TAQUERIA EL JOVENAZO
7130 KIMBERLY BLVD, North Lauderdale FL 33068 · 954-471-4840
Last inspected Jul 9, 2026 · 11 visits since July 2023
JUL 24
MAR 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach seen crawling under stove in kitchen. Operator killed, cleaned and sanitized area during the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025067817 | Aug 14, 2025 | Oct 2, 2025 | $400 |
| 2--2022000382 | Dec 28, 2021 | Feb 4, 2022 | — |
| 2--2021004720 | Jan 28, 2021 | Apr 5, 2021 | $400 |
| 2--2018025301 | May 4, 2018 | May 29, 2018 | $800 |
| 2--2016018977 | Apr 14, 2016 | Jun 10, 2016 | $400 |
Inspection history
11 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chorizo prepared onsite and dated 06-26 exceeding 7 days. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chorizo prepared onsite and dated 06-26 exceeding 7 days.
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. Reach in one door cooler at cook line, Cooked rice (51F - Cold Holding); cooked cow feet (49F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in one door cooler at cook line, Cooked rice (51F - Cold Holding); cooked cow feet (49F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. See stop sale.
Show the remaining 3 findings ▾
Bowl or other container with no handle used to dispense food. Cup with no handle used to dispense juice at front reach in cooler. Operator discarded during the inspection.
Employee with no hair restraint while engaging in food preparation. One employee engaging in food preparation not wearing hair restraint. Employee put on hair net during the inspection.
Water leaking from pipe and/or faucet/handle. Pipe under triple sink leaking.
Apr 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen as evidenced by dishes in sink. Operator removed during the inspection.
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 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Roach activity present as evidenced by live roaches found. One live roach seen crawling under stove in kitchen. Operator killed, cleaned and sanitized area during the inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in kitchen on stove- rice (112F - Hot Holding. Per operator item was out of temperature for less than 2 hours ago. Operator reheated rice to 168F.
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen as evidenced by dishes in sink. Operator removed during the inspection.
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.
Spray bottle containing toxic substance not labeled. Observed in kitchen at hand wash sink, unlabeled bottle containing bleach. Operator labeled bleach during the inspection.
Covered waste receptacle not provided in women's bathroom. Employee restroom in dry storage area.
No handwashing sign provided at a hand sink used by food employees. In customers female restroom and in employee restroom.
Aug 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. Observed bread stored and in direct contact with thank you to go bags at stainless reach in cooler. Operator stored product properly.
Stop Sale issued due to food not being in a wholesome, sound condition. At low boy reach in cooler in kitchen. Cooked tripe made 8/7, cooked chicken made 8/6. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: cooked chilly salsa (50F - Cold Holding) Observed filled almost to rim of pan. Per operator not prepared or portioned today. Per operator out of temperature for 2 hours. Advised operator to cut portion in half and place in bottom portion of cooler. sour cream (50F - Cold Holding) per operator not prepared or portioned today. Per operator out of temperature for approximately 2 hours.Observed in squirt bottles, filled above rim of pan at flip top cooler. Advised operator to place in bottom portion of cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of cooked range on top of cook range : cooked onions (126F - Hot Holding); steak (114F hot holding); cooked beans (123F hot holding) Per operator out of temperature for approximately 2 hours.Advised operator to reheat to 165 + F
May 30, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed: - raw shell eggs stored next to sour cream in low boy cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in stainless steal reach in cooler, vegetable rice (52F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours.see stop sale.
Covered waste receptacle not provided in women's bathroom.
Mar 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority3 Intermediate2 Basic
Show 11 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee serving diced lemons with bare hands. Employee educated to use glove when serving lemon slices. Employee put glove on.
Raw animal food stored over or with unwashed produce. - in vegetable reach in cooler in back of establishment raw shell eggs stored with unwashed lettuce in vegetable cooler in back of establishment.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed: - raw shell eggs stored next to sour cream in low boy 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. Observed in stainless steal reach in cooler, vegetable rice (52F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in stainless steal reach in cooler, vegetable rice (52F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours.see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line; cooked onions (109F - Hot Holding, second temperature 138-163F). Per operator, items were has been out of temperature for approximately 30 minutes. Item placed on grill to reheat.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened 3/24/25 not date marked.
Manager or person in charge lacking proof of food manager certification.
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.
Covered waste receptacle not provided in women's bathroom.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on flip top cooler. Employee placed wiping cloth in sanitizer solution.
Jul 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No soap provided at handwash sink. Next to three compartment sink
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in Thomson reach in freezer.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open bottle of Fiji water stored in single door true reach in
Stored food not covered. Containers of liver chicken,beans intestines not covered in reach in cooler in back storage area.
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Explained to person in charge correct hand washing technique.
Pesticide/insecticide labeled for household use only present in establishment. Observed two cans of raid defense ant and roach spray.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided
Bowl or other container with no handle used to dispense flour.
Food stored on floor. Observed two containers of frying oil stored on floor in dry storage room.
Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored upright with the food-contact surface up.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth solution 0 Ppm chlorine.
Working containers of flour removed from original container not identified by common name.
Jul 13, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 9 findings ▾
Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, ROP packaged raw fish above bagged fries and vegetables. Manager moved all, fish to bottom of freezer to properly separate. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop lower cooler, container of raw shell eggs above container of mayonnaise and sour cream. Manager moved eggs to bottom of cooler. Priority: High Priority
Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee prepared and wrapped tacos and then placed in to go bag and returned to cooking without changing gloves and washing hands. Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In Kitchen BESIDE STOVE - cooked beef (88F - Hot Holding); roasted peppers and onions (96-104F - Hot Holding). Per employee prepared at 11:30am. Items moved onto flattop to reheat and steam bath prepared to hot hold. Priority: High Priority
Observed: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Norovirus bulletin provided. Priority: Intermediate
Observed: Cove molding at floor/wall juncture broken/missing. Cove molding missing at wall opposite and to right of triple sink. Priority: Basic
Observed: In-use tongs stored on equipment door handle between uses. Soiled tongs on oven door handle. Priority: Basic
Observed: Time/temperature control for safety food thawed in an improper manner. Block frozen pork thawing in standing water in back prep sink. Manager turned on running water. Priority: Basic
Observed: Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by triple sink in recharge zone. Manager replaced with extinguisher from office. Priority: Reportin
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.