CT CANTINA AND TAQUERIA
176 N POINTE DR UNIT M100, Dania Beach FL 33004 · 754-200-1993
Last inspected Jun 5, 2026 · 10 visits since August 2023
AUG 25
OCT 25
OCT 25
APR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Bulletin provided to be posted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025090169 | Oct 21, 2025 | Jan 15, 2026 | $200 |
Inspection history
10 visits, newest first
Jun 5, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, cutting boards have food debris and stains.
Handwash sink not accessible for employee use at all times. On prep line, handwashing sink blocked with sanitizer bucket. Employee removed bucket.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep line, employee eating.
Apr 14, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training expired 3/2026
Spray bottle containing toxic substance not labeled. At bar, spray bottle with sanitizer not labeled. Operator labeled bottle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On kitchen, employee bag stored over dry storage. Operator removed bag.
Oct 22, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test papers.
Oct 21, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Gloved Employee preparing customer tacos, touched her face and continue working with same gloves, after manager educated employee, discarded gloves, washed hands and put in new pair of gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer- two bags of raw shrimps over open box of fries, employee placed shrimp on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food no prepared or portioned today. -Expo station-; in house salsa (65F - Cold Holding); pico de gallo (45F - Cold Holding). -Cold prep station-; feta cheese (50F - Cold Holding); pico de gallo (49F - Cold Holding); cut lettuce (50F - Cold Holding). Per employee food held less than 4 hours. Employee ice bath all containers for a quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test papers.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided.
No soap provided at handwash sink. Bar area, employee provided.
Bowl or other container with no handle used to dispense food. Metal cup inside ice in bar area, employee removed.
Employee personal food not properly identified and segregated from food to be served to the public. Ice cream inside one door freezer, manager removed.
Ice scoop handle in contact with ice. Two ice scoops touching ice, employee removed both
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife under lemons and oranges in bar area. Employee removed to be wash and sanitized
Old labels stuck to food containers after cleaning. Cleaning equipment storage rack- several metallic containers stored with old labels on them. Employee began to removed labels and to wash and sanitize containers.
Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on prep tables, employee removed all and stored on sanitizer bucket.
Oct 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Displayed food not properly protected from contamination. At dry storage rack,bucket of salt uncovered. Operator covered during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. At preparation area,container of Masa flour has weevil. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold station at expo area - tomato sauce (49F - Cold Holding); pico de gallo (50F - Cold Holding); tomato salsa (52F - Cold Holding). Per operator items,were held in unit less than four hours ago. Operator placed items on ice for quick chill. Rechecked at 3:00pm tomato sauce -(40F ), pico de gallo -(37), tomato salsa- (40F).
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. At cook line,wiping cloth chlorine solution reading 200+ ppm. Operator remade wiping cloth chlorine solution to 100 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. At bar, all soda guns solid with food debris, mold-like substance or slime. Operator cleaned during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Hand wash sink at bar. Operator provided paper towels at both locations during inspection.
No soap provided at handwash sink. At hand wash sink at cook line At hand wash sink at bar. Operator provided soap at both locations.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for steak as per customer request.Operator printed and posted consumer advisory during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At preparation area,ice machine has accumulation of black green mold like substance. Operator began cleaning during inspection.
Bowl or other container with no handle used to dispense food. At cook line, bowl with no handle used to dispense onions. Operator removed and replaced with scoop.
Cutting board has cut marks and is no longer cleanable. At cook line, cutting boards have visible cut marks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1.Employee phone on counter at cook line. 2. Employee jacket stored on dry storage rack. Operator removed items and stored away from food.
Equipment and utensils not properly air-dried - wet nesting. At ware washing area, clean equipment and utensils stacked wet. Operator removed and stacked separately to properly air dry.
Ice scoop handle in contact with ice. At bar area,scoop handle stored inside of ice. Operator removed and stored scoop handle above ice.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar. Operator posted hand washing sign during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. At cook line, reach in one door freezer has accumulation of food debris on floor. 2. Walk in meat cooler, floor has accumulation of food debris. 3. At cook line, flip top has accumulation of food debris. Operator cleaned all areas during inspection.
Aug 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Cutting boards at kitchen flip top cooler soiled with food debris 2. Soda gun soiled with debris at bar area. Employee sanitized soda gun
Handwash sink used for purposes other than handwashing. Bottle of chemicals stored in hand sink in kitchen by cookline. Employee removed bottle
Cutting board has cut marks and is no longer cleanable. Kitchen flip top,cooler cutting boards contain cut marks
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open Employee drink observed at kitchen flip top,cooler cutting board. Employee removed drink
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open employee drink on kitchen flip top cooler cutting boards. Employee removed drink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table in kitchen. Employee removed
Exterior door has a gap at the threshold that opens to the outside. Large gap under back door in kitchen
Plumbing system in disrepair. Hand sink in kitchen hot water faucet in disrepair
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing.Bar area-1 gallon of drink, 2 alcohol bottles in front, employee removed all.
No paper towels or mechanical hand drying device provided at handwash sink. Expo station. Employee provided.
No soap provided at handwash sink. Bar area, employee provided.
Equipment and utensils not properly air-dried - wet nesting. Clean equipment storage rack. Food containers stacked wet. Employee removed from piles to allow air dry.
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw shrimp inside walk in cooler. Operator moved raw shell eggs to lower shelf and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Six drawer cooler in cook line; raw beef (45F - Cold Holding) held less than 4 hours ago. Operator moved to walk in cooler to quick chill. Foods not prepared or portioned today.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator removed splitter
No quaternary chemical test kit provided when using sanitizer at three-compartment sink and wiping cloths.
No soap provided at handwash sink in cook line. Operator provided
Carbon dioxide/helium tanks not adequately secured in storage area. Operator secured
Old labels stuck to food containers after cleaning in ware washing area.
Shelf with rust that has pitted the surface under pastor meat equipment in cook line.
Soiled dry wiping cloth in use in taco line. Operator moved to be cleaned.
May 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm), employee made new solution, quaternary sanitizer at 200 ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer testing strips
No soap provided at handwash sink. Bar area, employee provided.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching flour -inside container, Employee removed.
No handwashing sign provided at a hand sink used by food employees. Employee's restrooms. Operator placed sign.
Wet mop not stored in a manner to allow the mop to dry. Wet mop inside yellow bucket, Employee removed and stored to air dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Employee removed.
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line finished one task, removed gloves, and replaced with new without washing hands. Manager reviewed hand wash procedures with staff and employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box at end of cook line, black beans (112F - Hot Holding); cooked pork (117F - Hot Holding). Based on time stamp items in unit 2.5 hrs. Items removed to be reheated for proper hot holding.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on outside of hot box reading 160F. Good items inside 2.5 hrs at 112-117F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallons of milk in Hoshizaki reach in cooler not labeled.
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. Bulletin provided to be posted.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by hand sink on back prep line. Manager labeled bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup around upper plastic baffle in ice machine.
Old labels stuck to food containers after cleaning. Old labels on metal pans on rack in dish area.
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.