DirtyFLRestaurant Inspection Data

DAR TAJINE MOROCCAN RESTAURANT

With 8 inspections documented, DAR TAJINE MOROCCAN RESTAURANT maintains a 3.5/5 food safety rating in PLANTATION. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

West Sunrise Boulevard
Florida, 33322
Broward County County

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 8 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 13563424

Met Inspection Standards

2 high, 2 basic

  • 14-01-5:Basic - Bowl with no handle used to dispense salt. Removed during inspection. Corrected On-Site Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling bracelets.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee swept floor and proceeded to clean dishes without first washing hands. Reviewed proper handwashing procedures. Employee washed hands 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. Grill-Cooked Chicken (110-120F - Hot Holding) Per cook food item in unit less than an hour. Cook reheated **Corrective Action Taken**

10/28/2025· 4mo ago

Visit ID: 10884349

Met Inspection Standards

2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In the kitchen bowl stored in powdered sugar. Operator moved.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the kitchen handle touching powdered sugar. Operator moved.

2/6/2025· 1y 1mo ago

Visit ID: 10715930

Met Inspection Standards

1 high, 5 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above sugar in dry storage area next to back exit door. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old label attached to clean pans above three compartment sink. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of metal shelf holding clean plates behind kitchen entry door. PIC removed and stored appropriately. Corrected On-Site Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed below 3 compartment sink. PIC removed and stored appropriately. Corrected On-Site 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 chicken (104-181F - Hot Holding); gravey (164F - Hot Holding); lamb (125-78F - Hot Holding). Per operator, items have been out of temperature for approximately 15mins. Reheated to 178F. Corrected On-Site Warning

11/7/2024· 1y 4mo ago

Visit ID: 8769790

Met Inspection Standards

1 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to scoop salt on storage shelf next to back exit door.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 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 on shelf holding seasonings and spices, employee cell phone stored next to ingredients used in food preparation. PIC removed and stored appropriately. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed oil stored on floor next to cook line. PIC removed and stored appropriately. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table next to seasoning and spices storage shelf. Employee removed and stored appropriately. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in freezer, chick peas cooked 11/03 not date marked.

4/29/2024· 1y 10mo ago

Visit ID: 8622629

Met Inspection Standards
  • N/A:No Violations Were Observed

2/29/2024· 2y ago

Visit ID: 8621882

Follow-up Inspection Required

1 int

  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Naima E.,Fatima R., Hassna E - From follow-up inspection 2024-02-29: Still observed. **Time Extended**

2/28/2024· 2y ago

Visit ID: 8514896

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Dry storage shelf next to back exit door. Observed employee handbag stored on top of packs of peanuts. PIC removed bag. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: -Portioning equipment handle not stored above flour. -Ice scoop handle not stored above ice. PIC stored appropriately.
  • 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 cooked rice (48F - Cold Holding); lamb (49F - Cold Holding); beef (49F - Cold Holding); cooked vegetables (49F - Cold holding). Items fell out of temperature as a result of cooler being unable to adequately cool items. Operator is unable to identify when cooler went down. Per operator, items have been in cooler since the day prior to inspection. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (48F - Cold Holding); lamb (49F - Cold Holding); beef (49F - Cold Holding); cooked vegetables (49F - Cold holding). Items fell out of temperature as a result of cooler being unable to adequately cool items. Operator is unable to identify when cooler went down. Per operator, items have been in cooler since the day prior to inspection. See stop sale.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Naima E.,Fatima R., Hassna E

10/2/2023· 2y 5mo ago

Visit ID: 8370904

Met Inspection Standards
  • N/A:No Violations Were Observed