TACOCRAFT TAQUERIA AND TEQUILA BAR
4400 N OCEAN DR, Lauderdale-By-The-Se FL 33308
Last inspected May 20, 2026 · 10 visits since October 2023
OCT 24
FEB 25
JUL 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Walk in cooler; cooked pork (46F - Cold Holding); chorizo hash (50F - Cold Holding); raw beef (47F - Cold Holding), in unit less than 4 hours, per operator items not prepared or optioned today.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Waste line missing at soda gun holster. All bar soda guns.
May 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority1 Intermediate6 Basic
Show 12 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 - bar (Chlorine 0ppm). Advised operator to use main dish machine until bar unit is properly sanitizing.
Employee handled soiled utensils and then handled clean utensils, without washing hands. Reviewed proper hand washing and employee washed hands.
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. Cookline - Right flip top - pico (48-50F); queso fresco (46-50F); cut cabbage (55-58F). Per operator items held in unit overnight. No items prepped or portioned today. Observed loose gaskets. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - Right flip top - pico (48-50F); queso fresco (46-50F); cut cabbage (55-58F). Per operator items held in unit overnight. No items prepped or portioned today. Observed loose gaskets. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Right flip top - tuna - ambient cooling 30 minutes at 11:20am (48F - Cooling) at 12:10pm 50-52F. At this rate proper cooling will not occur. Operator moved item to walk in to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu - poached egg and sunny side up egg items. Operator began updating menus during inspection.
Accumulation of debris on exterior of warewashing machine.
Employee eating in a food preparation or other restricted area. Employee eating in dish area. Employee discarded items.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline and expo cold holding unit gaskets.
Raw fruits/vegetables not washed prior to preparation. Avocado not washed prior to cutting. Reviewed proper procedures and employee washed avocados.
Waste line missing at soda gun holster. All bar soda guns.
Water draining onto floor surface. Water leaking from AC unit at dish machine.
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler; salsa (46F - Cold Holding); pico de gallo (48F - Cold Holding); liquid eggs (46F - Cold Holding) not prepared or portioned today. Requires replacement of door, observed large whole at the bottom of walk in cooler door.
Ceiling vents soiled with accumulated dust and mold like substance in dining area and kitchen area.
Equipment in poor repair. Walk in cooler door Reach in cooler gaskets at cookline across from fryers.
Interior of reach in cooler has worn gaskets
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler at cookline across from fryers.
Wall soiled with accumulated mold like substance In ware washing area.
Jul 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Equipment in poor repair. -Walk in cooler door missing bottom gasket.
Floor area covered with standing water at equipment drying rack.
Food equipment not properly air-dried - wet nesting, at dish drying rack.
In-use tongs stored on equipment door handle between uses at cookline, operator stored properly.
Standing water in bottom of reach-in-cooler at wait station.
Wall soiled with mold like substance or slime
Feb 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 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. -Ware washing station; Dishwasher (Chlorine 0ppm), operator primed machine during inspection. Dishwasher (Chlorine 100ppm)
Food-contact surface soiled with food debris, mold-like substance or slime. -Bar Soda gun nozzles soiled.
Equipment and utensils not properly air-dried - wet nesting. -Clean dish storage shelf; Several containers wet nesting. Operator stored inverted to dry.
Standing water in bottom of reach-in-cooler. -Wait Station reach in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. -Cook line; several soiled wiping clothes in use, operators removed.
Oct 12, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. - Wait station; Reach in cooler gaskets
Oct 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority6 Intermediate3 Basic
Show 14 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. -Ware washing station; Dishwasher (Chlorine 0ppm), repaired during inspection. Dishwasher (Chlorine 100ppm)
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -ware washing employee, washed pot but did not sanitize
In-use utensil at cookline steam table stored in unclean water at or above 135 degrees Fahrenheit. Operator changed water.
Shell eggs in use or stored with cracks or broken shells. -Cookline left reach in draw cooler; 3 broken raw shell eggs stored with unbroken raw shell eggs. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Walk in cooler; cooked pork (46F - Cold Holding); chorizo hash (50F - Cold Holding); raw beef (47F - Cold Holding), in unit less than 4 hours, per operator items not prepared or optioned today.
Employee washed hands in a sink other than an approved handwash sink. -Bar; employee washed hands with soda gun nozzle, reviewed proper handwashing with operator. Employee then washed hands and put on gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. -Bar; soda gun nozzles -Prep area; can opener
Handwash sink used for purposes other than handwashing. - Cookline sink; Cup stored in sink. Operator removed. - Bar handwashing sink; Umbrella laying in sink. Operator removed.
Mop sink used for warewashing - ware washing employee washed large pot in mop sink. Reviewed proper set up of triple sink, employee rewashed pot, rinsed and sanitized.
No soap provided at handwash sink. -Bar hand washing sink, operator provided.
Nonfood-grade basting brush used in food. -Non food grade brush in pesto sauce at cook line flip top, operator discarded.
Accumulation of debris on exterior of warewashing machine. - ware washing station, operator cleaned at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. - Clean dish storage shelf; Several containers wet nesting. Operator stored inverted to dry.
Equipment in poor repair. - Wait station; Reach in cooler gaskets
Mar 13, 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 ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At cook line standing water 158°F dirty. Operator dumped water and got fresh.
No soap provided at handwash sink. No soap at hand wash sink at bar. Operator supplied
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate3 Basic
Show 8 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Expo area- milk - per operator opened 2 days ago. Operator date marked.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed hand washing and employee washed in proper hand sink.
Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns. Expo fountain nozzles. Operator cleaned during inspection.
Handwash sink does not have enough water pressure to properly wash hands. Expo area hand sink.
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. Some employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees began filling out during inspection.
Accumulation of debris on exterior of warewashing machine. Operator cleaned during inspection.
Equipment and utensils not properly air-dried - wet nesting.
Standing water in bottom of reach-in-cooler. Expo glass door cooler. Bar drink cooler.
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.