DirtyFLRestaurant Inspection Data

TACO LOVE

TACO LOVE maintains a 3.7/5 food safety rating based on 7 health department inspections in DAVIE. Food safety practices have remained consistent.

Last inspection: 3 months ago · 7 reports on file

6310 GRIFFIN RD B105

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 7 health inspection reports

All Inspection Reports

12/12/2025· 3mo ago

Visit ID: 13473174

Met Inspection Standards

1 int

  • 53B-14-5:Intermediate - 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.

7/25/2025· 7mo ago

Visit ID: 10889737

Met Inspection Standards

1 int, 1 basic

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. On the cook line, a large bag of chicken and a large bag of beef were thawing on a rack at room temperature. The items were moved to running water to thaw properly. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front counter hand sink. Napkins were provided Corrected On-Site

2/17/2025· 1y ago

Visit ID: 8991309

Met Inspection Standards

1 basic

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In the prep sink, raw fish, raw shrimp, cooked shrimp and cooked chicken were thawing at room temperature without running water. The items were placed in the refrigerator to be thawed correctly. Corrected On-Site

9/30/2024· 1y 5mo ago

Visit ID: 8774852

Met Inspection Standards

2 high, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On the cook line, under the grill in the drawer, there was a cup with no handle in the cheese. The cup was removed. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On the cook line in the flip top cooler, the raw chicken tenders and raw bacon were stored in a pan together. The items were separated. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line in the flip top cooler, shredded cheese (40-53F - Cold Holding). The cheese was being stored above the level of refrigeration. The item was removed and place in the lower cooler to chill and cold hold. The item was placed in the flip top less than 2 hours ago. **Corrective Action Taken**

1/10/2024· 2y 2mo ago

Visit ID: 8476138

Met Inspection Standards
  • N/A:No Violations Were Observed

8/18/2023· 2y 6mo ago

Visit ID: 8475768

Met Inspection Standards

1 int

  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - 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. Stephanie needs training. Warning - From follow-up inspection 2023-08-18: **Time Extended**

8/17/2023· 2y 6mo ago

Visit ID: 8373981

Follow-up Inspection Required

2 high, 2 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense rice in dry storage area. Operator removed Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked beef inside 4 drawer cooler under flat grill in cook line. Operator inverted Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Flip top cooler in cook line ; raw shrimp (50F - Cold Holding); cut cabbage (46F - Cold Holding); pico de gayo (46F - Cold Holding) held less than 4 hours ago per cook. Cook placed on ice to quick chill. * corrected action taken* Foods not prepared or portioned today. 2. Flip top cooler at front counter ; Pico de gayo (47F - Cold Holding); cut cabbage (47F - Cold Holding).Foods held less than 4 hours ago inside unit per operator. Operator placed on ice to quick chill. Foods not prepared or portioned today. **Corrective Action Taken** Warning
  • 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/ Warning
  • 53B-13-5:Intermediate - 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. Stephanie needs training. Warning