TACOS AL CARBON
2036 S MILITARY TRL, West Palm Beach FL 33415
Last inspected Aug 19, 2026 · 9 visits since August 2023
SEP 24
MAR 25
SEP 25
JAN 26
JUN 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. Emailed one
★ 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--2025033482 | Mar 17, 2025 | May 13, 2025 | $400 |
Inspection history
9 visits, newest first
Aug 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed and rinsed soiled utensils at triple sink then handled clean equipment, clean utensils, clean containers and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed soiled dishes at triple sink then placed to dry/store without sanitizing. Operator set up triple sink to chlorine 200ppm and properly sanitized dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler reach in; raw shell eggs stored over cheese. Operator moved raw shell eggs to bottom shelf.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At front white chest freezer; plastic portioned bag of raw chicken stored over plastic portioned bag of raw beef. Operator moved raw chicken to bottom/below raw comminuted beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; cheese (47F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top for less than 1 hour, removed overfilled portion.
Manager or person in charge lacking proof of food manager certification. Advised Operator to acquire certified food service manager.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to Operator. Operator posted during inspection.
Ready-to-eat, time/temperature control for safety food (cooked beef and vegetable soup) prepared onsite and held more than 24 hours (48 hours) not properly date marked. Operator applied appropriate date mark.
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled clean utensils and unwrapped single service take out containers to prepare and package cooked food without washing hands. Operator discussed with employee who then washed hands.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At upright double door stainless reach in cooler; cooked chicken and cooked beef prepared/date marked 1/21. See stop sale.
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. Advised Operator of proper date marking requirements.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Sep 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 8 high priority.
8 High priority2 Intermediate1 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Left overnight on top of prep table. Tomatoes sauce homemade at 10:15am (86F cooling) cooling since yesterday. Product did not cool to 41F within 6 hours.see Stop sale
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean pan with sauce. Employee washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes with only soap and water. 3 compartment sink not properly set up Wash, rinse, sanitized. Advised operator to set up 3 compartment sink properly
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Front counter reach in freezer. Raw fish and raw pork stored above French fries and ice bags for customers drinks Operator stored properly
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tomatillo sauce 8/31
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. Left overnight on top of prep table. Tomatoes sauce homemade at 10:15am (86F cooling) cooling since yesterday. Product did not cool to 41F within 6 hours.see Stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler cook line. Overstock container with cheese 46F cold holding Per operator product not prepared or portioned today. Per operator stored for approximately 30 minutes. Operator moved to a different cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front area steam table Pork chicharron with meat attached 90F hot holding Per operator product stored for approximately 30 minutes. Operator moved to fryer to reheat to 165F++
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. Observed multiple items like cooked pork, cooked chicken,previously frozen inside reach in cooler not properly tracked Educated operator on how to properly tracked and date marked
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor tiles missing and/or in disrepair. In front of two reach in coolers on back area.
Mar 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled dirty dishes at triple sink then handled clean container with beef sauce; no glove change; no hand wash. Employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash pans at triple sink; no sanitizing done. Operator prepared sanitization sink and sanitized.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At glass covered deep freezer: raw shrimp stored over cooked chorizo and cooked beef. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stove top: cooked onions (98F - Hot Holding) As per operator, cooked and stored since 10 mins. Operator placed on flat top grill to reheat to 165F.
No Heimlich maneuver/choking sign posted.
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled cloth while cleaning flat top to handling clean utensils to prepare food on stove without washing hands. Operator discussed with employee who then washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed, rinsed and placed to dry/store sauté pan without sanitizing, triple sink not set up. Advised Operator to set up triple sink and properly sanitize dishes.
Nonfood-grade bags used in direct contact with food. Garbage bags used to store/in direct contact with rice. Advised Operator to remove from garbage bag.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler; raw chicken stored over raw beef. Operator moved raw chicken to bottom shelf.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; portioned bags of raw chicken stored over raw beef. Advised Operator to move chicken below beef.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. House made tomato salsa prepared/date marked 9/14. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked beef (108F - Cooling 9:44am/108F- Cooling 10:15am). Operator stated beef cooling for 30 minutes, in tightly covered pan on prep table, at this rate will not reach 70F within 2 hours, uncovered, placed on ice to facilitate faster cooling.
Feb 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wall soiled with accumulated grease, food debris, and/or dust. Black mold like substance on Wall behind three compartment sink
Feb 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For ceviche. Non-exempt fish for ceviche may not be served raw or undercooked. Consumer Advisory must be in place.
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 one
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche is not marked
Outer openings not protected with self-closing doors. Back door
Wall soiled with accumulated grease, food debris, and/or dust. Black mold like substance on Wall behind three compartment sink
Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm, manager changed the solution. Chlorine 100 ppm.
Working containers of food removed from original container not identified by common name. Salt container Not labeled. Manager labeled
Aug 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Nonfood-grade bags (Garbage bags) used in direct contact with food in tortilla. Employee replace food.
Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs above salsa, tortilla at reach in cooler. Employee properly stored food
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...salsa date marked 8/13 /23 at reach in cooler. Employee stated that wrong date. Employee discarded food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding fried pork 108° in steam table at front line being held more than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding fried pork 108° in steam table at front line being held more than 4 hours. Stop sale issue.employee discarded food.Corrective Action TakenCorrective Action TakenRepeat Violation**
Toxic substance/chemical improperly stored...windex spray bottle stored with dry storage food at dry storage shelf, employee moved.
Lack of toilet tissue at each toilet at women bathroom. Employee provided.
No soap provided at handwash sink by the dishwashing sink.
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors, left open both bathroom.
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.