TAQUERIA LOS MEXICANOS INC

Name: TAQUERIA LOS MEXICANOS INC
Address: 2425 SE BONITA ST, STUART, FL, 34997, US
Rating: 35.3

2425 SE BONITA ST, STUART, FL 34997

License #5300939

🌮 Mexican/Latin ℹ️

35.3 Grade F / 100

Failing Health Score

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Latest inspection

October 21, 2026 · 7 findings · 6 critical

Routine - Food

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Quick take

TAQUERIA LOS MEXICANOS INC in STUART currently holds an InspectFL Health Score of 35.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 45 total violations — 25 critical, 8 major, 12 minor.

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Record snapshot

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The latest inspection on October 21, 2026 shows 7 observation rows: 6 critical, 0 major, and 1 minor.

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Inspector notes

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TAQUERIA LOS MEXICANOS INC has a rough inspection history. Would you risk it?

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: Inspection Completed - No Further Action
[01B-32-4] Food stored in a container that previously held a toxic substance. See stop sale. Observed Menudo stored in dish soap bucket at walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steam table: cooked onions (116F - Hot Holding); rice (126F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Operator placed onions back on flat top to reheat to 165+F. Operator placed rice in microwave to reheat to 165+F.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chorizo over soup at tall stainless reach in cooler in kitchen. Operator stored products properly.
[14-69-4] Ice buildup in reach-in ice cream freezer.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked rice (45-56F - Cooling) at 11:04; cooling since 9:00pm on 10/20 Observed in deep covered containers. Product did not reach 41F within 6 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top cooler: hot sauce (cooked peppers) (48F - Cold Holding) Observed overstocked in portion cups stocked over rim of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator cut portion in half and placed product in lower portion of cooler. small flip top by ice cream freezer: blended tomato salsa (50F - Cold Holding) Per operator, cooler was turned on approximately 5 minutes before placing product in cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed product in freezer to quick chill.
[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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked rice (45-56F - Cooling) at 11:04; cooling since 9:00pm on 10/20 Observed in deep covered containers. Product did not reach 41F within 6 hours. See stop sale.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. 3 dead roaches by dry storage near back door. Operator removed from establishment.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed 2 knives stored in between flip top cooler covers in kitchen. Stored space for knives soiled with food debris. Operator removed and cleaned knives.
[35B-02-4] Insect control device installed over food preparation area. Observed insect catch paper hanging over clean dish portion of triple sink. Operator removed catch paper.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. walk in cooler: blended tomato salsa (86F - Cooling at 3:00 since 1:00. Observed in deep covered container. At current rate of cooling, product did not reach 70F within 2 hours. Operator placed in shallow containers and placed in walk in freezer.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish not in commercial packaging over cooked crab white chest freezer. Raw pork not in commercial packaging over soup , Raw beef over cooked chicken, both products not in commercial packaging. Operator stored properly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cooked tongue 7/17 Cooked steak 7/19 Cooked tripe 7/25
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top cooler- blended tomato salsa (49F - Cold Holding) per operator not prepared or portioned today. Per operator held in cooler over night. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top cooler- blended tomato salsa (49F - Cold Holding) per operator not prepared or portioned today. Per operator held in cooler over night. See stop sale.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At Hose connection on back dock.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Triple Sink (Chlorine 200+ppm); Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer at triple sink and sanitizer bucket.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tall stainless reach in: at 2:45 since 12:00 chicken (44F - Cooling,) - 44F at 3:30 At current rate of cooling, product will not reach 41F within 4 hours. Operator placed in walk in freezer to quick chill.
[05-08-4] No probe thermometer provided to measure temperature of food products. Incorrect thermometer- range 100-550. Educated operator on appropriate thermometer needed.
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with bleach not labeled. Operator labeled properly.