TACOS TACOS PIZZA PIZZA
2021 PEMBROKE RD STE 2027, Hollywood FL 33020 · 9545053656
Last inspected Mar 4, 2026 · 8 visits since April 2024
JUN 24
JAN 25
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. No hot water in employees handwashing sinks.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,260
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026030907 | Mar 4, 2026 | Jun 24, 2026 | $700 |
| 2--2025080373 | Sep 24, 2025 | Nov 24, 2025 | $560 |
| 2--2021013546 | Mar 17, 2021 | Apr 30, 2021 | $800 |
| 2--2020056422 | Oct 14, 2020 | Jan 13, 2021 | $200 |
Inspection history
8 visits, newest first
Mar 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In taco fliptop lower cooler, yellow rice (56F - Cooling). Per manager prepared on 3-3 and in unit overnight. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In GE upright freezer in prep area, portioned raw beef and open case raw philly steak meat above open bags of bacon bits. Manager rearrange for proper separation.
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 taco fliptop lower cooler, yellow rice (56F - Cooling). Per manager prepared on 3-3 and in unit overnight.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler exterior thermometer reading 55F. All foods at proper temperatures 41F and below.
Show the remaining 4 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, braised beef luquid not date marked. Per manager prepared two days ago.
Food stored on floor. Containers of fryer oil on floor in back prep area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 100F on stovetop. Manager turned on fire to heat and hold at 135F.
Working containers of food removed from original container not identified by common name. Mass flour and salt containers not labeled on dry goods shelf.
Sep 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water of 81F provided at bar hand wash sink
Sep 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority4 Intermediate2 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pan of portioned Raw steak not in original packaging stored on top of bag ravioli on 1 door white reach in freezer. Operator moved steak to chest freezer and properly stored
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked pork, cooked beef in 3 door slide top reach in cooler. Operator reorganized
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. flan (48F); cheesecake (48F), being held in front counter display case for more than 24 hours. Unknown time out of temperature. 3 door flip top: raw bacon (52F); cooked beef (46F); cooked pork (50F); cooked steak (55F); cheese (48F) being held in unit overnight. Monitored unit for 45 minutes with no changes in temperature. Operator states items have been in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flan (48F); cheesecake (48F), being held in front counter display case for more than 24 hours. Unknown time out of temperature. Items not prepared or portioned today. See Stop Sale 3 door flip top: raw bacon (52F); cooked beef (46F); cooked pork (50F); cooked steak (55F); cheese (48F) being held in unit overnight. Monitored unit for 45 minutes with no changes in temperature. Operator states items have been in unit overnight. Items not prepared or portioned today. See Stop Sale
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. salsa with cut tomato prepared at 10:30 am (4:30) (51F - Cooling). 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. salsa with cut tomato prepared at 10:30 am (4:30) (51F - Cooling). See Stop Sale
Handwash sink used for purposes other than handwashing. Front counter hand wash sink used to rinse wiping cloths. Discussed with employee operator
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer calibrated at less than 0F. Operator provided new probe thermometer calibrated at 32F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef prepared 2 days ago not date marked. Cooked pork prepared 4 days ago not date marked, operator date marked
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water of 81F provided at bar hand wash sink
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top
Standing water in bottom of reach-in-cooler. Observed at 3 door slide top reach in cooler
Apr 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. No hot water in employees handwashing sinks.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above container of cooked pork in reach in cooler under flip top in cook line. Manager inverted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display Case-; Flan (48F) Per employee food item in unit less than 4 hours. Items not prepared or portioned today. Employee moved to reach in cooler to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Spray bottle containing toxic substance not labeled. Employee labeled degreaser bottle during in.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at employees handwashing sinks in kitchen and at bar area.
Container of oil stored on floor front counter
Dead roaches on premises. 2 dead roaches on floor at coffee station. Employee removed during inspection.
Employee personal phone stored on top of flip top in cook line. Employee removed.
Employee with no hair restraint while engaging in food preparation.
Hood filters soiled with grease,, dirt and dust.
Interior of oven has accumulation of black substance and grease.
Water leaking from pipe under triple sink.
Working containers of flour removed from original container not identified by common name. Container on shelf above large chest freezer in storage area.
Jan 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (53F-55 - Cooling) per employee rice was cooked yesterday and has been cooling overnight. Not prepared or portioned today. 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. cooked rice (53F-55 - Cooling) per employee rice was cooked yesterday and has been cooling overnight. Not prepared or portioned today. See stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting war washing by washing and rinsing with no sanitize step. Triple sink not set up. Operator set up triple sink at 100ppm chlorine
Nonfood-grade bags used in direct contact with food. Raw beef stored in direct contact with plastic handle thank you bag in chest freezer
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24. Operator renewed at time of inspection
No person in charge present during hours of operation. Spoke with manager via phone. Manager arrived at time of inspection
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. Not provided for new employees. Provided to operator
No soap provided at handwash sink. Observed at kitchen cook line hand wash sink. Operator provided
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Total lack of water at kitchen cook line hand wash sink. Operator turned on running water
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at bar ice machine
Food stored on floor. Bin of onions stored on floor in kitchen area. Operator moved to shelf
Standing water or very slow draining water in handwash sink. Observed at kitchen cook line hand wash sink
Wall soiled with accumulated grease, food debris, and/or dust. Observed behind cook line equipment
Jun 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment. Employee put on hat proceeded to reached out for a clean plate to serve customer's food without first removing gloves or washed hands. Reviewed proper hands washing procedures. Employee removed gloves and washed hands correctly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened bag of raw fish stored above bag of fries in chest freezer across from reach in freezer. Manager inverted.
No soap provided at handwash sink in kitchen. Manager provided.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shuts off in kitchen handwashing sink. Manager turned on during inspection.
Carbon dioxide/helium tanks not adequately secured. C02 tank next to reach in freezer in back prep area not secure.
Containers of oil stored on floor front counter next to small refrigerator. Manager elevated.
Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in prep area. Manager stored in sanitizer bucket.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. In walk in cooler, case of raw shell eggs above case of lettuce. Manager inverted for proper separation.
Raw animal food stored over/not properly separated from ready-to-eat food. In taco station lower fliptop cooler, containers of raw steak above container of cooked pork. Employee inverted for proper separation.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
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. Bulletin printed and provided.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink by taco station.
Carbon dioxide/helium tanks not adequately secured. CO2 tank by reach in freezer in back prep area not secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee headphones in bowl next to consumer plate ware at taco station. Employee removed.
No handwashing sign provided at a hand sink used by food employees. At hand sink by pizza station. Sign printed and 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.