TACOS AL CARBON BAR AND GRILL
2161 PALM BEACH LAKES BLVD #105, West Palm Beach FL 33409 · 5612258574
Last inspected Jul 20, 2026 · 15 visits since September 2023
MAR 25
JUN 25
JUL 25
DEC 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live, small flying insects in bar flying around/landing on bar mats/liquor bottles. Advised Operator to eliminate flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $4,340
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025047304 | Jun 2, 2025 | Oct 14, 2025 | $1,500 |
| 2--2025028718 | Apr 1, 2025 | Sep 2, 2025 | — |
| 2--2025007184 | Jan 31, 2025 | Mar 6, 2025 | $800 |
| 2--2024069980 | Oct 2, 2024 | Feb 3, 2025 | $1,040 |
| 2--2024044711 | Aug 2, 2024 | Sep 4, 2024 | $800 |
| 2--2023058103 | Sep 26, 2023 | Nov 6, 2023 | $200 |
Inspection history
15 visits, newest first
Jul 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over cooked shrimp and fries not commercially packaged in reach in freezer at cook line; stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked sausage in walk-in cooler; stored properly
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. Tilapia thawed out this morning still inside ROP package Operator started to remove
Food stored on floor- oil in dry storage area; stored properly
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw bacon while placing to cook then handled clean pan and clean utensils to place cooked steak into pan and place in steam table without washing hands. Operator discussed with employee who then washed hands.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2025. Operator renewed during inspection. Expires 12/1/2026.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw pork sausage stored over raw shell eggs (cooked for immediate service). Operator moved raw sausage below raw shell eggs.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk-in cooler; milk, no date mark. Operator stated milk opened 2 days prior, applied date mark
No paper towels or mechanical hand drying device provided at cook line hand wash sink. Operator provided paper towels.
Jul 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (50F - Cooling). Operator stated cooling overnight in full, tightly tied bags, did not reach 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 touched visibly soiled wiping cloth while cleaning the grill then handled clean utensils and pans to prepare food without washing hands. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while removing from dishwasher without washing hands. Operator discussed with employees who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over cooked beans. Operator moved raw chicken to lower shelf.
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. At Left side flip top; raw chicken (51F - Cold Holding); raw fish (51F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (50F - Cooling). Operator stated cooling overnight in full, tightly tied bags, did not reach 41F within 6 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left side flip top; raw chicken (51F - Cold Holding); raw fish (51F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.
Jun 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (47F - Cooling); cooked rice (45F - Cooling). Operator stated items cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At walk-in cooler; cooked beans (47F - Cooling); cooked rice (45F - Cooling). Operator stated items cooling overnight, did not reach 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 soiled dishes and utensils while washing and rinsing at dish area and then handled clean equipment and utensils on cook line without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw bacon stored over ready to eat shredded cheese. Operator moved raw bacon below shredded cheese.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left side flip top cooler; raw chicken (50F - Cold Holding); raw beef (50F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 2 hours, moved to upright reach in cooler.
Standing water in bottom of reach-in-cooler. At left side flip top cooler; standing water in bottom.
Apr 1, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 31, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth while cleaning and then handled clean utensils, equipment and unwrapped single service take out containers while preparing/packaging food for customers without washing hands. Operator discussed with employee who then washed hands.
Rodent activity present as evidenced by rodent droppings found. Approximately 15 rodent droppings in kitchen on shelf over prep table. Approximately 5 rodent droppings in kitchen on floor under/around prep table. Approximately 3 rodent droppings in kitchen on floor under dish machine. Approximately 3 rodent droppings in kitchen on floor under/behind storage shelve/reach in cooler. Approximately 5 rodent droppings in kitchen dry storage area/closets. Advised Operator to remove droppings, clean/sanitize area(s).
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. At Left side flip top cooler; raw shrimp (46F - Cold Holding); raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding); cooked potato fries (47F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left side flip top cooler; raw shrimp (46F - Cold Holding); raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding); cooked potato fries (47F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale.
No paper towels or mechanical hand drying device provided at handwash sink on cook line. Operator provided paper towels.
No soap provided at handwash sink on cook line. Operator provided soap.
Jan 31, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 2 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate0 Basic
Show 2 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 broom/dust pan while cleaning and then handle clean utensils and bottles without washing hands. Operator discussed with employee who then washed hands.
Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings in kitchen dry storage area. Approximately 20 rodent droppings in kitchen inside electrical closet. Approximately 5 rodent droppings in kitchen under dish machine. Approximately 5 rodent droppings in kitchen next to dry storage shelves on cook line. Advised Operator to remove droppings, clean and sanitize areas.
