WAPO TACO
1955 E HALLANDALE BEACH BLVD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 11/1/2024
High Priority
6
Intermediate
3
Basic
11
Total
20
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine
- 14-01-5:Basic - Bowl or other container with no handle used to dispense salt and sugar. Manager removed during inspection. **Corrected On-Site**
- 08B-38-4:Basic - Cases if soda stored on floor in walk in cooler. Manager elevated. **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. **Corrected On-Site** **Repeat Violation**
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Provided form to operator.
- 29-09-4:Basic - Faucet handle missing at plumbing fixture at hands washing sink in kitchen of Wapo Burgers
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. No time mark for cooked chicken.
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked Chicken in walk in cooler dated 10-29 and not time marked.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Manager stored in sanitizer bucket.
- 02D-01-5:Basic - Working containers of salt removed from original container not identified by common name. Manager labeled sugar container. **Corrected On-Site**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lowboy- ; Cooked Rice (72F - Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. Observed item stored in covered deep pan. See Stop Sale **Repeat Violation**
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched clothes and personal phone then proceeded to touch clean containers to fixed customer's meal without first removing gloves or washed hands. Reviewed proper hands washing procedures. Employee washed hands correctly. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Container of raw fish stored above container of cheese and opened bag of bread in walk in Cooler. 2) Containers of raw beef patties stored above racks of bread in walk in cooler. 3) Container of raw beef patties stored above container of raw pork bacon in double drawers on cook line. Manager inverted. **Corrected On-Site**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Containers of raw chicken stored above container of raw beef in reach in freezer next to flat top at Wapo Taco. Chef inverted. **Corrected On-Site**
- 01B-02-5:High Priority - 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. Lowboy- ; Cooked Rice (72F - Cooling). Per Manager food item in unit overnight. Item not prepared or portioned today. Observed item stored in covered deep pan. See Stop Sale
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200PPM. Manager remade to 100PPM **Corrected On-Site**
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination without a HACCP plan approved by the Division of Hotels and Restaurants.
Food safety inspection conducted on 11/1/2024 revealed 20 total violations (6 high priority, 3 intermediate, 11 basic).
Inspection on 7/8/2024
High Priority
4
Intermediate
2
Basic
4
Total
10
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
- 14-11-5:Basic - Equipment in poor repair. 3 doors lowboy in cook line in poor repair. Instructed Manager not to stored TCS items in unit until repair is complete. **Repeat Violation**
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3 Doors Lowboy reach in- ; Cooked Rice (50-52F - Cooling) Per cook food item in unit overnight. Item not prepared or portioned today. Observed condensation of water. See stop sale.
- 12A-08-4:High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water temperature 75F. Manager call tech during inspection. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 Doors reach in cooler- Shredded cheese (48-51F - Cold Holding). Per chef food item in unit overnight. Item not prepared or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3 Doors Lowboy reach in- ; Cooked Rice (50-52F - Cooling) Per cook food item in unit overnight. Item not prepared or portioned today. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 Doors reach in cooler- Shredded cheese (48-51F - Cold Holding). Per chef food item in unit overnight. Item not prepared or portioned today. See stop sale
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled degreaser bottle during inspection. **Corrected On-Site** **Repeat Violation**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water Temperature 75F. No hot water provided at handwashing sink front counter.
Food safety inspection conducted on 7/8/2024 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).