Tulum Tacos Restaurant Corp
5052 N Dixie Hwy, Oakland Park, FL 33334 · Permanent Food Service · License 1620361
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection10 high priority (6 fixed on the spot), 6 intermediate (3 fixed on the spot, 1 repeat), 1 basic-59
- Emergency closure on Oct 28, still closedCounts in full until a follow-up lets the place reopen-35
- Safety score6
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 29, 2026 Closure extended
The problems weren't fixed yet. The business stays closed while the owner is given more time.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Not available during inspection
More time given
- First visitOct 28, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority10
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 cooler cooked octopus (55°F - Cold Holding); tuna (50°F - Cold Holding); cream cheese (49°F - Cold Holding); raw shrimp (47°F - Cold Holding); raw steak (47°F - Cold Holding) held in reach in cooler overnight. Per operator not prepared 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.
Reach in cooler cooked octopus (55°F - Cold Holding); tuna (50°F - Cold Holding); cream cheese (49°F - Cold Holding); raw shrimp (47°F - Cold Holding); raw steak (47°F - Cold Holding) held in reach in cooler overnight. Per operator not prepared or portioned today. See stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On table next to stove asada meat (79°F - Hot Holding); Mexican rice (68°F - Hot Holding) Operator stated items reheated prior to being held for 3 hours; foods moved to be reheated to 165°F+ to be held at 135°F+
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Standing freezer Raw chicken not commercially packaged stored over and open bags of mixed vegetables. Operator corrected storage
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Server handled dirty dishes then proceeded to handle plated food. Educated employee who then washed hands
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Rice stored in direct contact with no food grade plastic bag. Operator put the rice in a container without the bag
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 flying insect flying inside container with chile pasilla. Operator discarded. Approximately 10 flying insects flying inside container with chile guajillo.
Rodent activity present as evidenced by rodent droppings found.
Approximately 18 rodent droppings throughout kitchen floors under coolers and cooking equipment. Approximately 40 rodent droppings in storage/prep area, under shelving and prep table. Approximately 20 rodent droppings in water heater area.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Container of advil stored in rack next to cocktail drinks mix. Operator stored advil properly
Fixed on the spot
Toxic substance/chemical improperly stored.
Can of primer paint stored on top shelf with single use cups. Operator moved paint and stored properly
Fixed on the spot
Intermediate6
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Person in charge not knowledgeable of Big 6. Provided form
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee rinse hands in 3 compartment sink then proceeded to handle clean utensils and equipment without washing hands first. Educated employee who then washed hands
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chemical test strips available during inspection
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwashing sink in front counter. Operator provided paper towels
Fixed on the spot
No soap provided at handwash sink.
No soap available at any handwashing sink. Operator provided soap
Repeat violation
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Unable to provide proof of training for some employees
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting board heavily stained and grooved
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.