What is Deli And Tacos El Tucan's health inspection score?

Deli And Tacos El Tucan has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Deli And Tacos El Tucan last inspected?

Deli And Tacos El Tucan was last inspected on January 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Deli And Tacos El Tucan have?

Deli And Tacos El Tucan has 52 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Deli And Tacos El Tucan safe to eat at?

Yes, Deli And Tacos El Tucan has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Deli And Tacos El Tucan serve?

Deli And Tacos El Tucan serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Deli And Tacos El Tucan

Name: Deli And Tacos El Tucan
Address: 96A SOUTH MOGER AVENUE, Mount Kisco, 10549
Rating: 95

96A SOUTH MOGER AVENUE, Mount Kisco

Last Inspected: 1/28/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

8 inspections

Last: Jan 28, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.5

Avg Violations

5 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

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

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

-5

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+3 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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96A SOUTH MOGER AVENUE, Mount Kisco, FL 10549

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Violation Timeline

Oct 2024

2 inspections

6 high priority

11 basic

Oct

Sep 2025

3 inspections

6 high priority

23 basic

Dec 2025

1 inspections

3 basic

Dec

Jan 2026

2 inspections

3 basic

Inspection History

8 records on file

6 Re-Inspection2 Inspection

Jan 26

Re-Inspection InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−2 pts

Jan 26

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−4 pts

Dec 25

Re-Inspection Inspection

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
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−6 pts

Sep 25

Re-Inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−12 pts

Sep 25

Re-Inspection Inspection

3 High7 Basic

10 total

56/100inspection score

−44 pts

High Priority (3)

−30 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−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 (7)

−14 pts

10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−44 pts

Sep 25

Inspection Inspection

3 High10 Basic

13 total

50/100inspection score

−50 pts

High Priority (3)

−30 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (10)

−20 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
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
14AInsects, rodents present−2
8CImproper use and storage of clean, sanitized equipment and utensils−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2

Base deductions−50 pts

Oct 24

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
14CPesticide application not supervised by a certified applicator−2

Base deductions−4 pts

Oct 24

Inspection Inspection

6 High9 Basic

15 total

22/100inspection score

−78 pts

High Priority (6)

−60 pts

6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
1HFood from unapproved source, spoiled, adulterated on premises.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−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
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 (9)

−18 pts

10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
14CPesticide application not supervised by a certified applicator−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
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
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
14AInsects, rodents present−2

Base deductions−78 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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