TAQUERIA EL PAISA #3
1951 N PINE ISLAND RD, Plantation FL 33322
Last inspected Aug 26, 2026 · 15 visits since February 2024
DEC 24
MAR 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 live roaches seen inside out of service dishwasher machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025076313 | Sep 15, 2025 | Mar 19, 2026 | $600 |
Inspection history
15 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef Soup (46-47F - Cold Holding); Cooked Beans (47F); Cooked Tripe Soup (47F - Cold Holding); Pork Soup (46-47F - Cold Holding); Cow Foot (47-48F Cold Holding) Per Cook Food items in unit overnight. Items not prepared or portioned today. See stop sale.
Aug 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
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 moved trash can proceeded to grab a clean container with cooked food without removing gloves or washing hands. Reviewed proper handwashing procedures. Employees washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above containers of sauces breads, soup and cooked Rice in Double Doors glass reach in cooler. Inverted during inspection.
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef Soup (46-47F - Cold Holding); Cooked Beans (47F); Cooked Tripe Soup (47F - Cold Holding); Pork Soup (46-47F - Cold Holding); Cow Foot (47-48F Cold Holding) Per Cook Food items in unit overnight. Items not prepared or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef Soup (46-47F - Cold Holding); Cooked Beans (47F); Cooked Tripe Soup (47F - Cold Holding); Pork Soup (46-47F - Cold Holding); Cow Foot (47-48F Cold Holding) Per Cook Food items in unit overnight. Items not prepared or portioned today. See stop sale.
No paper towels provided at handwash sink in preparation area. Replaced during inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling bracelets while preparing food cooking and serving.
Stored soup and cooked meat not covered in double doors glass reach in cooler in prep area. Covered during inspection.
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee after using personal phone and wipes hands on pants put on gloves and proceeded to reach out for a clean plate to store customer's cooked food without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of raw goat stored above bags of cooked meat in True double doors freezer. Cook inverted.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table- Cooked Onions (98-100F - Hot Holding). Per cook food item in unit less than 2 hours. Observed pan of cooked onion stored on top of another pan. Cook reheated and stored correctly.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Replaced during inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women's bathrooms
Ceiling/ceiling tiles/vents soiled with accumulated grease, dust and mold-like substance. Back of the house.
Covered waste receptacle not provided in women's bathroom.
Exterior door has a gap at the threshold that opens to the outside. Exit door
Sep 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. 2 live roaches seen inside out of service dishwasher machine.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine next to triple sink is not working and is currently not in use.
Interior of oven/microwave in kitchen at the cook line has accumulation of black substance/grease/food debris.Operator has been instructed to clean.
No handwashing sign provided at a hand sink used by food employees next to ice machine.
Time/temperature control for safety food not maintained frozen solid in a freezer. In the reach in freezer 4 lbs of cooked beef (59F - Cold Holding) not frozen sold.Stored over night and not prepared or portioned today.Operator discarded see stop sale.
Sep 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority2 Intermediate6 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler next to the entrance.Operator informed and moved to proper area.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked tripe dated 9/3 possessed date exceeding 7 days.Operator educated on date marking procedure and discarded. See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cook line- Cooked tripe dated 9/3 possessed date exceeding 7 days.Operator educated on date marking procedure and discarded. See stop sale
Roach activity present as evidenced by live roaches found. 2 live roaches seen inside out of service dishwasher machine.
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. In the walk in cooler towards the back cooked tripe (45F - Cold Holding) held over night.Cooked beef broth (45F - Cold Holding) stored over night.Not prepared or portioned today.Operator discarded item.see stop sale. Time/temperature control for safety food not maintained frozen solid in a freezer. In the reach in freezer 4 lbs of cooked beef (59F - Cold Holding) not frozen sold.Stored over night and not prepared or portioned today.Operator discarded see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler towards the back cooked tripe (45F - Cold Holding) held over night.Cooked beef broth (45F - Cold Holding) stored over night.Not prepared or portioned today.Operator discarded item.see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line beef (117F) hot holding and beans (108F - Hot Holding). Food hot held less than two hours. Operator reheated on stove to 165F..
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer soiled with blood.
No soap provided at handwash sink. Next to the ice machine hand wash sink did not have soap.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine next to triple sink is not working and is currently not in use.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the cooler at the front counter personal items such as personal water bottle and lunch stored.Operator instructed and moved.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice and flour container handle not store above food. Operator removed after instruction.
Interior of oven/microwave in kitchen at the cook line has accumulation of black substance/grease/food debris.Operator has been instructed to clean.
No handwashing sign provided at a hand sink used by food employees next to ice machine.
Time/temperature control for safety food not maintained frozen solid in a freezer. In the reach in freezer 4 lbs of cooked beef (59F - Cold Holding) not frozen sold.Stored over night and not prepared or portioned today.Operator discarded see stop sale.
Mar 18, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored with raw beef in reach in freezer across from 3 compartment sink.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked fat date marked 1/22/25, in low boy cooler across from cook line. See stop sale.
