TACO SHACK / STACK

Name: TACO SHACK / STACK
Address: 555 S COLORADO AVE UNIT 102, STUART, FL, 34994, US
Rating: 79.6

555 S COLORADO AVE UNIT 102, STUART, FL 34994

License #5301761

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

79.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TACO SHACK / STACK in STUART currently holds an InspectFL Health Score of 79.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 12, 2026. Across those visits, inspectors documented 10 total violations — 5 critical, 1 major, 4 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 March 12, 2026 included 4 critical violations, 1 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when 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 DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Inspection Completed - No Further Action
[06-09-1] Observed at flip top reach in cooler at burger station: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package See stop sale
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw beef then proceed to handle clean food equipment at burger station Observed employee wash hands after
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at stack bar Operator provided paper towels
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed at 200+ ppm chlorine sanitizer Operator mixed water in solution to bring down to 100 ppm at time of inspection
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed prepped avocados with stickers still on shell inside flip top cooler Operator removed
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed at flip top reach in cooler at burger station: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package See stop sale
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pulled pork in metal container on side of stove top at 112-122F - Hot Holding Per operator food placed on stove top and left out of tem for approximately 1 hour Operator reheated pork to 165F

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