TAQUERIA LAS CATRINAS

Name: TAQUERIA LAS CATRINAS
Address: 10465 SE US HWY 441, SUITE 300, BELLEVIEW, FL, 34420, US
Rating: 52.1

10465 SE US HWY 441, SUITE 300, BELLEVIEW, FL 34420

License #4550638

🌮 Mexican/Latin ℹ️

52.1 Grade F / 100

Failing Health Score

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Latest inspection

March 5, 2026 · 7 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

TAQUERIA LAS CATRINAS in BELLEVIEW currently holds an InspectFL Health Score of 52.1 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 March 5, 2026. Across those visits, inspectors documented 84 total violations — 21 critical, 27 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 17, 2025

The latest inspection on March 5, 2026 shows 7 observation rows: 2 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

75%

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 LAS CATRINAS 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: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Several cut marks on cutting board on make table.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. One knife between prep table and make table.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Strawberry cheesecake in reach in drink cooler, grab and go style for customers..
[02D-01-5] Working containers of food removed from original container not identified by common name. Spray bottle with water on cookline.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Spray bottle with water is a "ZEP"chemical bottle. Operator removed bottle.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table : lettuce 47F. Pork 46F. Reach in cooler has an ambient tempurature of 48F. Manager added ice to items.
[31A-11-4] Handwash sink used for purposes other than handwashing. Dirty dishes stacked on hand wash sink. Manager moved.

Disposition: Warning Issued
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave soiled with grease and food debris.
[16-46-4] Old labels stuck to food containers after cleaning. On several in use and clean pans.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor near triple sink.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Beans reheating on stove prior to water being turned on. Female employee loading pans of prepared food into cooler with no power, not able to wash hands prior to touching containers of food.
[27-12-4] Establishment operating with no potable running water. Beans heating up on stove. Establishment has not yet turned on power. Not able to run water without power. Power was turned on during this inspection.
[14-31-5] Nonfood-grade bags used in direct contact with food. Washed produce being stored in "thank you" grocery style bags in reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler: steak cooked on Tuesday 55F. Manager stated steak was out of refrigeration while refilling generator. All other items in unit are 41F.
[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. Missing for two employees.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for two employees.
[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 beef, cooked chicken, and salsa made on Tuesday with no date mark.

Disposition: Emergency order recommended
[36-73-4] Floor soiled/has accumulation of debris. Under shelves in food truck.
[14-11-5] Equipment in poor repair. Cutting board has deep grooves. Gaskets on reach in make table torn. Broken container holding cheese in reach in cooler.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard on top of steam table.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in soiled bus pan under prep table.
[08B-38-4] Food stored on floor. Case of soda in plastic bottles on floor.
[36-24-5] Hole in or other damage to wall. Several small holes in wall above triple sink.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatulas between grill and table top.
[51-36-1] Mobile food dispensing vehicle is not self-propelled or otherwise movable from place to place. Food truck in operation at Marion Oaks Food Truck Park 2655 SW Hey 484, Ocala Fl. 34473. Food truck has flat tires and is not able to move.
[35B-14-4] Mobile food dispensing vehicle service opening not kept closed except during food service. Door is wide open while in operation.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of two reach in coolers soiled with grease and food debris. Exterior of microwave soiled with food debris.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Two mops stored in buckets behind food truck.
[02D-01-5] Working containers of food removed from original container not identified by common name. Horchata and milk drink with no label in reach in cooler.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched phone and face then touched pan of food without washing hands.
[28-29-5] Mobile food dispensing vehicle disposing of wastewater at an unapproved location. Employee stated when waste water tank is full, employees will empty waste water into bucket then discard into woods evidence of waste water being observed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef on shelf over salsa in reach in cooler.
[28-13-5] Sewage dumped on ground under establishment. Puddle of water with soap bubbles under truck on ground. Employee stated waste water tank is full and employees use a bucket to dump waste water into woods.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table soiled with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Extension cord running through area of hand wash sink where employees should wash hands.
[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/ Four employees working with no CFM
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for all employees.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several pans of pork and chicken made yesterday morning with no date mark.
[47-03-4] Observed electrical wiring in disrepair. For reporting purposes only. Outlet near hand sink does not have a cover.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on make table.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over single service cups and lids near hand sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over make table.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Male employees
[21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Male employee washing dishes with sponge.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled with black substance and food debris.
[08B-47-4] Food not stored at least 6 inches off of the floor. Bottles of water on floor under counter where orders are placed.
[50-04-4] Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around door of make table soiled with food debris. Hood filters soiled with grease.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door open on food truck
[25-06-4] Single-service articles not stored inverted or protected from contamination. Plates and trays not inverted. All were flipped over during this inspection.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet towel near grill.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bottle of water and containers of horchata with no label.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee entered truck from outside then put on gloves without washing hands and began preparing food.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee entered truck from outside and put on gloves without washing hands.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.male employee used small cup to drink then filled customer cups without washing hands.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron then put on gloves without washing hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing dishes with no sanitizer step. Instructed employee to set up chlorine sanitizer.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Five live flies in food truck
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you bag with tamales in drawer cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler: Chicken 51F-56F cooked yesterday. Employee stated chicken has been in the cooler since yesterday. Stop sale issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler: Chicken 51F-56F cooked yesterday. Employee stated chicken has been in the cooler since yesterday. Stop sale issued. In reach in make table: beef 51F. Chicken 51F. Tongue 51F. Employee stated unit has remained open during busy time. Unit was at proper temperature this morning.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine being used for sanitizer.
[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/ Four employees currently working with no CFM.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for all employees.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Horchata and several pans of meat cooked yesterday with no date marks