Taco Station Pompano INC

3432 E Atlantic Blvd, Pompano Beach, FL 33062 · Permanent Food Service · License 1625259

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Aug 10, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot), 4 intermediate (2 fixed on the spot, 1 repeat), 3 basic (1 repeat)
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug102026

Routine inspection

12 violations found

First visitAug 10, 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.
12 violations found:
- 5 High priority
- 4 Intermediate
- 3 Basic
What the inspector cited
High priority5
- 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 flip top cooler, Cooked Chicken (50°F - Heated Cooling). Per operator, food prepared 2 days ago and held in cooler. Food was discarded. See Stop Sale.
- 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 flip top cooler, Cooked Chicken (50°F - Heated Cooling). Per operator, food prepared 2 days ago and held in cooler. Food was discarded. 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 calamari stored over pan of cooked chicken in flip top cooler in kitchen. Operator moved calamari to bottom shelf.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
  Employee cleaned thermometer.
  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.
  Chlorine wiping cloth sanitizer stored in bucket at over 200 ppm. Operator discarded sanitizer, to prepare correct sanitizer.
  Fixed on the spot
Intermediate4
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  In flip top cooler, Raw Fish (48°F - Ambient Cooling) at 1 :45 pm, since 11:30 am to 51°F at 2:30 pm. Raw Shrimp (50°F - Ambient Cooling) to 50°F at 2:30 pm. At this rate , proper cooling will not occur. Food was placed in ice to reach proper temperatures.
  Fixed on the spot
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed poster to operator.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Serving tray stored in handwashing sink at bar. Manager removed tray from handwashing sink.
  Fixed on the spot
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Gratuity of 20 % of 4 or more listed on receipt, not listed on menu.
Basic3
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Clean utensil stored in container of standing water at 82°F on prep table at cook line. Employee discarded water.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic cup without handle stored in bucket of Parmesan cheese on prep table. Employee discarded cup.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No handwashing signs in both bathrooms.
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.