TALKIN TACOS
2866 N UNIVERSITY DR, Coral Springs FL 33065 · 954-290-0941
Last inspected Aug 8, 2026 · 10 visits since September 2023
JUL 24
DEC 24
JUL 25
NOV 25
AUG 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried plantains (113F - Hot Holding). Per operator items out less than four hours. Instructed operator to put plantains back in fryer to heat up to 165F. Operator placed plantains back in fryer to reheat to 165
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024050155 | Jul 29, 2024 | Sep 19, 2024 | $200 |
| 2--2019002239 | Dec 21, 2018 | May 2, 2019 | $160 |
| 2--2016029921 | Jun 21, 2016 | Sep 16, 2016 | $600 |
| 2--2016003040 | Jan 8, 2016 | May 19, 2016 | $160 |
Inspection history
10 visits, newest first
Aug 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Equipment in poor repair. 2 door centerline - torn gaskets on door.
Aug 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Observed 2 Cookline Employees fail to wash hands before putting on gloves to initiate a task working with food. Both entered kitchen, put on gloves and began handling ready to eat foods. Reviewed proper procedures and employees 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. Cookline - grill drawers - shredded cheese (60-67F); sliced cheese (65-67F). Per operator items held in this unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - left - flip top - shredded cheese (50-52F); pico (48-50F); guacamole with tomato (48-50F). Per operator items placed in unit approximately 3 hours ago. No items prepped or portioned today. Operator placed all items in ice bath to quick chill. Corrective action taken. 2. Cookline - grill drawers - shredded cheese (60-67F); sliced cheese (65-67F). Per operator items held in this unit overnight. No items prepped or portioned today. See stop sale.
Equipment in poor repair. 2 door centerline - torn gaskets on door.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in product in Cookline flip tops - cheese and pico. Operator stored scoops properly.
Nov 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Kitchen hand sink used to dump food as evidence of food debris in hand sink.
Dish rack shelves with rust that has pitted the surface.
Jul 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 7 findings ▾
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. Reviewed food borne illnesses with operator
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kits to test dish washer
Cutting board has cut marks and is no longer cleanable. Cutting board at kitchen flip top cooler contains light marks
Floor area(s) covered with standing water. Standing water on floor behind centerline reach in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust observed on centerline cooler shelves
Working containers of food removed from original container not identified by common name. Salt container at kitchen self not labeled. Operator labeled
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher at back exit door in recharge zone
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried plantains (113F - Hot Holding). Per operator items out less than four hours. Instructed operator to put plantains back in fryer to heat up to 165F. Operator placed plantains back in fryer to reheat to 165
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. Reviewed big 6 food borne illnesses with operator
No soap provided at handwash sink. No soap at cookline hand sink
Bowl or other container with no handle used to dispense food. 10 ounce cup used as scoop in rice container. Operator removed cup
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing watch while working with food in kitchen. Operator removed watch
Exterior door has a gap at the threshold that opens to the outside. Observed at back door
Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table. Operator placed wiping cloth in sanitizer solution
Working containers of food removed from original container not identified by common name. Salt container in prep area not labeled. Operator labeled
Jul 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, heavy cream (45F - Cold Holding); buttermilk (45F - Cold Holding); beef consomme (46F - Cold Holding); tomato soup (46F); shredded lettuce (45F - Cold Holding); raw whole muscle beef (46F - Cold Holding). Per employee no items prepared today. All items in unit more than 24 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) At fliptop unit closest to cook line, BACK FLIPTOP UPPER - fresh pico de gallo (54F - Cold Holding); shredded lettuce (55F - Cold Holding); shredded cabbage (55F - Cold Holding); black bean corn salsa (47F - Cold Holding) LOWER - shredded mozzarella (54F - Cold Holding); cooked plantains (55F - Cold Holding). Per employee, no items prepared or portioned today and all items placed in unit at 12:00pm. All items removed back to reach in coolers to rechill to 41F. Do not use unit until temperature can be maintained at 41F or below. 2) In walk in cooler, heavy cream (45F - Cold Holding); buttermilk (45F - Cold Holding); beef consomme (46F - Cold Holding); tomato soup (46F); shredded lettuce (45F - Cold Holding); raw whole muscle beef (46F - Cold Holding). Per employee no items prepared today. All items in unit more than 24 hrs. See stop sale. Do not use unit until temperature can be maintained at 41F or below.
