TACOS Y ANTOJITOS EMANUEL #3
4595 NORTHLAKE BLVD, Palm Beach Gardens FL 33418 · 561-633-7663
Last inspected Jun 24, 2026 · 7 visits since July 2023
SEP 23
JUL 24
DEC 24
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2017026813 | Apr 22, 2017 | Sep 15, 2017 | — |
| 2--2017019117 | Apr 19, 2017 | May 11, 2017 | $400 |
Inspection history
7 visits, newest first
Jun 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth chlorine solution 200+ ppm, exceeding the maximum amount allowed. Operator diluted solution to 100ppm.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter, no paper towels at hand sink. Operator provided paper towels.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage, employee belongings stored on shelf with food items. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 107F. Operator moved to grill to heat water to 135F or more.
Nov 25, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 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. Dishwasher (Chlorine 10ppm) operator fixed to 50 ppm
Operating with an expired Division of Hotels and Restaurants license.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left cook line, returned and touched clean tings to check food inside oven without washing hands; educated; employee washed hands;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clam chowder (128-137F - Hot Holding); on the flat top; as per operator food reheated earlier; food not stirred or covered; food out of temperature for approximately 20 minutes food stirred; rechecked to 147 F
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl used to dispense raw shucked oysters in reach in cooler at frying station Removed
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna still in ROP package; thawed out this morning; removed
Jul 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw clams over chicken broth in reach in cooler at cook line Operator stored properly
Accumulation of black/green mold-like substance in the interior of the ice machine/bin by three compartment sink
Soiled dry wiping cloth in use- at cook line; discarded
Wiping cloth sanitizing solution stored on the floor- stored properly
Sep 29, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Food stored in ice used for drinks. At kitchen ice machine; water bottle stored in drink ice. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams/mussels/oysters. At walk-in cooler; raw, in-shell mussels, no tag available. Operator stated tag for mussels is at a different location. Food stored in ice used for drinks. At kitchen ice machine; water bottle stored in drink ice. See stop sale.
No tag on/for original container of raw, in-shell clams/mussels/oysters. At walk-in cooler; raw, in-shell mussels, no tag available. Operator stated tag for mussels is at a different location. See stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At dining room soda fountain; ice chute has accumulation of black/green mold-like substance.
Food stored on floor. At walk-in cooler; case of shrimp stored on floor. Operator put on shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At rice storage container; scoop handle laying in rice. Operator removed.
Jul 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 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. fry station make table - tilapia (53F - Cold Holding); tuna (54F - Cold Holding); raw shrimp (54F - Cold Holding); cooked lobster (53F - Cold Holding); Cole slaw (54F - Cold Holding) not portioned or prepared today held under 4 hours - operator moved to walk in cooler. Operator contact technician.
Handwash sink used for purposes other than handwashing. Front counter hand sink ice inside - operator removed.
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.