TIJUANA FLATS
280 S SR7 STE 300, Royal Palm Beach FL 33414 · 561.515.2715
Last inspected Jul 11, 2026 · 9 visits since September 2023
JUL 24
NOV 24
JUL 25
DEC 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/25.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026025708 | Feb 17, 2026 | Jul 22, 2026 | $200 |
| 2--2017058626 | Nov 2, 2017 | Jan 5, 2018 | $160 |
Inspection history
9 visits, newest first
Jul 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: sour cream in bag (49F - Cold Holding) As per employee, stored 1 hour on top of lids in cooler. Not prepped or portioned today. Operator placed item to quick chill. At walk in cooler: house made queso (46F - Cold Holding); cooked chicken (47F - Cold Holding) As per operator, employee left walk in cooler door open 30 mins prior for 5 mins. Not prepped or portioned today. Advised operator to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: diced tomatoes (49F at 11:10am; 49F at 11:55am- Cooling) As per operator, prepped and cooling since 20 mins then employee left walk in cooler door open 30 mins prior for 5 mins. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Advised operator to quick chill.
Jul 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee scratched forehead and touched thigh then began handling clean flip top cooler handle and bottles of sauces; no hand wash. Employee washed hands and cleaned sanitized areas.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch clothes then touched clean cutting board at expo flip top cooler; no hand wash. Advised manager to have employee wash hands.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: sour cream in bag (49F - Cold Holding) As per employee, stored 1 hour on top of lids in cooler. Not prepped or portioned today. Operator placed item to quick chill. At walk in cooler: house made queso (46F - Cold Holding); cooked chicken (47F - Cold Holding) As per operator, employee left walk in cooler door open 30 mins prior for 5 mins. Not prepped or portioned today. Advised operator to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. house made queso (115F - Hot holding) As per operator, reheated 30mins prior at steamer; Operator reheated to 178F. cooked chicken (119F - Hot Holding); cooked beans (119F - Hot Holding) As per operator, items reheated 1 hour prior. Operator reheated to 180F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: diced tomatoes (49F at 11:10am; 49F at 11:55am- Cooling) As per operator, prepped and cooling since 20 mins then employee left walk in cooler door open 30 mins prior for 5 mins. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Advised operator to quick chill.
Feb 17, 2026Call 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 ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/25.
Current Hotel and Restaurant license not displayed.
Dec 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/25.
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. At reach in cooler drawers: cut lettuce (52F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers: cut lettuce (52F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
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/ Ryan Brown expired 01/16/24.
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.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Operator removed to clean.
Current Hotel and Restaurant license not displayed.
Jul 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touched cellphone then began handling plated food where employee finger touched inner sections of the tray used to plate food; no hand wash. Advised manager that employee should wash hands.
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/ Ryan Brown expired 01/16/2024.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on the lid of flip top cooler at expo line. Employee removed.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed condensation from hood dripping at prep area onto shelf that stores single service plates. Advised operator to remove single service items from shelf to prevent possible contamination.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed peppers and lemons stored over several prepped and ready to eat items. Operator stored properly.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash sink in prep area near triple sink blocked by skateboard. Operator corrected.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Employee beverage container on a food preparation table.
Jul 31, 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 touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grab shorts then handled lid of flip top cooler to open and lid of cheese container; no hand wash. Operator advised employee to wash hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator prepared a quaternary ammonium solution of 200ppm.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food manager expired for Ryan Brown.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled.
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. On clean dish rack, observed soiled pan stored with clean pans. Operator removed soiled pan.
Stored food not covered. Uncovered pan of chips stored on high self across from cook line in kitchen. Operator covered.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed jalapeños stored over various prepped ready to eat foods.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator prepared a quaternary ammonium solution of 200ppm.
Mar 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations 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 went outside establishment through back door then came back inside establishment and touched clean wiping cloth. Discussed with operator that employee should wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit near cookline: portioned guacamole (46F - Cold Holding) As per operator, moved from bottom section of flip top 1 hour ago. Not prepped or portioned today. Item stored over stacked. Operator placed over stacked portion in the walk in cooler to quick chill.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Sink and surface chemical test kit provided; operator uses quaternary ammonium. Operator stated that they will order the correct test strips.
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. On clean dish rack, observed dirty/ soiled pans stored with clean pans. Started to removed soiled pans.
Stored food not covered. Uncovered pans of chips stored on a high shelf above flip top cooler unit near cook line. Operator stored properly.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed bell peppers stored above ready to eat portioned corn. Advised operator to store properly.
Sep 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line make table squeeze bottle sour cream (48F - Cold Holding) sitting on top of insert pans - removed from lowboy cooler 45 mins earlier at 41F - operator chose to discard rather than cool.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from hot line prep table.
Employee personal food not properly identified and segregated from food to be served to the public. Small make table - employee foods stored above hot sauces - operator inverted.
Employee with no hair restraint while engaging in food preparation. Line cook on hot line - operator provided hair restraint.
Single-service articles improperly stored. Plastic forks not all inverted with handles facing up - operator corrected.
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.