TIA CORIS TACOS

Name: TIA CORIS TACOS
Address: 214 N BEACH ST, DAYTONA BEACH, FL, 32114, US
Rating: 39.2

214 N BEACH ST, DAYTONA BEACH, FL 32114

License #7406857

🌮 Mexican/Latin ℹ️

39.2 Grade F / 100

Failing Health Score

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Latest inspection

May 11, 2026 · 12 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

TIA CORIS TACOS in DAYTONA BEACH currently holds an InspectFL Health Score of 39.2 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 May 11, 2026. Across those visits, inspectors documented 91 total violations — 16 critical, 17 major, 58 minor.

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Record snapshot

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The latest inspection on May 11, 2026 shows 12 observation rows: 2 critical, 3 major, and 7 minor.

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Inspector notes

Coverage note

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TIA CORIS TACOS 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
[14-05-4] Cardboard used to line food-contact shelves.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -small cooler in prep kitchen
[08B-52-4] Food stored under vent leaking water in walk in cooler over package food. Manager put pan under leak. Manager fix line on top of walk in cooler.
[36-36-4] Hole in ceiling in ware washing area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -cookline -behind dish machine
[29-11-4] Water leaking from pipe and/or faucet/handle. -pipe leaks no under 3 compartment sink
[36-10-4] Worn, torn and/or soiled floors/carpeting. -floor soiled with debris and grease under cooking equipment
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
[41-10-4] Toxic substance/chemical improperly stored. -chemical spray bottles stored hanging on pipe above 3 compartment sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispenser on soda station
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
[31B-03-4] No soap provided at handwash sink. -cookline

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling above cookline -near dish machine -hole in ceiling by rear exit by bathrooms
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -grease on ceiling by hoods
[36-24-5] Hole in or other damage to wall. -next to grease trap
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. a¿¿spatula stored under sandwich press
[21-04-4] In-use wet wiping cloth/towel used under drying dishes.
[38-03-4] Light not functioning in bathroom. Bathroom currently closed . 3 other functioning bathrooms .
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -Cookline
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
[25-05-4] Single-service articles improperly stored. -lids
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -razor holder on wall by prep table.
[36-10-4] Worn, torn and/or soiled floors/carpeting. -floor soiled with grease and debris under cooking equipment
[41-24-4] Fly trap on keg cooler.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -refried beans 46f,vegetable meat 47f,manager adjusted cooler Moved to another cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cheese 92f employee reheating
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -stirring sauce
[31A-11-4] Handwash sink used for purposes other than handwashing. -bowl in handsink

Disposition: Met Inspection Standards
[36-32-5] Ac duct work in hallway dripping on to towel on floor.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -by soda boxes
[14-05-4] Cardboard used to line food-contact shelves. -prep area
[36-11-4] Floors not maintained smooth and durable. -hole in floor by 3 compartment sink . Per manager just had some plumbing work done.
[36-36-4] Hole in ceiling above ware washing area and by bathrooms. Per manager had a leak and landlord had plumbers repairing leak.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -cookline
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease on burners
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -by steam table and reach in cooler on cookline
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -towels soak up water in reach in cooler
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -cheese sauce 109f
[41-22-4] Medicine not labeled properly. -liquid bandaid next to microwave
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
[31A-09-4] Handwash sink not accessible for employee use at all times. -trash can in front of handsink in prep kitchen
[31A-11-4] Handwash sink used for purposes other than handwashing. -ice in sink front line
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -cookline
[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. -not all forms signed by manager or dated