Tacos EL Papi #2

1100 S Powerline Rd, Pompano Beach, FL 33069 · Permanent Food Service · License 1626486

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Jul 21, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot), 3 intermediate (2 fixed on the spot), 3 basic
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Jul212026

Routine inspection

11 violations found

First visitJul 21, 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.
11 violations found:
- 5 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  Salsa verde date marked July 13, Red Salsa date marked July 13, cooked beef date marked 7/9, cooked pork date marked 6/22, 7/13, chicken soup date marked 7/12, salsa Roja date marked 7/12, soap de res date marked 7/11, cooked carnitas date marked May 31, cooked corn date marked 7/13. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours. pork (113°F - Reheating) cooked pork reheating in steam table since 9am.
  Per operator item was placed in steam table at 9am. Steam table set to low. See Stop Sale
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw steak stored above cooked beef tongue in cook line flip top cooler
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee handle raw fish with gloved hands then proceed to handle utensils without removing gloves and washing hands. Instructed employee to remove gloves, replace utensils and wash hands
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing at 3 compartment sink by washing and rinsing with no sanitize step. Sanitizer not set up. Instructed operator/employee to setup sanitizer sink. Operator set up sanitizer at 100ppm chlorine, employee sanitized wares
  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. chicken cooling for 30 minutes at 2:00 (97°F - Cooling) to 95°F at 3:05 bring cooled at room temperature.
  Based on current cooling rate item will not reach 70°F within 2 hours, operator moved to walk in freezer
  Fixed on the spot
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Operator unable to provide for 2 new employees
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Bar hand wash sink blocked by cart, items stored in hand wash sink. Operator made hand wash sink accessible
  Fixed on the spot
Basic3
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of eggs stored on floor in walk in cooler. Operator moved to shelf
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils stored in standing water of 83°F at steam table, operator removed utensils and cleaned and sanitized, discarded water
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed on cook line. Operator moved to sanitizer bucket
  Fixed on the spot
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.