TACOS DON ANDRES

Name: TACOS DON ANDRES
Address: 8281 CHAMPIONS GATE BLVD, DAVENPORT, FL, 33896, US
Rating: 47.4

8281 CHAMPIONS GATE BLVD, DAVENPORT, FL 33896

License #5911417

🌮 Mexican/Latin ℹ️

47.4 Grade F / 100

Failing Health Score

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Latest inspection

April 20, 2026 · 0 findings · 0 critical

Routine - Food

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Quick take

TACOS DON ANDRES in DAVENPORT currently holds an InspectFL Health Score of 47.4 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 20, 2026. Across those visits, inspectors documented 105 total violations — 11 critical, 21 major, 73 minor.

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Inspections on file

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Callback visits

Latest clean pass

April 20, 2026

The most recent inspection was clean, with no violations documented on April 20, 2026.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

105

Coverage note

Inspector notes linked where available

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TACOS DON ANDRES has a rough inspection history. Would you risk it?

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.

Passed — No Violations

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tanks next to mop sink
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on cookline closest to entrance door
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Several dishes on shelf above three compartment sink
[14-11-5] Equipment in poor repair. Broken handles on reach in cooler drawers underneath grill Several broken cooler gaskets
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in storage room near kitchen exit door near bathrooms
[42-02-4] Improper storage of maintenance equipment that interferes with cleaning. Ladder stored in mop sink
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Hot box next to cookline
[29-49-6] Standing water in bottom of reach-in-cooler. Cooler underneath make table on cookline
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Several on cookline
[14-31-5] Nonfood-grade bags used in direct contact with food. Several grocery bags used to hold meats in reach in freezer in storage room near kitchen exit door
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over cut onions in reach in cooler in storage room near kitchen exit door
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler in storage room near kitchen exit door
[31A-10-4] Equipment drain line draining into handwash sink. Air conditioning unit at bar above kitchen door has drain line set up to drain into bar handwashing sink

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. One in shrimp in reach in cooler drawer under grill
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Several throughout
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
[14-09-4] Cutting board has cut marks and is no longer cleanable. On prep counter on cookline next to steam table
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack above 3 compartment sink
[14-11-5] Equipment in poor repair. Hot holding cabinet door does not seal shut Torn gasket on reach in freezer in side storage area Reach in cooler drawer under grill - handle broken
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in side storage area
[29-49-6] Standing water in bottom of reach-in-cooler. Under make table on cookline closest to kitchen entrance Cooler in side storage area
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Avocados in make table on cookline next to kitchen entrance with produce stickers still on
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Under 3 compartment sink
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. One wiping cloth in front counter handwashing sink One hanging on back handwashing sink
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over hot sauce Shelled eggs over pan of prepped mixed vegetables Both in reach in cooler in side storage area
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (120F - Hot Holding); rice (117F - Hot Holding) Both in hot holding cabinet less than 4 hours per operator Operator put on stove to reheat
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[31A-11-4] Handwash sink used for purposes other than handwashing. As evidenced by blender bottle and wiping cloth in handwashing sink at front counter
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager came in during inspection
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink in dish area Operator has work order in for dispenser
[41-17-4] Spray bottle containing toxic substance not labeled. Blue chemical on shelf near bar

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup in guacamole and hot sauce Operator removed
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Throughout
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes and bowls
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several in back prep area. Operator removed
[14-11-5] Equipment in poor repair.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between wood prep table and make table. Operator removed
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Outside of hot box
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in drawers throughout
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over prepped vegetables in glass door reach in cooler. Operator switched
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; shredded lettuce (47F - Cold Holding); shredded cheese (48F - Cold Holding); guacamole (52F - Cold Holding); pico (52F - Cold Holding); sour cream (52F - Cold Holding) per operator for one hour.put all items on ice to bring down temperatures
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[31A-09-4] Handwash sink not accessible for employee use at all times. Pan in handwashing sink Operator removed
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager showed up during inspection
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front counter
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Front counter
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer Operator labeled

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic deli container in sugar bin, operator removed it.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By the back door, operator secured them.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through kitchen
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed 2 male employees without beard guard. Employees put on beard guard
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 2 male employees without hair restraint, employee put on hair restraint
[14-11-5] Equipment in poor repair. Reach in cooler gaskets torn
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 85 seats at establishment, licensed with 48 seats. Provided and reviewed change seating form with owner.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In kitchen
[08B-12-5] Stored food not covered. Observed sugar bin without cover, operator covered.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall before 3 compartment sink is dusty
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. By hand wash sink in bar area, operator removed it
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar bin, operator labeled
[41-07-4] Container of medicine improperly stored. Observed bottle of pain medication over prep table in kitchen. Operator removed it.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shrimp and fish under raw beef and chicken. Operator moved beef and chicken to the bottom shelf.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar hand wash sink.

Disposition: Met Inspection Standards
[05-04-4] Ambient air thermometer not located in the coolest part of the hot holding unit. Need ambient thermometer for all reach in coolers/makelines.
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup used in make table and steam table.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen and prep area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on dish rack.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. In kitchen between make line and prep table.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Restroom. Emailed copy to operator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside. of kitchen cooking equipment Side of non alcoholic machine
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Reach in cooler shelf by swinging door.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Forks and spoons on dish rack.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler by door.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind equipment in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Unwashed cabbage heads over ready to eat meat in glass door reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded mozzarella 50F cookline drawer. Per operator for less than 1 hour. Put in freezer to rapid chill. Recheck 38F
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
[31B-03-4] No soap provided at handwash sink. Front counter.