TACO DIVE
9920 ALTERNATE A1A STE 803, Palm Beach Gardens FL 33410 · (561) 517-8146
Last inspected Aug 7, 2026 · 8 visits since October 2023
AUG 24
JAN 25
AUG 25
JAN 26
AUG 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled customer menus in dining room and feet without washing hands entered kitchen and handled ice scoop to prepared customer drink, discussed with operator employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in low boy cooler raw chicken (48F - Cold Holding); raw calamari (49F - Cold Holding) per operator products not portioned or prepared today, doors to cooler left open for extended period for orders, discussed with operator who began old holding requirements, operator closed doors to allow products to cool.
Jan 23, 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 ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating on expired DBPR license, discussed with operator who renewed license during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In oven cooked beef (128F - Hot Holding), per operator product prepared approximately 30 minutes ago and placed in oven to hold, discussed hot holding with operator who turned on oven to reheat product to 165F+.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler tightly wrapped plastic pans of guacamole with tomato (58F - Cooling) at 11:30 since 11:00 to 57F at 11:55, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who unwrapped pans to allow adequate airflow cooling.
Working containers of food removed from original container not identified by common name. At cook line unlabeled bottles containing cooking oils, discussed with operator to label bottles.
Aug 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (44F - Cold Holding); cheese (44F Cold Holding); food not prepared or portend today; foods out of temperature for approximately 20 minutes; food placed in ice
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. Provided poster and posted during inspection
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 and operator printed during inspection
No chemical test kit provided when using sanitizer for wiping cloths- pre- bottled sanitizer - unknown sanitizer; unable to test; Operator unable to provide test strips to measure sanitizer. Operator set up chlorine sanitizer buckets;
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. Provided form and operator printed and signed during inspection
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed boxes of produce over cheese, diced tomatoes in walk-in cooler Stored properly
Mar 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left cook line went to prep room placed rice in a pot added water from three compartment sink returned to flat top and started to cook other foods without changing gloves Educated; employee washed hands and put new pair of gloves
No probe thermometer provided to measure temperature of food products.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels- at cook line Operator provided
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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. Emailed operator form and printed
No probe thermometer provided to measure temperature of food products.
Opened employee beverage container in a cold holding unit with food to be served to customers- in chest freezer at the back of the kitchen Removed
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- at cook line;
Feb 15, 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 each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in walk-in cooler; operator stored side by side;
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine; provided some
Oct 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Thank you bags used for storing tamales in chest freezer at front counter Advised operator to store food in food grate bags.
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at prep cooler at cook line
Handwash sink at the prep station at the back of the kitchen used for purposes other than handwashing- knife stored inside Removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine; provided a few strips;
Ambient air thermometer not located in the coolest part of the hot holding unit- walk-in cooler;
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles on prep table at the back of the kitchen Removed
Wet mop not stored in a manner to allow the mop to dry.
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.