspection

March 25, 2026 · 10 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

TACO'N MADRE in OCALA currently holds an InspectFL Health Score of 66.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, inspectors documented 59 total violations — 13 critical, 11 major, 35 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 14, 2025

The latest inspection on March 25, 2026 shows 10 observation rows: 2 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

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?

TACO'N MADRE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Blue glasses at front counter stacked together wet.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Cutting boards are grooved. Ambient Tempurature in reach in drink cooler containing salsa 50F.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Two wet towels under cutting board. Removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
[33-16-4] Open dumpster lid. Two lids open on dumpster.
[29-08-4] Plumbing system in disrepair. Faucet at hand washing sink
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cook placed raw meats on grill then changed gloves and continued to stir broth without washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in drink cooler: salsa 45-47F. Reach in drink cooler has an ambient temperature of 50F. Operator placed salsa on ice.
[31A-11-4] Handwash sink used for purposes other than handwashing. Cook filled container with water at hand washing sink on cook line. Container with water in hand washing sink upon entry to kitchen. Manager removed container and coached employee.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two food safety training certificates are expired.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored in cabinet beneath soda machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used throughout the kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf of prep table next to cook line grill. Employee discarded drink during inspection.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging from ceiling in prep area. Manager removed fly tape during inspection.
[08B-38-4] Food stored on floor. Pots of beans stored on floor across from three compartment sink.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine.
[51-13-4] No Heimlich maneuver/choking sign posted. No choking poster posted. Inspector provided operator with choking poster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler.
[33-16-4] Open dumpster lid. Dumpster in back corner of parking lot.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on top of ice machine.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled dirty dishes in dish area and proceeded to placed cooked beans in pans without washing hands.
[35A-02-7] Live, small flying insects found Observed two flies in wait station.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Pork fat stored in to go bags in reach-in freezer across from three compartment sink.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pan of cooked chicken stored in walk-in cooler dated 4/30.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in wait station reach-in cooler: salsa (45F - Cold Holding). Manager stated salsa was placed in cooler one hour prior to temperature being taken. Manager placed salsa in reach-in freezer to reduce temperature to 41F. Items stored in reach-in cooler across from cook line: beef (45F - Cold Holding); chicken (46F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Items stored on cook line using time as a public health control time marked for 11:00 am. At 3:05 pm manager stated items were placed on cook line at 1:00 pm. Manager had employee change time mark to 1:00 pm.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on top of pot on stove top: beef (105F - Hot Holding). Manager stated beef placed on top of pot one hour prior to temperature being taken. Manager moved beef to grill to reheat beef.
[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. No written procedure available. Inspector provided operator with written procedure.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped drink in hand washing sink across from office. Employee rinsed off towel in hand washing sink next to three compartment sink.