Taco King Restaurant
5776 S Jog Road, Lake Worth, FL 33467 · Permanent Food Service · License 6013774
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 Oct 22 routine inspection4 high priority (no follow-up needed), 1 intermediate (1 repeat), 4 basic (1 repeat)-21
- Safety score79
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 visitOct 22, 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.
9 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 Cooked beans (50°F) and cooked steak (47°F) in single door reach in cooler at cookline in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Observed Cooked beans (50°F) and cooked steak (47°F) in single door reach in cooler at cookline in kitchen. Not prepared or portioned today. Cooked beans observed stored in deep containers with lids on. Stored in unit overnight per operator. See Stop Sale.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
1. Observed ziplock portions of frozen raw chicken stored in drawer above raw shrimp in single door reach in freezer in kitchen. Advised operator to reorganize.
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee cracks two raw shell eggs then handled cleaned utensils at the cookline immediately after without first handwashing.
Intermediate1
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap at handsink sink in kitchen.
Repeat violation
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed both scoop and scoop handle in contact with ice in the ice machine in kitchen.
Repeat violation
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Observed both left and right compartments filled with soiled dishes and employee washing and rinsing dishes in center compartment and placing them on the drain board to air dry without sanitizing dishes, at triple sink in kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Hood filters at cookline in kitchen.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at front counter.
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.
- 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.