TAQUERIA LOS NOPALES
1800 SW 27 AVE STE 101
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 3/31/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods. - From follow-up inspection 2025-03-31: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods. **Time Extended**
- 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink by the three compartment sink. - From follow-up inspection 2025-03-31: Standing water or very slow draining water in handwash sink by the three compartment sink. **Time Extended**
Food safety inspection conducted on 3/31/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 1/16/2025
High Priority
0
Intermediate
2
Basic
3
Total
5
Inspection Details:
- 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Observed the mop sink in the warewash area removed by the hot water heater on the approved plans. Observed two pipes ( hot/cold water) and a drain pipe capped off in the location the mop sink was located originally. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink by the three compartment sink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front counter: 4 squeeze bottles and a spoon stored inside the hand washing sink. Prep area: tray covering the hand washing sink. **Corrected On-Site**
- 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. NRFSP: Lucia De Jesus Garcia, expired 1/10/25
Food safety inspection conducted on 1/16/2025 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 11/1/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Inspection Details:
- 29-27-4:Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Observed the mop sink in the warehouse wash area removed by the hot water heater. - From follow-up inspection 2024-11-01: Observed the mop sink in the warehouse wash area removed by the hot water heater. **Admin Complaint**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Microwave at the front counter: cooked vegetable rice stored inside Thank you bags. **Corrected On-Site** - From follow-up inspection 2024-11-01: cooked vegetable rice stored inside Thank you bags in reach in cooler near warewash area **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler by the three compartment sink: raw beef stored above cut onions. Discussed with the operator the proper storage of food and provided the handout. - From follow-up inspection 2024-11-01: observed raw chicken stored above fresh salsa **Time Extended**
Food safety inspection conducted on 11/1/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 8/27/2024
High Priority
3
Intermediate
3
Basic
2
Total
8
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Cook line: 3 pair of tongs on the handle **Corrected On-Site** **Repeat Violation**
- 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Observed the mop sink in the warehouse wash area removed by the hot water heater.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep area: employee cutting a tomatoe to be stored for later use without gloves. Observed employee discard the tomatoe. Inspector discussed with the employee the proper methods. Employee washed hand , put on gloves and continued prepping. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Microwave at the front counter: cooked vegetable rice stored inside Thank you bags. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler by the three compartment sink: raw beef stored above cut onions. Discussed with the operator the proper storage of food and provided the handout.
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Prep area: employee cutting a tomatoe to be stored for later use without gloves. Inspector discussed with the employee the proper methods. Employee washed hand , put on gloves and continued prepping.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in the kitchen covered with equipment. **Corrected On-Site**
Food safety inspection conducted on 8/27/2024 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).