TACOS Y ANTOJITOS EMANUEL
5075 OKEECHOBEE BLVD UNIT B, West Palm Beach FL 33417 · 561.633.7663
Last inspected Mar 30, 2026 · 10 visits since July 2023
OCT 24
DEC 24
JUN 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler next to flat top sliced cheese (48F - Cold Holding) per operator product not portioned or prepared today and stored in unit overnight. see stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025050045 | Jun 16, 2025 | Aug 13, 2025 | $800 |
| 2--2025009357 | Dec 5, 2024 | Mar 6, 2025 | $400 |
| 2--2020011576 | Feb 17, 2020 | Jun 30, 2020 | $400 |
Inspection history
10 visits, newest first
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of 2% milk opened without date of opening marked. Per operator, gallon opened yesterday. Operator date marked milk.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed 76F hot water at cook line hand wash sink. Operator let water run for approximately 10 minutes. Hot water temperature rose to 100F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee sweaters and bag stored on dry storage shelf, next to canned foods. Operator removed.
Oct 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Deep covered containers with Cooked beef at 3:10pm (80F cooling) since 1;30pm at 3:30pm same temperature. Product did not cool to 70F within 2 hours. Operator moved cooked beef to flat top grill to bring beef back to 165F ++ to restart cooling once beef reach 135F.
Employee touched soiled apron/clothes and then engaged in food preparation without washing hands. Employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1 next to flat top grill, overstocked cheese 50F cold holding Flip top cooler #2 across from flat top grill overstocked containers with cut tomatoes 46F cold holding, cheese 46F cold holding, hot dogs 46F cold holding, Per operator products not prepared or portioned today. Per operator all products stored for approximately 1 hour. Operator removed overstocked products and place to walk in cooler
Toxic substance/chemical improperly stored. Prep area Bottom shelf A bottle with alcohol stored next to cooking oil. Operator removed bottle with alcohol
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area table. Deep containers with Cooked pork at 2:37pm (120F cooling ) since 15 minutes at 3:10pm the same temperature At this current cooling rate product will not cool to 70F within 2 hours. Operator moved to reach in freezer
Jun 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 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 handled soiled dishes while washing and rinsing at triple sink and then handled clean cutting board and knife at cook line without washing hands. Operator discussed with employee who then washed hands.
Employee washed hands with no soap at triple sink and then dried on clothes and then handled clean pans of food and plastic wrap while wrapping before storing in walk-in cooler. Operator discussed with employee who then washed hands with soap at hand wash sink and dried with paper towels.
Nonfood-grade "thank you" bags used to store/in direct contact with washed and cut pineapple used to make juice for customers. Operator removed pineapple from bag.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At triple door upright stainless reach in freezer; raw comminuted beef stored over portioned bags of raw seafood. Operator moved raw comminuted beef below raw seafood.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cut raw steak (57F - Ambient Cooling 10:15am/57F 10:45am). Operator stated raw steak removed from walk-in cooler/cut 1 hour prior, large amounts prepped and portioned at room temperature, walk-in cooler door held open for long periods of time while stocking, at this rate will not reach 41F within 4 hours, advised Operator to facilitate faster cooling.
Ice scoop handle in contact with ice inside ice machine in kitchen. Operator removed scoop.
Dec 5, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 8 high priority.
8 High priority3 Intermediate1 Basic
Show 12 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took gloves placed over/touched lips and blew air into gloves, put gloves on hands and proceeded to prepare food without washing hands. Discussed with employee who then washed hands.
Nonfood-grade bags used in direct contact with food. Non food grade thank you bags used to store tortillas; operator removed tortillas from bags
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer raw ground beef portioned and plastic wrapped stored over raw whole beef tongue. Operator moved to bottom shelf.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee removed soiled dishes from table carried to dish area and returned to handle clean plate of food to deliver to customers table without washing hands. Discussed with employee who than washed hands.
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. In flip top cooler next to flat top sliced cheese (48F - Cold Holding)per operator product not portioned or prepared today and stored in unit overnight.see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler next to flat top sliced cheese (48F - Cold Holding) per operator product not portioned or prepared today and stored in unit overnight. see stop sale
Toxic substance/chemical improperly stored. Bottle of cleaning solution stored over drink syrups. Operator removed.
Tracking powder pesticide used inside establishment. Throughout bar area on floor around coolers and cabinets.advised operator to remove clean and sanitize areas and that tracking powder is not permitted to be used in establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler at bar Rice milk drink without date mark per operator product made 2 days ago. Operator added date mark.
Spray bottle containing toxic substance not labeled. In dishwashing area bottle of degreaser not labeled. Operator added label
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in kitchen advised operator to clean and sanitize
Oct 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
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. At Flip Top Cooler beside stove; cooked beef (49F - Cold Holding); cooked chicken (48F - Cold Holding); cheese (48F - Cold Holding); cooked pork (47F - Cold Holding) Per operator food was held overnight in cooler Per operator not prepared or portioned today
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip Top Cooler beside stove; cooked beef (49F - Cold Holding); cooked chicken (48F - Cold Holding); cheese (48F - Cold Holding); cooked pork (47F - Cold Holding) Per operator food was held overnight in cooler Per operator not prepared or portioned today See stop sale
Toxic substance/chemical improperly stored. In Kitchen; Bottle containing chemical stored beside bottles of oil In Dry storage; Bottle containing cleaning chemical stored with bottles of vinegar Advised operator who removed
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) Advised operator who fixed to 100ppm
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At kitchen; Sanitizer Bucket (Chlorine 200+ppm) Advised operator who fixed to 100ppm
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
Dead roaches on premises. At Entrance of Walk-in Cooler; one dead road In Kitchen-Under Handwashing sink; one dead roach At triple sink; approximately two dead roaches At Glassdoor standing cooler; one dead roach Advised operator to remove and sanitize areas.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bowl or other container with no handle used to dispense food. Round small plastic container in seasoning container. Manager removed the container.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. 2 foam containers of personal beverage without lid. Manager put lid on
Working containers of food removed from original container not identified by common name. Seasoning mix not labeled. Manager labeled.
Jul 24, 2023Call 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... food portion or prep today red salsa 46 in front line reach in cooler,chicken 55, beef 55, cheese 56, ground beef 55 in flip top reach in cooler by the corner at grille, food being held more than 4 hours. Stop sale issue. Employee discarded food... beef 47, chicken soup 50, beef soup 50, ground beef 51, cheese 51 being held less than 4 hours. Employee moved food to reach in freezer to cooling fast.
Jul 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Nonfood-grade bags used in direct contact with food...tortilla dough directly stored in thank you bags. Employee moved dough to container.
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... food portion or prep today red salsa 46° in front line reach in cooler,chicken 55°, beef 55°, cheese 56°, ground beef 55° in flip top reach in cooler by the corner at grille, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... food portion or prep today red salsa 46° in front line reach in cooler,chicken 55°, beef 55°, cheese 56°, ground beef 55° in flip top reach in cooler by the corner at grille, food being held more than 4 hours. Stop sale issue. Employee discarded food... beef 47°, chicken soup 50°, beef soup 50°, ground beef 51°, cheese 51° being held less than 4 hours. Employee moved food to reach in freezer to cooling fast.
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.