Taco AL Carbon
4420 Lake Worth Rd, Lake Worth, FL 33461 · Permanent Food Service · License 6012182
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 Jul 16 complaint inspection2 high priority (fixed by the Jul 17 follow-up, 2 repeats), 1 intermediate (fixed on the spot), 3 basic-15
- Administrative complaint on Jul 16, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 16, 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 priority2
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. cooked beef (53°F - Cold Holding) date marked 7/14 not prepped or portioned today stored in outdoor walk in cooler overnight.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked beef (53°F - Cold Holding) date marked 7/14 not prepped or portioned today stored in outdoor walk in cooler overnight.
See stop sale. birria beef (53°F - Cold Holding); houses made salsa (53°F - Cold Holding) held for less than 3 hours in walk in cooler. Per operator items were moved from interior cooler less than 3 hours ago. Operator moved items to freezer to chill. diced tomatoes (53°F - Cold Holding); cheese (53°F - Cold Holding) held in kitchen flip top cooler not prepped or portioned today. Per operator items were moved from reach in cooler less than 3 hours ago. Operator opted to place items on time. Operator time marked.
Repeat violationAdministrative complaint
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salsa (58°F - Cooling for 1/2 hour at 10:20, 57°F at 11:25) in deep filled container in reach in cooler.
Operator reorganized item and created ice bath to help increase cooling rate.
Fixed on the spot
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on in use kitchen prep table. Operator removed.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cook line hood system heavily soiled with grease.
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
Single service spoons stored upright in kitchen. Operator reorganized.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.