EL PRIMO RED TACOS

Inspection summary

EL PRIMO RED TACOS has been inspected 2 times by Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants since July 9, 2026. The most recent inspection, on July 17, 2026, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 21 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

• Handwashing and staff hygieneHigher risk

  Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

  Recorded 4 times across 2 separate inspections, most recently on July 17, 2026. For example: Hand wash sinks, hand washing supplies and hand wash sign

• Protecting food from contaminationHigher risk

  This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

  Recorded 2 times on July 9, 2026. For example: Food protection, cross-contamination

• Cleaning and sanitizingHigher risk

  Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

  Recorded 2 times on July 9, 2026. For example: Food-contact surfaces clean and sanitized

• Food source, labelling and allergensHigher risk

  Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

  Recorded once on July 9, 2026. For example: Original container: properly labeled, date marking, consumer advisory

• Equipment and utensilsLower risk

  Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

  Recorded 3 times across 2 separate inspections, most recently on July 17, 2026. For example: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented

About this data

These results come from Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

• View the official Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants disclosure site
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