Dm Brothers Taquizass LLC
1880 Smith Dr, North Palm Beach, FL 33408 · Mobile Food Dispensing Vehicle · License 6051783
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 Aug 26 complaint inspection5 high priority (1 no follow-up needed, 4 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 1 basic-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 26, 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 priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
beans (47°F - Cold Holding); beef (47°F - Cold Holding)in one door glass cooler; as per operator food not prepared or portioned today; cooler door not properly closed; food out if temperature for approximately 1 hour; food moved in different cooler;
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over cut vegetables in 2 door small cooler ; eggs moved to different cooler;
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken bags stored with raw beef and sausage bags in the same container er in cooler at cook line; advised to store properly
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee changed visibly soiled gloves and put new pair without washing hands first. Educated. Employee washed hands
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee washing dishes but not sanitizing; three compartment sink not set up; operator started to set up three compartment sink to properly do manual washing
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Cooked beef dated 8/18 in glass door cooler; as per operator food removed from freezer yesterday ; advised to date;
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine for three compartment sink and sanitizer bucket;
Provided
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
All food preparation heavily soiled with food debris - cutting boards and prep tables
Basic1
Code 50, Current license displayed: Hotel and Restaurant license recent decal not displayed on mobile food dispensing vehicle.
As per operator decal was not received and called to request decal;
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.