TACOS DEL CARTEL
533 CLEMATIS ST, West Palm Beach FL 33401 · 561-632-3042
Last inspected Mar 18, 2026 · 9 visits since November 2023
NOV 23
FEB 24
JUN 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025083367 | Oct 1, 2025 | Feb 12, 2026 | $320 |
| 2--2021046074 | Aug 25, 2021 | Oct 25, 2021 | $400 |
Inspection history
9 visits, newest first
Mar 18, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm); Operator corrected to Dishwasher (Chlorine 100ppm)
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 dishwasher 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.
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.
Handwash sink not accessible for employee use at all times. Observed dishwasher hand sink blocked with plastic container. Operator removed.
Show the remaining 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. Operator at expo 2 sink no sign.
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority8 Intermediate3 Basic
Show 17 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm); Operator corrected to Dishwasher (Chlorine 100ppm)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed bartender returning to bar and began to handle clean glasses and putting salt on them without first washing hands.
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 dishwasher 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.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm)
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw bacon above cooked vegetables in a freezer - not all products commercially packaged.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork (120-133F - Hot Holding).
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed dishwasher not knowing how to fill 3 compartment sink with sanitizer, or put dishwasher lines correctly.
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.
Handwash sink not accessible for employee use at all times. Observed dishwasher hand sink blocked with plastic container. Operator removed.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed at expo. Hand sink removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at employee bathroom no paper towels. Operator placed paper towels at sink. Observed at expo 2 sink no pspper paper towel Observed at bar no paper towels Observed at bar no paper towels
No soap provided at handwash sink. Observed at the employee bathroom no soap. Operator placed soap at sink. Observed at expo 2 sink no soap. Observed at Ar no soap.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at dishwasher hand sink.
Bowl or other container with no handle used to dispense food. Observed bowl in corn meal. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Operator at expo 2 sink no sign.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm)
Oct 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 1, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed bar dishwasher (Chlorine0ppm). Operator removed and will use main dishwasher.
Carbon dioxide/helium tanks not adequately secured. Observed at rear door.
Cloth used as a food-contact surface. Observed with rice covered with dinner napkin. Operator removed and removed.
Food stored on floor. Observed ice scoop 50 lb bag of onions on floor in rear kitchen. Operator removed and placed on shelf.
Sep 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed bar dishwasher (Chlorine0ppm). Operator removed and will use main dishwasher.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed cured with ceviche swaia..operator got the parasite destruction letter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top refrigerator;; Fish (77-80F - Cold Holding); salsa (53F - Cold Holding) due to refrigerator got disconnected. Operator discarded.
Bowl or other container with no handle used to dispense food. Observed ice scoop bowl in flour. Operator removed.
Carbon dioxide/helium tanks not adequately secured. Observed at rear door.
Cloth used as a food-contact surface. Observed with rice covered with dinner napkin. Operator removed and removed.
Food stored on floor. Observed ice scoop 50 lb bag of onions on floor in rear kitchen. Operator removed and placed on shelf.
No conspicuously located ambient air temperature thermometer in holding unit.
Time/temperature control for safety food thawed in an improper manner. Observed bread dough shrimp in standing water, Operator turn on cold water.
Aug 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Observed at dishwasher area. Priority: Intermediate
Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed bar moved to other side of restaurant and a few other changes. Priority: Intermediate
Observed: No soap provided at handwash sink. Observed at bathroom men’s room. Priority: Intermediate
Observed: No handwashing sign provided at a hand sink used by food employees. Observed in kitchen. Priority: Basic
Feb 5, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vents soiled with grease.
Nov 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. Observe 2 #20 cans of red peppers.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator got letter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observe at cook line fish soup (64F - Cold Holding)Foods not prepped or portioned today. Operator put on stove to reheat less then hour. 2) observe on top of lowboy refrigerator egg batter (59F - Cold Holding).Foods not prepped or portioned today. Operator placed in ice bath. Operator placed in ice bath.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observe sushi rice not time marked. Operator labeled 11:30-3:30.
Can opener soiled with food debris.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee that does sushi doesn't know that the rice is only out of temperature for four hours as TAPHC.
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/ CFM SHOWED UP DURING INSPECTION.
No soap provided at handwash sink. Observe at dishwasher hand wash sink. Operator placed soap at sink.
Spray bottle containing toxic substance not labeled. Observe blue substance in unlabeled spray bottle.
Ceiling/ceiling tile shows damage or is in disrepair. Observe in storage room with single service items and by ice machine.
Employee with ineffective hair restraint while engaging in food preparation. Observe sushi chef without hair restraint.
Food stored on floor. Observe bag of beans on floor by walk-in refrigerator. Operator placed in container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in water at 76°F
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observe at dishwasher area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled with grease.
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.