El Tayta
1721 Hallandale Beach Blvd, Hallandale Beach, FL 33009 · Permanent Food Service · License 1621099
What drove the grade
Food stored in a container that previously held a toxic substance.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate (fixed on the spot, 4 repeats), 3 basic-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 28, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Food stored in a container that previously held a toxic substance.
In the walk in cooler, soy sauce was stored in a bulk sanitizer chemical bucket. The soy sauce was discarded. See stop sale.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
The kitchen sanitizer bucket test strip started to bleach back white again. The solution was corrected to 100ppm Chlorine
Fixed on the spot
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
The hand sink behind the bar was obstructed by two kegs and a cart. The items were moved.
Fixed on the spotRepeat violation
Handwash sink used for purposes other than handwashing.
Behind the bar, the hand sink was used to hold an ice bucket, measuring cups and a funnel. The items were removed
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
At the kitchen hand wash sink, the paper towels were supplied
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At the front counter, a spray bottle of beach sanitizer was not labeled. The manager labeled the bottle
Fixed on the spotRepeat violation
Basic3
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In the bin of conchita, the spoons handle was buried in the food. The spoon was removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In the container of conchita next to the front line flip top cooler, a small ramekin was stored inside and used to dispense the food. The container was removed
Fixed on the spot
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Walk in cooler and walk in freezer doors. The dish washer scrubbed during the inspection
Fixed on the spot
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.