TACOS WEY
2491 OKEECHOBEE BLV, West Palm Beach FL 33409 · 5618099209
Last inspected May 6, 2026 · 9 visits since September 2023
AUG 24
FEB 25
JUL 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
wastewater backing up through floor drains. Under hand washing sink cook line. Operator fixed and clean and sanitized areas
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 5, 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
Show 5 findings ▾
Live, small flying insects found Approximately 12 small live flying insects at dish washing area landing on walls by mop sink, trash can, and walls to walk in cooler, discussed with operator to eliminate all live flying insects and clean and sanitize all areas.
Sewage/wastewater backing up through floor drains. Waste water backing up out of floor drain under hand washing sink at entrance to cook line, discussed with operator unclogged drain and cleaned and sanitized area..
Toxic substance/chemical improperly stored. In kitchen box of rodent bait stored above reach in freezer, discussed with operator who removed product.
Handwash sink not accessible for employee use at all times. Hand washing sink next to three compartment sink block by dirty dishes, discussed with operator who removed dishes.
Plumbing system improperly installed or repaired. Establishment has ice machine drain line in hand washing sink at cook line, discussed with operator to remove.
May 5, 2026Call 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 ▾
wastewater backing up through floor drains. Under hand washing sink cook line. Operator fixed and clean and sanitized areas
Handwash sink not accessible for employee use at all times. By dicer inside sink next to 3 compartment sink.operator removed
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority6 Intermediate0 Basic
Show 13 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm Operator corrected to 100 ppm chlorine
Employee dried hands on apron after washing hands and before handling food. Advised employee to wash hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken inside walk in cooler Raw beef over cheese inside flip top cooler Operator stored properly
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. Flip top cooler Crema at 2:46pm (53F cooling) since 11am at 3:15pm 47F cooling. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler Butter 46F cold holding, horchata 46F cold holding Per operator stored since yesterday and not prepared or portioned today see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler Butter 46F cold holding, horchata 46F cold holding Per operator stored since yesterday and not prepared or portioned today 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. Flip top cooler Crema at 2:46pm (53F cooling) since 11am at 3:15pm 47F cooling. See stop sale
wastewater backing up through floor drains. Under hand washing sink cook line. Operator fixed and clean and sanitized areas
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. Emailed poster
Handwash sink not accessible for employee use at all times. By dicer inside sink next to 3 compartment sink.operator removed
No paper towels or mechanical hand drying device provided at handwash sink. At sink men's restroom and sink by 3 compartment sink Operator provided
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum sealed cooked pork, cooked chicken, cooked beef. Product is vaccum sealed once is cold. Product stored since yesterday, operator removed from sealed bags. Please contact Jose.Quinones@myfloridalicense.com For process approval first.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, cooked pork, cooked chicken made yesterday over 24 hours. Operator dated marked
Jul 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cellphone and garbage can then handled clean equipment, utensils and unwrapped single service articles without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with unwashed produce. At walk-in cooler; raw hamburger stored over unwashed cilantro. Operator moved raw hamburger to bottom shelf.
Hand wash sink next used for purposes other than handwashing. Hand washing sink next to triple sink used to store utensil. Operator removed.
No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink. Operator provided paper towels.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cilantro stored over cooked chicken and sour cream. Operator moved unwashed produce below ready to eat items.
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cell phone/customer payment put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Nonfood-grade "thank you" bags used in direct contact with food (cooked beans). Operator removed beans, discarded bag.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top; house made salsa (50F - Ambient Cooling 1:40/52F 2:10); sour cream (48F - Ambient Cooling 1:40/51F 2:10). Operator stated items portioned 30 minutes prior, portions stored overfilled in pan on make top, at this rate will not reach 41F within 4 hours, moved overfilled portions to walk-in cooler to facilitate faster cooling.
Handwash sink used for purposes other than handwashing. Hand wash sink used to store cleaning chemicals. Operator removed.
No paper towels or mechanical hand drying device provided at all hand wash sinks. Operator acquired paper towels during inspection and placed at hand wash sinks.
Spray bottle containing toxic substance (degreaser) not labeled. Operator labeled.
Current Hotel and Restaurant license not displayed.
Aug 28, 2024Inspection 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 ▾
Raw animal food stored over or with unwashed produce. At walk-in cooler; raw sausage stored over unwashed tomatoes. Operator moved raw sausage to lower shelf.
Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to stored spray bottles. Operator removed.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line Cold well; house made yogurt cucumber sauce (48F - Cold Holding). Operator stated not prepared or portioned today, being held in portioned cups/squeeze bottle over product line in cold well for less than 1 hour. Operator added to written procedures for Time as a Public Health Control, applied appropriate time mark.
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. At front counter; chicken samosa and sweet wheat squares, no time mark. Operator stated being held less than 1 hour, applied appropriate time mark.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area mounted can opener; blade soiled with mold-like substance. Operator washed, rinsed and sanitized.
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Container of medicine improperly stored. Pain medicine over sous vide tanks x operator removed medication.
Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Operator states Cooked jack fruit and cooked lentils packaged under 135F and held over 48 hours. See stop sale.
Toxic substance/chemical improperly stored. Stainless steel cleaner overstored oil and vinegar - operator moved stainless steel cleaner to lower shelf.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Operator states will no longer utilize ROP processes.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - portioned cucumber yogurt dressing (46F - Cooling) 2:45pm cooling since 1:45pm recheck 3:45 46F; squeeze bottle Cucumber yogurt (46F - Cooling)2:45pm cooling since 1:45pm recheck 3:45pm 46F held in upper unit of make table - operator moved to reach in cooler to facilitate the cooling process. Recommended time procedures going forward.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm); operator corrected Sanitizer Bucket (Quaternary 200ppm)
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.