DirtyFLRestaurant Inspection Data

TALKIN TACOS

North Congress Avenue
Florida, 33426
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/9/2025

Inspection #: 3599199

Inspection Date: 11/25/2024

Inspection #: Visit ID: 8823108

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door reach in cooler: cooked steak (47F - Cooling) At walk in cooler: beef soup (58F - Cooling) As per employee, items prepared yesterday and cooled overnight. Items did not cool to 41F in a total of 6 hours. Beef soup stored in large quantity in large container. See stop sale. Repeat Violation Admin Complaint
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented can of pinto beans.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched side of mouth then touched clean pan of food; no hand wash. Advised operator to wash hands.
  • 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 flip top cooler: cheese slices (51F - Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door reach in cooler: cooked steak (47F - Cooling) At walk in cooler: beef soup (58F - Cooling) As per employee, items prepared yesterday and cooled overnight. Items did not cool to 41F in a total of 6 hours. Beef soup stored in large quantity in large container. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cheese slices (51F - Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. Repeat Violation Admin Complaint

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8822910

  • N/A:No Violations Were Observed

Inspection Date: 7/8/2024

Inspection #: Visit ID: 8761690

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door stainless steel reach in cooler: Diced chicken (64F at 4:10pm; 61F at 4:39pm- Cooling) As per employee, cooling since 10:00am. Chicken did not cool to 41F within a total of 6 hours. Item stored in deep counters for cooling. See stop sale. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At Double door stainless steel reach in cooler: cooked chicken (73F at 4:10pm; 72F at 4:39- Cooling) As per employee, cooling since 10:00am. Chicken did not cool to 70F within 2 hours. Item stored in deep counters for cooling. See stop sale. Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handled raw fish with gloves, removed gloves then prepared fish in fryer basket at fryer; no hand wash. Advised manager than operator that employee should wash hands. Warning
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Bag with mango stored directly on ice. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies in prep area near dry storage area 1 fly flying around in kitchen area Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Bag with mango stored directly on ice. 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, on stovetop: cooked steak (123F - Hot Holding) As per manager, kept on stove top for more than 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At Double door stainless steel reach in cooler: cooked chicken (73F at 4:10pm; 72F at 4:39- Cooling) As per employee, cooling since 10:00am. Chicken did not cool to 70F within 2 hours. Item stored in deep counters for cooling. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door stainless steel reach in cooler: Diced chicken (64F at 4:10pm; 61F at 4:39pm- Cooling) As per employee, cooling since 10:00am. Chicken did not cool to 41F within a total of 6 hours. Item stored in deep counters for cooling. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: white American cheese (46F - Cold Holding) As per operator, white American cheese placed in reach in cooler 10 minutes prior. Not prepped or portioned today. Item stored over-stacked. Operator removed over stacked portion. Corrected On-Site Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At double door stainless steel reach in cooler: guacamole with tomatoes (53F at 4:15pm; 53F at 4:39pm- Cooling) As per employee cooling since 1pm. At current rate guacamole will not to 41F within 4 hours. Item tightly covered with plastic wrap. Advised operator to remove wrap for quick chilling. 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. At cook line, on stovetop: cooked steak (123F - Hot Holding) As per manager, kept on stove top for more than 4 hours. See stop sale. Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 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

Inspection Date: 2/14/2024

Inspection #: Visit ID: 8611373

  • 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

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8486469

  • 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

Inspection Date: 8/29/2023

Inspection #: Visit ID: 8369119

  • 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