TIJUANA FLATS #260

Name: TIJUANA FLATS #260
Address: 14410 SHORESIDE WAY #100, WINTER GARDEN, FL, 34787, US
Rating: 53

14410 SHORESIDE WAY #100, WINTER GARDEN, FL 34787

License #5815514

🌮 Mexican/Latin ℹ️

53 Grade F / 100

Failing Health Score

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Latest inspection

May 4, 2026 · 15 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

TIJUANA FLATS #260 in WINTER GARDEN currently holds an InspectFL Health Score of 53 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 58 total violations — 11 critical, 14 major, 33 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on May 4, 2026 shows 15 observation rows: 3 critical, 4 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

100%

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?

TIJUANA FLATS #260 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
[40-06-5] Employee personal items stored next to single service items under prep table area.
[10-17-4] In-use pizza cutter stored in cracks between pieces of equipment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up on the exterior of storage containers. Residue build up on the exterior of reach in cooler. Residue build up on filters under the hood suppression system. Wipe down on all shelves throughout the establishment. Gaskets are soiled throughout the establishment.
[29-49-6] Standing water in bottom of reach-in-cooler.Front line area.
[08B-17-4] Unwashed romaine stored over cut vegetables in the walk in cooler.
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues.
[36-27-5] Wall soiled with accumulated black like substance at the three comp sink area.
[02D-01-5] Working containers of food removed from original container not identified by common name.Sugar is not labeled.
[11-13-5] Employee with infected sore/cut/burn/wound on finger without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling clean utensils,
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw beef stored over cookies in upright freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of chip holder is soiled. Residue build up surrounding soda nozzles.Heavy residue on grill press in kitchen. Interior of blue ice scoop holder is soiled. Interior of sprayer hose is soiled. White cutting board is stained.
[31A-09-4] Handwash sink not accessible for employee use at all times.Trash can.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap.Back line area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.Water ,77 f in unisex bathroom.

Disposition: Met Inspection Standards
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Cheese in reach in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[06-01-5] Time/temperature control for safety food thawed in an improper manner.Standing water.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.Caulking has a build up of black like substance.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.Raw shrimp stored over drink in walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Beans,107 f,120 f held less than four hours is placed to reheat in the steamer.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink.
[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.Emailed a copy to operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Iced tea basket is soiled. Small cutting boards are stained. Dicer is encrusted with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing.Spatula stored inside handwash sink.
[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 Destinee. Morin.