CHUCHOS TACOS
5371 10 AVE N #6, Greenacres FL 33463 · 210-577-5466
Last inspected Feb 11, 2026 · 7 visits since September 2023
MAR 24
AUG 24
FEB 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 15 live flies in kitchen landing on trash cans, walls, mop bucket. Discussed with operator to kill flies and clean and sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025068600 | Aug 19, 2025 | Nov 24, 2025 | $360 |
Inspection history
7 visits, newest first
Feb 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Live, small flying insects found 2 flying around front counter, dining room Operator killed.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler Raw shell eggs stored above bags of cheese Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in cooler Raw shell Raw chicken over raw beef. Operator stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wearing gloves grabbed metal sponge from the 3 compartment sink, cleaned metal spatula with water and then started to cooked onions on flat top grill without removing gloves, washing hands first. Advised employee to wash hands
Show the remaining 3 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Standing water in floor drain/floor drain draining very slowly. Under 3 compartment sink. Advised operator to fix drain
Time/temperature control for safety food thawed in an improper manner. Bags of meat stored at room temperature on sink. Advised operator to opened water flow to thaw under running water
Aug 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority4 Intermediate2 Basic
Show 12 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee blew air into glove and after handled container of cut lettuce, discussed with operator, employee washed hands and changed gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged open bag of raw hamburger patties stored directly above bag of fully cooked chicken nuggets, discussed with operator who corrected storage of products.
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. In reach in cooler large container of cooked rice (45F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 days, discussed with operator see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler sealed container of cut lettuce (60F - Cooling) at 3:00 since 10:00, at this rate of cooling product never reached 41F within 4 hours, discussed with operator see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler large container of cooked rice (45F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 days, discussed with operator see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler sealed container of cut lettuce (60F - Cooling) at 3:00 since 10:00, at this rate of cooling product never reached 41F within 4 hours, discussed with operator see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on table cooked cactus (85F - Hot Holding); cooked sausage (84F - Hot Holding) per operator product cooked approximately 30 minutes ago and held at room temperature until reheated and served, discussed with operator who placed products on stove to reheat to 165F+.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and provided big 6 poster.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed with operator.
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. Reviewed with operator and emailed clean up poster to operator.
Spray bottle containing toxic substance not labeled. In kitchen under sink unlabeled spray bottle containing degreaser, discussed with operator who labeled bottle.
Food stored on floor. Pots of cooking oil stored on floor in kitchen under flat top stove, discussed with operator who removed product from floor.
Hole in or other damage to wall. In kitchen large holes in wall next to reach in produce cooler, discussed with operator to repair.
Feb 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Live, small flying insects found 15 live flies in kitchen landing on trash cans, walls, mop bucket. Discussed with operator to kill flies and clean and sanitize areas.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. At front counter cooked rice milk (62F - Cooling) per operator rice cooked yesterday and chilled overnight today at 10:30 operator mixed milk, cooked rice and seasonings to prepare drink and placed into drink display to hold until served. At this current cooling rate product did not reach 41F within 4 hours see stop sale.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above prep table ceiling tiles are sagging and showing visible signs of water damage. Discussed with operator to replace.
Dead roaches on premises. 1 dead roach In kitchen dry storage area on floor. Discussed with operator to clean and sanitize area.
Food stored on floor. In kitchen under prep table containers of seasonings stored on floor discussed with operator who moved to shelf.
Feb 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 11 high priority.
11 High priority2 Intermediate4 Basic
Show 17 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Operator handled raw shrimp to place on flat top and without washing hands operator handled clean and sanitized plates and single service items. Discussed with operator who washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on visibly soiled apron and without washing hands began to handle clean tongs used to cook shrimp. Discussed with operator employee washed hands.
Live, small flying insects found 15 live flies in kitchen landing on trash cans, walls, mop bucket. Discussed with operator to kill flies and clean and sanitize areas.
Nonfood-grade bags used in direct contact with food. In reach in freezer thank you bags used in direct contact with raw beef. Discussed with operator to remove meat from bags.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In bottom of flip top cooler raw chicken stored over raw steak. Operator corrected storage.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer raw ground beef in open plastic bag stored over bags of ice. Operator discarded ice.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. At front counter cooked rice milk (62F - Cooling) per operator rice cooked yesterday and chilled overnight today at 10:30 operator mixed milk, cooked rice and seasonings to prepare drink and placed into drink display to hold until served. At this current cooling rate product did not reach 41F within 4 hours see stop sale.
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. At front counter cooked rice milk (62F - Cooling) per operator rice cooked yesterday and chilled overnight today at 10:30 operator mixed milk, cooked rice and seasonings to prepare drink and placed into drink display to hold until served. At this current cooling rate product did not reach 41F within 4 hours see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen steam table cooked beef (117F - Hot Holding) per operator product was prepared on stove approximately 1.5 hours ago and to steam table to hold until served. Discussed hot holding with operator who moved product back to stove to reheat to 165+F
Toxic substance/chemical improperly stored. In kitchen above prep table on shelf bottle of hydrogen peroxide stored above veggies being cut. Operator removed.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In kitchen Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected to 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler shredded cheese (52F - Cooling) at 2:00 since 1:35 to 58F. At this current rate of cooling product will not reach 41F within 4 hours. Operator removed lid and placed into freezer to chill.
Spray bottle containing toxic substance not labeled. In kitchen spray bottle of degreaser not labeled. Discussed with operator to add label.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above prep table ceiling tiles are sagging and showing visible signs of water damage. Discussed with operator to replace.
Dead roaches on premises. 1 dead roach In kitchen dry storage area on floor. Discussed with operator to clean and sanitize area.
Food stored on floor. In kitchen under prep table containers of seasonings stored on floor discussed with operator who moved to shelf.
Working containers of food removed from original container not identified by common name. In kitchen at flat top grill bottle of cooking oil not labeled. Discussed with operator to add label.
Aug 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...rice 45F, cooked beef 53F in reach in cooler at bottom shelf. Food not prepped or portion today, food being held less than 4 hours. Operator removed food acceptable upper shelf.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...multiple food in reach in cooler was cooked 2 days ago. Employee date marked.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Observe knife in hand wash sink. Operator removed.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Cardboard used to line food-contact shelves. Observe at dry storage.
Sep 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.