TACOS AL CARBON INC
864 N MILITARY TRAIL, West Palm Beach FL 33415 · 561-720-2650
Last inspected Jun 11, 2026 · 8 visits since July 2023
FEB 24
JUL 24
FEB 25
SEP 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live, small flying insects flying around/landing on dry storage shelves and clean dishes. Advised Operator to eliminate flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025026348 | Feb 6, 2025 | May 29, 2025 | $600 |
| 2--2024050382 | Jul 30, 2024 | Oct 2, 2024 | $400 |
| 2--2024015981 | Feb 20, 2024 | Apr 23, 2024 | $200 |
Inspection history
8 visits, newest first
Jun 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Advised Operator to replace/make smooth, non-porous/non-absorbent and easily cleanable.
Nov 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority7 Intermediate1 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went from cleaning with wiping cloth, moping floor in kitchen, then put on gloves and began to prepare food without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers then placed to dry/store without sanitizing, Triple Sink (Chlorine - Not Set Up). Advised Operator to set up triple sink to properly sanitize dishes.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Double door low boy reach in cooler; raw shell eggs (50F Ambient Air Temperature). Operator stated raw shell eggs held in unit less than 4 hours, moved to walk-in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table; cooked pepper sauce (92F - Cooling 9:35/88F 10:10). Operator stated cooling for 20 minutes, at this rate will not reach 70F within 2 hours, moved to walk-in cooler to facilitate faster cooling.
Food-contact surface (prep table mounted can opener) soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized.
Hand wash sink used for purposes other than handwashing. Front line hand wash sink used to store sanitizer bucket. Operator removed.
Manager or person in charge lacking proof of food manager certification. Yohanna Ramirez.
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.
No soap provided at kitchen hand wash sink. Operator provided soap.
Paper towel dispenser at kitchen hand wash sink not working/unable to dispense paper towels. Operator placed paper towels outside of dispenser.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At double door low boy reach in cooler; ice buildup around fan unit and standing water in bottom. See violation 03-03-5.
Feb 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 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. At walk-in cooler; cooked rice (50F - Cooling). Operator stated cooling overnight in full deep container with tight fitting lid, 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 rice (50F - Cooling). Operator stated cooling overnight in full deep container with tight fitting lid, 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 went from washing and rinsing soiled dishes then handled walk-in cooler door handle, entered walk-in cooler and removed container of cooked beef to be discarded and then handled mop and mop bucket while moping floor and then handled clean stainless steel lid while handing to Manager who then placed lid on food item at steam table without washing hands. Operator discussed with employee who then removed lid to be washed, rinsed and sanitized and washed hands.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked ground beef, prepared/date marked 1/30/25. See stop sale.
Jul 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 8 high priority.
8 High priority0 Intermediate0 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operated added chlorine to 100ppm
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 bean (61F - Cooling) Operator stated cooling overnight. Food(cooked beans) held in full lidded deep containers. Food did not reach 41F within six 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 bean (61F - Cooling) Operator stated cooling overnight. Food(cooked beans) held in full lidded deep containers. Food did not reach 41F within six hours. See stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At Cookline; Employee cracked raw shell eggs then handled clean plates without washing hands Discussed with operator, employee washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live, small flying insects flying around/landing on dry storage shelves and clean dishes. Advised Operator to eliminate flies.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At Walk-in Cooler; Cooked beef, cooked pork, cooked beans prepared/date marked 7/21, 7/19. See stop sale
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. Double door low boy; cooked rice (47F - Cold Holding) Per operator not prepared or portioned today Food(rice) was held in cooler for approximately three days. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door low boy; cooked rice (47F - Cold Holding) Per operator not prepared or portioned today Food(rice) was held in cooler for approximately three days. See stop sale
Feb 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw beef/raw bacon/raw shell eggs. Operator moved raw chicken to bottom 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 front counter Right side Flip top cooler; cut tomatoes (45F - Cold Holding); cooked jalapeño (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter Right side Flip top cooler; cut tomatoes (45F - Cold Holding); cooked jalapeño (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight, lowered cooler temperature. See Stop Sale.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area mounted can opener; blade soiled with food debris/mold-like substance. Operator washed, rinsed and sanitized.
Handwash sink not accessible for employee use at all times. At kitchen; hand wash sink blocked by boxes/bagged garbage. Operator removed.
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. Provided employee reporting agreement, Operator explained to employee who signed/completed.
No conspicuously located ambient air temperature thermometer in holding unit. At Grab and Go reach in cooler and right side flip top cooler; no ambient air temperature thermometer.
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Prepared sanitizer solution at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above chicken nuggets, French fries at walk in cooler. Employee properly stored food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...,cheese 54°, green salsa 45°, cut tomatoes 56° in flip top reach in cooler across handwashing sink at kitchen. Food being held less than 4 hours. Employee moved food to another acceptable cooler.
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....chlorine 200 ppm+++. Employee diluted at 100 ppm
No soap provided at handwash sink by the dishwashing sink. Employee provided.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Wiping cloth sanitizing solution stored on the floor...employee moved.
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.