DirtyFLRestaurant Inspection Data

TACOS AL CARBON BAR AND GRILL

2161 PALM BEACH LAKES BLVD #105

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 12 health inspection reports

All Inspection Reports

Inspection Date: 6/2/2025

Inspection #: Visit ID: 10850622

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At left side flip top cooler; standing water in bottom.
  • 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 walk-in cooler; cooked beans (47F - Cooling); cooked rice (45F - Cooling). Operator stated items cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At walk-in cooler; cooked beans (47F - Cooling); cooked rice (45F - Cooling). Operator stated items cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes and utensils while washing and rinsing at dish area and then handled clean equipment and utensils on cook line without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw bacon stored over ready to eat shredded cheese. Operator moved raw bacon below shredded cheese. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left side flip top cooler; raw chicken (50F - Cold Holding); raw beef (50F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 2 hours, moved to upright reach in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 4/1/2025

Inspection #: Visit ID: 10809941

  • N/A:No Violations Were Observed

Inspection Date: 3/31/2025

Inspection #: Visit ID: 10809782

  • 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 touched visibly soiled wiping cloth while cleaning and then handled clean utensils, equipment and unwrapped single service take out containers while preparing/packaging food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 15 rodent droppings in kitchen on shelf over prep table. Approximately 5 rodent droppings in kitchen on floor under/around prep table. Approximately 3 rodent droppings in kitchen on floor under dish machine. Approximately 3 rodent droppings in kitchen on floor under/behind storage shelve/reach in cooler. Approximately 5 rodent droppings in kitchen dry storage area/closets. Advised Operator to remove droppings, clean/sanitize area(s). Repeat Violation Admin Complaint
  • 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 Left side flip top cooler; raw shrimp (46F - Cold Holding); raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding); cooked potato fries (47F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left side flip top cooler; raw shrimp (46F - Cold Holding); raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding); cooked potato fries (47F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Operator provided paper towels. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink on cook line. Operator provided soap. Corrected On-Site Warning

Inspection Date: 1/31/2025

Inspection #: Visit ID: 10769331

  • N/A:No Violations Were Observed

Inspection Date: 1/30/2025

Inspection #: Visit ID: 10769266

  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled broom/dust pan while cleaning and then handle clean utensils and bottles without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings in kitchen dry storage area. Approximately 20 rodent droppings in kitchen inside electrical closet. Approximately 5 rodent droppings in kitchen under dish machine. Approximately 5 rodent droppings in kitchen next to dry storage shelves on cook line. Advised Operator to remove droppings, clean and sanitize areas. Warning

Inspection Date: 10/3/2024

Inspection #: Visit ID: 8993532

  • N/A:No Violations Were Observed

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8847557

  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee wash hands with no soap at cook line hand wash sink air dried hands and then handled tortillas while placing to fry. Operator discussed with employee who then washed hands with soap and dried with paper towels. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live, small flying insects in bar flying around/landing on bar mats/liquor bottles. Advised Operator to eliminate flies. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; portioned bags of raw beef stored over portioned bags of cooked pork. Operator moved raw beef below cooked pork. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Right side flip top cooler; cut lettuce (48F - Cold Holding); cut tomatoes (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler 2 hours, moved to walk-in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Right side flip top cooler; sour cream (51F - Ambient Cooling 10:05am/51F - Ambient Cooling 10:35am). Operator stated sour cream portioned/cooling since 8:30am, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Advised Operator to provide paper towels. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At cook line hand wash sink; no soap. Advised Operator to provide soap. Warning

