DAVIE TACO BAR - TACOS
13040 W SR 84, Davie FL 33325 · 954-530-4321
Last inspected Jul 16, 2026 · 9 visits since February 2024
NOV 24
MAR 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table at front - carne asada (112-132F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator reheat item back up to 178F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025068412 | Aug 18, 2025 | Dec 22, 2025 | $100 |
Inspection history
9 visits, newest first
Jul 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter pico de gallo (44F - Cold Holding); shredded lettuce (44F - Cold Holding) per operator removed from walk-in cooler to holding unit less than 15 minutes not portion or prepared today. Operator lowered temperature of unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front steam table queso (120F - Hot Holding) per operator held out of temperature less than 15 minutes. Operator reheated 190F
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ ppm operator diluted rechecked 100 Ppm
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided
Show the remaining 2 findings ▾
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple containers chicken and beef pork not dated once removed from freezer.
Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle used to dispense rice. Operator removed.
Jan 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk in cooler cooked rice date marked 01/07 See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk-in cooler cooked rice date marked 01/07
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler shredded Monterey Jack cheese (55F - Cold Holding) per operator held out of temperature less than one hour not portion or prepared today. Operator placed container in ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded chicken (118-140F - Hot Holding per operator held out of temperature less than 2 hours. Operator placed on stove to reheat rechecked 171F
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade surface soiled with food debris, mold-like substance or slime. Operator cleaned and sanitized.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed tongs in touch with shredded lettuce at front counter. Operator removed.
Aug 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 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. Observed at walk in cooler - beans (53F - Cooling); rice (47F - Cooling)as per operator items cooling for approximately 20 hours. 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. Observed at walk in cooler - beans (53F - Cooling); rice (47F - Cooling)as per operator items cooling for approximately 20 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table at front - carne asada (112-132F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator reheat item back up to 178F.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed tomato sauce hot held at 93F in kitchen. Operator reheat sauce to 177F.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. Operator cleaned and sanitized
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed no date marked on cooked chicken stored in walk in cooler that was transfer from freezer yesterday morning. Operator correctly date marked.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust buildup on AC vents in prep station.
Employee with no hair restraint while engaging in food preparation. Chef
Stored food not covered. -Observed an uncovered container with refried beans stored in walk in cooler. Operator covered
Time/temperature control for safety food thawed in an improper manner. -Observed shrimp thawing at room temperature in kitchen. Operator transfer to walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substance buildup on wall behind 3 compartment sink.
Jan 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Displayed food not properly protected from contamination. Observed at front counter - Tortilla, refried beans, beans, yellow rice, lettuce, pico de gallo, onion cilantro mix, pickled onions, avocados, containers not covered.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation while wearing wrist watch. Employee removed item.
Nov 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Displayed food not properly protected from contamination. Observed at front counter - Tortilla, refried beans, beans, yellow rice, lettuce, pico de gallo, onion cilantro mix, pickled onions, avocados, containers not covered.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler next to grill. - shredded cheese (51F - Cold Holding). As per operator item not portioned or prepared today - item held out of temperature for approximately 1 hour. Operator placed item in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter - shredded beef (108F - Hot Holding); refried beans (112F - Hot Holding) as per operator item held out of temperature for approximately 1 hour. Operator discarded at will.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink.
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/ Observed Jill T. Training expired 6/17/2024
Handwash sink not accessible for employee use at all times. Observed at beverage room - handwashing sink blocked by boxes of new supplies. Operator cleared area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation while wearing wrist watch. Employee removed item.
Wet mop not stored in a manner to allow the mop to dry. Observed at beverage room - mop stored in bucket. Operator stored correctly.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate1 Basic
Show 6 findings ▾
Ambient air thermometer in front line holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed thermometer displaying 38F, when it was actually 43F.
Handwash sink in back kitchen, not accessible for employee use at all times. Blocked by beer delivery and mop bucket.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide any proof of Food Handler training.
No soap provided at handwash sink. Operator provided.
Time/temperature control for safety food thawed in an improper manner. Observed frozen beef in standing water at prep sink. Operator provided running water.
Feb 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 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. 11/10/2023.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, build up of grease.
Feb 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Deli-cold table station-; pico de gallo (47F - Cold Holding); cut lettuce (46F - Cold Holding); salsa (47F - Cold Holding); green tomatillo sauced (46F - Cold Holding); guacamole (47F - Cold Holding), per manager food held less than 4 hours, ice bath added for a quick chill.
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. Poster emailed to operator.
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. 11/10/2023.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, build up of grease.
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled wet wiping cloth on pile in drains board of triple sink, employee removed.
Time/temperature control for safety food thawed in an improper manner. Pork and beef on standing water, Employee removed and placed on cold running water.
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.