TACOS AL CARBON OF GREENACRES
5380 10 AVE N, Greenacres FL 33463 · 561.964.6040
Last inspected Feb 12, 2026 · 12 visits since September 2023
AUG 24
NOV 24
JAN 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. 1 live spider on cutting board by 3 compartment sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026024704 | Feb 11, 2026 | May 6, 2026 | $400 |
| 2--2024064242 | Nov 6, 2024 | Dec 5, 2024 | $400 |
| 2--2016016682 | Mar 21, 2016 | Jun 3, 2016 | $320 |
Inspection history
12 visits, newest first
Feb 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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. One cook on the line
Feb 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 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. Inside Flip top cooler, at 9:14am cooked pork 47F cooling, cooked beef 48F cooling, cooked beans 50F cooling, beef soup 46F cooling,all products cooling since yesterday per operator. 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 blew air from her mouth into the gloves, then put it on gloves and proceeded to handle clean containers with food without washing hands. Employee washed hands.
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. Inside Flip top cooler, at 9:14am cooked pork 47F cooling, cooked beef 48F cooling, cooked beans 50F cooling, beef soup 46F cooling,all products cooling since yesterday per operator. See Stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on prep table Seafood soup 55F cold holding, per operator stored for longer than 4 hours and not prepared or portioned today see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on prep table Seafood soup 55F cold holding, per operator stored for longer than 4 hours and not prepared or portioned today see stop sale
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator was able to provided chlorine.
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. One cook on the line
Jul 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority5 Intermediate1 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler cut cheese (47F - Cooling) at 9:15 per operator product prepared yesterday and stored in unit since last night, discussed with operator see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked beans (49F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked beans (49F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight 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. In reach in cooler cut cheese (47F - Cooling) at 9:15 per operator product prepared yesterday and stored in unit since last night, discussed with operator see stop sale.
Employee washed hands in a sink other than an approved handwash sink. Operator washed hands inside three compartment sink, discussed with operator who washed hands again in hand sink.
Handwash sink used for purposes other than handwashing. Hand washing sink used to store electrical cord, discussed with operator who removed from sink.
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/ Discussed with operator on duty.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in kitchen at next to back door no paper towels provided, discussed with operator who provided paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Establishment cooks green tomatoes and onions together, cool product, then blends ingredients together and sealed using machine that pumps sauce into sleeve and heat seals package, product prepared more than 24 hours ago with no date marking.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Establishment packages house made salsa into individual portioned packets without minimum labels.
Jan 9, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Evidence of mop/cleaning wastewater dumped onto ground. In back of restaurant next to mop sink large puddles of grey water on the ground from employees dumping mop water and rinsing mops. Discussed waste water disposal procedures with operator.
Jan 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 10 high priority.
10 High priority3 Intermediate8 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler large container of cooked ground beef (62F - Cooling) per operator product not portioned or prepared today and held in reach in cooler since previous day. 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 exited back door to use mop sink and re entered the kitchen and without washing hands began to turn on stove and handle of pot of chicken. Discussed with operator who had employee wash hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. In kitchen employee handled raw chicken while placing on stove to cook and without washing hands employee began to handle pan of cooked beef. Discussed with operator employee washed hands.
Employee washed hands with no soap. Employee exited store through back door to dump bucket of water in mop sink. After employee re entered through back door and with gloved hands rinsed gloves, then removed gloves and put on a new pair without washing hands or using soap. Discussed with operator who had employee wash hands.
Evidence of mop/cleaning wastewater dumped onto ground. In back of restaurant next to mop sink large puddles of grey water on the ground from employees dumping mop water and rinsing mops. Discussed waste water disposal procedures with operator.
Nonfood-grade bags used in direct contact with food. Thank you bags used to line metal pan with cooked rice in steam table. Operator hose to discard product.
Pesticide/insecticide labeled for household use only present in establishment. In kitchen bottles of household use roach pesticides stored next to dishwashing supplies. Discussed with operator to remove.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored over portioned sauces. Discussed proper storage practices; operator removed eggs.
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. In reach in cooler large container of cooked ground beef (62F - Cooling) per operator product not portioned or prepared today and held in reach in cooler since previous day. See stop sale.
Toxic substance/chemical improperly stored. In kitchen bottles of cleaning agents stored next to cooking oil. Discussed storage practices with operator who removed bottles.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler container of sour cream per operator product open approximately 10 am previous day. Discussed date marking with operator who added label with date mark.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler large containers with cooked shaved beef (119F - Cooling) at 10:45 per operator cooling since 9:30 to 117F at 11:20. At this current cooling rate product will not reach 71F within 2 hours. Discussed cooling procedures with operator who moved beef to shallow pans and removed lids to allow product to cool rapidly.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen handwashing sink located in middle of kitchen no paper towels at start of inspection. Operator replaced.
Bowl or other container with no handle used to dispense food. In reach in fridge containers of salsas with styrofoam cups used to dispense and portion salsa. Discussed with operator who removed.
