JUANCITO'S TACOS
763 NW FEDERAL HWY, Stuart FL 34994 · 7723531603
Last inspected Aug 20, 2026 · 12 visits since November 2023
JAN 25
MAR 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. At kitchen, 5 live roaches crawling underneath steam table, in dish area. Establishment open/operating during time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024065439 | Nov 8, 2024 | Dec 4, 2024 | $400 |
Inspection history
12 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Raw beef muscle over unwashed onions inside reach in cooler Operator removed
Employee beverage container on a food preparation table Operator removed
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside stainless reach in cooler back kitchen Operator stored food properly
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water valve shut off at hand wash sink at front counter water at 71F Operator turned on hot water valve Water 2nd temperature 86F
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with old food debris Operator cleaned and sanitized at time of inspection
Aug 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No probe thermometer provided to measure temperature of food products.
Aug 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beans (45-48F - Cooling over night since 5) inside reach in cooler at kitchen. Per operator, items began cooling at approximately 5 pm the day before. At current rate of cooling, Cooked beans did not reach from 135F to 41F within 6 hours of cooling. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw beef then proceed to handle clean food equipment and plate orders without washing hands. Operator reviewed proper hand washing procedures to wash hands.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit at steam table
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 cooked beans (45-48F - Cooling over night since 5) inside reach in cooler at kitchen. Per operator, items began cooling at approximately 5 pm the day before. At current rate of cooling, Cooked beans did not reach from 135F to 41F within 6 hours of cooling. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at bottom of flip top reach in cooler in kitchen- cooked beef (63F - Cold Holding) Per operator, not prepared or portioned today, cooked beef placed inside cooling unit the day before and left out of temperature for more than 4 hours. See stop sale. Observed at flip top reach in coolerin kitchen cut lettuce (52F-cold holding); pico de gallo (51F cold holding); shredded cheese (61F cold holding); Per operator, items not prepared or portioned today. Operator placed items from back reach in cooler to flip top cooler and left out of temperature for approximately 1 hour. Advised operator to use ice bags for temperature controlled foods or move into cooler unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at bottom of flip top reach in cooler in kitchen- cooked beef (63F - Cold Holding) Per operator, not prepared or portioned today, cooked beef placed inside cooling unit the day before and left out of temperature for more than 4 hours. See stop sale. Observed at flip top reach in cooler in kitchen cut lettuce (52F-cold holding); pico de gallo (51F cold holding); shredded cheese (61F cold holding); Per operator, items not prepared or portioned today. Operator placed items from back reach in cooler to flip top cooler and left out of temperature for approximately 1 hour. Advised operator to use ice bags for temperature controlled foods or move into cooler unit. Operator placed in ice bags. Second temperatures: Pico de gallo at 46F at 5:00 Shredded cheese at 47F at 5:00 Shredded lettuce 47F at 5:00
Handwash sink not accessible for employee use at all times. Observed employee hand wash sink blocked by dirty dish prep cart and trash can next to triple sink- operator removed.
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food.
No conspicuously located ambient air temperature thermometer in any holding units
Mar 12, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed skillet pan soiled with food debris on clean equipment storage rack at kitchen.
Jan 13, 2025Administrative 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 ▾
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. garlic oil (85F - Hot Holding) Observed on top of oven. Per operator, left out of temperature control for two days. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic oil (85F - Hot Holding) Observed on top of oven. Per operator, left out of temperature control for two days. See stop sale.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans not inverted at clean dish rack.
Nov 13, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 8, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. At reach in freezer, bread stored in Thank you bags. Advised operator of proper food storage.
Pesticide/insecticide labeled for household use only present in establishment. At kitchen, bottle of household pesticide stored on shelf. Operator removed.
Roach activity present as evidenced by live roaches found. At kitchen, 5 live roaches crawling underneath steam table, in dish area. Establishment open/operating during time of inspection.
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. At cook line flip top cooler, sliced ham (45F - Cold Holding). Operator stated item held in unit over 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, sliced ham (45F - Cold Holding). Operator stated item held in unit over 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table, cooked beans and rice (118F - Hot Holding), operators stated item held for approximately 30 minutes. Advised operator to reheat product to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. At cook line flip top cooler, cutting board with deep grooves and mold like substance.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
May 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. At reach in freezer, food stored in Thank You bags. Advised operator to use food grade storage bags.
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. At reach in cooler, beans and rice (48F - Cold Holding) Operator stated product held overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, beans and rice (48F - Cold Holding) Operator stated product held overnight. See stop sale At cook line flip top cooler flip top cooler; cheese (44F - Cold Holding); sliced ham (47F - Cold Holding)@ 11:15 Operator stated items held for 1 hour prior. Advised operator to place items into freezer to get products to 41F. Rechecked items, all items 41F or below.
Toxic substance/chemical improperly stored. At cook line, stainless steel cleaner stored on shelf with spices. Operator removed cleaner.
Nov 9, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00ppm
Nov 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00ppm
Handwash sink used for purposes other than handwashing. Hand sinkon cook line had container of utensils in basin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on dry rack not inverted
Covered waste receptacle not provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf with spices
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
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.