Mexican Tacos and Bar
4645 Gun Club Rd Ste 2, West Palm Beach, FL 33415 · Permanent Food Service · License 6021160
What drove the grade
Non-food grade paper towel used as liner for food container/in direct contact with ready to eat washed/cut peppers, cucumbers, onions and avocado.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection1 high priority (fixed on the spot), 4 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 5, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper towel used as liner for food container/in direct contact with ready to eat washed/cut peppers, cucumbers, onions and avocado.
Operator removed paper towel(s) from container(s) eliminating contact with food items.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil/scoop in non-time/temperature control for safety food/salt not stored with handle above top of food (handle in direct contact with salt) within a closed storage container.
Operator removed scoop/handle from salt.
Fixed on the spot
In-use utensil/spoon not stored with handle above the top of time/temperature control for safety food (cooked rice) and rim of the full pan/container.
Operator removed spoon from cooked rice.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food storage freezer in dry food storage area.
Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Uncleanable knife block in use to store knives.
Wood knife block in-use on cook line, unable to be washed, rinsed and properly sanitized. Operator removed knife block/discontinued use.
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.