TACO MAKER MEXICAN GRILL Health Score — Orlando, FL

7790 LAKE UNDERHILL RD, 105, Orlando, FL 32822

Inspections on file 1
High-risk violations 1
Inspected 8/11/2026
Orlando avg 88 / 100
B
89 / 100
Good

1 high-risk issue, 4 minor issues found

Inspected August 11, 2026 Inspection Completed - No Further Action

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How this compares

This restaurant scored better than 39% of restaurants in Orlando. The city average ClearScore is 88 / 100.

Location

Inspection Breakdown

High Risk
1
Moderate
0
Minor
4

Violations Found

  • High Risk Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
  • Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located ×2
  • Minor Storage/handling of clean equipment, utensils; air drying
  • Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented

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Frequently Asked Questions

TACO MAKER MEXICAN GRILL received a ClearScore of 89/100 (Grade B) on its inspection on August 11, 2026. 5 violations were found, including 1 high-risk issue. Overall, the kitchen was in reasonable compliance.

The most recent inspection of TACO MAKER MEXICAN GRILL on August 11, 2026 found 5 violations: 1 high-risk, 0 moderate, and 4 minor. High-risk violations are the most serious category and require immediate correction under Florida law.

TACO MAKER MEXICAN GRILL was last inspected on August 11, 2026 by the Florida Department of Business and Professional Regulation (DBPR). Florida restaurants are typically inspected 1–3 times per year on an unannounced basis, with more frequent visits following serious violations.

TACO MAKER MEXICAN GRILL received a Grade B (ClearScore 89/100) on its most recent inspection. There was 1 high-risk violation noted, which are worth reviewing before your visit. We recommend checking the specific violations listed above.

The most recent inspection found 5 violations at TACO MAKER MEXICAN GRILL: 1. Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS) 2. Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located 3. Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located. See the full inspection breakdown above for complete details on severity and category.

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