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 walk-in cooler, beans (46F - Cold Holding); pig feet (51F - Cold Holding), pork soup (50F - Cold Holding). Per operator, items were not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler, beans (46F - Cold Holding); pig feet (51F - Cold Holding), pork soup (50F - Cold Holding). Per operator, items were not prepared or portioned today.see stop sale.
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/
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 Clara R. employee more than 60 days with no proof of training.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked fat date marked 1/22/25, in low boy cooler across from cook line. See stop sale.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed next to hand wash sink next at front line Chlorine 0 ppm. Corrected to 100.
Dec 12, 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 cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler minced sausage (49F - Cold Holding); champorrado (49F - Cold Holding); menudo (49F - Cold Holding); soup (48F - Cold Holding); beans (48F - Cold Holding); pozole (47F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in cooler unable to hold temperature of TCS items.
Dec 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler Menudo cooked 12/02/24. See stop sale.
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued due to food not being in a wholesome, sound condition. Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler Menudo cooked 12/02/24.
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 walk-in cooler minced sausage (49F - Cold Holding); champorrado (49F - Cold Holding); menudo (49F - Cold Holding); soup (48F - Cold Holding); beans (48F - Cold Holding); pozole (47F - Cold Holding). Per operator items were not prepared or portioned today. Items have 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 walk-in cooler minced sausage (49F - Cold Holding); champorrado (49F - Cold Holding); menudo (49F - Cold Holding); soup (48F - Cold Holding); beans (48F - Cold Holding); pozole (47F - Cold Holding). Per operator items were not prepared or portioned today. Items have 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 steam table steak (131F - Hot Holding); chicken (128F - Hot Holding); pork (127-136F - Hot Holding); chorizo (126F - Hot Holding). Per operator items have been out of temperature for approximately 20mins. items placed to be reheated.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at both locations. PIC replaced paper towel.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler Menudo cooked 12/02/24. See stop sale.
Bowl or other container with no handle used to dispense food. Observed no handle bowl used to portion rice on prep table next to steam table.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in cooler unable to hold temperature of TCS items.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above flour, rice and sugar in dry storage area.
Sep 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - walk-in cooler Observed soup (47F - Cold Holding); chorizo (47F - Cold Holding); steak (49F - Cold Holding); picadillo (49F - Cold Holding); pork (49F - Cold Holding); cooked rice (48F - Cold Holding); raw fish (45F - Cold Holding); raw pork (49F - Cold Holding); raw steak (49F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Sep 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 9 high priority.
9 High priority1 Intermediate2 Basic
Show 12 findings ▾
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 operated wiped face changed glove no hand washing then proceeded to prepared food.
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 using bear hand to portion chips.
Food stored in ice used for drinks. See stop sale. Observed beverage stored in ice machine. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Picadillo Cooke 8/31/24.
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on cheese in walk-in cooler. Employee killed roach and sanitized cheese.
Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Observed beverage stored in ice machine. See stop sale.
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 soup (47F - Cold Holding); chorizo (47F - Cold Holding); steak (49F - Cold Holding); picadillo (49F - Cold Holding); pork (49F - Cold Holding); cooked rice (48F - Cold Holding); raw fish (45F - Cold Holding); raw pork (49F - Cold Holding); raw steak (49F - Cold Holding). Per operator, items were not prepared or portioned today. Items have 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. - walk-in cooler Observed soup (47F - Cold Holding); chorizo (47F - Cold Holding); steak (49F - Cold Holding); picadillo (49F - Cold Holding); pork (49F - Cold Holding); cooked rice (48F - Cold Holding); raw fish (45F - Cold Holding); raw pork (49F - Cold Holding); raw steak (49F - Cold Holding). Per operator, items were not prepared or portioned today. Items have 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. - Next to cook line Observed chicken (128F - Hot Holding). Per operator, item has been out of temperature for approximately 15mins.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice cooked 9/8/24 not date marked in walk-in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above ice in ice machine in kitchen. Scoop handle not stored above maseca in storage area next to ice machine.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0ppm at prep counter. Corrected to 100ppm.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed unpasteurized shell eggs, on shelving inside walk in cooler, over raw fish. Operator inverted.
Current Hotel and Restaurant license not displayed.
Food stored on floor. In walk in cooler, observed to crates of corn on floor. Operator placed on top of crate.
No handwashing sign provided at a hand sink used by food employees. In sink inside storage area.
Reach-in cooler interior/shelves have accumulation of soil residues. Shelving in reach in cooler (right side) soiled with a build up of food debris.
Stored food not covered. In 2 door reach in freezer, observed frozen pork out of its food grade bag. Bag broken.
Feb 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Employee washed hands with cold water. Observed employee washed hands with cold water at handwash sink next to Ice machine
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. Cooked pork 103F. Cooked chicken 117F, Cooked Steaks 127F Cooked pork 113F Cooked chorizo 120 F
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/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food.
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee drank from open styrofoam cup located on prep table
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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. Che drinking from open styrofoam cup on cook line
Employee with no beard guard/restraint while engaging in food preparation.
Food stored on floor. Green tomatoes
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.