TACO LIBRE

Name: TACO LIBRE
Address: 1001 BEACH BLVD A1A, SAINT AUGUSTINE BEAC, FL, 32080, US
Rating: 0

1001 BEACH BLVD A1A, SAINT AUGUSTINE BEAC, FL 32080

License #6502345

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 20 findings · 9 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

TACO LIBRE in SAINT AUGUSTINE BEAC currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 94 total violations — 32 critical, 18 major, 44 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 8, 2024

The latest inspection on October 19, 2026 shows 20 observation rows: 9 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

Coverage note

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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.

Disposition: Administrative complaint recommended
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed glass and plastic mixer bottles sitting in drink ice at bar. Person in charge had employee dispose ice.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Observed glass and plastic mixer bottles sitting in drink ice at bar. Person in charge had employee dispose ice.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed bar utensils in water at 103F. Discuss with person in charge and they dumped water.
[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 quat tablets used at bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top coolers, reach in coolers, and walk-in coolers soiled with food debris.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed multiple drink cups and food containers in drying area stacked with visible moisture.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station by bar missing paper towels.
[35A-02-8] Live, small flying insects found. Observed three live flying Insects near bar area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled with food debris under kitchen equipment.
[41-07-4] Container of medicine improperly stored. Observed prescription medics stored on electrical socket above food prep table. Person in charge removed from food area.
[41-10-4] Toxic substance/chemical improperly stored. Observed chemical spray cleaners sitting on bag n box on bottom shelf of prep table. Person in charge had employee remove chemicals from bag n box area.
[36-22-4] Floor area(s) covered with standing water. Observed several places where standing water is pooling on floor through out kitchen and bar areas.
[36-17-5] Floor tiles missing and/or in disrepair. Observed multiple floor tiles cracked allowing water to pool.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed double panned on steam table for approximately 2 hour per person in charge corn (119F - Hot Holding). Observed in steam well Queso (130F - Hot Holding) for less than 1 hour per person in charge. Person in charge had employee reheat on stove to 165F+ by end of inspection.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop sitting on top of ice machine while top of ice machine soiled with dust and food debris. Person in charge placed ice scoop in food container. Discussed ice scoop being ware washed.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee help another employee fill soap bottles with five gallon bucket of soap. Employee proceeded to put gloves on to process raw chicken without hand washing.
[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 queso made today with old date mark from 10/15/26 per person in charge. Person in charge added todays date mark.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made salsa (45F - Cold Holding) taken out of cooler and left on table for less than 30 mins per person in charge. Person in charge placed back in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over unwashed vegetables in walk-in cooler Observed raw shrimp and raw shell eggs above ready to eat salsa in walk-in cooler. Discussed with person in charge.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed several places cook line cooler with standing in bottom of reach in cooler.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa on ice (42-48F - Cold Holding) person in charge placed in smaller container and added more ice. Discussed time control to person in charge.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand washing station on cook line used to hold dirty utensils. Person in charge removed from hand washing station.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station by ice machine missing paper towels. Person in charge added paper towels.
[31B-03-4] No soap provided at handwash sink. Observed hand washing station by ware washing missing soap. Person in charge added soap.
[36-73-4] Floor soiled/has accumulation of debris. Observed floors behind kitchen equipment soiled with food debris.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee food across from drink station in 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 employee cell phone left on shelf next too single service and food debris.
[28-13-6] Raw sewage on ground of establishment. Observed floor drain for hand washing station near kitchen entrance clogged with food debris making drain over flow onto floor. Person in charge had employee clean drain, mop, and sanitize floor.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked corn in walk-in cooler with a date mark 8-10-26 Observed pan of pork date marked 10-4-26 frozen same day removed from freezer 10-6-26 per person in charge. Observed partial pan of chicken date marked 10-3-26 frozen same day and removed from walk-in freezer on 10-6-26 per person in charge.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed refried beans x 5 (120-155F - Cooling); pork (134F - Cooling) ; rice x 2 (123-139F - Cooling) All approximately started around 1430 per person in charge. Redford beans x 5 (120-143F - Cooling) 1530 rice x 2 (122-133F) pork (128F - Cooling) all approximately one hour. Inside very thick and deep containers. Explained constant stirring, uncovered inside refrigeration would be best if intending to not use ice wands.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge whom has proof of food management training lacking knowledge of date marking. Provided hand out and discussed with person in charge.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with build up.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating in kitchen area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees on cookline engaging in food preparation no hair restraint.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups near soda station wet nesting.
