YES NAKED TACO PROM LLC
4443 LYONS RD D103, Coconut Creek FL 33073
Last inspected Jul 16, 2025 · 11 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 24
JAN 25
FEB 25
JUN 25
JUL 25
▲ 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 12/1/2024 License expired less than sixty days
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018005843 | Jan 10, 2018 | Apr 17, 2018 | $200 |
Inspection history
11 visits, newest first
Jul 16, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. No heat strips at time of inspection
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose Bibb vacuum breaker missing on the y splitter in mop sink faucet
Handwash sink not accessible for employee use at all times. Handwashing sink in preparation area has a 6 foot fan in front of it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary and chlorine test strips available at time of inspection
Show the remaining 8 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in prepares and waiter station. Manager filled paper towels
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with black mold like substance
Bowl or other container with no handle used to dispense food. Bowl being used as a scoop. Chef discarded bowl
Ceiling tile missing. Ceiling tiles over dishwasher missing over cook line
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape on the cook line hanging from
In-use knife/knives stored in cracks between pieces of equipment. Three knives in between crack of two coolers on cook line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights above dishwasher missing
Jun 3, 2025Inspection 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 ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at front bar chlorine at 0 ppm. Employee changed bottle of chlorine and primed to 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Condiment cooler on top of table at Guacamole; (47F - Cold Holding); pico (47F - Cold Holding), employee put all items on ice
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar
Bowl or other container with no handle used to dispense food. Bowl being used as a scoop for rice and garnishment. Chef discarded bowls.
Ceiling tile missing. Ceiling tile missing above cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee used water bottle on cook line and open cup of drink on prep table. Both were discarded
Food stored on floor. Bag of onions on the floor in kitchen bag of onions on the floor in back prep room and box of corn on the floor in walk in freezer. Chef picked up both
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ceiling lights above the dishwasher in back room has no shielding
Feb 27, 2025Inspection 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 ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drain pipe for three compartment sink is put in drain, no one inch air gap
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items on another steam table at yellow rice (123F - Hot Holding); shredded beef (108F - Hot Holding), chef reheated items to 165° and above
Handwash sink not accessible for employee use at all times. Handwashing sink at prep area blocked by a trash can. Employee moved trash can
Ceiling tile missing. Ceiling tiles missing in back prep area and dishwasher area
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in back room by dishwasher has no shielding
Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in walk in cooler over cut tomatoes and ready to eat guacamole. Employee discarded bottle
Unwashed fruits/vegetables stored with ready-to-eat food.avocados either sticker and limes at cook line. Cook removed stickers and washed avocados and limes.
Water draining onto floor surface. Dishwasher is draining on the floor not into drain
Jan 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at front counter at zero ppm. Person in charge changed bottles of chlorine and primed to 100 ppm
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024 License expired less than sixty days
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.no chlorine test strips
No probe thermometer provided to measure temperature of food products. No probe thermometer found at time of inspection
No soap provided at handwash sink. No soap at handwashing sink in kitchen has no soap for handwashing
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on the cutting board on the cook line. Employee discarded bottles and washed and sanitized area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone on the cutting board on the cook line. Employee removed cell phone and washed and sanitized area
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights not shielded in back room above dishwasher
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados on cook line with stickers still attached. Cook removed avocados washed and removed stickers before cutting
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The interior of ice machine has a mold like substance and the outer screen are caked with dust
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Oct 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Hot water at mop sink does not reach 85 degrees Fahrenheit.
No hot running water at three-compartment sink.
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. Form emailed
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The interior of ice machine has a mold like substance and the outer screen are caked with dust
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Jul 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Six draw cooler on cook line at beef (51F - Cold Holding); fish (51F - Cold Holding); chicken (51F - Cold Holding), chef moved items to walk in cooler said items there a couple of hours
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
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.
Equipment in poor repair. Front bar glass washer leaks water on the ground when used
Food stored on floor. Boxes of frozen fries on the floor in the walk in freezer. To correct store food on shelf at least 6 inches off the floor Manager picked up boxes.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Flip top Three door cooler on the left side has the door fall off when the door is opened
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing at light on cook line
Standing water in bottom of reach-in-cooler. Three door flip top cooler on cook line with standing water
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Flour and salt or sugar not labeled in kitchen
Jul 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked onions and cooked pepper. Chef moved tens
Raw shell eggs cooked for immediate service not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Three door flip top cooler on cook line at cheese (52F - Cold Holding); cut tomato mango (52F - Cold Holding),chef removed items to walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (122F - Hot Holding) on steam table in kitchen out of range, water not filled to touch container. Chef removed and reheated to165° and above
Handwash sink used for purposes other than handwashing. Storing wet cloth towels. Manager removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both hand wash sinks on cookline Manager filled paper towels
No soap provided at handwash sink. No soap at hand wash sink in prep room
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents dirty throughout kitchen
Employee with no hair restraint while engaging in food preparation. Employee putonhair net
Equipment in poor repair. Glass washer at front counter leaking water when operating
Standing water in bottom of reach-in-cooler. Three door flip top cooler on cook line full with water on bottom shelf
May 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shrimp (51F - Cold Holding); chicken (51F - Cold Holding); steak (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Six draw cooler on cook line at shrimp (51F - Cold Holding); chicken (51F - Cold Holding); steak (50F - Cold Holding), see stop sale everything in cooler has been discarded and left empty until maintenance person arrives.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. One steam table at Beef; (132F - Hot Holding); chicken (118F - Hot Holding), chef took all items off and started to reheat product. Beef and chicken reheated to 165° and over,
Handwash sink not accessible for employee use at all times.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use knife/knives stored in cracks between pieces of equipment.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle.
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over cooked onions and peppers, chef moved items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Six draw cooler on the cook line at shrimp (47F - Cold Holding); beef (47F - Cold Holding); chicken (48F - Cold Holding), cook stated items in cooler two hours, moved all items to working cooler with ice and called for maintenance
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water discarded.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink on the cook line Hand wash sign posted
Aug 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in cooler. Operator reorganized
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beef (114°F - Hot Holding); cooked beef (129°F - Hot Holding) being held in cook line steam table. Operator states item was cooked 2.5 hours ago and was placed in steam table. Operator reheated to 165°F and turned up steam table
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to ware washing area
Accumulation of dead insects in control devices. Observed flying insect control devices next to back door. Not located above any food storage/preparation areas. Operator removed.
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.