TALKIN TACOS
2866 North University Drive
Coral Springs, Florida, 33065
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 3 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).