TACOS LEAH
3708 SW CITRUS BLVD S, Palm City FL 34990 · 5617973412
Last inspected Mar 16, 2026 · 8 visits since February 2024
JUN 24
JAN 25
JUN 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. 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. Vomit and diarrhea procedure sent to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026035567 | Mar 16, 2026 | Jul 27, 2026 | $200 |
Inspection history
8 visits, newest first
Mar 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. At cookline counter- non food grade shopping bags used to store bread- operator removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At glass reach in cooler- Sour cream 52F- cold holding, green salsa 55F- cold holding- food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass reach in cooler- Sour cream 52F- cold holding, green salsa 55F- cold holding- food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale.
Handwash sink used for purposes other than handwashing. Handwash sink with utensils inside- operator removed.
Show the remaining 1 finding ▾
In-use knife/knives stored in cracks between pieces of equipment. At cookline knife in between equipment- operator removed.
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 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 handling dry soiled wiping cloth, then proceeding to touch ready to eat food without washing hands, changing gloves. Advised operator of proper hand washing. Employee washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handling raw beef then proceeding to touch ready to eat tortillas without washing hands, changing gloves. Advised operator of proper handwashing. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line glass door reach in cooler, salsa verde (47F - Cold Holding); sour cream (45F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of proper cold holding parameters. Operator moved items to different cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, beef tongue (125F - Hot Holding); cooked chorizo (125F - Hot Holding). Per operator, items held out of temperature approximately 2 hours. Advised operator to reheat product to 165F. Operator placed items onto to grill to reheat.
Single-service articles not stored inverted or protected from contamination. Single service to go containers stored, not inverted.
Soiled dry wiping cloth in use. Employee using soiled dry wiping cloth to wipe inside of container then put ready to eat food inside. Advised operator of proper use of wiping cloths.
Jun 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 21, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Kitchen; cooked onions (127F - Hot Holding) Advised operator to reheat to 165+F Operator moved items to stove top
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Email poster
Aug 15, 2024Call 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: sour cream (49F - Cold Holding); shredded lettuce (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator out of temperature for approximately 2 hours. Operator moved to another cooler.
Jun 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: sour cream (49F - Cold Holding); shredded lettuce (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator out of temperature for approximately 2 hours. Operator moved to another cooler.
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 proof of training at time of inspection.
Jun 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: sour cream (49F - Cold Holding); shredded lettuce (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator out of temperature for approximately 2 hours. Operator moved to another cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. birria sauce (beef) (122F - Hot Holding) Observed on stove with no flame. Per operator out of temperature for approximately 30 minutes. Advised operator to reheat sauce to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep shelf: cooked rice (131F - Cooling) at 11:25 since 10:00 -125F at 11:45; beef (131F - Cooling) at 11:25 since 10:00 125F at 11:45 At current rate of cooling product will not reach 70F within 2 hours. Operator moved to reach in cooler. Flip top cooler: marinated beef (54F - Cooling) at 11:30 since 8:30 - 54F at 11:50 - At current rate of cooling product will not reach 41F within 4 hours. Operator moved to another cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at triple sink and sanitizer bucket.
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 proof of training at time of inspection.
No soap provided at handwash sink. Operator provided soap.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm), operator corrected to 100ppm.
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. Vomit and diarrhea procedure sent to operator.
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.
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.