Taqueria Dona Raquel
793 S Dixie Hwy, Pompano Beach, FL 33060 · Permanent Food Service · License 1620224
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (2 repeats), 4 basic (3 repeats)-23
- Administrative complaint on Sep 17Counts in full until a follow-up finds the problems fixed-20
- Safety score57
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 visitSep 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In low drawers facing counter, Ham (46°F - Cold Holding), per operator, food not prepped or portioned today. Food held in reach in cooler and moved to low drawers cooler on cook line and held for approximately 1.75 hours. Food was placed in reach in cooler to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Stop low boy drawers, Refried Beans (95°F - Hot Holding) per employee , food prepared approximately 1.5 hours ago. Food was placed on stove to reheat.
Fixed on the spot
Intermediate2
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 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with 5 employees at time of inspection.
Repeat violation
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Buckets of cut lettuce stored on floor in back prep room. Food was removed from floor.
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 sauce in walk in cooler. Cup was removed from food..
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Walk in freezer floor soiled with grease and food debris.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed poster to operator.
Repeat violation
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.