CASA DEL TACO
3181 NW FEDERAL HWY, Jensen Beach FL 34957 · 772-934-6683
Last inspected Dec 5, 2025 · 8 visits since August 2023
FEB 24
JUL 24
MAR 25
AUG 25
DEC 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach by walk in freezer door. Operator killed and sanitized the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025071122 | Aug 27, 2025 | Nov 19, 2025 | $600 |
| 2--2024048463 | Jul 23, 2024 | Sep 23, 2024 | $800 |
| 2--2024013381 | Feb 14, 2024 | Mar 25, 2024 | $600 |
| 2--2020052537 | Sep 14, 2020 | Apr 30, 2021 | $920 |
Inspection history
8 visits, newest first
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Advised operator to set up triple sink with proper sanitizer reran to 50ppm
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drop spatula on floor then proceed to pick up soiled equipment spatula, put in dirty dish pit then continue cooking and prepping food at cook line without washing hands
Handwash sink not accessible for employee use at all times. Observed metal pot inside hand wash sink blocking accessibility
Buildup of food debris/soil residue on reach in cooler door handles at cook line
Show the remaining 1 finding ▾
Food inside black crate stored on floor of walk in cooler
Aug 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Observed wrapped beef store on floor of walk in cooler, operator removed
Aug 27, 2025Administrative complaint recommendedRoutine Inspection
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 ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food Observed employee put on gloves and begin preparing foods without washing hands first.
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. Observed shredded cheese (53F - Cold Holding); cooked beef (53F - Cold Holding); shredded lettuce (53F - Cold Holding) raw beef (60F-cold holding); at flip top reach in cooler at cook line. observed ambient thermometer temperature at approximately 50F. Per operator, items not prepared or portioned today. Items left in flip top reach in cooler and left out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (53F - Cold Holding); cooked beef (53F - Cold Holding); shredded lettuce (53F - Cold Holding) raw beef (60F-cold holding); at flip top reach in cooler at cook line. observed ambient thermometer temperature at approximately 50F. Per operator, items not prepared or portioned today. Items left in flip top reach in cooler and left out of temperature for more than 4 hours. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer wiping cloth solution at 200+ ppm at font counter, operator mixed new solution to 50 ppm.
Food stored on floor. Observed wrapped beef store on floor of walk in cooler, operator removed
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Cook used the bathroom and then handled clean equipment and wiped counters, without washing hands upon returning to cook line. Cook went to wash his hands.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chipotle sauce 58F-60F,in a deep container in walk in cooler. Cook stated sauce was cooked yesterday. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chipotle sauce 58F-60F,in a deep container in walk in cooler. Cook stated sauce was cooked yesterday.
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200ppm+ on cook line. Cook set up fresh solution 100ppm.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal lunch food not properly identified and segregated from food to be served to the public in glass door cooler in wait station. Waitress removed food.
Objectionable odors in bathroom of the establishment.
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority1 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass door reach in cooler, queso with cooked jalapeños (46F - Cooling) Operator stated item held over night. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass door reach in cooler, queso with cooked jalapeños (46F - Cooling) Operator stated item held over night. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw chicken stored over desserts in freezer Raw hamburgers stored over ham Raw fish stored over bread, Raw chicken nuggets stored over beef. not all products commercially packaged. Advised operator of proper storage. Operator stored properly.
Roach activity present as evidenced by live roaches found. 1 live roach by walk in freezer door. Operator killed and sanitized the area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, flan (45F - Cold Holding). Not prepared or portioned today. Operator stored for approximately 3 hours. Advised operator to place into walk in freezer to bring item to 41F. Operator placed product into walk in freezer.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution 200+ppm. Advised operator to dilute sanitizer to proper ppm. Operator diluted chlorine solution to 100ppm.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken soup. Operator properly dated.
Food stored on floor. At walk in freezer, raw beef stored on the floor. Advised operator of proper storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water, 73F. Operator removed utensils to wash rinse and sanitize.
Ripped/worn tin foil used as shelf cover.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Avocados over sauces in walk in cooler. Advised operator of proper storage. Operator stored properly.
Feb 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked chorizo Raw shrimp over churros Advised operator to stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over sauce, raw steak over sauces Operator stored properly
Feb 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 9 high priority.
9 High priority0 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside walk in cooler on deep covered bags Cooked rice at 2:02pm (44-47F cooling) per operator cooling since last night. Product did not cool to 41F within 6 hours See stop sale.
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.at 0 ppm Operator corrected to 100 ppm chlorine
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed pot and pans followed by washing hand with only water on 3 compartment sink, followed by handling clean equipment. Operator washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked chorizo Raw shrimp over churros Advised operator to stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over sauce, raw steak over sauces Operator stored properly
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Inside walk-in cooler Tomatillo sauce 2/7 stop sale Red sauce 2/7. Stop sale.
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. Observed inside 3 glass door reach in cooler on server area Flan cooked with eggs 46F cold Holding. Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside walk in cooler on deep covered bags Cooked rice at 2:02pm (44-47F cooling) per operator cooling since last night. Product did not cool to 41F within 6 hours See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside 3 glass door reach in cooler on server area Flan cooked with eggs 46F cold Holding. Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale Flip top cooler, cook line, Cheese 53F cold Holding. Chopped lettuce 48F cold Holding Guacamole with diced tomatoes 46 F cold Holding Diced tomatoes 47F cold Holding Salsa 47F cold Holding Sour cream 60F cold Holding Chili sauce 54F cold Holding Chorizo 56F cold Holding Cooked pork 51F Raw steak 49F cold Holding Sliced ham 52F cold Holding Per operator products stored for approximately 2 hours Operator iced down products Per operator products not prepared or portioned today
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table Cooked rice 113F hot Holding. Per operator product was reheated on stovetop early on the day and transferred to the steam table about 2 hours ago. Operator moved rice to microwave to reheat to 165+
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over churros and precooked chicken at reach in freezer. Observed Raw chicken over churros and French fries at walk in freezer. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Ground beef patties over cheese, onions, salsa and cut peppers at reach in clear cooler. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (47F - Cold Holding); chorizo (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 3 hours. Operator placed on ice bath to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded pork (122F - Hot Holding) Per operator, out of temperature for 2 hours. Operator returned to stove to reheat to 165+F.
Toxic substance/chemical improperly stored. Observed Comet cleaner and grill cleaner stored next to clean hotel pans on clean dish rack. Operator removed and stored chemicals properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top at cook line: guacamole (50F - Cooling); diced tomato salsa (48F - Cooling) Both products at 3:35 since 11:30 At current rate of cooling products will not reach 41F within 4 hours. Operator placed on ice bath to quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours marked with incorrect date. Observed house made salsa suiza and chipotle salsa with a production date of 8/3/2023. Per operator, both products made on 8/23/2023. Operator date marked properly.
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.