SUPER TAQUERIAS EXPRESS
3450 SE DIXIE HWY, Stuart FL 34997 · 772.301.2269
Last inspected Aug 21, 2026 · 8 visits since September 2023
DEC 24
JUN 25
DEC 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked jalapeños (105F - Hot Holding) As per operator, cooked and stored since 30 mins. Operator reheated to 167F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008825 | Dec 9, 2025 | May 19, 2026 | $400 |
| 2--2025051768 | Jun 26, 2025 | Nov 13, 2025 | $400 |
Inspection history
8 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Container of medicine improperly stored. Container of Tylenol stored over tortillas - operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler- salsa 45F- cold holding- food not prepared or portioned today- food over stacked above fill line - food out of temperature for 1 hours- operator placed in reach in cooler to quick chill.
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. Glenda Bolanos - 11/11/22-11/111/25 expired.
In-use wet wiping cloth/towel used under cutting board- operator removed.
Dec 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 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. At cook line, chef used dry soiled wiping cloth to wipe hands then engaged in prepping food without washing hands and changing gloves. Advised operator of proper handwashing.
Plumbing system in disrepair. At designated hand sink, cold water knob is in disrepair.
Soiled dry wiping cloth in use. At cook line, soiled dry wiping cloth used by chef to wipe hands then engaged in food prep.
Jun 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 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 chef wiped hands on dirty wiping cloth stored on prep table then handled clean tong to prepare steak on grill; no hand wash. Chef washed hands and cleaned and sanitized tong.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: green salsa (50F - Cold Holding) As per operator, stored in unit since 1 hour. Not prepped or portioned today. Stored over stacked. Operator moved portioned cups of salsa to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked jalapeños (105F - Hot Holding) As per operator, cooked and stored since 30 mins. Operator reheated to 167F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler: cooked steak (86F at 12:20pm; 72F at 12:50pm- Cooked Cooling) As per operator, cooling since 11:00am. At current rate of cooling, item will not cool to 70F in a total of 2 hours. Stored in large quantity in deep container. Operator portioned into smaller quantities and placed to quick chill in freezer.
Cooked, whole-muscle, intact beef steak not reaching 145 degrees Fahrenheit on the top and bottom surface. At grill area: Steak (119F - Cooking) As per chef, cooking complete and item was removed from grill and panned. Steak not cooked to a minimum of 145F. Operator placed on grill to complete the cooking process.
Soiled dry wiping cloth in use. Soiled dry wiping cloth stored on counter at steam table used to clean wipe hands. Operator removed and washed hands.
Dec 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At kitchen, tall stainless steel reach in cooler, Raw chicken stored over raw beef. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, diced chicken (54F - Cold Holding); cooked steak (69F - Cold Holding) not prepared or portioned today. Operator stated items held in unit for approximately 3 hours. Advised operator of proper cold holding parameters. Operator placed items into freezer to quick chill.
Jul 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over ice at reach in freezer. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (58F - Cold Holding) Observed at flip top cooler in kitchen. Per operator, not prepared or portioned. Per operator, out of temperature for approximately 2 hours. Operator moved to reach in freezer to quick chill.
Handwash sink used for purposes other than handwashing. Observed chopped Lettuce in hand wash sink in kitchen. Advised operator to only allow handwashing at hand wash sinks. Operator removed lettuce.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat sanitizer at triple sink 0ppm. Corrected to 100 ppm with chlorine sanitizer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp removed from commercial packaging over ice at tall reach in freezer in kitchen. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pinto beans (133F - Hot Holding) Per operator, out of temperature for approximately 45 minutes. Operator returned to stove to bring up to 165+F
Toxic substance/chemical improperly stored. Observed Bug spray stored over spices at dry storage shelf in kitchen. Operator stored properly.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket, Quat Sanitizer 0ppm. Corrected to 100ppm chlorine sanitizer.
Sep 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (120F - Cooling) at 3:45 since 3:15 - 120F - 4:00 At current rate of cooling product will not reach 70F within 2 hours. Operator moved to reach in freezer to quick chill.
Person in charge unable to answer basic questions about allergens. Sent allergen poster to operator.
Spray bottle containing toxic substance not labeled. Observed Spray bottle with degreaser not labeled by chemical storage rack. Advised operator to label degreaser.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Foil pans not inverted on top of tall reach in cooler in kitchen. Operator stored properly.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed beverage cup stored inside bag of seasoning mix. Operator removed cup.
Stored food not covered. Observed Beans in bag opened not securely closed. Operator secured properly.
Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on make table cutting board. Operator removed wiping cloth.
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.