Jul 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, heavy cream (45F - Cold Holding); buttermilk (45F - Cold Holding); beef consomme (46F - Cold Holding); tomato soup (46F); shredded lettuce (45F - Cold Holding); raw whole muscle beef (46F - Cold Holding). Per employee no items prepared today. All items in unit more than 24 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) At fliptop unit closest to cook line, BACK FLIPTOP UPPER - fresh pico de gallo (54F - Cold Holding); shredded lettuce (55F - Cold Holding); shredded cabbage (55F - Cold Holding); black bean corn salsa (47F - Cold Holding) LOWER - shredded mozzarella (54F - Cold Holding); cooked plantains (55F - Cold Holding). Per employee, no items prepared or portioned today and all items placed in unit at 12:00pm. All items removed back to reach in coolers to rechill to 41F. Do not use unit until temperature can be maintained at 41F or below. 2) In walk in cooler, heavy cream (45F - Cold Holding); buttermilk (45F - Cold Holding); beef consomme (46F - Cold Holding); tomato soup (46F); shredded lettuce (45F - Cold Holding); raw whole muscle beef (46F - Cold Holding). Per employee no items prepared today. All items in unit more than 24 hrs. See stop sale. Do not use unit until temperature can be maintained at 41F or below.
Handwash sink not accessible for employee use at all times. Hand sink at front counter blocked by knife, soiled wiping cloth, cutting board, and blender top. Employee cleared sink..
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink beside dish machine. Employee replaced paper towels.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher set up triple sink with wash sink in center sink. Employee drained and cleaned sink and set up in correct order.
Feb 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, house salsa verde (48F - Cold Holding); cooked shredded beef (48-49F - Cold Holding); house beef stock (48F - Cold Holding); heavy cream (50F- Cold Holding); buttermilk (49F - Cold Holding); shredded lettuce (50F - Cold Holding); raw steak (50F - Cold Holding); raw chicken (49F - Cold Holding). Per date marks and person in charge, all items in unit more than 24 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, house salsa verde (48F - Cold Holding); cooked shredded beef (48-49F - Cold Holding); house beef stock (48F - Cold Holding); heavy cream (50F- Cold Holding); buttermilk (49F - Cold Holding); shredded lettuce (50F - Cold Holding); raw steak (50F - Cold Holding); raw chicken (49F - Cold Holding). Per date marks and person in charge, all items in unit more than 24 hrs. See stop sale. Do not use unit until temperature can be maintained at 41F or lower.
Jan 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority5 Intermediate1 Basic
Show 10 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 reading 0 ppm chlorine. Sanitizer bucket empty. Employee replaced bucket and primed machine. Machine reading 100ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen left cook line to remove containers of raw food from walk in cooler, returned to cook line, and put on gloves without first washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, house salsa verde (48F - Cold Holding); cooked shredded beef (48-49F - Cold Holding); house beef stock (48F - Cold Holding); heavy cream (50F- Cold Holding); buttermilk (49F - Cold Holding); shredded lettuce (50F - Cold Holding); raw steak (50F - Cold Holding); raw chicken (49F - Cold Holding). Per date marks and person in charge, all items in unit more than 24 hrs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, house salsa verde (48F - Cold Holding); cooked shredded beef (48-49F - Cold Holding); house beef stock (48F - Cold Holding); heavy cream (50F- Cold Holding); buttermilk (49F - Cold Holding); shredded lettuce (50F - Cold Holding); raw steak (50F - Cold Holding); raw chicken (49F - Cold Holding). Per date marks and person in charge, all items in unit more than 24 hrs. See stop sale. Do not use unit until temperature can be maintained at 41F or lower.
Handwash sink not accessible for employee use at all times. Empty hotel pan in hand sink at front counter. Employee removed pan.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dishmachine.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Daniel Pantaleon 11-3-2013 AlwaysFoodSafe Company PIC - Fabian Perez
No soap provided at handwash sink. No soap at hand sink beside dish machine.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on top of dish machine. Employee labeled as sanitizer.
Soiled dry wiping cloth in use. Soiled cloth on prep table next to fliptop units.
Sep 7, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touch his hair with gloves and then touch ready to foods without changing gloves and wash hands. Educate employee. Employee change gloves and wash his hands.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.
Handwash sink used for purposes other than handwashing. -Observed various cleaning chemicals stored in handwash sink at dishwashing area.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with glass cleaner underneath from counter.
Can opener blade not readily removable for cleaning or replacement.
Cleaned and sanitized equipment or utensils not properly stored. -Observed clean pots stored on kitchen floor.
Current Hotel and Restaurant license not displayed. -operator present a emailed copy before the completion of inspection..
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinks and water stored in Etosa refrigerator not segregated and identified.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on food preparation table at cookline. Operator removed and stored properly.
Employee with no hair restraint while engaging in food preparation. -Observed chef engaging food preparation with no hair restraint. Employee properly restraint hair.
Food stored on floor. -Observed various food items stored on dry storage floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on can opener holster.
Working containers of food removed from original container not identified by common name. -Observed Oreo crumbs and takis removed from the original containers not labeled. Operator label containers.
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.