Ceiling/ceiling tile shows damage or is in disrepair. In kitchen above steam table ceiling tile moved and exposing attic. Operator stated electrician removed panel. Advised operator to replace.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above flip top cooler and steam table ceil8n* tiles soiled with accumulated food debris, grease, dust, or mold-like substance. Discussed with operator to clean or replace.
Dead roaches on premises. In kitchen under shelf next to back door one dead roach. Discussed with operator to clean and sanitize area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen bottles of employee drinks stored on shelf above single use service items, on food prep table with containers of food. Discussed with operator who removed bottles.
Food not stored at least 6 inches off of the floor. In walk in cooler bags on carrots, bags of corn, bags of lettuce, all stored on metal pan on floor. Discussed with operator who moved product onto shelves.
Food stored on floor. In kitchen on basket of tomatoes stored on floor. Discussed with operator who removed tomatoes from floor to be washed.
No handwashing sign provided at a hand sink used by food employees. In men's restroom no employees must wash hands sign provided. Discussed with operator.
Nov 8, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 7, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. 6 live roaches crawling on floor by flip top cooler on cook line.
Nov 6, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 16 violations recorded, 12 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
12 High priority2 Intermediate2 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler, cooked rice (61F - Cooling)since yesterday; See stop sale At walk in cooler, cooked beans (51F - Cooling)since yesterday;See stop sale At flip top cooler, cooked beef (51F -Cooling) since yesterday. 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 return from outside then proceed to touch clean equipment without washing hands. Advised operator of proper handwashing.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, several metal pans washed with only soap and water. Not sanitized. Advised operator of proper procedure to wash, rinse, sanitize.
Non-food grade paper/paper towel used as liner for food container. Garbage bags used to store cooked tortillas. Advised operator to use food grade bags.
Presence of insects, rodents, or other pests. 1 live spider on cutting board by 3 compartment sink.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At reach in cooler, Salsa, beef soup, seafood soup dated 10/25-10/29. Exceeding 7 days for stirage. See stop sale.
Roach activity present as evidenced by live roaches found. 6 live roaches crawling on floor by flip top cooler on cook line.
Sewage/wastewater backing up through sinks. Handwashing sink on cookline drain backing up. When turn on the floor drain backs up,also area cannot be isolated plus staff walking by.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At kitchen, raw shell eggs (73F - Cold Holding); not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Operator placed eggs into reach in cooler to quick chill.
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 cook line flip top cooler, cheese (48F - Cold Holding);; French fries (48F - Cold Holding); Cooked beef 51F-(Cold holding), cooked pork (51F-Cold holding), cook shrimp (51F-Cold holding), cooked chorizo (51F-Cold holding) At flip top cooler, sour cream (51F - Cold Holding); cooked pork (55F - Cold Holding) All items not prepared or portioned today. Operator stated all items held overnight. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, beef stock (118F - Hot Holding). Operator stated item held in unit overnight to be reheated. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler, cooked rice (61F - Cooling)since yesterday; See stop sale At walk in cooler, cooked beans (51F - Cooling)since yesterday;See stop sale At flip top cooler, cooked beef (51F -Cooling) since yesterday. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cheese (48F - Cold Holding);; French fries (48F - Cold Holding); Cooked beef 51F-(Cold holding), cooked pork (51F-Cold holding), cook shrimp (51F-Cold holding), cooked chorizo (51F-Cold holding) At flip top cooler, sour cream (51F - Cold Holding); cooked pork (55F - Cold Holding) All items not prepared or portioned today. Operator stated all items held overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, beef stock (118F - Hot Holding). Operator stated item held in unit overnight to be reheated. See stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cerviche mixto on menu, per operator served with raw fish.
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/ Manager showed up halfway through the inspection.
Dead roaches on premises. 1 dead roach on floor in front of flat top grill.
Hole in or other damage to wall. A hole in the wall in Men's restroom.
Aug 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area...two live fly, flying and landing on the prep table. Employee trying to eliminated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 53F, raw beef 49F, raw chicken 47F in flip top reach in cooler at kitchen, food not prepped or portion today, food being held less than 4 hours. Employee removed food to another acceptable cooler.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade, employee cleaned.
Bowl or other container with no handle used to dispense food...condiment cup uses as a scoop in salsa, employee removed cup.
Exterior door has a gap at the threshold that opens to the outside.
Feb 20, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Container of medicine improperly stored. Observe PEROXIDE stored above sugar Operator removed.
Can opener soiled with food debris, mold-like substance or slime. Operator washed and sanitized can opener.
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/ Manager showed up during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observe at sink by 3 compartment sink.
No soap provided at handwash sink. Observe no soap at both hand wash sinks in kitchen. Operator placed soap at sinks
Exterior door has a gap at the threshold that opens to the outside. Observe at rear door in kitchen.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observe above freezer.
Sep 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Current Hotel and Restaurant license not displayed. Operator printed and posted during inspection.
Exterior kitchen door has a gap at the threshold that opens to the outside. Observed rubber door sweep partially torn off.
Food stored on floor. Observed bag rice directly on the floor. Operator moved up on rack.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed multiple house made items on counter with incomplete labels. Cookies, brownies, etc. Operator properly labeled all items.
No handwashing sign provided at a hand sink used by food employees in guest mens room. Operator provided.
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.