Tijuana Flats
6204 West Sample Rd, Coral Springs, FL 33067 · Permanent Food Service · License 1622997
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 21 complaint inspection5 high priority (fixed by the Aug 22 follow-up), 3 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1) Time/temperature control for safety food cold held at greater than 41°F. In walk in cooler, diced tomatoes (46°F - Cold Holding); corn salsa (46°F - Cold Holding); beef taco mix (47°F - Cold Holding); shredded cabbage (47°F - Cold Holding); portioned cooked chicken (46°F - Cold Holding); shredded lettuce (46°F - Cold Holding); cotija cheese (46°F); cold Holding); shredded cheese blend (46°F - Cold Holding); refried beans (46°F - Cold Holding); black beans (46°F - Cold Holding). Per manager and date marking, no items prepared or portioned today and all in cooler more than 24 hours. See stop sale. 2) Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler, cooked shredded chicken (47°F - Cooling); queso cheese sauce (47°F - Cooling); ground beef mix (46°F - Cooling). Per manager, items prepared on 8-20 and in unit overnight. See stop sale. 3) Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. In walk in cooler, chopped romaine (46°F - Cooling) ; diced tomatoes (46°F - Cooling). Per manager items prepared on 8-20 and cooling overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk in cooler, diced tomatoes (46°F - Cold Holding); corn salsa (46°F - Cold Holding); beef taco mix (47°F - Cold Holding); shredded cabbage (47°F - Cold Holding); portioned cooked chicken (46°F - Cold Holding); shredded lettuce (46°F - Cold Holding); cotija cheese (46°F); cold Holding); shredded cheese blend (46°F - Cold Holding); refried beans (46°F - Cold Holding); black beans (46°F - Cold Holding). Per manager and date marking, no items prepared or portioned today and all in cooler more than 24 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In walk in cooler, cooked shredded chicken (47°F - Cooling); queso cheese sauce (47°F - Cooling); ground beef mix (46°F - Cooling). Per manager, items prepared on 8-20 and in unit overnight. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
In walk in cooler, chopped romaine (46°F - Cooling) ; diced tomatoes (46°F - Cooling). Per manager items prepared on 8-20 and cooling overnight. See stop sale.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Splitter with attached hose at mop sink missing vacuum breaker.
Basic3
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bucket not inverted.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Foil to go pans on back storage shelf not inverted.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.