TAQUITOS
1926 HOLLYWOOD BLVD #103, Hollywood FL 33020 · 786-303-9335
Last inspected Jan 30, 2026 · 7 visits since April 2024
JUN 24
DEC 24
MAR 25
AUG 25
JAN 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Food with mold-like growth. Burger buns with mold like growth. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019063076 | Dec 9, 2019 | Jan 31, 2020 | $520 |
Inspection history
7 visits, newest first
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In glassfront cooler by cookline, cooked beans (52-55F - Cooling). Per manager, prepared on 1-29. See stop sale. Employee discarded all beans.
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 glassfront cooler by cookline, cooked beans (52-55F - Cooling). Per manager, prepared on 1-29.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on table. Employee labeled as glass cleaner.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on top of lowboy cooler by hand sink.
Show the remaining 1 finding ▾
Wall soiled with accumulated grease, food debris, and/or dust. Around hand wash sink and corner by lowboy cooler.
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Food with mold-like growth. Burger buns with mold like growth. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (79F - Hot Holding) being held at room temperature in expo window. Operator states chicken was cooked 1 hour ago and waiting for chicken to cool to cut and place in steam table. Operator cut chicken and reheated on flat top to 165F and placed in steam table
Handwash sink not accessible for employee use at all times. Knives stored in prep area hand wash sink. Operator removed
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above 3 compartment sink
Nonfood-contact surface soiled with grease, food debris, hood filters soiled
Wall soiled with accumulated grease, food debris, and/or dust. Observed in prep area.
May 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above cooked pork in cook line flip top. Operator reorganized. Raw beef stored above cut lettuce in cook line reach in cooler. Operator reorganized
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Mariana Garcia 3-5-20
Cardboard used to line food-contact shelves. Observed on cook line prep table
Cove molding at floor/wall juncture broken/missing. Observed at kitchen entrance
Ripped/worn tin foil used as shelf cover. Observed throughout kitchen area
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at front kitchen hand wash sink
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cardboard used to line food-contact shelves. Observed on cook line prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored on cutting board. Operator removed
Jun 10, 2024Inspection 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 ▾
Nonfood-grade bags used in direct contact with food. Observed cheese empanadas in direct contact with white thank you grocery bag in chest freezer at kitchen cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked beans in 1 door cooler across steam table. Operator placed in appropriate location.
Handwash sink used for purposes other than handwashing. Observed wet sponge in hand washing sink next to ice machine. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on steam table countertop. Operator placed towel in sanitizer bucket.
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In small glassfront cooler at end of cook line, cooked beans (50F - Cooling); cooked chicken (45F - Cooling); carnitas pork (46F - Cooling). Per manager, all items prepared more than 6 hrs ago and in unit overnight. See stop sale.
Raw animal food stored over or with unwashed produce. In 2 door lowboy cooler under service window, whole beef tenderloin and whole pork shoulder on f of case of avocados. Manager rearranged cooler for proper separation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In small glassfront cooler at end of cook line, cooked beans (50F - Cooling); cooked chicken (45F - Cooling); carnitas pork (46F - Cooling). Per manager, all items prepared more than 6 hrs ago and in unit overnight.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on cutting board in kitchen by service window. Employee removed keys.
Single-service articles not stored inverted or protected from contamination. Styrofoam to go containers, not packaged, not inverted on shelf above service window. Manager inverted containers.
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.