[14-11-5] Equipment in poor repair. Pull out cooler drawers under grill gaskets in poor repair. Operator ordered new ones.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Kitchen floor greasy and behind and underneath equipment soiled.
[10-08-5] Ice scoop handle in contact with ice. Ice handle in contact with ice. Operator removed.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher sanitizer 0 ppm. Operator primed 100 ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over lettuce in walk in cooler. Operator moved raw beef.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler longer than 4 hours guacamole (49F - Cold Holding) salsa (52F - Cold Holding); cooked beef (44F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler across from grill and server station pico (46F - Cold Holding); guacamole (49F - Cold Holding); sour cream (45F - Cold Holding); salsa (52F - Cold Holding); cooked beef (44F - Cold Holding)
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with yellow liquid substance not labeled. Operator labeled bleach.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Floors under dry storage rack in back of kitchen has debris buildup.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can rack in kitchen has debris buildup.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of white substance removed from original packaging on shelf in prep area not labeled. Operator labeled container of sugar.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Two employees working on cook line without gloves, put gloves on when they seen inspector without washing hands. Then went back to plating food. Discussed with operator. Operator will discuss handwashing procedures with employees
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 live flying insects in back of kitchen on bottom shelf of dry storage rack around bag of onions. Operator took bag of onions outside and cleaned up area during this inspection and killed several of the flying insects.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish, cooked chicken, cooked pork, house made ceviche, ambient temperature of shelled eggs (44F-53F - Cold Holding) in walk in cooler. Observed door left open upon our arrival. Operator believes employee forgot to close door after being in cooler. Operator will discuss keeping door closed with employees. Operator opened inner walk in freezer door to help chill food. Also, cut tomatoes, cut cabbage, guacamole w/ cut tomatoes, Fresca cheese (47F-58F - Cold Holding), cut lettuce, housemade pico, cut lettuce (45F-49F - Cold Holding) in reach in cooler across from from oven. Observed lids opened on top of flip top cooler. Operator placed bags of ice on top of foods and closed lids during this inspection.
[41-10-4] Toxic substance/chemical improperly stored. Containers of toxic substances stored next to single service soufflé cups on shelf in prep area. Operator removed containers of cleaners to properly store.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line and on top of can rack have debris buildup/ soiled. Soda gun in kitchen soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at 2 hand wash sinks in kitchen area and ware washing area.
[41-17-4] Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles containing toxic substance hanging from chemical shelf. Operator labeled spray bottles of cleaner.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as a scoop in dry vegetable mix. Person in charge removed.
[21-19-4] Clean wiping cloth supply not properly stored. Wiping clothes hanging from waist/aprons.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf with clean dishes. Person in charge removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone laying on counter next to raw meat. Person in charge removed cell phone.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Several rags under cutting boards. Person in charge removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing at bar. Also no paper towels at bar.
[25-05-4] Single-service articles improperly stored. Case of single service to-go boxes on floor. Person in charge moved.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Avacados in container not washed, still had stickers on them. Person in charge removed and washed.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed person come in from out side and not wash his hands. Addressed immediately and person washed his hands.
[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. Observed wait staff scoop and bag chips with his bare hands. Addressed immediately and he washed his hands and placed gloves on.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Chips being scooped and bagged with bare hands.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink at bar did not have quat sanitizer, showed GM how to use chlorine.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Hose near dishwasher hangs below the rim of the sink.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed a cut tomato on top on unwashed avacados.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler overnight; Cooked chicken 51F, carnitas 51F, cooked shrimp 49F, pico 57F, tomatoes 52, raw beef 56, lettuce 52F, cheese 54F, shell eggs 52F; ( - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter; Chicken 54F; ( - Cold Holding) chicken placed in walk in freezer. In walk in cooler overnight; Cooked chicken 51F, carnitas 51F, cooked shrimp 49F, pico 57F, tomatoes 52, raw beef 56, lettuce 52F, cheese 54F, shell eggs 52F; ( - Cold Holding)
[41-10-4] Toxic substance/chemical improperly stored. Dish detergent on clean dish rack. Person in charge removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar soiled. Person in charge took out and sanitized.
[41-17-4] Spray bottle containing toxic substance not labeled. Several unlabeled spray bottles. Person in charge labeled all.