PINKY'S TACOS
3601 W COMMERCIAL BLVD STE 1-2, N.Lauderdale FL 33068
Last inspected Jul 10, 2026 · 9 visits since July 2023
FEB 25
APR 25
JUL 25
DEC 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef bones over raw shrimp in avantco reach in. Operator stored correctly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021043017 | Sep 15, 2021 | Oct 6, 2021 | $400 |
| 2--2016003952 | Jan 22, 2016 | Feb 26, 2016 | $800 |
Inspection history
9 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Reach in one door cooler at cook line, cooked chorizo stored in printed to go bags. Operator discarded bags and placed meat on clear food grade bags.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed whole milk opened since 07-06( per operator). Operator labeled 07-06 during the inspection.
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/ Manager Valarie Ramirez.
Food stored on floor. I'm dry storage area close to back door, cases of drinks stored on floor.
Show the remaining 1 finding ▾
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Next to hand washing sink, wiping cloth chlorine reading 0ppm chlorine. Manager remade to 100 ppm chlorine during the inspection.
Dec 5, 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. Gaskets at walk in cooler torn
Dec 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 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 open chicken over raw shrimp in avantco freezer. Operator inverted
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. Walk in cooler.raw chicken (46F - Cold Holding); cooked beef (46F - Cold Holding); milk (46F - Cold Holding), beans (50F - Cold Holding). Per operator food cold holding in unit over night. Food not prepared or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler.raw chicken (46F - Cold Holding); cooked beef (46F - Cold Holding); milk (46F - Cold Holding), beans (50F - Cold Holding). Per operator food cold holding in unit over night. Food not prepared or portioned today. See stop sale
Bowl or other container with no handle used to dispense food. Observed 10 ounce cup used as scoop in spice container. Operator removed cup
Employee with soiled clothing. Employee working with food without hair restraint.
Equipment in poor repair. Gaskets at walk in cooler torn
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 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. Observed cook wearing gloves and wiping hands on hanging soiled cloth from pants. Employee was advised to removed wiping cloth and discarded gloves and wash hands..
Handwash sink not accessible for employee use at all times. Observed trash can in front of handwashing sink at front counter. Employee moved trash can.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available at handwashing sink in front counter area. Employee provided paper towels.
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. Per PIC no employees hired more than sixty days. Emailed form to manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooker wearing a watch and a gold bracelet. Other employee wearing gold bracelet and third employee wearing a red and white bracelets. Advised employees to removed all jewelry.
Employee with ineffective hair restraint while engaging in food preparation. Two employees working in food preparation, no hair net.
Floor area(s) covered with standing water. Observed standing water on floor in the right side of the back area of kitchen.
Floor soiled/has accumulation of debris. Observed floor in walk in cooler soiled with liquid.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic cup with handle in container of rice on shelf in kitchen. Employee removed.
Single-service articles not stored inverted or protected from contamination. Observed unwrapped single service cutlery not inverted under front counter. Employee inverted utensils.
Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on prep tables around kitchen. Employee removed and placed on sanitizer solution.
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Observed 28 ounces whole tomato
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over sauce in walk-in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef bones over raw shrimp in avantco reach in. Operator stored correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled onions (129-133F - Hot Holding) on shelf above flat top per employee held out of temperature less than 30 minutes employee placed onions on flat to reheat.
Handwash sink used for purposes other than handwashing. Observed hand washing sink used as a dump sink food particles were in sink next to three compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink
Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup in queso fresco. Employee removed
Damaged/spoiled/recalled food not properly segregated. Observed Observed 28 ounces whole tomato on storage shelf.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on prep shelf
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Explain correct method employee set up correctly.
Single-service articles improperly stored. Observed single service cups stored on the floor operator elevated.
Working containers of food (flour) removed from original container not identified by common name. Operator labeled.
Feb 27, 2025Call 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from cook line shredded lettuce (45-49F - Cold Holding); cut tomatoes (44-55F - Cold Holding); pickles (51F - Cold Holding). Per operator, items have been out of temperature for approximately 45mins. Items were not prepared or portioned today. Items placed in walk-in to rapid cool.
Feb 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed clean cups and utensils not sanitized after cleaning in three compartment sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in low boy cooler across from cook line raw steak stored above ready to eat tomatoes. PIC removed and stored appropriately.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler raw chicken stored above raw beef. PIC removed and stored appropriately.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from cook line shredded lettuce (45-49F - Cold Holding); cut tomatoes (44-55F - Cold Holding); pickles (51F - Cold Holding). Per operator, items have been out of temperature for approximately 45mins. Items were not prepared or portioned today. Items placed in walk-in to rapid cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed above grill shredded chicken (107F - Hot Holding, second temperature 158F at 2:11); steak (109F - Hot Holding, second temperature 160F at 2:12); cooked shrimp (99F - Hot Holding, second temperature 155F at 2:12). Per operator items have been out of temperature for approximately 30mins. Items placed on grill to be reheated.
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.
Jul 21, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen cook line- observed employee cellphone on prep table- employee removed cellphone.
Soiled dry wiping cloth in use. Main kitchen cook line- observed wiping cloth on cutting board. Employee removed wiping cloth.
Jul 6, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen cook line- observed service utensils being stored inside standing water at 78 degrees F. Operator removed service utensils.
Wet mop not stored in a manner to allow the mop to dry. Main kitchen at exit door- observed mop wet nesting inside mop 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.