TIJUANA TAXI CO
4400 S UNIVERSITY DR, Davie FL 33328 · 954-472-5008
Last inspected Jun 23, 2026 · 8 visits since August 2023
MAR 25
JUN 25
OCT 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At cookline hand sink, no hot water due to stripped faucet handle. Maintenance person on site replaced handle. Hot water available.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019054862 | Oct 10, 2019 | Nov 21, 2019 | $200 |
| 2--2017036914 | Jul 10, 2017 | Aug 21, 2017 | $200 |
Inspection history
8 visits, newest first
Jun 23, 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 →
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed drain line in the triple sink with less than a 1 inch air gap. Operator cut line to make an air gap of at least 1 inch.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over ready to eat turkey in the large reach in freezer in the kitchen. Operator stored properly.
Handwash sink used for purposes other than handwashing. Observed handwashing sink used to dump ice. Operator removed ice from sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in the outside ice machine.
Show the remaining 1 finding ▾
Employee personal food not properly identified and segregated from food to be served to the public. Operator stored properly.
Feb 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline employee handled dirty tongs then proceeded to handle a clean knife without first washing hands. Reviewed hand washing procedures with operator and employee. Employee washed hands
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. at 11:55am cut lettuce 51 ambient cooling for 1 hour to 51F at 12:30pm. At this rate proper ambient cooling to 41F in four hours will not occur. Operator placed food on ice to quick chill
Cutting board has cut marks and is no longer cleanable. Observed at kitchen mini flip top cooler pepper container
Floor soiled/has accumulation of debris. Floors at cookline soiled with food debris
Standing water in bottom of reach-in-cooler. Large amount of standing water in kitchen right flip top cooler pepper container
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In fryer fliptop unit lower cooler, fried wings (51F - Cooling). Per employee prepared on 10-20 and in unit overnight. See stop sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled clean pans from sanitizer sink immediately after washing and rinsing dirty pans without washing hands first. Reviewed with manager and employees proper procedures for future knowledge.
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 fryer fliptop unit lower cooler, fried wings (51F - Cooling). Per employee prepared on 10-20 and in unit overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam bath on cookline grill, grilled chicken (118-129F - Hot Holding). Per employee prepared less than 45 minutes. Employee reheated on grill to 171F for proper hot holding at 135F.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles by dining room. Employee marked all as table cleaner.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At cookline hand sink, no hot water due to stripped faucet handle. Maintenance person on site replaced handle. Hot water available.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in service station not inverted. Manager inverted.
Faucet/handle missing or damaged at plumbing fixture. Cookline hand wash sink has stripped hot water handle. Maintenance person on site replaced faucet handle.
Open dumpster lid. Recycling dumpster lid open.
Jun 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Bar hand wash sink blocked by garbage can. Operator moved
Handwash sink used for purposes other than handwashing. Observed employee use cook line hand wash sink to fill up bowl with water. Discussed with operator
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 7 current provided
Spray bottle containing toxic substance not labeled. Spray bottles containing blue substance at bar area, wait station not labeled. Operator labeled sanitizer
Mar 21, 2025Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In cookline single door cooler left end of cookline, raw burger packs above open container cooked corn. Employee rearranged for proper separation.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on shelves next to dry spices in back prep area and above hand sink by cookline.
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. Employee open top coffee cup on shelf at far end of cookline line. Employee discarded cup.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing bracelet.
Open dumpster lid. Trash and recycling dumpsters open.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling raw shrimp without washing hands first. Reviewed with manager and employees proper procedures and employee washed hands.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of cooked food items in walk in cooler missing date marks. Per, employee prepared 11-16/17.
Old labels stuck to food containers after cleaning. Old day dot labels on clean containers in dish area.
Open dumpster lid.
Soiled dry wiping cloth in use. Employees on cook line with soiled wiping cloths tucked into aprons. Employee removed all cloths.
Jan 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed wire scrubbing material on cleaned pot in cook line. Operator moved to 3 compartment sink to be washed, rinsed and Sanitized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blend cheese 46F Cold holding) blend cheese pulled from walk in cooler and portioned less than 4 hours ago. Flip top cooler in cook line; salsa (48F - Cold Holding) held less than 4 hours ago. Operator placed on ice to quick chill. At end of inspection Salsa at 41F
Equipment in poor repair. Flip top cooler at the left end of cook line door not fully attached to unit. Flip top door comes off when open.
Wet wiping cloth not stored in sanitizing solution between uses in cook line. Operator moved towel to sanitizer solution.
Aug 30, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station; cold holding equipment;Blend cheese (50:F - Cold Holding); Coleslaw (51F - Cold Holding) less than 4 hours ago. Operator placed foods on ice to quick chill. Foods pulled from walk in cooler earlier. Foods not portioned or prepared today.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. End of cook line next to beverage air cooler. Operator installed during inspection.
No probe thermometer provided to measure temperature of food products.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling at entrance to dry storage room.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 80F in cook line. Operator discarded water
Storage shelves with rust that has pitted the surface in ware washing area.
Stored food not covered. Macaroni bites not covered in trauslen reach in freezer in kitchen. Operator covered
Working containers of food (oil)removed from original container not identified by common name. Operator labelled oil during inspection.
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.