BANDOLEROS TAQUERIA Y MAS
208 SW 2 ST, Fort Lauderdale FL 33301 · 954-226-1950
Last inspected Jun 15, 2026 · 9 visits since May 2024
APR 25
DEC 25
APR 26
JUN 26
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 15, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (43-47F - Cooling) in deep covered pan. Per operator prepared last night and held in cooler overnight. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork not commercially packaged stored on top of bags of fries. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (43-47F - Cooling) in deep covered pan. Per operator prepared last night and held in cooler overnight. Not portion or prepared today Observed fresh pico de gallo (50F - Cooling)per operator prepared last night and stored in cooler overnight. Not portion or prepared today
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed fresh pico de gallo (50F - Cooling) per operator prepared last night and held in cooler overnight night. Not portion or prepared today. See stop sale.
Show the remaining 1 finding ▾
Waste line missing at soda gun holster. Bar soda guns
Jun 15, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (43-47F - Cooling) in deep covered pan. Per operator prepared last night and held in cooler overnight.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork not commercially packaged stored on top of bags of fries. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (43-47F - Cooling) in deep covered pan. Per operator prepared last night and held in cooler overnight. Not portion or prepared today Observed fresh pico de gallo (50F - Cooling)per operator prepared last night and stored in cooler overnight. Not portion or prepared today
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed fresh pico de gallo (50F - Cooling) per operator prepared last night and held in cooler overnight night. Not portion or prepared today.
Waste line missing at soda gun holster. Soda guns at bar
Apr 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked beef (45-47F). Per operator prepared yesterday and held in walk in overnight. Item not prepped or portioned today. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked beef (45-47F). Per operator prepared yesterday and held in walk in overnight. Item not prepped or portioned today. See stop sale.
Waste line missing at soda gun holster. Bar soda guns.
Dec 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken stored over raw pork. Operator stored all items properly.
Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns.
Waste line missing at soda gun holster. All bar soda guns.
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor soiled/has accumulation of debris. Under all shelving in dry storage.
Waste line missing at soda gun holster. All bar soda guns.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked chicken (44-48F). Per operator held in unit overnight. Not portioned or prepped today. Observed door gasket loose. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked chicken (44-48F). Per operator held in unit overnight. Not portioned or prepped today. Observed door gasket loose. See stop sale.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Equipment in poor repair. Walk in cooler door gaskets loose.
No Heimlich maneuver/choking sign posted. Provided to operator and operator posted.
Stored food not covered. Ice cream in chest freezer. Operator covered.
Waste line missing at soda gun holster. All bar soda guns.
Jun 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area. Operator provided
No handwashing sign provided at a hand sink used by food employees at dishwashing area.
Jun 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...rice 61F, cooked beef 55F in walk in cooler. Per operator hot holding food was cooling from last night. Stop sale issue. Operator discarded food.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...00 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....meat taco 48F, milk 45F, cheese taco 49F in reach in cooler across from handwashing sink at kitchen. Food not prepped or portion today, food being held more than 4 hours..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...rice 61F, cooked beef 55F in walk in cooler. Per operator hot holding food was cooling from last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....meat taco 48F, milk 45F, cheese taco 49F in reach in cooler across from handwashing sink at kitchen. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Operator discarded food.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed at kitchen.
No paper towels or mechanical hand drying device provided at handwash sink.
Spray bottle containing toxic substance not labeled...sanitizer spray bottle. Operator labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.