EL TAYTA
1721 HALLANDALE BEACH BLVD, Hallandale Beach FL 33009 · 954.457.5554
Last inspected Jun 18, 2026 · 8 visits since July 2023
JUL 24
DEC 24
JUL 25
FEB 26
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw shrimp in cook line reach in cooler. Operator reorganized.
★ 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--2023017776 | Feb 27, 2023 | Apr 20, 2023 | $200 |
Inspection history
8 visits, newest first
Jun 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate6 Basic
What the inspector wrote — 15 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. whole cooked chicken (68F - Cooling); chicken soup (49F - Cooling) cooling in deep filled covered containers in walk in cooler. Per operator, items have been cooling in walk in cooler for more than 6 hours overnight. See stop sale.
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used to line container of ready to eat scallions in cook line reach in cooler. Employee removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw shrimp in cook line reach in cooler. Operator reorganized.
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. whole cooked chicken (68F - Cooling); chicken soup (49F - Cooling) cooling in deep filled covered containers in walk in cooler. Per operator, items have been cooling in walk in cooler for more than 6 hours overnight.
Show the remaining 11 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. whole cooked chicken (68F - Cooling); chicken soup (49F - Cooling) cooling in deep filled covered containers in walk in cooler. Per operator, items have been cooling in walk in cooler for more than 6 hours overnight.
Handwash sink not accessible for employee use at all times. Hand sink at bar blocked by storage shelf. Operator reorganized.
Handwash sink used for purposes other than handwashing. Multiple food prep and storage containers stored in bar handsink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen handsink. Operator provided.
Spray bottle containing toxic substance not labeled. Sanitizer not labeled at bar. Operator labeled.
Cardboard used to line nonfood-contact shelves in kitchen area.
Cloth used as a food-contact surface. Cloth stored on top of ready to eat vegetables in cook line flip top reach in cooler. Employee removed.
Floor area(s) covered with standing water behind ice machine and ceviche prep areas.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters heavily soiled with grease.
Ripped/worn tin foil used as shelf cover throughout kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple soiled wet wiping clothes stored directly on food prep surfaces across kitchen area. Operator removed.
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Bowl or other container with no handle used to dispense food. Observed at flip top cooler, using single serve containers as scoops. Operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Observed on front line and in kitchen behind 3 compartment sink. Operator removed, cleaned, sanitized and stored properly.
Insect control device installed over food preparation area.
No conspicuously located ambient air temperature thermometer in multiple cold holding units.
Ripped/worn tin foil used as shelf cover.
Jul 22, 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 ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on hairnet and proceeded to grab a clean plate to fixed customer's cooked food without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves Ceviche. Manager identified the items on the menu during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance.
Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200PPM. Manager remade to 100 PPM.
Handwash sink used for purposes other than handwashing. Used as a dump sink. Observed cooked shrimps in sink. Employee removed during inspection.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee replaced during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan in Beverage Cooler front counter prepared since Sunday not date marked. Manager date marked 12/01 during inspection.
Bowl or other container with no handle used to dispense fish broth in lowboy next to handwashing sink in kitchen. Manager removed.
Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance in kitchen.
Employee with no hair restraint while engaging in food preparation. Employees put on hairnet during inspection.
Jul 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw beef stored above container of raw seafood in Atosa double doors reach in cooler. Manager inverted.
Bowl or other container with no handle used to dispense fish broth in salad station flip top- Manager removed.
Equipment in poor repair. Atosa lower reach in- Gasket torn.
In-use tongs stored on oven door handle between uses. Manager removed during inspection.
Interior of oven has accumulation of foods debris. Manager cleaned during inspection.
Stored Cooked rice in lowboy reach in across stove in kitchen not covered. Manager covered during inspection.
Apr 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored above container of raw seafood in Atosa double doors reach in. Manager inverted.
Required employee training provided. No original certificate only copies provided.
Bowl or other container with no handle used to dispense cooked corn. Manager removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw chicken stored above containers of bell pepper and bags of raw beef in walk in freezer. Manager inverted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad flip top-; Chicken salad (45F - Cold Holding). Per Manager food item in unit less than 4 hours from double doors reach in. Item not prepared or portion today. Observed gasket torn. Manager discarded voluntary.
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/
Handwash sink not accessible for employee use at all times. Bowl stored in hand washing sink in kitchen. Employee removed.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled.
Equipment in poor repair. Gasket torn in reach in inter salad flip top.
Working containers of oil removed from original container not identified by common name. Manager labeled squeeze bottle of oil during inspection.
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
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 200ppm. Manager remade to 100ppm.
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.
Bowl or other container with no handle used to dispense food.Bowl without handle in container of water in salad flip top- Manager removed.
Ceiling/ceiling tiles/vents soiled with accumulated grease, dust in kitchen.
Container of oil stored on floor in kitchen. Manager elevated.
Equipment in poor repair. Gasket in lower reach in under salad station flip top.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored next to triple sink in kitchen. Manager stored in sanitizer bucket.
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.