El Cartel de Los Tacos
7671 W Sample Rd, Coral Springs, FL 33065 · Permanent Food Service · License 1624228
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection1 high priority (fixed on the spot), 5 intermediate (4 fixed on the spot), 6 basic (1 repeat)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 10, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
1. Employee handled bleach bottle then put on gloves to prepare a customers food order without washing hands first. Reviewed hand washing and glove usage with employee.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
1. Milk in walk in cooler opened on Monday September 7th 2026 per operator. Not dated, operator dated.
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
1. Cookline counter top under no temperature control horchata 47°F at 11:45am cooling since 10am to 57°F at 12:55pm, reviewed time as a public health control.
Fixed on the spot
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
1. Probe thermometer not provided, Operator provided another thermometer during inspection. Thermometer calibrated.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
1. Can opener blade at prep table soiled with food debris, operator washed, rinsed and sanitized during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
1. Front line hand washing sink, blocked from usage by trash.
Basic6
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
In prep area ice machine facing reach in freezer, operator stored handle up.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed on food containers stored on shelf above prep table.
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of grease/food debris.
Operator cleaned during inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair at frontline flip top unit.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
1. Left hand corner of floor of walk in cooler has standing water.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.