TACOS AL CARBON BAR AND GRILL
2161 PALM BEACH LAKES BLVD #105
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/11/2024
High Priority
6
Intermediate
3
Basic
0
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 3/11/2024 revealed 9 total violations (6 high priority, 3 intermediate, 0 basic).
Inspection on 9/26/2023
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 9/26/2023 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).