TALKIN TACOS
10140 FOREST HILL BLVD STE 170, WELLINGTON 33414
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/14/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use food utensils stored in standing water at 72F. Warning - From follow-up inspection 2024-02-14: In use food utensils stored in standing water at 78F. . **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table, under heat lamps: fried plantains (110F - Hot Holding) As per kitchen manager prepared 1 hr 50 mins prior; fried mahi mahi (126F - Hot Holding) As per kitchen manager prepared about 2 hours prior. Advised operator to reheat to 165F. Repeat Violation Admin Complaint - From follow-up inspection 2024-02-14: On prep table, under heat lamps: French fries(110F - Hot Holding) As per kitchen manager prepared 5 mins prior; fried shrimp (120F - Hot Holding) As per kitchen manager prepared about 15 mins prior. Advised operator to reheat to 165F. Admin Complaint
Food safety inspection conducted on 2/14/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 2/13/2024
High Priority
5
Intermediate
1
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use food utensils stored in standing water at 72F. Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 Dented can of whole yellow corn 1 dented can of sweetened condensed milk 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. At front counter in low boy double glass door cooler:; green salsa (44F - Cold Holding) As per manager prepared yesterday and stored overnight. Not prepped or portioned today. See stop sale. At flip top cooler unit #2: pico de gallo (45F - Cold Holding) As per kitchen manager stored over night. Not prepared or portioned today. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line: shredded mozzarella cheese (57F - Cold Holding) As per kitchen manager, taken out and left at cookline an hour prior. Not prepped or portioned today. Operator placed in reach in cooler to quick chill. At front counter in low boy double glass door cooler:; green salsa (44F - Cold Holding) As per manager prepared yesterday and stored overnight. Not prepped or portioned today. See stop sale. At flip top cooler unit #2: pico de gallo (45F - Cold Holding) As per kitchen manager stored over night. Not prepared or portioned today. See stop sale. Repeat Violation 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. On prep table, under heat lamps: fried plantains (110F - Hot Holding) As per kitchen manager prepared 1 hr 50 mins prior; fried mahi mahi (126F - Hot Holding) As per kitchen manager prepared about 2 hours prior. Advised operator to reheat to 165F. Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cans of Primer and wood finish stored on shelf over buckets of mayonnaise and boxes of tortilla chips. Manager stored chemicals properly. Corrected On-Site Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test kit provided for triple sink and wiping cloth buckets. Warning
Food safety inspection conducted on 2/13/2024 revealed 7 total violations (5 high priority, 1 intermediate, 1 basic).
Inspection on 8/29/2023
High Priority
5
Intermediate
2
Basic
2
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting- big pans not properly air drying at dishwasher area ;
- 08B-38-4:Basic - Food stored on floor- employee cutting raw steak and placing in pot stored on the floor; advised to store 6 inches off the floor or on prep table
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) as per operator dishwasher was used prior to be tested for inspection; chlorine solution employ; operator changed chlorine solution ; retested to 100 ppm; Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese in walk-in cooler; operator stored properly Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage can and immediately starting working with food to be served to customers; manager educated; employee discarded gloves, washed hands and placed new pair of gloves on; Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans and corn (49F - Cold Holding); Pico de gallo (49F - Cold Holding); in make table #1 at cook line As per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; operator moved foods to different cooler; **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. refried beans (130F - Hot Holding); cheese sauce (130F - Hot Holding); in big steam table at cook line; as per operator food prepared earlier; foods out of temperature for approximately 1 hour; not sufficient water inside stream table and set up at low; operator added water and turned steam table to high; **Corrective Action Taken**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine sanitizer used at dishwasher- test strips not used prior to sanitizing dishes; Advised manager to test dishwasher prior to sanitizing dishes
- 31B-06-4:Intermediate - Soap dispenser at handwash sink at cook line not working/unable to dispense soap. Operator fixed Corrected On-Site
Food safety inspection conducted on 8/29/2023 revealed 9 total violations (5 high priority, 2 intermediate, 2 basic).