Taqueria EL Paisa #3
1951 N Pine Island Rd, Plantation, FL 33322 · Permanent Food Service · License 1623550
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 Aug 24 routine inspection4 high priority (2 fixed by the Aug 26 follow-up, 2 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-16
- Complaint after follow-up on Aug 25, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 26, 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 - 1st follow-up visitAug 25, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in Cooker- Shredded Cheese 50°F Cold Holding Sour Cream 50°F Cold Holding Butter 48°F Cold Holding. Row Pork 47°F Cold Holding) Per Chef food items in unit less than 4 hours. Items not prepared or portioned today.. Chef moved to reach in cooler to quick chill.
Fixed on the spot
- First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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. Time/temperature control for safety food cold held at greater than 41°F. Beef Soup (46-47°F - Cold Holding); Cooked Beans (47°F); Cooked Tripe Soup (47°F - Cold Holding); Pork Soup (46-47°F - Cold Holding); Cow Foot (47-48°F Cold Holding) Per Cook Food items in unit overnight. Items 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.
Beef Soup (46-47°F - Cold Holding); Cooked Beans (47°F); Cooked Tripe Soup (47°F - Cold Holding); Pork Soup (46-47°F - Cold Holding); Cow Foot (47-48°F Cold Holding) Per Cook Food items in unit overnight. Items not prepared or portioned today. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Container of raw shell eggs stored above containers of sauces breads, soup and cooked Rice in Double Doors glass reach in cooler. Inverted during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee moved trash can proceeded to grab a clean container with cooked food without removing gloves or washing hands. Reviewed proper handwashing procedures. Employees washed hands correctly.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels provided at handwash sink in preparation area.
Replaced during inspection.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Stored soup and cooked meat not covered in double doors glass reach in cooler in prep area.
Covered during inspection.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing dangling bracelets while preparing food cooking and serving.
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.