Turco Taco
1230 Airport Pulling Rd N, Naples
Mar 24, 2026
Routine - Food
Disposition
Administrative complaint recommended
Inspector's notes
- Basic·PH/TCS foods properly thawedCorrected on-site
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In prep sink. Observed operator correct violations in order to meet inspection standards.
06-09-1 - Basic·Dishwashing facilities; chemical test kits; gauges
Equipment and utensils not rinsed between washing and sanitizing.
16-16-4 - High Priority·Hands clean and washed properly
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee open packages of raw fish and then go directly to handling food containers while,still wearing soiled gloves.
12A-13-4 - High Priority·Food-contact surfaces clean and sanitizedCorrected on-site
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm); Triple Sink (Quaternary 200ppm)
22-43-4 - High Priority·Hands clean and washed properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee use sanitizer cloth to clean counter then return to preparing food without hand washing and gloves change.
12A-09-4 - High Priority·Receiving and holding PH/TCS foods cold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line cous cous (51 F - Cold Holding) less than two hours. Observed operator correct violations in order to meet inspection standards. **Corrective Action Taken**
03A-02-5 - Intermediate·Handwash sink(s) installed, accessible
Handwash sink missing in warewashing or food preparation area. Observed hand washing violations due to not enough hand sinks in the kitchen - prep area.
31A-07-4 - Intermediate·Misrepresentation, misbranding
Identity of food or food product misrepresented. Menu board advertises Wild shrimp and operator only has farm raised shrimp available
52-01-4 - Intermediate·Food manager certification; knowledge/active managerial controlCorrected on-site
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed four employees working directly with food without a certified food manager present. Manager showed up during inspection.
53A-05-6 - Intermediate·Reduced oxygen packaging (ROP) and other special processes
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Food were under vacuum for less than 2 day, per operator. Operator removed foods from vacuum and will discontinue process. **Corrective Action Taken**
03G-50-1 - Intermediate·Chemicals/toxic substances
Spray bottle containing toxic substance not labeled. Underneath three compartment sink.
41-17-4
Violation codes
9 categories| Count | Violation |
|---|---|
| 2 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | PH/TCS foods properly thawed |
| 2 | Handwashing; employee hygiene |
| 1 | Dishwashing facilities; chemical test kits; gauges |
| 1 | Food-contact surfaces clean and sanitized |
| 1 | Handwash sinks; handwashing supplies and sign provided |
| 1 | Chemicals/toxic substances |
| 1 | Misrepresentation, misbranding |
| 1 | Food management certification; employee training |