TALKIN TACOS
10140 FOREST HILL BLVD STE 170, Wellington FL 33414 · 3054506715
Last inspected Jan 16, 2026 · 8 visits since August 2023
FEB 24
JUL 24
NOV 24
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies in prep area near dry storage area 1 fly flying around in kitchen area
★ 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--2025008653 | Nov 25, 2024 | Sep 23, 2025 | $400 |
| 2--2024044321 | Jul 8, 2024 | Feb 3, 2025 | $800 |
| 2--2024014387 | Feb 13, 2024 | Apr 29, 2024 | $400 |
Inspection history
8 visits, newest first
Jan 16, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
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 dirty dishes, changed gloves then grabbed clean container; no handwash Operator spoke to employee, employee washed their hands
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 grabbed cable to a blender off the floor, plugged it in, then touched clean utensil; no handwash Operator spoke to employee, employee washed their hands
Live, small flying insects found 1 small flying insect around cook line and exit door Advised operator to remove flying insect
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: house made nacho cheese (127F - Hot Holding); fried beans (130F - Hot Holding) as per operator products stored an hour ago Operator placed on stove to reheat to 165+
Show the remaining 4 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chopped tomatoes (45F at 11:10am / 47F at 11:55 - Ambient Cooling) as per employee since 10:00am At the current rate of cooling, the product will not reach 41F within a total of 4 hours Operator placed in cooler to quick chill
Handwash sink not accessible for employee use at all times. Handwash sink blocked by delivery boxes Operator unblocked hand wash sink
Spray bottle containing toxic substance not labeled. Bottle with unknown chemical cleaner not labeled Operator labeled bottle
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee canned drink on prep table Employee removed their drink from prep table
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee dried hands, prep table on soiled towel then proceeded to prepared food without washing hands. Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Walk in freezer Raw chicken tenders over French fries. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw beef stored above mayonnaise. Operator stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table tomato soup 127F hot holding, Under heat lamp cooked corn with cheese 120F hot holding. Per operator products stored for approximately 30 minutes. Operator moved items to be reheated to 165F +
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. For new employees. Emailed form to operator
Nov 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door reach in cooler: cooked steak (47F - Cooling) At walk in cooler: beef soup (58F - Cooling) As per employee, items prepared yesterday and cooled overnight. Items did not cool to 41F in a total of 6 hours. Beef soup stored in large quantity in large container. See stop sale.
Dented/rusted cans present. See stop sale. Dented can of pinto beans.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched side of mouth then touched clean pan of food; no hand wash. Advised operator to wash 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. At flip top cooler: cheese slices (51F - Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door reach in cooler: cooked steak (47F - Cooling) At walk in cooler: beef soup (58F - Cooling) As per employee, items prepared yesterday and cooled overnight. Items did not cool to 41F in a total of 6 hours. Beef soup stored in large quantity in large container. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cheese slices (51F - Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Jul 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 11 high priority.
11 High priority1 Intermediate0 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door stainless steel reach in cooler: Diced chicken (64F at 4:10pm; 61F at 4:39pm- Cooling) As per employee, cooling since 10:00am. Chicken did not cool to 41F within a total of 6 hours. Item stored in deep counters for cooling. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At Double door stainless steel reach in cooler: cooked chicken (73F at 4:10pm; 72F at 4:39- Cooling) As per employee, cooling since 10:00am. Chicken did not cool to 70F within 2 hours. Item stored in deep counters for cooling. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handled raw fish with gloves, removed gloves then prepared fish in fryer basket at fryer; no hand wash. Advised manager than operator that employee should wash hands.
