TACO MAKI
1155 MAIN ST STE 120, Jupiter FL 33458 · 5615083789
Last inspected Apr 17, 2026 · 8 visits since July 2023
MAR 24
SEP 24
DEC 24
JAN 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Not available at time of inspection. Bodily fluids procedure emailed to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023005953 | Jan 13, 2023 | May 22, 2023 | $400 |
Inspection history
8 visits, newest first
Apr 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Egg wash over French fries in last cooler on cook line. Operator removed egg wash.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Pink taco containing undercooked tuna. Operator identified during inspection.
No chemical chlorine test kit provided when using chlorine sanitizer warewashing machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned ice machine during the inspection.
Jan 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm.
Jan 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper removed from freezer yesterday.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper removed from freezer yesterday. See stop sale.
Wiping cloth sanitizing solution stored on the floor on cook line. Cook placed on a shelf.
Dec 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork belly opened from commercial packaging over french fries at stainless reach in freezer.
Stop Sale issued due to food not being in a wholesome, sound condition. Diced tomato, Corn and black bean salsa made 11/26 at walk in cooler. See stop sale.
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. lime crema (sour cream) (50F - Cold Holding) Observed in tall squirt bottle filled to top on upper portion of flip top cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lime crema (sour cream) (50F - Cold Holding) Observed in tall squirt bottle filled to top on upper portion of flip top cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
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. Not available at time of inspection. Bodily fluids procedure emailed to operator.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink inside bar.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
No soap provided at handwash sink. Hand wash sink at outside corner of bar and inside bar.
Floors not maintained smooth and durable. Floors not smooth and cleanable at cook line.
Food storage container/container lid cracked or broken. 2 food storage containers chipped and broken at rim of container on clean dish shelf in kitchen.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over lime crema sauce, raw chicken and raw steak over cut limes and cilantro flip top cooler at cook line. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blended tomato salsa (48F - Cold Holding); lime crema (sour cream) (51F - Cold Holding) Observed in large squirt bottles that are approximately 3 inches above rim of pan at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 30 minutes. Operator iced down squirt bottles. Advised operator to use smaller squirt bottles that do not exceed fill line of pans.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by outside of bar.
No soap provided at handwash sink. At hand wash sink at outside of bar.
Spray bottle containing toxic substance not labeled. Observed Window cleaner spray bottle with no label on cart by restrooms. Advised operator to label all chemicals.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine chlorine sanitizer 0ppm. Advised operator to set up triple sink with quat sanitizer to sanitize all dishes, cups and flatware.
Insect control device installed over food preparation area. By Bag in box sodas at back door and over chip drawer in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves saturated with food residue.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Per operator, employee set up Sanitizer bucket with floor cleaner accidentally. Operator corrected with quat sanitizer 400ppm.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0 ppm, sanitizer container empty. Chef replaced container 75ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp behind shredded cheese in drawer under grill. Cook reversed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (100°F-115°F - Hot Holding); cheese (102°F - Hot Holding). Rice in rice cooker at cook line not holding above 135°F. Cook stated for less than 2 hours. Cook reheated rice to 170°F for further hot holding. Cheese in covered pan under steam table as back up not I steam table for less than 2 hours. Cheese was reheated to 177°F for further hot holding in steam table.
Jul 31, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) operator unable to fix during inspection Switched to 3 compartment sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris on exterior of warewashing machine.
Jul 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) operator unable to fix during inspection Switched to 3 compartment sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of at least 100 degrees Fahrenheit shut off at employee handwash sink at cook line; Operator turned water on;
Accumulation of debris on exterior of warewashing machine.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.- salsa scoops handles touching foods; Operator removed
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); Operator fixed to 100 ppm.
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.