Tacos EL Papi and Blanka's Bakery
3591 N Andrews Ave Ste D, Oakland Park, FL 33334 · Permanent Food Service · License 1624576
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection6 high priority (3 fixed by the Oct 23 follow-up, 3 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 3 basic (1 repeat)-32
- Administrative complaint on Oct 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score56
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 visitOct 23, 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 visitOct 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler cooked beans (62°F - Cooling); Mexican rice (49°F - Cooling); cabbage salad (46°F - Cooling); carne al pastor (48°F - Cooling); cooked steak (51°F - Cooling); carne asada (49°F - Cooling). Per operator foods not prepared or portioned today. See stop Sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In walk in cooler Chicken flautas 10/14 Raw steak 10/14 Pozole 10/8, 10/15 Chicharron verde 10/8 Menudo 10/15 Soap de galling 10/15 Costilla verde 10/15
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In walk in cooler cooked beans (62°F - Cooling); Mexican rice (49°F - Cooling); cabbage salad (46°F - Cooling); carne al pastor (48°F - Cooling); cooked steak (51°F - Cooling); carne asada (49°F - Cooling). Per operator foods not prepared or portioned today. Cooling since yesterday. See stop Sale
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Container with raw shell eggs stored in container with cooked chicharrones. Operator corrected storage
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee in kitchen drinking from cup then proceeded to continue with food preparation. Operator educated employee who then washed hands
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Grill cleaner stored on shelf next to juices. Operator removed chemical and stored properly
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler cooked beans (62°F - Cooling); Mexican rice (49°F - Cooling); cabbage salad (46°F - Cooling); carne al pastor (48°F - Cooling); cooked steak (51°F - Cooling); carne asada (49°F - Cooling). Per operator foods not prepared or portioned today. See stop Sale
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Trash can stored in front of handwashing sink. Operator moved trash can making the handwashing sink accessible
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bottle containing bathroom cleaner not labeled. Operator labeled the bottle
Fixed on the spot
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Panned meat thawing in double sink with standing water. Operator open cold water faucet to continue thawing with running water
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee drinking from cup in cooking area. Operator educated employee
Fixed on the spot
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinks stored on prep table shelf where food is being prepared. Operator educated employees who then moved drinks to designated area
Fixed on the spotRepeat 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.
- Stop sale
- An order that the food can’t be sold or served.