Tacos AL Carbon of Greenacres
5380 10 Ave N, Greenacres, FL 33463 · Permanent Food Service · License 6019086
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection4 high priority (1 fixed on the spot, 2 repeats), 3 intermediate (2 fixed on the spot), 8 basic-40
- Administrative complaint on Sep 28Counts in full until a follow-up finds the problems fixed-20
- Safety score40
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 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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. 1. Observed diced tomato (46°F) in flip top cooler opposite Bain Marie in kitchen. Not prepared or portioned today. Per operator food stored in unit overnight. See Stop Sale.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Observed diced tomato (46°F) in flip top cooler opposite Bain Marie in kitchen. Not prepared or portioned today. Per operator food stored in unit overnight. See Stop Sale.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
1. Observed Cooked chicken (83°F - Hot Holding) under no temperature control at stove top in kitchen. Per operator cook led less than one hour ago. Advised operator to reheat foods to 165°F or higher.
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Observed employee remove soiled gloves then wash and dry hands at the handsink without using soap. Employee rewashed hands with soap.
Fixed on the spot
Intermediate3
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed water 83°F at hand sink opposite cookline in kitchen.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed metal pan of water in hand sink basin opposite cookline in kitchen. Operator removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink opposite cookline in kitchen.
Operator provided paper towels.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed opened container of peeled fresh garlic stored on floor in kitchen. Operator placed on shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Hood filter sections missing from automatic fire suppression/exhaust system at cookline in kitchen.
Code 24, Clean equipment storage and air drying: Clean equipment/utensils not stored at least 6 inches above the floor.
Observed cleaned cutting boards and a pan stored directly on floor next to grease tank in kitchen.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees opposite cookline in kitchen.
Code 33, Garbage and refuse: Grease receptacle lid open, broken, or missing.
Observed both grease receptacles open at the back door.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
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 purse stored on shelf next to seasoning sauces in kitchen. Operator moved purse.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored on floor in kitchen.
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.