Talkin' Tacos
390 N Congress Ave Unit B, Boynton Beach, FL 33426 · Permanent Food Service · License 6021320
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 Nov 2 routine inspection1 high priority (1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 2 basic-18
- Administrative complaint on Nov 2Counts in full until a follow-up finds the problems fixed-20
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- First visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sour cream (67°F - Cold Holding); Chipotle sauce (canned chipotle) (63°F - Cold Holding) Observed on counter at cook line in squirt bottles. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Advised operator to use time control. Advised operator to time stamp product for remaining 3 hours and 40 minutes. Time control procedure emailed to operator.
Repeat violationAdministrative complaint
Intermediate3
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed at Hand wash sink by mop sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed Sanitizer spray bottle at host desk not labeled.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Repeat violationAdministrative complaint
Basic2
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
At cook line cooler across from reach in freezer.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed Employee toiletries bag stored over food wrapping paper and bottled water in dry storage.
Fixed on the spot
Earlier inspections 1
D62Routine inspection8 violations, 5 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Same.
More time given
Basic1
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Same.
More time given
- First visitJul 13, 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 priority5
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. Cold station flip top: shredded lettuce, diced tomato salsa, raw fish, chicken tenders, cooked plantains, guacamole with diced tomatoes (55-57°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for an undetermined amount of time. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Cooked pasta made 7/4 at walk in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cold station flip top: shredded lettuce, diced tomato salsa, raw fish, chicken tenders, cooked plantains, guacamole with diced tomatoes (55-57°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for an undetermined amount of time. See stop sale.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
refried beans (113°F - Hot Holding); beef consommé (123°F - Hot Holding) Observed in large steam table. Per operator, out of temperature for approximately 30 minutes. Operator returned products to stove to reheat to 165+F.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Dish machine inoperable at time of inspection. Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At hand wash sink by back door.
Fixed on the spotRepeat violationAdministrative complaint
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Food storage pans at clean dish rack.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.