Inspection Date: 8/2/2024

Inspection #: Visit ID: 8847106

  • N/A:No Violations Were Observed

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8787306

  • 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 walk-in cooler; cooked beans (46F - Cooling). Operator stated cooling overnight, in deep, covered container, did not reach 41F within 6 hours. See Stop Sale. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (46F - Cooling). Operator stated cooling overnight, in deep, covered container, did not reach 41F within 6 hours. See Stop Sale. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line; employee handled soiled dishes while carrying to dish area and then returned to cook line and began preparing food without washing hands. Discussed with employee who then washed hands. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw chicken stored over cooked beans. Operator moved raw chicken to bottom shelf. Corrected On-Site Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; portioned raw chicken stored over raw fish. Operator moved raw chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 6 rodent droppings in kitchen on shelves over prep table/sink. 3 rodent droppings in kitchen in prep sink. 4 rodent droppings in kitchen on floor in prep area. 3 rodent droppings in kitchen dry storage area on top of single service article boxes. 4 rodent droppings in kitchen on top of food storage containers/shelves to left of microwave. 7 rodent droppings in kitchen on floor in liquor storage area. 3 rodent droppings in kitchen on floor around ice machine. 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 flip top coolers; raw beef (50F - Cold Holding); raw chicken (49F - Cold Holding); cut tomatoes (46F - Cold Holding). Operator stated items not prepared or portioned today, being held overfilled in pans inside cooler for more than 4 hours. See Stop Sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top coolers; raw beef (50F - Cold Holding); raw chicken (49F - Cold Holding); cut tomatoes (46F - Cold Holding). Operator stated items not prepared or portioned today, being held overfilled in pans inside cooler for more than 4 hours. See Stop Sale. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked seafood soup (112F - Cooling/97F - Cooling) since 12:15 1st temperature at 1:06/2nd at 2:00;cooked tomatoes (128F - Cooling/118F- Cooling) since 12:50 1st temperature at 1:08/2nd at 2:00. At this rate products will not reach 70F within 2 hours, Operator split products into shallow pans and moved to walk-in freezer to facilitate faster cooling. **Corrective Action Taken** Warning

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8629468

  • N/A:No Violations Were Observed

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8509762

  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. At inside bar, cut washed celery displayed on bar top uncovered. Operator covered with plastic. Corrected On-Site Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed, rinsed cutting board began cutting peppers without sanitizing cutting board. Advised operator to properly sanitize cutting board before use. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At reach in freezer, tamales stored in non food grade thank you bags. Operator removed tamales from bag. Corrected On-Site Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer, breaded portioned plastic wrapped raw chicken stored over raw beef. Operator moved chicken to lower shelf. Corrected On-Site 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. Right side flip top cooler; queso fresco (51F - Cold Holding); Operator stated not prepared or portioned today, was in overfilled pans in make top held overnight. At cookline flip top cooler, raw diced tilapia (51F - Cold Holding Operator stated not prepared or portioned today was held in cooler overnight. At outside bar ; housemade cooked salsa verde (51F - Cold Holding); housemade salsa (51F - Cold Holding. Operator stated not prepared or portioned today was held in cooler overnight. See stop sale Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side flip top cooler; queso fresco (51F - Cold Holding); Operator stated not prepared or portioned today, was in overfilled pans in make top held overnight. At cookline flip top cooler, raw diced tilapia (51F - Cold Holding Operator stated not prepared or portioned today was held in cooler overnight. At Outside bar ; housemade cooked salsa verde (51F - Cold Holding); housemade salsa (51F - Cold Holding. Operator stated not prepared or portioned today was held in cooler overnight. See stop sale Warning
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At kitchen handwashing sink inoperable, no running water, drain line disconnected. Operator repaired, turned on running water, connected drain line. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with cleaning chemical unlabeled. Advised operator that all chemicals must be labeled. Warning

Inspection Date: 9/26/2023

Inspection #: Visit ID: 8386185

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open water bottle from above hot Bain Marie. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed bracelets. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Frying oil tubs on storeroom floor - operator moved to shelf. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fry station.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table - operator removed. Corrected On-Site
  • 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. double door reach in - red salsa (49F-53F - Cooling); green salsa (53F - Cooling) not portioned or prepared today held in cooler overnight and more than 6 hours. See stop sale. Repeat Violation Admin Complaint
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee picked up raw bacon with gloves hands then put on new gloves without washing hands - operator instructed employee to wash hands - employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - fresh eggs over prepared sauces - operator moved egg to different shelve. Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer - repackaged raw chicken over repackaged beef - operator moved chicken to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. double door reach in - red salsa (49F-53F - Cold Holding); green salsa (53F - Cold Holding) operator stated not portioned or prepared today held in cooler overnight and more than 6 hours. See stop sale. Repeat Violation Admin Complaint
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. IQF Oysters no shell tag retained.
  • 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. Cooked shrimp prepared 24 hours - operator date marked. Corrected On-Site Repeat Violation