Food stored in ice used for drinks. See stop sale. Bag with mango stored directly on ice.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies in prep area near dry storage area 1 fly flying around in kitchen area
Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Bag with mango stored directly on ice.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, on stovetop: cooked steak (123F - Hot Holding) As per manager, kept on stove top for more than 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At Double door stainless steel reach in cooler: cooked chicken (73F at 4:10pm; 72F at 4:39- Cooling) As per employee, cooling since 10:00am. Chicken did not cool to 70F within 2 hours. Item stored in deep counters for cooling. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door stainless steel reach in cooler: Diced chicken (64F at 4:10pm; 61F at 4:39pm- Cooling) As per employee, cooling since 10:00am. Chicken did not cool to 41F within a total of 6 hours. Item stored in deep counters for cooling. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: white American cheese (46F - Cold Holding) As per operator, white American cheese placed in reach in cooler 10 minutes prior. Not prepped or portioned today. Item stored over-stacked. Operator removed over stacked portion.
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 double door stainless steel reach in cooler: guacamole with tomatoes (53F at 4:15pm; 53F at 4:39pm- Cooling) As per employee cooling since 1pm. At current rate guacamole will not to 41F within 4 hours. Item tightly covered with plastic wrap. Advised operator to remove wrap for quick chilling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, on stovetop: cooked steak (123F - Hot Holding) As per manager, kept on stove top for more than 4 hours. See stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Feb 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table, under heat lamps: fried plantains (110F - Hot Holding) As per kitchen manager prepared 1 hr 50 mins prior; fried mahi mahi (126F - Hot Holding) As per kitchen manager prepared about 2 hours prior. Advised operator to reheat to 165F.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use food utensils stored in standing water at 72F.
Feb 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. 1 Dented can of whole yellow corn 1 dented can of sweetened condensed milk
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 in low boy double glass door cooler:; green salsa (44F - Cold Holding) As per manager prepared yesterday and stored overnight. Not prepped or portioned today. See stop sale. At flip top cooler unit #2: pico de gallo (45F - Cold Holding) As per kitchen manager stored over night. Not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line: shredded mozzarella cheese (57F - Cold Holding) As per kitchen manager, taken out and left at cookline an hour prior. Not prepped or portioned today. Operator placed in reach in cooler to quick chill. At front counter in low boy double glass door cooler:; green salsa (44F - Cold Holding) As per manager prepared yesterday and stored overnight. Not prepped or portioned today. See stop sale. At flip top cooler unit #2: pico de gallo (45F - Cold Holding) As per kitchen manager stored over night. Not prepared or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table, under heat lamps: fried plantains (110F - Hot Holding) As per kitchen manager prepared 1 hr 50 mins prior; fried mahi mahi (126F - Hot Holding) As per kitchen manager prepared about 2 hours prior. Advised operator to reheat to 165F.
Toxic substance/chemical improperly stored. Cans of Primer and wood finish stored on shelf over buckets of mayonnaise and boxes of tortilla chips. Manager stored chemicals properly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test kit provided for triple sink and wiping cloth buckets.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use food utensils stored in standing water at 72F.
Aug 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate2 Basic
Show 9 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 0ppm) as per operator dishwasher was used prior to be tested for inspection; chlorine solution employ; operator changed chlorine solution; retested to 100 ppm;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese in walk-in cooler; operator stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage can and immediately starting working with food to be served to customers; manager educated; employee discarded gloves, washed hands and placed new pair of gloves on;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans and corn (49F - Cold Holding); Pico de gallo (49F - Cold Holding); in make table #1 at cook line As per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; operator moved foods to different cooler;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. refried beans (130F - Hot Holding); cheese sauce (130F - Hot Holding); in big steam table at cook line; as per operator food prepared earlier; foods out of temperature for approximately 1 hour; not sufficient water inside stream table and set up at low; operator added water and turned steam table to high;
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine sanitizer used at dishwasher- test strips not used prior to sanitizing dishes; Advised manager to test dishwasher prior to sanitizing dishes
Soap dispenser at handwash sink at cook line not working/unable to dispense soap. Operator fixed
Equipment and utensils not properly air-dried - wet nesting- big pans not properly air drying at dishwasher area;
Food stored on floor- employee cutting raw steak and placing in pot stored on the floor; advised to store 6 inches off the floor or on prep table
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.