Chilacos Tacos
11917 W Sunrise Blvd, Plantation, FL 33323 · Permanent Food Service · License 1618867
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after preparation.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot), 2 intermediate (fixed on the spot), 1 basic-20
- Safety score80
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 27, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after preparation.
Cooked Pork in Double Doors reach in Cooler exceeded 7 days. Date marked 07-19-2026. See Stop sale.
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 preparation.
Cooked Pork in Double Doors reach in Cooler exceeded 7 days. Date marked 07-19-2026. See Stop sale.
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.
Container of raw Chicken stored above case of raw beef in double doors reach in freezer. Manager stored correctly during inspection
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee after returning to work station from outside put on gloves but failed to washed hands and proceeded to touch clean containers and clean utensils. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Wiping cloths solution 200ppm. Manager remade to 100 ppm.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No Chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths solution.
Provided during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels provided at handwash sink in kitchen.
Provided during inspection.
Fixed on the spot
Basic1
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Frozen raw beef stored in standing water in triple sinks. Stored under running water during 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.
- 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.