Taco Chula

10800 North Military Trail #108, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6021681

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic
-23
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep232026

Routine inspection

12 violations found

First visitSep 23, 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.
12 violations found:
- 4 High priority
- 2 Intermediate
- 6 Basic
What 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In various coolers diced tomatoes (49°F - Ambient Cooling) at 2:40 since 10:00, at this rate of cooling product never reached 41°F, discussed cooling with operator see stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In flip top cooler shredded lettuce (47°F - Cold Holding) at 2:40 since 11:40; creama (76°F - Cold Holding) at 2:40 since 2:10, per operator product not portioned or prepared today, discussed with operator cold holding operator moved products to chill.
  Fixed on the spot
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In various coolers diced tomatoes (49°F - Ambient Cooling) at 2:40 since 10:00, at this rate of cooling product never reached 41°F, discussed cooling with operator see stop sale.
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) discussed with operator who corrected to 200ppm quaternary.
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  In various coolers diced tomatoes (49°F - Ambient Cooling) at 2:40 since 10:00, at this rate of cooling product never reached 41°F, discussed cooling with operator see stop sale. In reach in cooler cooked corn (64°F - Cooling) at 2:35 since 12:00 to 63°F at 3:10, at this current rate of cooling product will not reach 41°F within 6 hours, discussed with operator who removed lid to allow adequate air flow cooling.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand washing sink at front counter used to dump ice, discussed with operator.
Basic6
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Flip top cutting boards grooved and no longer cleanable, discussed with operator to clean and sanitize.
  Reach-in cooler shelves with rust that has pitted the surface.
  Discussed with operator to repair or replace.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  In walk in cooler container of cooked chicken per operator product prepared today bearing old label, discussed with operator.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At cook line gas line pipe soiled with accumulation of grease and food. Discussed with operator to clean and sanitize.
  Buildup of food debris/soil residue on equipment door handles.
  Multiple reach in cooler door gaskets soiled with accumulation of soiled and food residues, discussed with operator to clean and sanitize.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  In kitchen above dish washing area and cook line vents soiled with dust debris, discussed with operator to clean and sanitize.
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.