TAQUERIA FAMILIA ANTONIO

Name: TAQUERIA FAMILIA ANTONIO
Address: 1910 W MARTIN LUTHER KING JR BLVD, TAMPA, FL, 33607, US
Rating: 94.3

1910 W MARTIN LUTHER KING JR BLVD, TAMPA, FL 33607

License #3954000

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

94.3 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

TAQUERIA FAMILIA ANTONIO in TAMPA currently holds an InspectFL Health Score of 94.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 23, 2025. Across those visits, inspectors documented 11 total violations — 3 critical, 2 major, 6 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 September 23, 2025 shows 11 observation rows: 3 critical, 2 major, and 6 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.

Location + actions

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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: Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons not all facing the same direction.
[31B-03-4] No soap provided at handwash sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager provided copy of certificates that is filled out.
[50-04-4] Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Full license number not on truck.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 78 F on counter, manager placed in reach in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
[08B-38-4] Food stored on floor. Flour and oil on floor.
[41-07-4] Container of medicine improperly stored. Employee medicine on table with sauces.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef 119 F - retell 206 F on stove, manager reheated.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse