TALKIN TACOS
2866 North University Drive
Coral Springs, Florida, 33065
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 6 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 12/4/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 10 ounce cup used as scoop in rice container. Operator removed cup Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing watch while working with food in kitchen. Operator removed watch Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table. Operator placed wiping cloth in sanitizer solution Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container in prep area not labeled. Operator labeled Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried plantains (113F - Hot Holding). Per operator items out less than four hours. Instructed operator to put plantains back in fryer to heat up to 165F. Operator placed plantains back in fryer to reheat to 165 **Corrective Action Taken**
- 11-07-5:Intermediate - 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. Reviewed big 6 food borne illnesses with operator
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at cookline hand sink
Food safety inspection conducted on 12/4/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 7/30/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, heavy cream (45F - Cold Holding); buttermilk (45F - Cold Holding); beef consomme (46F - Cold Holding); tomato soup (46F); shredded lettuce (45F - Cold Holding); raw whole muscle beef (46F - Cold Holding). Per employee no items prepared today. All items in unit more than 24 hrs. - From follow-up inspection 2024-07-30: Observed at callback inspection same. Stop sale issued due to temperature violations. At fliptop closest to cook line, on ice, fresh pico de gallo (47F - Cold Holding); shredded cabbage (48F - Cold Holding); black bean corn salsa (48F - Cold Holding). Per employee all items in unit since 11:00am and not prepped or portioned today.
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) At fliptop unit closest to cook line, BACK FLIPTOP UPPER - fresh pico de gallo (54F - Cold Holding); shredded lettuce (55F - Cold Holding); shredded cabbage (55F - Cold Holding); black bean corn salsa (47F - Cold Holding) LOWER - shredded mozzarella (54F - Cold Holding); cooked plantains (55F - Cold Holding). Per employee, no items prepared or portioned today and all items placed in unit at 12:00pm. All items removed back to reach in coolers to rechill to 41F. Do not use unit until temperature can be maintained at 41F or below. 2) In walk in cooler, heavy cream (45F - Cold Holding); buttermilk (45F - Cold Holding); beef consomme (46F - Cold Holding); tomato soup (46F); shredded lettuce (45F - Cold Holding); raw whole muscle beef (46F - Cold Holding). Per employee no items prepared today. All items in unit more than 24 hrs. See stop sale. Do not use unit until temperature can be maintained at 41F or below. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-07-30: Observed at callback inspection same: 1) At fliptop closest to cook line, on ice, fresh pico de gallo (47F - Cold Holding); shredded cabbage (48F - Cold Holding); black bean corn salsa (48F - Cold Holding). Per employee all items in unit since 11:00am and not prepped or portioned today. See stop sale. 2) In walk in cooler, heavy cream (43F); buttermilk (42F); raw whole muscle beef (41F) Admin Complaint Admin Complaint
Food safety inspection conducted on 7/30/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 7/29/2024
High Priority
2
Intermediate
2
Basic
1
Total
5
Inspection Details:
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher set up triple sink with wash sink in center sink. Employee drained and cleaned sink and set up in correct order. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, heavy cream (45F - Cold Holding); buttermilk (45F - Cold Holding); beef consomme (46F - Cold Holding); tomato soup (46F); shredded lettuce (45F - Cold Holding); raw whole muscle beef (46F - Cold Holding). Per employee no items prepared today. All items in unit more than 24 hrs.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) At fliptop unit closest to cook line, BACK FLIPTOP UPPER - fresh pico de gallo (54F - Cold Holding); shredded lettuce (55F - Cold Holding); shredded cabbage (55F - Cold Holding); black bean corn salsa (47F - Cold Holding) LOWER - shredded mozzarella (54F - Cold Holding); cooked plantains (55F - Cold Holding). Per employee, no items prepared or portioned today and all items placed in unit at 12:00pm. All items removed back to reach in coolers to rechill to 41F. Do not use unit until temperature can be maintained at 41F or below. 2) In walk in cooler, heavy cream (45F - Cold Holding); buttermilk (45F - Cold Holding); beef consomme (46F - Cold Holding); tomato soup (46F); shredded lettuce (45F - Cold Holding); raw whole muscle beef (46F - Cold Holding). Per employee no items prepared today. All items in unit more than 24 hrs. See stop sale. Do not use unit until temperature can be maintained at 41F or below. **Corrective Action Taken** Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at front counter blocked by knife, soiled wiping cloth, cutting board, and blender top. Employee cleared sink.. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink beside dish machine. Employee replaced paper towels. Corrected On-Site
Food safety inspection conducted on 7/29/2024 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 2/1/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, house salsa verde (48F - Cold Holding); cooked shredded beef (48-49F - Cold Holding); house beef stock (48F - Cold Holding); heavy cream (50F- Cold Holding); buttermilk (49F - Cold Holding); shredded lettuce (50F - Cold Holding); raw steak (50F - Cold Holding); raw chicken (49F - Cold Holding). Per date marks and person in charge, all items in unit more than 24 hrs. - From follow-up inspection 2024-02-01: Observed at callback inspection new stop sale necessary. In walk in cooler, heavy cream (45F - Cold Holding); buttermilk (44F - Cold Holding); cooked beef (47F - Cold Holding); shredded lettuce (47F - Cold Holding). Per manager all items in unit more than 4 hrs. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, house salsa verde (48F - Cold Holding); cooked shredded beef (48-49F - Cold Holding); house beef stock (48F - Cold Holding); heavy cream (50F- Cold Holding); buttermilk (49F - Cold Holding); shredded lettuce (50F - Cold Holding); raw steak (50F - Cold Holding); raw chicken (49F - Cold Holding). Per date marks and person in charge, all items in unit more than 24 hrs. See stop sale. Do not use unit until temperature can be maintained at 41F or lower. - From follow-up inspection 2024-02-01: Observed at callback inspection same. In walk in cooler, heavy cream (45F - Cold Holding); buttermilk (44F - Cold Holding); cooked beef (47F - Cold Holding); shredded lettuce (47F - Cold Holding). Per manager all items in unit more than 4 hrs. See stop sale. Admin Complaint
Food safety inspection conducted on 2/1/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 1/31/2024
High Priority
4
Intermediate
5
Basic
1
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-10-4:Basic - Soiled dry wiping cloth in use. Soiled cloth on prep table next to fliptop units.
- 22-41-4:High Priority - 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. Dishwasher reading 0 ppm chlorine. Sanitizer bucket empty. Employee replaced bucket and primed machine. Machine reading 100ppm. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen left cook line to remove containers of raw food from walk in cooler, returned to cook line, and put on gloves without first washing hands.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, house salsa verde (48F - Cold Holding); cooked shredded beef (48-49F - Cold Holding); house beef stock (48F - Cold Holding); heavy cream (50F- Cold Holding); buttermilk (49F - Cold Holding); shredded lettuce (50F - Cold Holding); raw steak (50F - Cold Holding); raw chicken (49F - Cold Holding). Per date marks and person in charge, all items in unit more than 24 hrs.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, house salsa verde (48F - Cold Holding); cooked shredded beef (48-49F - Cold Holding); house beef stock (48F - Cold Holding); heavy cream (50F- Cold Holding); buttermilk (49F - Cold Holding); shredded lettuce (50F - Cold Holding); raw steak (50F - Cold Holding); raw chicken (49F - Cold Holding). Per date marks and person in charge, all items in unit more than 24 hrs. See stop sale. Do not use unit until temperature can be maintained at 41F or lower.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Empty hotel pan in hand sink at front counter. Employee removed pan. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dishmachine.
- 53A-05-6:Intermediate - 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/ Daniel Pantaleon 11-3-2013 AlwaysFoodSafe Company PIC - Fabian Perez Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand sink beside dish machine.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on top of dish machine. Employee labeled as sanitizer. Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/31/2024 revealed 10 total violations (4 high priority, 5 intermediate, 1 basic).
Inspection on 9/7/2023
High Priority
1
Intermediate
4
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-21-4:Basic - Can opener blade not readily removable for cleaning or replacement.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. -Observed clean pots stored on kitchen floor.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. -operator present a emailed copy before the completion of inspection. . Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinks and water stored in Etosa refrigerator not segregated and identified.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on food preparation table at cookline. Operator removed and stored properly. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -Observed chef engaging food preparation with no hair restraint. Employee properly restraint hair. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. -Observed various food items stored on dry storage floor. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on can opener holster.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Observed Oreo crumbs and takis removed from the original containers not labeled. Operator label containers. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touch his hair with gloves and then touch ready to foods without changing gloves and wash hands. Educate employee. Employee change gloves and wash his hands. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Observed various cleaning chemicals stored in handwash sink at dishwashing area. Repeat Violation
- 53A-05-6:Intermediate - 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/
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with glass cleaner underneath from counter.
Food safety inspection conducted on 9/7/2023 revealed 14 total violations (1 high priority, 4 intermediate, 9 basic).