ERIS TAQUERIA

Name: ERIS TAQUERIA
Address: 10801 GULF BLVD, TREASURE ISLAND, FL, 33706, US
Rating: 67.1

10801 GULF BLVD, TREASURE ISLAND, FL 33706

License #6252772

🌮 Mexican/Latin ℹ️

67.1 Grade F / 100

Failing Health Score

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Latest inspection

October 9, 2026 · 9 findings · 2 critical

Complaint Full (follow-up)

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Quick take

ERIS TAQUERIA in TREASURE ISLAND currently holds an InspectFL Health Score of 67.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 9, 2026. Across those visits, inspectors documented 22 total violations — 4 critical, 12 major, 6 minor.

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The latest inspection on October 9, 2026 shows 9 observation rows: 2 critical, 4 major, and 3 minor.

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ERIS TAQUERIA 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.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.
[29-08-4] Hand sink failing to drain properly. Water remained standing in the sink basin for the duration of the callback inspection.
[53A-07-6] No proof of CFM training.
[53B-13-5] Per operator, two employee are currently employed. No employee food handlers training observed during the callback inspection.
[03A-02-5] house made green salsa (50F - Cold Holding); house made red salsa (46F - Cold Holding); Cut lettuce (50F - Cold Holding) Inspector observed fans in the interior of the deli cooler covered with plastic bags of product. Operator moved to bags of product to allow air flow. Containers of food items at the top interior of the deli cooler were moved to another cold holding unit. Ambient thermometer reading at 48 degrees.
[51-06-4] Discussed wastewater with Supervisor during the callback inspection. Observed orange garden hose that leads to a pipe behind the back side of the shell gas station. During the callback inspection spoke to Shell gas station Manager Holly, who confirmed that the is no grease trap located at the gas station. Black box and PVC pipes are not a quick disconnect and operator must maintain his gray water within the tank of his truck. Per 61C-4.0161, MFDVs may temporarily connect to an approved utility system for no more than one days operation. Therefore, the mobile food unit must have a quick disconnect system in place and be able to demonstrate it upon request. The quick disconnect can be as simple as a plug-in for electricity or a traditional hose connection that unscrews. It should be quick and easy to use and not require special tools to accomplish. The mobile food unit must be street worthy at all times.
[29-04-4] Nonfood-grade hose conveying potable water. Observed an orange garden hose hooked up to the plumbing of a black plastic container, where the food trucks gray water is draining through the hose into a pipe at the back of the gas station.
[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. Two employees were observed engaging with food or in food preparation during the inspection. One employee stated they started this week, and the other stated they have been employed for a few months. Employee Health Reporting agreement (5030-103) form emailed to the employee on duty.

Official DBPR inspection report ↗

Disposition: Warning Issued
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.
[29-08-4] Plumbing system in disrepair. Hand sink failing to drain properly. Water remained standing in the sink basin for the duration of the inspection after being used for handwashing by the inspector.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sanitizer bucket being stored on top of hand sink faucet. Item removed.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash their hands in three compartment sink.
[29-04-4] Nonfood-grade hose conveying potable water. Observed an orange garden hose hooked up to the plumbing of a black plastic container, where the food trucks gray water is draining through the hose into a pipe at the back of the gas station.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken stock, cooked pork, cooked beef tongue not date marked and made over 24 hours. Emailed person in charge Date Marking (5030-049) form.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made green salsa (46 F - Cold Holding); house made red salsa (45F - Cold Holding) Portion cups of house made red and green salsa were overfilled past the fill line inside the reach in cooler. Multiple portion cups were temped and cold holding temperatures were between 45 F and 46 F. Discussed removing portion cups that are over the fill line and storing them in a cooler that will bring down the temperature rapidly.
[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. Two employees were observed engaging with food or in food preparation during the inspection. One employee stated they started this week, and the other stated they have been employed for a few months. Employee Health Reporting agreement (5030-103) form emailed to the employee on duty.
[51-06-4] Mobile food dispensing vehicle connected to utilities on more than a temporary basis. MFDV gray water tank is connected to white plumbing tubes that are connected to black plastic box on the outside of the food truck where gray water is flowing through a orange garden hose that leads to a pipe behind the.back side of the shell gas station. The operator stated this was done to allow the gray water to flow through the hose where it will drain into a pipe. Discussed the potable and wastewater holding tanks must be an integral part of the unit and connection must be made in a manner that allows for easy and efficient disconnection (i.e., quick disconnects) For the purpose of utility connection, "temporary" means one day/24 hours.
[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/ The establishment lacks a Certified Food Manager. The employee on duty stated that this requirement had never been discussed or requested during previous inspections.
[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. Observed food handler training certificate for operator/owner Elis Flores Reyes with a completion date of 2/18/2025 through National Registry Food Safety Professionals. No other employee training could be provided. Currently two employee present on the food truck engaging with food or in food preparation.