Tijuana Flats
280 S SR-7 Ste 300, Royal Palm Beach, FL 33414 · Permanent Food Service · License 6021792
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Jul 10 routine inspection5 high priority (3 fixed on the spot, 2 repeats), 1 intermediate-28
- Administrative complaint on Jul 10, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Licensing inspection
- First visitNov 6, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing on splitter added to hose bibb.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing yellow toxic substance not labeled and stored at storage rack next to triple sink.
Operator labeled.
Fixed on the spot
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at hand sink at cookline or prep area in kitchen.
Earlier inspections 1
F52Routine inspection6 violations, 5 high priority · 1 follow-up visit Complaint after follow-up
- Follow-up visitJul 11, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At walk in cooler: house made queso (46°F - Cold Holding); cooked chicken (47°F - Cold Holding); cooked beef (45°F - Cold Holding); raw chicken (47°F - Cold Holding); raw steak (46°F - Cold Holding); cream cheese (45°F - Cold Holding) As per operator stored in cooler overnight. Not prepped or portioned today. See stop sale.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Same.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At walk in cooler: cooked chicken(56°F at 6:20pm- Cooked Cooling) As per operator, cooling since 11:15am; cooked beef (56°F at 6:20pm- Cooked Cooling); house made queso (55°F at 6:20pm- Cooked Cooling) As per operator, cooling since 12:15pm. Products did not cool from 135°F to 41°F in a total of 6 hours. See stop sale. At walk in cooler: diced tomatoes (47°F at 6:30pm- Ambient Cooling); red salsa (46°F at 6:30pm- Ambient Cooling); raw chicken (45°F at 6:30 pm- Ambient Cooling) As per operator, cooling prior to 1pm Products did not cool to 41°F in a total of 4 hours. See stop sale.
- First visitJul 10, 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 priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At flip top cooler: sour cream in bag (49°F - Cold Holding) As per employee, stored 1 hour on top of lids in cooler. Not prepped or portioned today. Operator placed item to quick chill. At walk in cooler: house made queso (46°F - Cold Holding); cooked chicken (47°F - Cold Holding) As per operator, employee left walk in cooler door open 30 mins prior for 5 mins. Not prepped or portioned today. Advised operator to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
house made queso (115°F - Hot holding) As per operator, reheated 30mins prior at steamer; Operator reheated to 178°F. cooked chicken (119°F - Hot Holding); cooked beans (119°F - Hot Holding) As per operator, items reheated 1 hour prior. Operator reheated to 180°F.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee scratched forehead and touched thigh then began handling clean flip top cooler handle and bottles of sauces; no hand wash. Employee washed hands and cleaned sanitized areas.
Fixed on the spot
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch clothes then touched clean cutting board at expo flip top cooler; no hand wash. Advised manager to have employee wash hands.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
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.
At walk in cooler: diced tomatoes (49°F at 11:10am; 49°F at 11:55am- Cooling) As per operator, prepped and cooling since 20 mins then employee left walk in cooler door open 30 mins prior for 5 mins. At current rate of cooling, product will not cool to 41°F in a total of 4 hours. Advised operator to quick chill.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.