Fire Kitchen Taco
Last inspected: Jun 17, 2025
43
Score
Public records show six inspections at Fire Kitchen Taco stretching back to 2024. The most recent report on file is from Jun 17, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
The pattern that stands out is “dead roaches on premises”, which has been cited two times.
Restaurants in Orange Park average 73, so Fire Kitchen Taco trails the local norm. There are enough flags in the record to merit a second thought.
6
Inspections
2
Critical latest
1
Major latest
10
Minor latest
Inspection History
Jun 17, 2025
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
43
Oct 24, 2024
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 live flying insects around reach in freezer chest at end of food truck.
35A-02-6
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned from bathroom and began to handle pans of food and handle clean utensils without washing hands first.
12A-11-4
Basic - Dead roaches on premises. Approximately 8 dead roaches inside cabinets throughout food truck, employee cleaned up all dead roaches during inspection. **Corrected On-Site**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee pan of beef stored over other pans of beef for customers, beef moved. Employees unwashed grape tomatoes stored over bag of shredded cheese in refrigerator, cheese moved. **Corrected On-Site**
08B-49-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line. Under reach in cooler and reach in freezer across from cook line.
36-73-4
Basic - Food stored on floor. Multiple containers of cooking oil, seasonings, and dressings throughout food truck.
08B-38-4
Basic - Garbage can located outside has no lid or lid open/broken. Garbage can near outside seating area missing lid.
33-15-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Outside back door to food truck
36-64-5
Basic - Outer openings not protected with self-closing doors. No self closing device for door to food truck.
35B-03-4
52
Aug 22, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 60 live roaches in door frames of cabinets under triple sink. Approximately 20 live roaches in cabinet under service window. **Warning** - From follow-up inspection 2024-08-22: 1 live roach by hand wash station. 1 live roach in cabinet over triple sink. 1 live roach in cabinet under triple sink. 2 live roaches around cabinets under service window. Also 6 dead roaches around cabinets under service window. Also approximately 5 dead roaches in and around cabinets under triple sink. Also 1 dead roach in bottom section of flip top reach in cooler. Also 3 roach egg sacks in door frame of flip top reach in cooler. Operator began to clean up roaches during inspection. **Admin Complaint** **Corrective Action Taken**
35A-05-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (89F - Cold Holding); beef (91F,99F - Cold Holding); queso cheese (108F - Cold Holding) sitting out on counters on cook line, per employee all items where cooked approximately 1 hour prior and left out. raw beef (48F - Cold Holding); raw chicken (49F - Cold Holding); sour cream (47F,49F - Cold Holding); pico de gallo (47F - Cold Holding); shredded cheese (49F,50F - Cold Holding); raw beef (43F - Cold Holding) all items in reach in coolers on food truck, per employee all doors and lids have been recently open for several hours. **Warning** - From follow-up inspection 2024-08-22: No time/temperature controlled for safety foods stored in reach in coolers. Ambient temperature of flip top reach in cooler at 36F. Ambient temperature of refrigerator at 53F. Operator began to adjust temperature during inspection. **Time Extended** **Corrective Action Taken**
03A-02-5
Basic - - From initial inspection : Basic - Clean equipment and utensils stored outside. Bus tubs and various line pans stored on table outside food truck. **Warning** - From follow-up inspection 2024-08-22: Bus tubs and line pans removed. Reach in cooler that bottles drinks where inside is still on site, per operator they are getting a trailer to remove cooler. **Time Extended** **Corrective Action Taken**
24-24-4
70
Aug 21, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Roach activity present as evidenced by live roaches found. Approximately 60 live roaches in door frames of cabinets under triple sink. Approximately 20 live roaches in cabinet under service window. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (89F - Cold Holding); beef (91F,99F - Cold Holding); queso cheese (108F - Cold Holding) sitting out on counters on cook line, per employee all items where cooked approximately 1 hour prior and left out. raw beef (48F - Cold Holding); raw chicken (49F - Cold Holding); sour cream (47F,49F - Cold Holding); pico de gallo (47F - Cold Holding); shredded cheese (49F,50F - Cold Holding); raw beef (43F - Cold Holding) all items in reach in coolers on food truck, per employee all doors and lids have been recently open for several hours. **Warning**
03A-02-5
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No one is able to find proof of any manager certification for the food truck. **Warning**
53A-07-6
Basic - Clean equipment and utensils stored outside. Bus tubs and various line pans stored on table outside food truck. **Warning**
24-24-4
Basic - Food stored outside. Standing reach in cooler outside food truck next to door with bottle of soda inside **Admin Complaint**
08B-42-4
61
Apr 15, 2024
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground pork stored below raw chicken in flip top reach in cooler, operator rearranged to proper storage. **Corrected On-Site**
08A-20-5
Basic - Dead roaches on premises. One dead roach in cabinet under three compartment sink. Operator removed and discarded dead roach. **Corrected On-Site**
35A-03-4
82
Feb 27, 2024
Routine - Food
3 critical violations. 6 major violations. 4 minor violations.
View 13 violations
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 50°. Raw beef 50°. Raw pork 50° cooked beans 50°. Cut tomato 50° , lettuce 50°. Per Person In Charge items placed about 1 hr before. Items Moved to functional cooler. In make table/Reach in cooler **Corrective Action Taken** **Warning** Priority: High Priority
03A-02-5
High Priority - Observed: Toxic substance/chemical improperly stored. Chemical spray bottle next to Cutting Board, Single Service straws. Moved by manager **Warning** Priority: High Priority
41-10-4
High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Per employee. Change of ownership last month. **Warning** Priority: High Priority
50-08-7
Intermediate - Observed: Handwash sink used for purposes other than handwashing. Utensils in Hand wash sink. Moved by manager. **Warning** Priority: Intermediate
31A-11-4
Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** Priority: Intermediate
16-37-1
Intermediate - Observed: No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available. **Warning** Priority: Intermediate
05-08-4
Intermediate - Observed: No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Establishment has no sanitizer onsite. Employee went to nearby shop to purchase chlorine. **Corrective Action Taken** **Warning** Priority: Intermediate
22-38-5
Intermediate - Observed: No soap provided at handwash sink. No soap at Hand wash sink. **Warning** Priority: Intermediate
31B-03-4
Intermediate - Observed: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee unaware of utensils/ dishware sanitizing requirements. **Warning** Priority: Intermediate
53B-15-4
Basic - Observed: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. make table/Reach in cooler not holding Time Temperature Controlled for safety foods at safe levels. Thermostat set to warm. Adjusted by manager. **Warning** Priority: Basic
14-74-7
Basic - Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry. **Warning** Priority: Basic
13-07-4
Basic - Observed: Single-service articles not stored inverted or protected from contamination. Single Service straws, to go containers under paper towel dispenser. **Warning** Priority: Basic
25-06-4
Basic - Observed: Bowl or other container with no handle used to dispense food. Bowl as scoop in sauce. **Warning** Priority: Basic
14-01-5
29
Frequently Asked Questions
When was Fire Kitchen Taco last inspected?
The most recent health inspection at Fire Kitchen Taco on file is from Jun 17, 2025. The public record contains six inspections in total.
What is the most common violation at Fire Kitchen Taco?
Across the inspection record, “dead roaches on premises” has been cited two times, more than any other issue at Fire Kitchen Taco.
How does Fire Kitchen Taco compare to other restaurants in Orange Park?
Fire Kitchen Taco most recently scored 43 out of 100, which is lower than the Orange Park average of 73.
Has Fire Kitchen Taco's inspection record improved over time?
Results have been roughly steady. Inspections at Fire Kitchen Taco have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Fire Kitchen Taco means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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