DM BROTHERS TAQUIZASS LLC
1880 SMITH DR, North Palm Beach FL 33408 · 5616323042
Last inspected Aug 26, 2026 · 9 visits since January 2024
APR 25
JUN 25
AUG 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 3 live flies flying around in food truck; 1 landing on single service box that was placed on counter to serve customer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate1 Basic
What the inspector wrote — 9 findingsThe state's own report →
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes but not sanitizing; three compartment sink not set up; operator started to set up three compartment sink to properly do manual washing
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut vegetables in 2 door small cooler; eggs moved to different cooler;
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken bags stored with raw beef and sausage bags in the same container er in cooler at cook line; advised to store properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee changed visibly soiled gloves and put new pair without washing hands first. Educated. Employee washed hands
Show the remaining 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans (47F - Cold Holding); beef (47F - Cold Holding)in one door glass cooler; as per operator food not prepared or portioned today; cooler door not properly closed; food out if temperature for approximately 1 hour; food moved in different cooler;
Food-contact surface soiled with food debris, mold-like substance or slime. All food preparation heavily soiled with food debris - cutting boards and prep tables
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine for three compartment sink and sanitizer bucket; Provided
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. Cooked beef dated 8/18 in glass door cooler; as per operator food removed from freezer yesterday; advised to date;
Hotel and Restaurant license recent decal not displayed on mobile food dispensing vehicle. As per operator decal was not received and called to request decal;
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observe Sanitizer Bucket (Chlorine 200+ppm); Operator corrected to Sanitizer Bucket (Chlorine 100ppm)
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
In-use knife/knives stored in cracks between pieces of equipment. Observe knife between Flip top refrigerator and prep table Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe under fryer soiled with grease.
Aug 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
Recorded at 1600 N DIXIE HWY, West Palm Beach — this licence has since moved.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went from taking customers order with pen/paper then put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler; raw beef (48F - Cold Holding); raw chicken (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 2 hours, moved to be immediately cooked to beef 155F/chicken 165F.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At pans on flat top; cooked chicken (116F - Reheating); cooked pork (120F - Reheating). Operator stated items reheating for 2 hours, did not reach 165F within 2 hours, moved to hotter surface to be reheated to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler; cut lettuce (62F - Ambient Cooling 2:45/62F 3:15). Operator stated lettuce cut 2 hours prior, at this rate will not reach 41F within 4 hours, moved to reach in freezer to facilitate faster cooling.
Aug 6, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 1600 N DIXIE HWY, West Palm Beach — this licence has since moved.
0 High priority0 Intermediate0 Basic
Jun 5, 2025Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
Recorded at 1600 N DIXIE HWY, West Palm Beach — this licence has since moved.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Jun 2, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 14 violations recorded, 12 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
Recorded at 1600 N DIXIE HWY, West Palm Beach — this licence has since moved.
12 High priority2 Intermediate0 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At low boy reach in cooler: cooked rice (58F at 4:40pm - Cooked Cooling) As per chef, cooling since 10am. Item did not cool from 135F to 41F in a total of 6 hours. Rice stored in large quantity and tightly covered. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle soiled dishes and chlorine at triple sink then put gloves on and began to take cooked chicken from container in cooler to reheat on flat top grill; no hand wash. Advised employee to wash hands.
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 handled cellphone then served drink; no hand wash. Advised employee to wash hands.
Employee washed hands with no soap. Observed employee wash hands with water from hose at triple sink with no soap then handled clean utensil; no soap. Advised employee to wash hands with soap at hand wash sink.
Establishment operating with no potable running water. Observed no running water or triple sink area. Operator has a hose from outside with a handle to spray, hanging on the side of the triple sink.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Non-food grade towel used as liner for food container. Observed tortilla stored on visibly soiled wiping cloth inside igloo. See stop sale for tortillas in contact with soiled cloth.
Live, small flying insects found. Observed 3 live flies flying around in food truck; 1 landing on single service box that was placed on counter to serve customer.
Non-food grade towel used as liner for food container. Observed tortilla stored on visibly soiled wiping cloth inside igloo. Advised operator to store properly. See stop sale for tortillas in contact with soiled cloth.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top grill: cooked rice (109F - Hot Holding); cooked peppers (120F - Hot Holding) As per chef, cooked and stored over 4 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 low boy reach in cooler: cooked rice (58F at 4:40pm - Cooked Cooling) As per chef, cooling since 10am. Item did not cool from 135F to 41F in a total of 6 hours. Rice stored in large quantity and tightly covered. 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 low boy reach in cooler with sliding door: raw ground beef (49F at 4:30pm - Cooling) As per operator, prepped and cooling since 8am. Item did not cool to 41F in a total of 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler with sliding door: cooked chicken (49F - Cold Holding); cooked pork (51F - Cold Holding); cooked beef (52F - Cold Holding); raw shrimp (54F - Cold Holding) At flip top cooler: red salsa (49F - Cold Holding) As per chef all items above, stored in units overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler with sliding door: cooked chicken (49F - Cold Holding); cooked pork (51F - Cold Holding); cooked beef (52F - Cold Holding); raw shrimp (54F - Cold Holding) At flip top cooler: red salsa (49F - Cold Holding) As per chef all items above, stored in units overnight. Not prepped or portioned today. 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 low boy reach in cooler with sliding door: raw ground beef (49F at 4:30pm - Cooling) As per operator, prepped and cooling since 8am. Item did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At flat top grill: cooked rice (109F - Hot Holding); cooked peppers (120F - Hot Holding) As per chef, cooked and stored over 4 hours. See stop sale.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Recorded at 1600 N DIXIE HWY, West Palm Beach — this licence has since moved.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken while cooking and then handled ready to eat tortillas without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Slide top; raw pork (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 1 hour, moved to double door low boy reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked rice (125F - Hot Holding). Operator stated rice cooked prior to being held 1 hour in pan on stove, moved to be reheated to 165F.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jan 12, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 1600 N DIXIE HWY, West Palm Beach — this licence has since moved.
0 High priority0 Intermediate0 Basic
Jan 10, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
Recorded at 1600 N DIXIE HWY, West Palm Beach — this licence has since moved.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No hot running water at three-compartment sink. At triple sink; water temperature only reaching 71F.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash sink; water temperature only reaching 71F.
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.