SAY TACO

Name: SAY TACO
Address: 10 NE 1 ST, OCALA, FL, 34470, US
Rating: 56.9

10 NE 1 ST, OCALA, FL 34470

License #5202047

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

56.9 Grade F / 100

Failing Health Score

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Quick take

SAY TACO in OCALA currently holds an InspectFL Health Score of 56.9 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 April 29, 2026. Across those visits, inspectors documented 35 total violations — 11 critical, 9 major, 15 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 29, 2026 shows 16 observation rows: 3 critical, 6 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Warning Issued
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall next to fryers soiled with grease.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves soiled with food residue and mold
[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. No employee training available for five employees
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tanks in front of walk-in cooler.
[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. In walk-in cooler, pork made and dated 4/12/26, per Manager pork pulled from freezer on 4/27/26.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, grilled peppers and onions 78F, per manager items cooked approximately 1hr ago, Manager voluntarily discarded, new items will be held on time.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, in house pickle cabbage made 4/12/26
[08B-38-4] Food stored on floor. In walk-in freezer cases of fries on floor.
[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. For approximately eight employee.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with food residue and mold like substance.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at the prep room, spoon inside sink.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, raw shrimp stored above portioned cups of corn.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside pico container, employee moved.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In walk-in cooler observed in house pickle cabbage date marked 4/12/26, per personnel item kept for approximately 14 days.
[03G-42-2] Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. In walk-in cooler, observed cut cabbage date marked 4/12/26.

Disposition: Administrative complaint recommended
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork stored in walk-in cooler dated 11/8.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vents at end of cook line dusty. Fan covers in walk-in cooler dusty.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pan stored in hand washing sink across from cook line. Manager removed pan during inspection.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two employee training certificates are copies.
[16-48-4] Old food stuck to clean dishware/utensils. Pan stored on shelf next to prep table across from kitchen restroom. Employee returned pan to dish area to be cleaned.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour on shelf across from kitchen restroom. Employee put label on container.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucets above hand washing sink behind kitchen restroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from pass through window. Employee removed drink during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at washing sink on cook line next to pass through window.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tank behind bar.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled bottle of Tussin DM and proceeded to handle clean to go pans without washing hands.
[41-10-4] Toxic substance/chemical improperly stored. Case of cooking oil stored on shelf next to bottles of pot and pan soap. Employee moved cooking oil to another shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: cheese (44F - Cold Holding). Manager stated cheese placed in cooler two hours prior to temperature being taken. Manager moved cheese to inside of cooler to reduce temperature to 41F.
[08B-38-4] Food stored on floor. Case of Doritos stored on floor in cook line area. Two cases of cooking oil stored on floor in kitchen area across from ice machine. Two cases of plastic bottles of water on floor in walk-in cooler. Three cases of soda on floor in front of upstairs soda box stand.
[35A-02-7] Live, small flying insects found. Observed three flies in kitchen area near ice machine. Observed one fly in cook line area.
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup used to dispense Parmesan cheese on cook line. Manager removed cup during inspection.
[41-07-4] Container of medicine improperly stored. Bottle of Tusssin DM stored on top of reach-in cooler next to pass through window. Employee removed bottle during inspection.
[01B-19-5] Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Container of buttermilk stored in reach-in cooler across from pass through window.

Community reaction

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Community pulse