Talkin Tacos
10140 Forest Hill Blvd Ste 170, Wellington, FL 33414 · Permanent Food Service · License 6019268
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection5 high priority (1 fixed by the Oct 28 follow-up, 4 fixed on the spot, 2 repeats), 2 intermediate, 3 basic-28
- Administrative complaint on Oct 20, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score60
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 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 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, other than whole meat roast, hot held at less than 135°F.
Steam table Cheese sauce 89°F hot holding, tomato soup 101°F hot holding, per operator stored for approximately 1 hour. Operator moved to be reheated to 165°F++
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Walk in cooler Raw steaks over sofrito Operator stored properly
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Dishwasher grabbed dirty containers and then clean containers. Employee washed hands and moved container to be washed and sanitized properly
Fixed on the spotRepeat violationAdministrative complaint
Employee touched soiled towel and then engaged in food preparation without washing hands.
Employee washed hands
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Wall Paints stored above sauces on dry storage Advised operator to stored properly removed paint to other area separate from food
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
For employee hired less than 60 days.Emailed form to operator
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. From front counter area.
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Walk in cooler Avocados, tomatoes stored above sauces Advised operator to stored properly
Raw fruits/vegetables not washed prior to preparation.
Prep person cutting onions without washing first. Educated operator to wash vegetables first. Prep person started to wash vegetables
Fixed on the spot
Code 38, Lighting: Light shield damaged/in disrepair.
Walk in freezer, no lights
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.