DirtyFLRestaurant Inspection Data

PINKY'S TACOS

3601 W COMMERCIAL BLVD STE 1-2, N.LAUDERDALE 33068

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 4/30/2025

Inspection #: Visit ID: 10788612

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup in queso fresco. Employee removed Corrected On-Site
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Observed Observed 28 ounces whole tomato on storage shelf.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on prep shelf
  • 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. Explain correct method employee set up correctly. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Observed single service cups stored on the floor operator elevated.
  • 02D-01-5:Basic - Working containers of food (flour) removed from original container not identified by common name. Operator labeled. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 28 ounces whole tomato
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over sauce in walk-in cooler
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef bones over raw shrimp in avantco reach in. Operator stored correctly. 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. Observed grilled onions (129-133F - Hot Holding) on shelf above flat top per employee held out of temperature less than 30 minutes employee placed onions on flat to reheat. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink used as a dump sink food particles were in sink next to three compartment sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink

Inspection Date: 2/27/2025

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from cook line shredded lettuce (45-49F - Cold Holding); cut tomatoes (44-55F - Cold Holding); pickles (51F - Cold Holding). Per operator, items have been out of temperature for approximately 45mins. Items were not prepared or portioned today. Items placed in walk-in to rapid cool. Warning - From follow-up inspection 2025-02-27: Observed in flip top cooler across from cook line shredded lettuce (45-49F - Cold Holding); cut tomatoes (44-55F - Cold Holding); pickles (51F - Cold Holding). Per operator items have been out of temperature for approximately 20 minutes. Items were not prepared or portioned today. Items placed in walk-in cooler to rapid cool. Admin Complaint **Corrective Action Taken**

Inspection Date: 2/26/2025

  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed clean cups and utensils not sanitized after cleaning in three compartment sink. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in low boy cooler across from cook line raw steak stored above ready to eat tomatoes. PIC removed and stored appropriately. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler raw chicken stored above raw beef. PIC removed and stored appropriately. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from cook line shredded lettuce (45-49F - Cold Holding); cut tomatoes (44-55F - Cold Holding); pickles (51F - Cold Holding). Per operator, items have been out of temperature for approximately 45mins. Items were not prepared or portioned today. Items placed in walk-in to rapid cool. Warning
  • 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 above grill shredded chicken (107F - Hot Holding, second temperature 158F at 2:11); steak (109F - Hot Holding, second temperature 160F at 2:12); cooked shrimp (99F - Hot Holding, second temperature 155F at 2:12). Per operator items have been out of temperature for approximately 30mins. Items placed on grill to be reheated. **Corrective Action Taken** Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning