Taqueria EL Sinaloence
502 S Military Trl, West Palm Beach, FL 33415 · Mobile Food Dispensing Vehicle · License 6051474
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 14 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot, 1 repeat), 1 basic-14
- Administrative complaint on Oct 14Counts in full until a follow-up finds the problems fixed-20
- Safety score66
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 visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Covered pot next to cook top; cooked rice (108°F - Hot Holding). Operator stated cooked prior to being held less than 4 hours, moved to be reheated to 165°F+ and held at 135°F or above.
Fixed on the spotRepeat violationAdministrative complaint
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.
Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 100ppm chlorine.
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.
At flip top cooler; cut tomatoes (47°F - Ambient Cooling 3:10/47°F 3:40) Operator stated cut at 12:00pm, cooling in overfilled pans on make top, at this rate will not reach 41°F within 4 hours, moved overfilled portion to reach in cooler to facilitate faster cooling.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee washed hands in triple sink (a sink other than an approved hand wash sink) after washing and rinsing dishes before handling utensils and food.
Discussed with employee who then washed hands properly at hand washing sink.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of unwashed/unpeeled onions stored on floor by rear door of mobile unit. Bag of dry beans stored on floor. Operator moved off floor.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.