Bandoleros Tacos Sunrise
10051-10053 Sunset Strip, Sunrise, FL 33322 · Permanent Food Service · License 1611460
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 25 complaint inspection2 high priority (fixed on the spot), 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 25, 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.
3 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, other than whole meat roast, hot held at less than 135°F.
Cooked Onions (115°F - Hot Holding). Per cook food item in unit less than 2 hours. Cook reheated.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw beef to ready-to-eat beef and reached out for a to go container without washing hands.
Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Basic1
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Earlier inspections 1
A90Routine inspection5 violations, 2 high priority No follow-up needed
- First visitAug 31, 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.
5 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.
Secondary Flip Top- ; Salsa (48-50°F - Cold Holding); Pico de Gallo (48°F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager stored in lower reach in cooker to quick chill.
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 touched personal bag and proceeded to fix containers in flip top without first removing gloves or washing hands. Removed proper handwashing procedures. Employee removed gloves and washed hands correctly.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels provided at handwash sink in kitchen.
Provided during inspection.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl with no handle used to dispense MSG.
Removed during inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of mold-like substance in the interior of the ice machine.
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.