TAQUERIA JUANITA

Name: TAQUERIA JUANITA
Address: 3820 S CLYDE MORRIS BLVD, PORT ORANGE, FL, 32129, US
Rating: 55.2

3820 S CLYDE MORRIS BLVD, PORT ORANGE, FL 32129

License #7407599

🌮 Mexican/Latin ℹ️

55.2 Grade F / 100

Failing Health Score

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Latest inspection

June 2, 2026 · 9 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TAQUERIA JUANITA in PORT ORANGE currently holds an InspectFL Health Score of 55.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 2, 2026. Across those visits, inspectors documented 69 total violations — 12 critical, 18 major, 39 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 27, 2026

The latest inspection on June 2, 2026 shows 9 observation rows: 3 critical, 3 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

TAQUERIA JUANITA 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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -portion cups used to dispense chives, other seasonings from bulk containers
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile damaged in area near cable run through tiles, other minor holes/tears. Advised to patch ceiling tiles or replace
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw shell eggs stored above shredded cheese
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -flan 44-45F inside single door beverage cooler put front. Advised to keep temperature sensitive food product in location of cooler with more reliable/stable temperatures.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso 115-145F, tripe 118-143F inside steam table. Manager reheated for hot holding above 135F
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -portioning salsa, advised to wear gloves when handling food with polished nails
[31B-03-4] No soap provided at handwash sink. -hand sink at entrance to kitchen
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -portion cup used to dispense cilantro inside pan -portion cup inside container of oregano
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile in disrepair at end of cook line
[14-11-5] Equipment in poor repair. -interior of microwave Utensils in poor condition. -damaged tip of chefs knife hanging on magnet in prep area
[36-17-5] Floor tiles missing and/or in disrepair. -in front of 3 compartment sink
[10-08-5] Ice scoop handle in contact with ice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -black substance accumulation on wire racks near 3 compartment sink -some grease accumulation below hood filters, potentially dripping below onto cook surface
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -bottom of reach in freezer
[29-11-4] Water leaking from pipe and/or faucet/handle. -drain pipe underneath handwash sink next to 3 compartment sink
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour bulk container in back
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tripe 98-125F inside steam table, manager stated recently prepped product added into pan already hot holding 30 minutes prior. Reheated to 165F for hot holding above 135F
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked beef, thawed from prior days preparation inside cooler, no date mark.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -all expired by June, 2025

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents/fans soiled with accumulated food debris, grease, dust, or mold-like substance.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-22-4] Floor area(s) covered with standing water. -inside uneven tiles across from 3 compartment sinj
[36-17-5] Floor tiles in disrepair. -back area across from 3 compartment sink near coolers
[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. -handle resting inside bulk flour container
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above 3 compartment sink -hood filters
[36-64-5] Objectionable odors areas of the establishment. -ware washing area
[12A-16-4] Employee began working with food/handling clean equipment without first washing hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cooked rice 125-130F less than 30 minutes. Manager states reheating for use
[31A-11-4] Handwash sink used for purposes other than handwashing. -hand sink in back with debris/straw inside basin
[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. -restroom
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Disposition: Warning Issued
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. -large pots stored on the floor in dishwashing area, operator relocated
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee water cup on prep table, operator removed
[14-11-5] Equipment in poor repair. -gaskets torn on "Delfield" reach-in cooler doors.
[14-38-4] Food storage container cracked or broken. -rice container
[14-69-4] Ice buildup in "Delfield" reach-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -triple door reach-in cooler fan covers have an accumulation of dust/debris. -exterior of equipment doors have an accumulation of grease and food debris throughout the kitchen
[29-49-6] Standing water in bottom of triple door reach-in-cooler.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. -spoons in service area, operator reorganized
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored above tortillas in double door reach-in cooler, operator reorganized
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored with raw beef in double door reach-in cooler, operator reorganized
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[22-02-4] Food-contact surface soiled with food debris. -cutting boards throughout the kitchen are stained
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIUM
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork, per operator stored in reach-in cooler cooked Monday, 11/15/2024, operator dated