Tacos y Antojitos Emanuel #3
4595 Northlake Blvd, Palm Beach Gardens, FL 33418 · Permanent Food Service · License 6019936
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection5 high priority (1 fixed on the spot, 1 repeat), 5 intermediate (1 fixed on the spot, 1 repeat), 5 basic (1 repeat)-50
- Administrative complaint on Oct 15, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score30
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 16, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 53, Manager certification and employee training: Records/documents for required employee training appear to be altered.
More time given
Proof of required state approved employee training not available for some employees.
More time given
- First visitOct 15, 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 priority5
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, other than whole meat roast, hot held at less than 135°F. At cook line flip top cooler in overfilled container, pork papoosa (48°F - Cold Holding). Operator stated items held in unit overnight exceeding 6 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At walk in cooler, cooked rice (47°F - Cooling), per operator item held in cooler from previous day. Item did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line flip top cooler in overfilled container, pork papoosa (48°F - Cold Holding). Operator stated items held in unit overnight exceeding 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At walk in cooler, cooked rice (47°F - Cooling), per operator item held in cooler from previous day. Item did not reach 41°F within 6 hours. See stop sale.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
At dry storage area, approximately 20 small flying insects landing on unopened bags of beans, unopened bags of sugar, unopened container of vinegar. At chemical storage closet with mop sink, approximately 20 small insects landing on walls, wet mops, and soiled aprons. Dry storage area and chemical storage closet is separate from cook line and food prep area.
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Wiping cloth chlorine solution 200+ppm. Exceeding the maximum amount required. Operator diluted solution to 100ppm.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate5
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Provided poster to operator.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
At front counter, designated hand sink, no hot water provided. temperature 82°F.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At cook line designated hand sink, no paper towels. Operator provided paper towels.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Records/documents for required employee training appear to be altered.
One employee training record appear altered by evidence of changed dates. The dates on form are 2025-2030 indicating 5 years instead of the required 3 years.
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
At cook line, in use utensils stored on soiled cooking equipment. Operator removed.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
In use utensils in standing water 123°F. Operator turned up heat on stove to heat water.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
At front counter, opened employee beverages stored on prep table. Operator removed.
Fixed on the spot
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.
At dry storage rack, employee belonging stored on shelf with food items. Operator removed.
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided poster to employee.
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.