DirtyFLRestaurant Inspection Data

LOS TACOS DEL CHEF PANCHO

LOS TACOS DEL CHEF PANCHO in Miami Gardens has undergone seven health inspections, with a notable number of violations including 4 high-priority, 14 intermediate, and 30 basic violations. The establishment shows a declining food safety trend, averaging a 2.8/5 rating and accumulating 16 violations in the last 90 days, indicating ongoing compliance challenges.

Last inspection: 1 months ago · 7 reports on file

4661 NW 199 ST

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

2/23/2026· 1mo ago

Visit ID: 13478405

Follow-up Inspection Required

2 high, 6 int, 8 basic

  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on preparation table. Operator removed it. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (111F - Hot Holding), for less than 4 hours as per operator, operator reheated at 165°F. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed raw chicken in metal container in hand sink, operator removed it.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel was provided at the time of the inspection. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Soap was provided at the time of the inspection. Corrected On-Site
  • 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. Yaime, Melani.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with windex with no label.

7/30/2025· 8mo ago

Visit ID: 10891529

Met Inspection Standards

2 int, 6 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.
  • 36-24-5:Basic - Hole in or other damage to wall. By three compartment sink and back door.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.

2/28/2025· 1y 1mo ago

1 high, 2 int, 1 basic

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (106F - Hot Holding); cooked beef (122F - Hot Holding) for less than 4 hours, operator reheated it. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave soiled.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Soap was replaced it during inspection. Corrected On-Site

11/18/2024· 1y 4mo ago

1 high, 1 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • 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 purse on preparation table. Operator properly stored it.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.
  • 33-17-4:Basic - Garbage can soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood, reach in gasket, floor drain soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (109F - Hot Holding); chicharron (98F - Hot Holding for less than 4 hours as per operator. Operator reheated at 165°F during inspection. Corrected On-Site
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator provided Clorox during inspection. Corrected On-Site

5/30/2024· 1y 10mo ago

Visit ID: 8598268

Met Inspection Standards

1 int

  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.

5/29/2024· 1y 10mo ago

Visit ID: 8597972

Met Inspection Standards

1 basic

  • 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2024-05-29: Still obsessed **Time Extended**

1/24/2024· 2y 2mo ago

Visit ID: 8373786

Follow-up Inspection Required

2 int, 4 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Manager Peter Garcia. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Elvin de la Rosa. Warning

Additional Information

Contact Information

Google Rating

★★★★½ (4.9/5)
(313 reviews)

Opening Hours

Monday:11:00 AM – 10:30 PM
Tuesday:11:00 AM – 10:30 PM
Wednesday:11:00 AM – 10:30 PM
Thursday:11:00 AM – 11:30 PM
Friday:11:00 AM – 12:00 AM
Saturday:8:00 AM – 12:00 AM
Sunday:11:00 AM – 11:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0