TACOCRAFT TAQUERIA & TEQUILA BAR
510 NORTH FEDERAL HWY, Fort Lauderdale FL 33301
Last inspected May 5, 2025 · 6 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
FEB 24
JAN 25
MAR 25
— STEADY
4 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - corn (102F - Hot Holding). Per operator holding for less than an hour. Operator placed back on grill to reheat. New temp 195F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025025274 | Jan 29, 2025 | Jul 16, 2025 | $200 |
Inspection history
6 visits, newest first
May 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority6 Intermediate3 Basic
Show 10 findings ▾
Employee entered kitchen, put on gloves and began working with food without first washing hands. 2nd employee entered kitchen, put on gloves and began working with food without first washing hands. Reviewed proper hand washing and employees properly washed hands.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper hand washing and employee washed hands in approved hand sink.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. 3 bar soda guns. Expo fountain nozzles.
Handwash sink not accessible for employee use at all times. Hand sink next to dish machine blocked by ladder. Operator removed.
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/ PIC - Meghann Sabato.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Walk in cooler - Reduced oxygen packaged tuna still in vacuum - per operator placed in unit 2 hours ago to thaw. Operator immediately cut open packages.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm.
Wiping cloth sanitizing solution stored on the floor. Cookline - operator stored properly.
Jan 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cookline - cooked chicken/vegetables - cooling 1/2 hour at 3:00pm (115-131F - Cooling) at 3:35pm 100-128F. At this rate proper cooling will not occur. Operator placed item in ice bath to quick chill.
Employee handled soiled dishes and utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands.
Walk in cooler - Raw fish stored over ready-to-eat cooked beef. Operator stored all items properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline knife holder visibly soiled.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Bottle of cleaner at expo station - operator labeled.
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. Scoop handle in rice at cookline. Operator stored scoop properly.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline left flip top - raw fish stored over ready to eat glaze sauce. Cookline middle flip top - raw beef stored over cooked pork. Operator stored all items properly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke tacos. Reviewed menu updating with operator. Operator began updating menus during inspection.
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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chorizo. Reviewed proper date marking and operator date marked.
Spray bottle containing toxic substance not labeled. 2 bottles at bar. Operator labeled.
Accumulation of debris on exterior of main warewashing machine.
Accumulation of lime scale on the inside of the main dishmachine.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher - bar (Chlorine 0ppm). Advised operator to use main dish machine until bar unit is properly sanitizing.
Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed Raw limes. Employee properly washed.
Stored food not covered. Ice cream in cookline chest freezer. Operator covered.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline and prep areas - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution switching to chlorine 100ppm.
Aug 29, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 28, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle flip top - cheese (45-50F); cooked chicken (45-50F); cooked shrimp (46-47F); raw fish (46-47F). Per operator items were placed in unit approximately 1.5 hours ago. No items prepped or portioned today. Advised operator to refrain from using unit until such time all TCS items area maintained at 41F and below. Operator moved items to walk in to quick chill. Cookline - right flip top - pico (55F); cheese (55-60F); sour cream (55-60F). Per operator items were placed in unit approximately 1.5 hours ago. No items prepped or portioned today. Advised operator to refrain from using unit until such time all TCS items area maintained at 41F and below. Operator moved items to walk in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - corn (102F - Hot Holding). Per operator holding for less than an hour. Operator placed back on grill to reheat. New temp 195F.
Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns. Operator cleaned during inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Time/temperature control for safety food not maintained frozen solid in a freezer. Cookline - vanilla ice cream (43F). Operator voluntarily discarded. Advised operator to refrain from using unit until TCS items may be kept frozen solid.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 400ppm.
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.