TAQUERIA EL JOVENAZO
7130 Kimberly Boulevard
Florida, 33068
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/28/2025
High Priority
6
Intermediate
3
Basic
2
Total
11
Inspection Details:
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on flip top cooler. Employee placed wiping cloth in sanitizer solution. Corrected On-Site Warning
- 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. Observed employee serving diced lemons with bare hands. Employee educated to use glove when serving lemon slices. Employee put glove on. Corrected On-Site Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. - in vegetable reach in cooler in back of establishment raw shell eggs stored with unwashed lettuce in vegetable cooler in back of establishment. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: - raw shell eggs stored next to sour cream in low boy cooler. Warning
- 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. Observed in stainless steal reach in cooler, vegetable rice (52F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. see stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in stainless steal reach in cooler, vegetable rice (52F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours.see stop sale. 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 at cook line; cooked onions (109F - Hot Holding, second temperature 138-163F). Per operator, items were has been out of temperature for approximately 30 minutes. Item placed on grill to reheat. **Corrective Action Taken** Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened 3/24/25 not date marked. Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. 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. Warning
Food safety inspection conducted on 3/28/2025 revealed 11 total violations (6 high priority, 3 intermediate, 2 basic).
Inspection on 7/19/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in Thomson reach in freezer.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in kitchen.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open bottle of Fiji water stored in single door true reach in
- 08B-12-5:Basic - Stored food not covered. Containers of liver chicken,beans intestines not covered in reach in cooler in back storage area.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Next to three compartment sink
Food safety inspection conducted on 7/19/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 1/4/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense flour.
- 08B-38-4:Basic - Food stored on floor. Observed two containers of frying oil stored on floor in dry storage room.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored upright with the food-contact surface up.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth solution 0 Ppm chlorine.
- 02D-01-5:Basic - Working containers of flour removed from original container not identified by common name.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Explained to person in charge correct hand washing technique. **Corrective Action Taken**
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed two cans of raid defense ant and roach spray.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided Corrected On-Site
Food safety inspection conducted on 1/4/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 7/13/2023
High Priority
4
Intermediate
1
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - Observed: Cove molding at floor/wall juncture broken/missing. Cove molding missing at wall opposite and to right of triple sink. Priority: Basic
- 11-27-4:Intermediate - Observed: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Norovirus bulletin provided. Priority: Intermediate
- 10-20-4:Basic - Observed: In-use tongs stored on equipment door handle between uses. Soiled tongs on oven door handle. Repeat Violation Priority: Basic
- 45-02-4:Observed: Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by triple sink in recharge zone. Manager replaced with extinguisher from office. Corrected On-Site Priority: Reportin
- 08A-02-6:High Priority - Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, ROP packaged raw fish above bagged fries and vegetables. Manager moved all, fish to bottom of freezer to properly separate. Corrected On-Site Priority: High Priority
- 08A-05-6:High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop lower cooler, container of raw shell eggs above container of mayonnaise and sour cream. Manager moved eggs to bottom of cooler. Corrected On-Site Priority: High Priority
- 12A-09-4:High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee prepared and wrapped tacos and then placed in to go bag and returned to cooking without changing gloves and washing hands. Priority: High Priority
- 06-01-5:Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Block frozen pork thawing in standing water in back prep sink. Manager turned on running water. Corrected On-Site Priority: Basic
- 03B-01-6:High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In Kitchen BESIDE STOVE - cooked beef (88F - Hot Holding); roasted peppers and onions (96-104F - Hot Holding). Per employee prepared at 11:30am. Items moved onto flattop to reheat and steam bath prepared to hot hold. **Corrective Action Taken** Priority: High Priority
Food safety inspection conducted on 7/13/2023 revealed 9 total violations (4 high priority, 1 intermediate, 3 basic).