TALKIN' TACOS
390 N CONGRESS AVE UNIT B, Boynton Beach FL 33426 · 9542741314
Last inspected Jul 14, 2026 · 10 visits since July 2023
NOV 24
MAR 25
AUG 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 49 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned beef 54F-560F, cheese 57F, in drawers under grill, portioned yesterday and held in drawers over night. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026017292 | Mar 12, 2026 | Apr 27, 2026 | $360 |
Inspection history
10 visits, newest first
Jul 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
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.
Equipment and utensils not properly air-dried - wet nesting. Food storage pans at clean dish rack.
Jul 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 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) Dish machine inoperable at time of inspection. Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked pasta made 7/4 at walk in cooler.
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. Cold station flip top: shredded lettuce, diced tomato salsa, raw fish, chicken tenders, cooked plantains, guacamole with diced tomatoes (55-57F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for an undetermined amount of time. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold station flip top: shredded lettuce, diced tomato salsa, raw fish, chicken tenders, cooked plantains, guacamole with diced tomatoes (55-57F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for an undetermined amount of time. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. refried beans (113F - Hot Holding); beef consommé (123F - Hot Holding) Observed in large steam table. Per operator, out of temperature for approximately 30 minutes. Operator returned products to stove to reheat to 165+F.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by back door.
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.
Equipment and utensils not properly air-dried - wet nesting. Food storage pans at clean dish rack.
Jan 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Employee switched from working with raw chicken, then changed gloves, then started wiping down station without washing hands. Educated employee on hand washing procedures. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over fully cooked beef at walk in cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. horchata with rice (48F - Cold Holding) Observed sitting on counter in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 10 minutes. Operator placed product back in cooler.; spicy mayo (chipotle in adobo) (69F - Cold Holding) Observed sitting on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed product back in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. verde sauce (73F - Hot Holding) Observed on counter in squirt bottle at cook line. Per operator, out of temperature for approximately 30 minutes. Operator placed product back in cooler.; plantains (122F - Hot Holding) Observed in tray under grill station. Per operator, out of temperature for approximately 15 minutes. Operator discarded product.; server expo warmer: birria (99-111F - Hot Holding); cheese sauce (93F - Hot Holding); refried beans (101F - Hot Holding) Observed in hot holding unit in kitchen. Per operator, out of temperature for approximately 30 minutes. Operator returned products to stove to reheat to 165+F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at m sink. Operator removed splitter.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On counter in kitchen: cheese sauce (124F - Cooling) at 2:35; cooling since 2:25 - 122F at 3:09 - Observed in deep containers. At current rate of cooling product will not reach 70F within 2 hours. Operator placed in reach in freezer to quick chill.; flip top by fryer: diced tomato salsa (53F - Cooling) at 2:58; cooling since 11:00am. At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in reach in freezer to quick chill.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. For quaternary sanitizer at triple sink and sanitizer buckets.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line.
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef stew 57F-63F, in walk in cooler at over night. Not prepped or cooked today. Stew in a deep covered container.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef stew 57F-63F, in walk in cooler at over night. Not prepped or cooked today. Stew in a deep covered container.
Stop Sale issued due to food not being in a wholesome, sound condition. Salsa Roja in walk in cooler date marked 8 days ago in walk in cooler.
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. Portioned beef 54F-560F, cheese 57F, in drawers under grill, portioned yesterday and held in drawers over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned beef 54F-560F, cheese 57F, in drawers under grill, portioned yesterday and held in drawers over night. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided.
Opened employee water bottle in a cold holding unit at cook line with food to be served to customers. Operator removed.
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken 11:30 cooked at 11:00 (98F-104F - Cooling); chicken 11:50 (89F-104F - Cooling) in walk in cooler. At this rate chicken will not reach 70F within 2 hours. Cook laid chicken out on a flat pan and added ice for quick cooling.
Employee touched a dirty towel cleaning his gloves on the towel attached to his apron and then engaged in food preparation, handled ready to eat tacos without washing hands and changing gloves. Cook went to wash his hands and put a fresh pair of gloves on.
No probe thermometer provided to measure temperature of cold food products. Thermometer provided is for cooking and hot holding temperatures. Lowest temperature reads 50F.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm on cook line.
Nov 18, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink,splitter added to mop sink faucet.
Covered waste receptacle not provided in women's bathroom. Operator provided.
Floors not maintained smooth and durable grout between tiles missing.
Mar 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed using cellphone while bagging chips. Hands not being washed in between. educated on site.
Spray hose at dish sink lower than flood rim of sink. In triple sink. Hooked behind ring.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at mop sink
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent unclean over rack storing clean stainless steal containers at triple sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored directly on cutting board at end flip top cooler on cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Remade. Quaternary 200 ppm.
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.