Taqueria EL Jovenazo
7130 Kimberly Blvd, North Lauderdale, FL 33068 · Permanent Food Service · License 1623014
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 Jul 9 routine inspection4 high priority (no follow-up needed), 3 basic-15
- Safety score85
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 visitJul 9, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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. Reach in one door cooler at cook line , Cooked rice (51°F - Cold Holding); cooked cow feet (49°F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chorizo prepared onsite and dated 06-26 exceeding 7 days.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed cooked chorizo prepared onsite and dated 06-26 exceeding 7 days. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in one door cooler at cook line , Cooked rice (51°F - Cold Holding); cooked cow feet (49°F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. See stop sale.
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
One employee engaging in food preparation not wearing hair restraint. Employee put on hair net during the inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cup with no handle used to dispense juice at front reach in cooler . Operator discarded during the inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe under triple sink leaking.
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.
- Stop sale
- An order that the food can’t be sold or served.