Talkin Tacos
2866 N University Dr, Coral Springs, FL 33065 · Permanent Food Service · License 1622737
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection3 high priority (2 fixed by the Aug 8 follow-up, 1 fixed on the spot), 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed same.
More time given
- First visitAug 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: 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°F. Cookline - grill drawers - shredded cheese (60-67°F); sliced cheese (65-67°F). Per operator items held in this unit overnight. No items prepped or portioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Cookline - left - flip top - shredded cheese (50-52°F); pico (48-50°F); guacamole with tomato (48-50°F). Per operator items placed in unit approximately 3 hours ago. No items prepped or portioned today. Operator placed all items in ice bath to quick chill. Corrective action taken. 2. Cookline - grill drawers - shredded cheese (60-67°F); sliced cheese (65-67°F). Per operator items held in this unit overnight. No items prepped or portioned today. See stop sale.
Code 12, Handwashing and hygienic practices: Observed 2 Cookline Employees fail to wash hands before putting on gloves to initiate a task working with food.
Both entered kitchen, put on gloves and began handling ready to eat foods. Reviewed proper procedures and employees washed hands.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Scoop handle in product in Cookline flip tops - cheese and pico. Operator stored scoops properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
2 door centerline - torn gaskets on door.
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.
- Stop sale
- An order that the food can’t be sold or served.