Oct 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Employee washed hands with no soap. Employee wash hands with no soap at cook line hand wash sink air dried hands and then handled tortillas while placing to fry. Operator discussed with employee who then washed hands with soap and dried with paper towels.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live, small flying insects in bar flying around/landing on bar mats/liquor bottles. Advised Operator to eliminate flies.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; portioned bags of raw beef stored over portioned bags of cooked pork. Operator moved raw beef below cooked pork.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Right side flip top cooler; cut lettuce (48F - Cold Holding); cut tomatoes (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler 2 hours, moved to walk-in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Right side flip top cooler; sour cream (51F - Ambient Cooling 10:05am/51F - Ambient Cooling 10:35am). Operator stated sour cream portioned/cooling since 8:30am, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Advised Operator to provide paper towels.
No soap provided at handwash sink. At cook line hand wash sink; no soap. Advised Operator to provide soap.
Aug 2, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority1 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (46F - Cooling). Operator stated cooling overnight, in deep, covered container, did not reach 41F within 6 hours. See Stop Sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (46F - Cooling). Operator stated cooling overnight, in deep, covered container, did not reach 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. At cook line; employee handled soiled dishes while carrying to dish area and then returned to cook line and began preparing food without washing hands. Discussed with employee who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw chicken stored over cooked beans. 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 raw chicken stored over raw fish. Operator moved raw chicken to bottom shelf.
Rodent activity present as evidenced by rodent droppings found. 6 rodent droppings in kitchen on shelves over prep table/sink. 3 rodent droppings in kitchen in prep sink. 4 rodent droppings in kitchen on floor in prep area. 3 rodent droppings in kitchen dry storage area on top of single service article boxes. 4 rodent droppings in kitchen on top of food storage containers/shelves to left of microwave. 7 rodent droppings in kitchen on floor in liquor storage area. 3 rodent droppings in kitchen on floor around ice machine.
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. At flip top coolers; raw beef (50F - Cold Holding); raw chicken (49F - Cold Holding); cut tomatoes (46F - Cold Holding). Operator stated items not prepared or portioned today, being held overfilled in pans inside cooler for more than 4 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top coolers; raw beef (50F - Cold Holding); raw chicken (49F - Cold Holding); cut tomatoes (46F - Cold Holding). Operator stated items not prepared or portioned today, being held overfilled in pans inside cooler for more than 4 hours. See Stop Sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked seafood soup (112F - Cooling/97F - Cooling) since 12:15 1st temperature at 1:06/2nd at 2:00;cooked tomatoes (128F - Cooling/118F- Cooling) since 12:50 1st temperature at 1:08/2nd at 2:00. At this rate products will not reach 70F within 2 hours, Operator split products into shallow pans and moved to walk-in freezer to facilitate faster cooling.
Mar 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
Displayed food not properly protected from contamination. At inside bar, cut washed celery displayed on bar top uncovered. Operator covered with plastic.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed, rinsed cutting board began cutting peppers without sanitizing cutting board. Advised operator to properly sanitize cutting board before use.
Nonfood-grade bags used in direct contact with food. At reach in freezer, tamales stored in non food grade thank you bags. Operator removed tamales from bag.
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, breaded portioned plastic wrapped raw chicken stored over raw beef. Operator moved chicken to lower shelf.
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. Right side flip top cooler; queso fresco (51F - Cold Holding); Operator stated not prepared or portioned today, was in overfilled pans in make top held overnight. At cookline flip top cooler, raw diced tilapia (51F - Cold Holding Operator stated not prepared or portioned today was held in cooler overnight. At outside bar; housemade cooked salsa verde (51F - Cold Holding); housemade salsa (51F - Cold Holding. Operator stated not prepared or portioned today was held in cooler overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side flip top cooler; queso fresco (51F - Cold Holding); Operator stated not prepared or portioned today, was in overfilled pans in make top held overnight. At cookline flip top cooler, raw diced tilapia (51F - Cold Holding Operator stated not prepared or portioned today was held in cooler overnight. At Outside bar; housemade cooked salsa verde (51F - Cold Holding); housemade salsa (51F - Cold Holding. Operator stated not prepared or portioned today was held in cooler overnight. See stop sale
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At kitchen handwashing sink inoperable, no running water, drain line disconnected. Operator repaired, turned on running water, connected drain line.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels.
Spray bottle containing toxic substance not labeled. Spray bottle with cleaning chemical unlabeled. Advised operator that all chemicals must be labeled.
Sep 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 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. double door reach in - red salsa (49F-53F - Cooling); green salsa (53F - Cooling) not portioned or prepared today held in cooler overnight and more than 6 hours. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee picked up raw bacon with gloves hands then put on new gloves without washing hands - operator instructed employee to wash hands - employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - fresh eggs over prepared sauces - operator moved egg to different shelve. 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. Walk in freezer - repackaged raw chicken over repackaged beef - operator moved chicken to lower shelf.
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. double door reach in - red salsa (49F-53F - Cold Holding); green salsa (53F - Cold Holding) operator stated not portioned or prepared today held in cooler overnight and more than 6 hours. See stop sale.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. IQF Oysters no shell tag retained.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp prepared 24 hours - operator date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open water bottle from above hot Bain Marie.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed bracelets.
Food not stored at least 6 inches off of the floor. Frying oil tubs on storeroom floor - operator moved to shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fry station.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table - operator removed.
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.