What is Los Compadres Mexican Taqueria's health inspection score?

Los Compadres Mexican Taqueria has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Los Compadres Mexican Taqueria last inspected?

Los Compadres Mexican Taqueria was last inspected on December 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Los Compadres Mexican Taqueria have?

Los Compadres Mexican Taqueria has 22 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Los Compadres Mexican Taqueria safe to eat at?

Los Compadres Mexican Taqueria has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Los Compadres Mexican Taqueria serve?

Los Compadres Mexican Taqueria serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Los Compadres Mexican Taqueria

Name: Los Compadres Mexican Taqueria
Address: 40 Oak STREET, Batavia, 14020
Rating: 51

40 Oak STREET, Batavia

Last Inspected: 12/3/2025

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0Fair

American

Better than 22% of american restaurants

Stable

3 inspections

Last: Dec 3, 2025

high confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-29 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

-4 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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40 Oak STREET, Batavia, FL 14020

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Violation Timeline

Apr 2023

1 inspections

2 high priority

3 basic

Apr

Dec 2024

1 inspections

3 high priority

6 basic

Dec 2025

1 inspections

3 high priority

5 basic

Dec

Inspection History

3 records on file

3 Inspection

Dec 25

Inspection InspectionLatest

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (5)

−10 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
14CPesticide application not supervised by a certified applicator−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−40 pts

Dec 24

Inspection Inspection

3 High6 Basic

9 total

58/100inspection score

−42 pts

High Priority (3)

−30 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
5APotentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.−10

Basic (6)

−12 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
12AHot, cold running water not provided, pressure inadequate−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−42 pts

Apr 23

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10

Basic (3)

−6 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
12AHot, cold running water not provided, pressure inadequate−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2

Base deductions−26 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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