SENOR TACO

Name: SENOR TACO
Address: 3174 S ATLANTIC AVE SUITE-A, DAYTONA BEACH SHORES, FL, 32118, US
Rating: 33.2

3174 S ATLANTIC AVE SUITE-A, DAYTONA BEACH SHORES, FL 32118

License #7407122

🌮 Mexican/Latin ℹ️

33.2 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 6 findings · 0 critical

Routine - Food

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Minor

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Quick take

SENOR TACO in DAYTONA BEACH SHORES currently holds an InspectFL Health Score of 33.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 83 total violations — 24 critical, 9 major, 50 minor.

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The latest inspection on September 15, 2026 shows 6 observation rows: no critical rows, 2 major, and 4 minor.

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Inspector notes

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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: Inspection Completed - No Further Action
[14-45-4] Cardboard used to line nonfood-contact shelves. -soiled cardboard lining top of chest freezer in back -lining top of freezer next ti chest freezer in back
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand sink basin obstructed by lexan containers
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some ceiling tiles inside dining area -vent in back prep area
[47-03-4] Observed electrical wiring in disrepair. For reporting purposes only. -wiring in disrepair behind ice machine near back door
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -handsink across from ice machine, plastic bag currently stopping draining
[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. -jeaierre, jose

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -portion cups without handles used in seasoning containers for dispensing food
[36-51-4] Building components, attachments or fixtures in poor repair. -door frame in rear of establishment and in doorway leading from back of house
[14-45-4] Cardboard used to line nonfood-contact shelves. -shelving under hot holding area next to grill
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile in front area above cooler surrounding air vent -ceiling tile inside restroom bulging Ceiling tile missing. -gaps in ceiling tiles on cook line around duct work/above hood system
[36-03-4] Cove molding at floor/wall juncture broken/missing/baseboards in disrepair req
[14-11-5] Equipment in poor repair. -chipped/damaged/rusted air drying racks above 3 compartment sink
[36-17-5] Floor tiles missing and/or in disrepair. -inside restroom near hand wash sink
[08B-47-4] Food not stored at least 6 inches off of the floor. -container of fryer oil on floor below table
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. -single door unit in back across from ice machine, freezer section
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -single door unit across from ice machine
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled container of raw shrimp prior to handling portion cup containing ready to eat sauces for customer order without washing hands. -Employee failed to wash hands before putting on gloves to initiate a task working with food.
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground behind establishment. -advising operator that wastewater from mop buckets must be disposed of as according to law/mop sink that is currently plumbed into grease trap.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso 129-145F, at tabletop steam warmer for less than 1 hr. Employee reheated

Disposition: Warning Issued
[32-05-4] Bathroom facility in disrepair. -operator stating one of two restrooms with "no service"
[12B-02-4] Employee eating in a food preparation or other restricted area. -manager eating food at 3 compartment sink at drainboard
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while preparing food
[14-11-5] Equipment in poor repair. -chipped, worm wire racks above 3 compartment sink
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -inside cooler across from grill
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. -sink next to microwave on back line
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -wet sanitizing cloths stacked inside bucket, some rags at upper portion are not submerged inside solution
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25ppm chlorine
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked rice (96-118F - Cooling); other cooked rice (94-137F - Cooling) at 2 hours @ 1:06pm, rechecked rice at 3 hours after employees split container and left sitting at room temperature @ 92-130FSee stop sale for rice improperly cooling. -cooked peppers 90-99F inside top portion of make-line cooler across from grill. Manager stated cooked 3 hours prior. Rechecked at 4 hour mark 79-85F after being placed inside cooler -advising operator to ensure establishment has enough shallow pans to allow for proper cooling of cooked foods. -employee removed from deep pans and placed into remaining available shallow pans to allow for rapid cooling.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours based on data from multiple temperatures taken to consider rate of cooling and required parameters. See stop sale. -cooked rice
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -paper towel lining small sheet pan next to hot holding station
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored above raw shrimp inside freezer, beef has been removed from commercial packaging.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Numerous, see stop sale.
[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 Chicken marked 1-14, cooled beef marked 1-13, cooked ropa 1-12, cooled pork 1-16, enchilada sauce 1-14,
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open gallon of milk -queso
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling cooked rice inside deep, covered containers inside cooler in back. Did not meet time requirements for 70F within 2 hours -cooked peppers inside top portion of in use cooler partially exposed to ambient air not allowing cooked food to cool down at requires rate of cooling
[53A-03-7] Food manager certification expired, no other certified food manager at establishment. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
[47-03-4] Observed electrical wiring in disrepair. For reporting purposes only. -back wall behind ice machine

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[14-05-4] Cardboard used to line food-contact equipment/shelves. -cooler across from grill
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above prep table next to cooler across from cook line
[08B-47-4] Food not stored at least 6 inches off of the floor. -case of fryer oil
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cutting lettuce with barehands, manager had employee don gloves for prep
[14-31-5] Nonfood-grade bags used in direct contact with food. -to go bags used for bulk food prep, bags of meat inside freezer in back prep area
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -pan of pineapple bits stored inside deep pan of raw meat inside stand up cooler at end of cookline -raw meat stored above pinto beans, inside stand up cooler at end of cookline
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bagged shredded cheese (60-65F - Cold Holding), beef 44F, pork 44-45Fcooked pork 44-45F, fish 44F inside heavily loaded cooler in back area. Shelf containing bagged cheese is packed densely not appearing to allow for cold air to circulate. Advised to lessen product in stand up cooler and monitor temperatures.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -raw beef, 51F after 3 hours from being cut, does not meet rate of cooling based on information provided
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -employee used 3 compartment sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute inside dispenser out front