TACO VIBEZ
849 SEABREEZE BLVD UNIT K101, Fort Lauderdale FL 33316 · 5612607163
Last inspected Mar 23, 2026 · 4 visits since September 2024
SEP 24
MAR 25
SEP 25
MAR 26
▲ GETTING WORSE
4 inspections trending down, 13 points off where it started.
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 poster to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
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 poster to operator.
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/ No certified food manager present with 4 employees.
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. One employee, employed for approximately 2 weeks, without signed Employee Health Form. Emailed form to operator.
Current Hotel and Restaurant license not displayed.
Show the remaining 3 findings ▾
Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint. Educated employee on wearing proper hair restraint. Employee put on hair restraint.
Food stored on floor. Gallon of cooking oil stored on floor in kitchen. Employee removed oil from floor.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Sep 29, 2025Inspection 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lowboy cooler 2// cooked pork (48F - Cooling) overnight; cooked steak (63F - Cooling) overnight. Foods never reached 41F for cold holding in allotted time. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lowboy cooler 2// cooked pork (48F - Cooling) overnight; cooked steak (63F - Cooling) overnight. Foods never reached 41F for cold holding in allotted time. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed lowboy cooler 2// cooked pork (48F - Cooling) overnight; cooked steak (63F - Cooling) overnight. Foods were stored inside deep containers, covered. Reviewed proper cooling methods with employees.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed triple sink set up wash, sanitize, rinse. Educated operator on correct order in three compartment sink.
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed table top cooler// shredded cheese (50F - Cold Holding); shredded cabbage (62F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored out of temperature for approximately two hours. Operator put foods inside reach in freezer to quick chill.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm). Employee remade to 50ppm.
No probe thermometer provided to measure temperature of food products.
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. Emailed employee reporting agreement form to manager.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 4, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.