TACOS EL PAPI #2
1100 S POWERLINE RD, Pompano Beach FL 33069
Last inspected Jul 21, 2026 · 2 visits since April 2026
APR 26
JUL 26
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. pork (113F - Reheating) cooked pork reheating in steam table since 9am. Per operator item was placed in steam table at 9am. Steam table set to low. See Stop Sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
2 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate3 Basic
What the inspector wrote — 11 findingsThe state's own report →
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing at 3 compartment sink by washing and rinsing with no sanitize step. Sanitizer not set up. Instructed operator/employee to setup sanitizer sink. Operator set up sanitizer at 100ppm chlorine, employee sanitized wares
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked beef tongue in cook line flip top cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Salsa verde date marked July 13, Red Salsa date marked July 13, cooked beef date marked 7/9, cooked pork date marked 6/22, 7/13, chicken soup date marked 7/12, salsa Roja date marked 7/12, soap de res date marked 7/11, cooked carnitas date marked May 31, cooked corn date marked 7/13. See stop sale.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw fish with gloved hands then proceed to handle utensils without removing gloves and washing hands. Instructed employee to remove gloves, replace utensils and wash hands
Show the remaining 7 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. pork (113F - Reheating) cooked pork reheating in steam table since 9am. Per operator item was placed in steam table at 9am. Steam table set to low. See Stop Sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken cooling for 30 minutes at 2:00 (97F - Cooling) to 95F at 3:05 bring cooled at room temperature. Based on current cooling rate item will not reach 70F within 2 hours, operator moved to walk in freezer
Handwash sink not accessible for employee use at all times. Bar hand wash sink blocked by cart, items stored in hand wash sink. Operator made hand wash sink accessible
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. Operator unable to provide for 2 new employees
Food stored on floor. Case of eggs stored on floor in walk in cooler. Operator moved to shelf
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 83F at steam table, operator removed utensils and cleaned and sanitized, discarded water
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer bucket
Apr 23, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.