TAQUERIA JUANITA FOOD TRUCK
3820 S CLYDE MORRIS BLVD, PORT ORANGE, FL 32129
License #7451128
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Failing Health Score
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TAQUERIA JUANITA FOOD TRUCK in PORT ORANGE currently holds an InspectFL Health Score of 69 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 25, 2026. Across those visits, inspectors documented 17 total violations — 4 critical, 6 major, 7 minor.
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What stands out in this inspection history
The latest inspection on August 25, 2026 shows 17 observation rows: 4 critical, 6 major, and 7 minor.
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What do locals think?
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Would you eat here?
TAQUERIA JUANITA FOOD TRUCK has a rough inspection history. Would you risk it?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked meats inside refrigerator
- [03A-21-5] Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. -cooked pork received for unit at 58F.
- [08B-47-4] Food not stored at least 6 inches off of the floor. -containers/cases under shelving inside unit
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 45-47F inside heavily loaded single door cooler.
- [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 container at room temperature. Advised of inadequate rate when cooling a deep pan of cooked food. Advised to cool rice down on shallow pans. Provided hand out for proper cooling practices. Temperatures checked of 125-145F to 124-130F in the first hour of cooling. Advising operator of mandatory requirement to adequately cool food to 70F within 2 hours. This violation must be in compliance upon the next unannounced inspection
- [14-69-4] Ice buildup in reach-in freezer.
- [27-06-4] No hot running water at three-compartment sink. 89F, manager corrected issue, rechecked at 112F
- [31A-09-4] Handwash sink not accessible for employee use at all times. -personal items stored inside the hand sink basin
- [16-46-4] Old labels stuck to food containers after cleaning.
- [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.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
- [51-21-4] Nonself-sufficient mobile food dispensing vehicle operator failed to submit a Commissary Notification form to the division for each commissary prior to use. -FDACS facility used for storage/support services. Operator provided a commissary agreement letter. Advised to return to the division prior to the next unannounced inspection
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry stored above precooked meats inside vertical cooler
- [22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
- [51-06-4] Mobile food dispensing vehicle connected to utilities on more than a temporary basis.
- [41-21-4] Original container of toxic substance or chemical does not match/bear the manufacturers label. -cleaning agent used inside quat ammonium concentration bottle. Advised of requirement to use a food safe sanitizer, operator must follow manufacturer directions for all chemicals used in the establishment
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind cookline
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