What is La Oaxaquena Taqueria Inc.'s health inspection score?

La Oaxaquena Taqueria Inc. has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was La Oaxaquena Taqueria Inc. last inspected?

La Oaxaquena Taqueria Inc. was last inspected on April 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does La Oaxaquena Taqueria Inc. have?

La Oaxaquena Taqueria Inc. has 24 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is La Oaxaquena Taqueria Inc. safe to eat at?

Yes, La Oaxaquena Taqueria Inc. has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

What type of cuisine does La Oaxaquena Taqueria Inc. serve?

La Oaxaquena Taqueria Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

La Oaxaquena Taqueria Inc.

Name: La Oaxaquena Taqueria Inc.
Address: 4152 West Main STREET, Batavia, 140250
Rating: 94

4152 West Main STREET, Batavia

Last Inspected: 4/27/2026

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0Excellent

American

Better than 22% of american restaurants

Improving

7 inspections

Last: Apr 27, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

3.4

Avg Violations

2 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 91/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (94/100) which is computed during our regular data sync.

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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4152 West Main STREET, Batavia, FL 140250

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Violation Timeline

Oct 2023

1 inspections

1 basic

Oct

Jul 2024

1 inspections

1 high priority

1 basic

Nov 2024

1 inspections

2 high priority

4 basic

Nov

Jun 2025

1 inspections

1 high priority

5 basic

Dec 2025

2 inspections

2 high priority

4 basic

Dec

Apr 2026

1 inspections

3 basic

Inspection History

7 records on file

6 Inspection1 Re-Inspection

Apr 26

Inspection InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−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−6 pts

Dec 25

Re-Inspection InspectionClean

No violations

100/100inspection score

Dec 25

Inspection Inspection

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (4)

−8 pts

12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
8BIn use food dispensing utensils improperly stored−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−28 pts

Jun 25

Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (5)

−10 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−20 pts

Nov 24

Inspection Inspection

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 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

Basic (4)

−8 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−28 pts

Jul 24

Inspection Inspection

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (1)

−2 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

Base deductions−12 pts

Oct 23

Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−2 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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