EL GRAN TACO LOCO

Name: EL GRAN TACO LOCO
Address: 301 NEW MARKET ROAD W., IMMOKALEE, FL, 34142, US
Rating: 8.7

301 NEW MARKET ROAD W., IMMOKALEE, FL 34142

License #2103671

🌮 Mexican/Latin ℹ️

8.7 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 10 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EL GRAN TACO LOCO in IMMOKALEE currently holds an InspectFL Health Score of 8.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 133 total violations — 19 critical, 40 major, 74 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 27, 2025

The latest inspection on October 30, 2026 shows 10 observation rows: no critical rows, 2 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

133

Coverage note

Inspector notes linked where available

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EL GRAN TACO LOCO 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: Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Observed reach in glass door cooler and reach in make table on the cookline with torn gaskets.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing sink next to the 3 compartment sink with a pan in it.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles missing in the dining room.
[36-24-5] Hole in or other damage to wall. Observed wall next to the ice machine damaged.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed brown slime substance in the interior of the ice machine bin.
[08B-12-5] Stored food not covered. Observed cooked beef and gyro cone in the walk in freezer uncovered.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled in the walk in freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign in the 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. Observed all food in the walk in cooler prepared over 24 hours according to the operator not date marked.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in 3 compartment sink with no running water.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in the interior bin of the ice machine.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee cooking food with no hair restraint.
[14-11-5] Equipment in poor repair. Observed reach in gaskets on the cook torn and missing.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor heavily soiled in the walk in cooler.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles missing in the walk in cooler.
[08B-38-4] Food stored on floor. Observed open bag of onions stored on the floor in the rest of the restaurant/dining area.
[36-24-5] Hole in or other damage to wall. Observed wall damaged next to the ice machine.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed reach in make table on the cook line with exposed insulation.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in any of the coolers.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign in the unisex restroom, or at the hand sink in the warewashing area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on the reach in freezer and the walk in cooler soiled. Observed fan guards soiled.in the walk in cooler.
[08B-12-5] Stored food not covered. Observed cooked beef and chicken in the walk in freezer not covered.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in the warewashing sink with no running water.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on the walk in cooler shelves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken(50F - Cold Holding); raw burgers (54F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken(50F - Cold Holding); raw burgers (54F - Cold Holding)
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink next to the 3 compartment sink in the warewashing area with glasses and plates in it.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strip for chlorine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef and chicken in the freezer prepared over 24 hours, observed all food in the walk in cooler not date marked.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed operator chewing gum while preparing food.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Observed reach-in cooler gaskets torn.
[36-17-5] Floor tiles missing and/or in disrepair.
[08B-38-4] Food stored on floor. Observed bottles of water in floor by walk-in cooler door and boxes of food on floor in walk-in freezer.
[10-08-5] Ice scoop handle in contact with ice.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in restroom.
[41-07-4] Container of medicine improperly stored. Observed a bottle of Advil by prep table front counter. The operator removed bottle of medication.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator begin work in preparing food 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. Observed operator touching shirt and shirt while engaging in food preparation and the operator changed gloves but never washed hands during inspection.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef 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. Observed cow tong (98F - Hot Holding); grilled onions (92F - Hot Holding); green pepper (111F - Hot Holding). The operator discarded green peppers and grilled onions but reheated cow tong on stove top. See Reheating Temperature for Cow Tong.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket to strong. The operator added water to correct the wiping cloth solution.
[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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-204 for Operator.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef, chicken and orange rice not date marked in walk-in cooler.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-03-4] Cove molding at floor/wall juncture broken/missing throughout kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table across from cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
[36-17-5] Floor tiles missing and/or in disrepair in walk-in cooler.
[08B-38-4] Food stored on floor. Observed containers of raw beef on floor in walk-in cooler and boxes of beef on floor in walk-in freezer.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator begin work without washing hands. Educated operator on washing hands prior to working with food. The operator did wash hands in 3 compartment sink in dishwashing area.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed grilled onions (69F - Hot Holding); orange rice (66F - Hot Holding); pork (69F - Hot Holding) in steam table.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled onions (69F - Hot Holding); orange rice (66F - Hot Holding); pork (69F - Hot Holding) in steam table. The operator discarded containers of ready to eat food.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in 3 compartment sink. Educated operator in washing hands in designated handwashing sinks.
[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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-204 for Manager.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed handwashing sink removed on cook line.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. The manager arrived during inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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. Printed out Employee Reporting Form HR 5030-203 for Manager. The manager filed out form during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings and beef in walk-in cooler not date marked.

Disposition: Warning Issued
[24-14-4] Clean utensils stored between equipment and wall. Observed knives stored on front cook line between prep table and the wall.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on prep table on front cook line.
[14-11-5] Equipment in poor repair. Observed gaskets on reach in cooler on front cookline damaged and torn.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed faucet handles missing at hand wash sink on the front cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris on microwave oven on the cook line.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in walk in or reach in coolers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of food debris on walk in cooler fan guards.
[08B-12-5] Stored food not covered. Observed stored cooked beef tongue in walk in freezer uncovered/ not protected.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed current license expired.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemicals test strips for quaternary or chlorine testing when sanitizing equipment.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at hand wash sink on the cook line.
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed no probe thermometer available at time of inspection.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed buildup of black mold like substance in ice machine.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed no covered receptacle in shared restroom.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed current business license not displayed.
[14-11-5] Equipment in poor repair. Observed gaskets on walk in cooler doors torn.
[32-28-5] Establishments approved variance requires that the shared bathroom be maintained. The shared bathroom was not maintained. Observed toilet seat missing in shared restroom.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in walk in cooler or reach in coolers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers in walk in cooler soiled with food debris and dust.
[08B-12-5] Stored food not covered. Observed bulk tubs of cooked beef in reach in freezer, frozen solid and uncovered.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall in back prep area and walk in cooler soiled with food debris.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of rice and sugar not labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored above spinach.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink next to 3 compartment sink with a spoon and metal cooking pan inside the sink area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at Hand-washing sink next to 3 compartment sink.
[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. Observed no employee reporting health forms available at time of inspection.
[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. Observed cooked bulk tubs of beef in walk in freezer not properly date marked.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.