LOS TACOS BY CHEF OMAR
17722 PINES BLVD, Pembroke Pines FL 33029 · 940.312.8258
Last inspected Mar 2, 2026 · 11 visits since October 2023
MAY 24
AUG 24
NOV 24
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. December 1, 2023. Operator renewed on line, observed copy of license, expiration date December 1, 2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on can opener and holder, in kitchen.
Handwash sink not accessible for employee use at all times. Observed sanitizer bucket stored inside cook line hand wash sink. Operator properly stored.
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Two doors glass cooler- broken gaskets.
Oct 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working in cook line, pick food to taste, then continue preparing beef tacos order, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
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. Food not prepared or portioned today. -Two doors glass cooler-; mozzarella shredded cheese (49F - Cold Holding); sour cream (48F - Cold Holding) Flip top-; pico de gallo (51F - Cold Holding); coleslaw (50F - Cold Holding); mix guacamole (52F - Cold Holding); raw shrimp (49F - Cold Holding). Per employee food held ore than 4 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Two doors glass cooler-; mozzarella shredded cheese (49F - Cold Holding); sour cream (48F - Cold Holding) Flip top-; pico de gallo (51F - Cold Holding); coleslaw (50F - Cold Holding); mix guacamole (52F - Cold Holding); raw shrimp (49F - Cold Holding). Per employee food held ore than 4 hours, see stop sale.
Employee eating while preparing food. Employee eating and drinking from a an open cup.. After manager instructed, employee stopped eating and washed hands.
Equipment in poor repair. Two doors glass cooler- broken gaskets.
Nov 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Cook line-lower cooler-; ground beef (50F - Cold Holding); raw chicken breast (52F - Cold Holding) -Flip top-; raw shrimps (48F - Cold Holding); carnitas (51F - Cold Holding); mozzarella shredded cheese (48F - Cold Holding). Per manager food held less than 4 hours. Operator add ice for a quick chill Advised operator not to use unit until technician verified proper cold holding temperatures of 41F or below
Handwash sink used for purposes other than handwashing. Front counter- cutting board inside sink, employee removed.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line-flip top/lower cooler.
Employee with no hair restraint while engaging in food preparation. One employee, manager provided.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef in plastic bags, over pork loins ribs. Employee moved beef under pork loin.
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/ 3 employees working in food preparation and two servers.
May 24, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Under shelf table of grill and stove, in cook line, substantial build up of rust.
May 23, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (51F - Cooling); tortilla soup (50F - Cooling), per employee food cooling overnight. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (51F - Cooling); tortilla soup (50F - Cooling), per employee food cooling overnight. Employee discarded.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed food stored on large plastic containers with cover.
Equipment in poor repair. Under shelf table of grill and stove, in cook line, substantial build up of rust.
Jan 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. December 1, 2023. Operator renewed on line, observed copy of license, expiration date December 1, 2024.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Cook line-flip top-pico de gallo (52F - Cold Holding); coleslaw (55F - Cold Holding); shredded cheese (50F - Cold Holding); cut lettuce (51F - Cold Holding); guacamole (50F - Cold Holding) -Cook line -lower cooler-sour cream (52F - Cold Holding); cutlets beef for tacos (55F - Cold Holding). Per manager food held less than 4 hours, ice added for a quick chill, advised manager not to use unit, until technician verifies proper cold holding temperatures of 41F or below.
Employee with no hair restraint while engaging in food preparation. Employee working in kitchen area, manager provided
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Above prep table in cook line, Employee removed.
Oct 12, 2023□ 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 ▾
No probe thermometer provided to measure temperature of food products.
Cutting board has cut marks and is no longer cleanable. Cook line flip top
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef mix (50F- Cooling ); sautéed pork (47F - Cooling ) coiling over night, see stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six 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. cooked beef mix (50F- Cooling ); sautéed pork (47F - Cooling ) coiling over night. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. food not prep or portioned today. -cook line flip top-cooked beef mix (50F- Cooling ); sautéed pork (47F - Cooling ); beef cutlets (42F); roast beef (42F) -Sliding glass door cooler-; shredded mozzarella cheese (60F - Cold Holding); heavy cream (54F - Cold Holding) Per operator food held less than 4 hours, advised operator to move all TCS foods to a working cold holding unit
No probe thermometer provided to measure temperature of food products.
Cutting board has cut marks and is no longer cleanable. Cook line flip top
Single-service articles improperly stored. box of plastic cups stored on corridor of front counter to restrooms. Employee placed on shelf
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.