TALKIN' TACO
1900 OKEECHOBEE BLVD #A5, West Palm Beach FL 33409
Last inspected Jun 8, 2026 · 8 visits since October 2023
MAR 24
JUL 24
AUG 24
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: beef juice (78F - Hot Holding) As per operator, stored since 2.5 hours. Advised operator to reheat to 165F.
★ 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--2023059175 | Oct 6, 2023 | Nov 13, 2023 | $200 |
Inspection history
8 visits, newest first
Jun 8, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
What the inspector wrote — 5 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. At walk in cooler: beef soup (54F at 12:40pm- Cooling); cooked shredded beef (49F - Cooling) As per operator and label, items cooling overnight in unit. Items did not cool from 135F to 41F in a total of 6 hours. Stored in large quantities. See stop sale.
Dented/rusted cans present. See stop sale. 4 dented cans of cheese sauce
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. At walk in cooler: beef soup (54F at 12:40pm- Cooling); cooked shredded beef (49F - Cooling) As per operator and label, items cooling overnight in unit. Items did not cool from 135F to 41F in a total of 6 hours. Stored in large quantities. See stop sale.
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. 1 employee employed approximately 1 week.
Show the remaining 1 finding ▾
Spray bottle containing toxic substance not labeled. Spray bottle of windex and table top sanitizer not labeled. Operator labeled.
May 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 7 high priority.
7 High priority4 Intermediate0 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: beef soup (54F at 12:40pm- Cooling); cooked shredded beef (49F - Cooling) As per operator and label, items cooling overnight in unit. Items did not cool from 135F to 41F in a total of 6 hours. Stored in large quantities. See stop sale.
Dented/rusted cans present. See stop sale. 4 dented cans of cheese sauce
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 0ppm) Operator unable to prime.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch the corner of her mouth then put gloves on and handled clean bag of portioned French fries; no hand wash. Employee washed hands and put clean gloves on.
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. Observed dishwasher handle dirty dishes at triple sink then handled clean dishes from dishwasher; no hand wash. Dishwasher placed items to clean and sanitize and washed hands.
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. At walk in cooler: beef soup (54F at 12:40pm- Cooling); cooked shredded beef (49F - Cooling) As per operator and label, items cooling overnight in unit. Items did not cool from 135F to 41F in a total of 6 hours. Stored in large quantities. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: beef juice (78F - Hot Holding) As per operator, stored since 2.5 hours. Advised operator to reheat to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: sour cream (52F at 12:45pm; 51F at 1:15pm - Ambient Cooling) As per operator, cooling since 10:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Stored above the chill line in flip top cooler. Operator moved to quick chill. At walk in cooler: cooked beans (66F at 12:40pm; 62F at 1:40pm- Cooked Cooling) As per operator, cooling since 10:20pm. At current rate of cooling, item will not cool from 135F to 41F in a total of 6 hours. Advised operator to quick chill.
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. 1 employee employed approximately 1 week.
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.
Spray bottle containing toxic substance not labeled. Spray bottle of windex and table top sanitizer not labeled. Operator labeled.
Sep 8, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 9, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over butter. Operator moved raw shell eggs.
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 front counter Make top; cooked pasta (60F - Cold Holding). Operator stated not prepared or portioned today, held overfilled on make top overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter Make top; cooked pasta (60F - Cold Holding). Operator stated not prepared or portioned today, held overfilled on make top overnight. See Stop Sale.
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked. 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 line; cooked chicken wings/fresh garlic in oil, no time mark. Operator stated at 3:10pm held since 11:00am. See Stop Sale.
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 line; cooked chicken wings/fresh garlic in oil, no time mark. Operator stated at 3:10pm held since 11:00am. See Stop Sale.
Handwash sink used for purposes other than handwashing. At prep area; hand wash sink used to store utensils. Operator removed.
Jul 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over canned/bottled drinks. At walk-in cooler; raw shrimp stored on top of kegs. Operator moved raw shrimp.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw comminuted beef stored over cut/washed onions/peppers. Operator moved onions/peppers to higher shelf.
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 front counter Low boy reach in cooler; tiramisu (45F - Cold Holding). Operator stated not prepared or portioned today bring held in cooler more than 24 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter Low boy reach in cooler; tiramisu (45F - Cold Holding). Operator stated not prepared or portioned today bring held in cooler more than 24 hours. See Stop Sale. At front counter Low boy reach in cooler; cheesecake (51F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 1 hour, moved to walk-in cooler.
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. At Pizza make top; cut mozzarella (58F - Ambient Cooling 3:05pm). Operator stated mozzarella was cut/prepared at 11am, stored in 1/6 pan inside full pan of shredded mozzarella cheese, did not reach 41F within 4 hours. 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. At Pizza make top; cut mozzarella (58F - Ambient Cooling 3:05pm). Operator stated mozzarella was cut/prepared at 11am, stored in 1/6 pan inside full pan of shredded mozzarella cheese, did not reach 41F within 4 hours. See Stop Sale.
No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand wash sink; no paper towels. Operator provided paper towels.
Food stored on floor. At walk-in cooler; storage containers of cut/washed onions/peppers stored on floor. Operator moved to shelf.
Stored food not covered. At walk-in cooler; cooked chicken wings stored uncovered. Operator covered.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed citrus fruit stored over uncovered cooked chicken wings. Operator moved/covered cooked chicken wings.
Mar 1, 2024Inspection 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 ▾
Dented/rusted cans present. At dry storage area; 1 can tuna dented on seam. See stop sale.
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 cook line; fresh garlic in oil 49F, cooked chicken wings 84F, no time mark. Operator stated being held less than 1 hour, applied appropriate time mark.
Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to store cleaning supplies. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Sink and Surface chemical test kit provided, Triple Sink (Sink and Surface); Sanitizer Bucket (Sink and Surface), unable to test concentration.
Food stored on floor. At walk-in cooler; storage container of washed/cut onions stored on floor. Operator moved to shelf.
Oct 6, 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked meatballs (46F-47F - Cold Holding) operator states held overnight in covered containers and over 6 hours. See stop sale.
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. Walk in cooler - cooked meatballs (46F-47F - Cold Holding) operator states held overnight in covered containers and over 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line - garlic in oil (67F) sitting out at room temperature under 4 hours - operator moved to freezer for quick chill. Operator's intention is to leave the garlic in oil at room temperature - Reviewed time procedures and emailed copy to operator.
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.