TAQUERIA CHARRITO LOKO
1011 N STATE RD 7, Margate FL 33063 · 954-657-1801
Last inspected Jul 14, 2026 · 10 visits since July 2023
SEP 24
JAN 25
JUL 25
NOV 25
JUL 26
— STEADY
5 inspections within 47 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over whole beef I. Walk in cooler operator properly separated
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025058294 | Jul 16, 2025 | Sep 17, 2025 | $200 |
| 2--2018048700 | Aug 31, 2018 | Oct 18, 2018 | $300 |
| 2--2018018555 | Mar 29, 2018 | May 3, 2018 | $400 |
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 priority0 Intermediate0 Basic
Jul 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 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. In walk in cooler, cooked rice (46F - Cooling); refried beans (51F - Cooling); cooked carne asada (47F - Cooling); pastor pork (54F - Cooling). Per employee and date marks, all items prepared on 7-12 and in unit overnight. 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. In walk in cooler, cooked rice (46F - Cooling); refried beans (51F - Cooling); cooked carne asada (47F - Cooling); pastor pork (54F - Cooling). Per employee and date marks, all items prepared on 7-12 and in unit overnight. See stop sale.
Handwash sink used for purposes other than handwashing. Hand sink opposite cook line used as dump sink evidenced by ice in sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bus pans on shelf by triple sink not inverted. Employee inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on prep table next to in-use cutting board.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch.
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate11 Basic
Show 11 findings ▾
Bowl or other container with no handle used to dispense food. 10 ounce cups used as scoops in spice container in kitchen
Dead roaches on premises. Observed 1 dead roach in the kitchen hand sink. Observed 1 dead roach next to exit door. Operator removed and cleaned and sanitized area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open water bottle on shelf next to food
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. Observed open coffee on kitchen counter
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch in kitchen while preparing foods. Employee removed watch.
Equipment in poor repair. Torn gasket on stainless stand up cooler.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door
Food stored on floor. Bucket of candy stored on floor. Operator elevated
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at Cookline heavily soiled with grease.
Old labels stuck to food containers after cleaning. Old labels stuck to containers in dish area. Operator removed
shelves with rust that has pitted the surface. Observed kitchen prep shelf rusted at the bottom shelf
Jul 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed fried chicharrones stored in cardboard box. Operator stored items correctly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer - Chicken breast stored over diced pork(Not commercially packaged). Operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored directly above container of tamarind juice. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooling drawer below grill - portioned ham and cheese (49F - Cold Holding); shredded hot dog (47F - Cold Holding); asada steak (49F - Cold Holding); pork Al pastor (49F - Cold Holding); beef tongue (49F - Cold Holding); tripe (49F - Cold Holding); chicken (49F - Cold Holding); suadero beef (49F - Cold Holding); chorizo (49F - Cold Holding) as per operator items held out of temperature for approximately 4.5 hours. Items not portioned today. See stop sale. Observed in cooling drawer under grill - beef cutlets (51F - Cold Holding) as per operator items not portioned or prepared today, item held out of temperature for approximately 2 hours, operator stored item in walk in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink next to dumpster.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees engaged in food preparation without proof of training.
Cloth used as a food-contact surface. Observed tortillas wrap in cloth at reach in cooler in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags and coats hung on rack storing single service items near drive thru window. Operator stored correctly.
Food stored on floor. Observed box of fried chicharorres stored directly on the floor. Operator stored correctly.
Jan 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 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. cooked beef (50F - Cooling). Per operator item cooling in walk in cooler since 12:00am. Observed item covered cooling see stop sale
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cheese in single door stainless cooler. Operator reorganized
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. cooked beef (50F - Cooling). Per operator item in walk in cooler since 12:00am. Observed item covered cooling see stop sale
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in same shelf as sellable food in single door stainless cooler. Operator separated
Exterior door has a gap at the threshold that opens to the outside. Gap beneath back exit door
Food stored on floor. Containers of raw meat stored on floor in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at Cookline soiled with grease
Sep 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 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. Dessert cooler; flan (55F - Cold Holding); jochata (52F - Cold Holding). Per operator items were left in cooler over night. Observed unit holding warm ambient temperatures. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dessert cooler; flan (55F - Cold Holding); horchata (52F - Cold Holding). Per operator items were left in cooler over night. Observed unit holding warm ambient temperatures. See stop sale
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator remade solution. Chlorine tested at 100ppm
Bowl or other container with no handle used to dispense food. Bowls used as scoops in flour containers in prep area. Operator removed
Floor area(s) covered with standing water. Observed at drive through area.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on cook line hood
Working containers of food removed from original container not identified by common name. Flour containers on prep table not labeled. Operator labeled
Jun 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate4 Basic
Show 14 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 cooked beef at 109-114 F at 2:15pm cooling since 12:30 to 94F at 2:30pm. Operator reheated to 192F
Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator put gloves on to proper customer order without washing hands first.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit on cook line. Operator heated to 135
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to ready to eat cheese in walk in cooler. Operator properly separated
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over whole beef I. Walk in cooler operator properly separated
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked beef being cooling covered in a container. Reviewed and Informed operator of proper cooling methods
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. 3 new employee under 60 days. No proof of agreement available. Provided agreement and employees completed
No soap provided at handwash sink in back prep area. Operator supplied soap
Spray bottle containing toxic substance not labeled on front counter. Operator labeled
Cleaned and sanitized equipment or utensils not properly stored. Silverware not uniformly stored in silverware rack in cook line. Operator corrected
Current Hotel and Restaurant license not displayed. Operator provided and displayed current copy
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open personal water bottle found on prep station counter. Operator removed
Wet wiping cloth not stored in sanitizing solution between uses. Found two wet wiping cloth on prep line. Operator made Charline solution to store wiping cloths in
Apr 24, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on cornmeal and flour containers.
Jul 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw ground beef, coleslaw and chicken cold held at 44 degrees Fahrenheit in walk-in cooler. Advice operator to place ice pack on both items for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed burger patties hot held at 117 degrees Fahrenheit at cookline. Per operator, patties placed on unit 1 hour prior to the inspection. Operator reheat burger patties to 174°F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Observed no backflow preventer on a hose bibb next to hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
No probe thermometer provided to measure temperature of food products.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed AC vents in dining room areas soiled with accumulation of dust.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinking water stored on in-use food preparation table. Operator removed both items and stored properly.
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.
Employee with no hair restraint while engaging in food preparation. -Observed chef engaging in food preparation with no hair restraint.
Equipment in poor repair. -Observed ambient temperature in walk-in cooler at 44 degrees Fahrenheit.
Food stored on floor. -Observed containers with mayonnaise stored on walk-in cooler floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on cornmeal and flour containers.
Single-service articles improperly stored. -Observed take out containers stored on dry storage floor.
Stored food not covered. -Observed an uncovered container with cooked chicken stored in walk-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. -Observed wall at cookline soiled with accumulation of grease.
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.