LOKOS TAKOS TAQUERIA
2826 E COMMERCIAL BLVD, Fort Lauderdale FL 33308 · 954.776.8066
Last inspected Jan 6, 2026 · 7 visits since November 2023
JAN 24
NOV 24
MAR 25
AUG 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Provided handout to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use and not removed from reduced oxygen package, still frozen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils stored in utensil water 96F at cookline in kitchen.
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Light shield damaged in kitchen.
Wiping cloth sanitizing solution stored on the floor in kitchen, operator stored properly.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine at front counter.
Light shield damaged/in disrepair. Observed cracked light shield next to ware wash sink.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over employee beverages. -cook line reach in cooler across from flat top; raw fish stored over employee beverages. Operator stored properly.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Handwash sink used for purposes other than handwashing. -Bar handwashing sink; observed ice and ice scoop stored in sink. Operator removed and stored properly.
No chlorine and quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black mold-like substance in the interior of the ice machine.
Bar; triple sink not set up in correct order, wash compartment utilized as dump sink. Current set up as follow dump, wash, rinse. Reviewed proper set up with operator.
Bowl or other container with no handle used to dispense food. -kitchen reach in cooler soufflé cup in quinoa, operator removed. -prep area; cup in bulk storage of flour. Operator removed.
Employee personal food not properly identified and segregated from food to be served to the public. -kitchen; employee food stored in reach in coolers throughout kitchen, operator began storing properly.
Exterior door has a gap at the threshold that opens to the outside.
In-use tongs stored on equipment door handle between uses. - Cookline oven tongs stored on handle. Operator stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Flat top; water 79F, observed no heat source, operator moved to heat source. Water 150F
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -cookline; sanitizer bucket stored next to flip top in close contact with food. Operator stored properly.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Top section raw fish - over ready to eat cheese in lower section. Operator stored all items properly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, per operator prepared 3 days ago. Operator date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Exterior door has a gap at the threshold and top that opens to the outside.
Uncovered food stored near sink exposed to splash. Chips stored next to paper towel dispenser at cookline. Operator moved paper towels.
Jan 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority8 Intermediate1 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator added solution. Chlorine 100ppm.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed the reportable illnesses and provided Big 6 handout.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper use of sinks. Employee properly washed hands.
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. Provided handout to operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC - Lucca Pombo.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 4 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
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.
Wet wiping cloth not stored in sanitizing solution between uses. Cookline. Operator stored properly.
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.