CHUCHOS TACOS

Name: CHUCHOS TACOS
Address: 5371 10 AVE N #6, GREENACRES, FL, 33463, US
Rating: 80.2

5371 10 AVE N #6, GREENACRES, FL 33463

License #6019640

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CHUCHOS TACOS in GREENACRES currently holds an InspectFL Health Score of 80.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 11, 2026. Across those visits, inspectors documented 14 total violations — 6 critical, 4 major, 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Warning Issued
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Under 3 compartment sink. Advised operator to fix drain
[35A-02-7] Live, small flying insects found 2 flying around front counter, dining room Operator killed.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Bags of meat stored at room temperature on sink. Advised operator to opened water flow to thaw under running water
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in cooler Raw shell Raw chicken over raw beef. Operator stored properly
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wearing gloves grabbed metal sponge from the 3 compartment sink , cleaned metal spatula with water and then started to cooked onions on flat top grill without removing gloves, washing hands first. Advised employee to wash hands

Administrative complaint recommended
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee blew air into glove and after handled container of cut lettuce, discussed with operator, employee washed hands and changed gloves.
[41-17-4] Spray bottle containing toxic substance not labeled. In kitchen under sink unlabeled spray bottle containing degreaser, discussed with operator who labeled bottle.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler large container of cooked rice (45F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 days, discussed with operator see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler sealed container of cut lettuce (60F - Cooling) at 3:00 since 10:00, at this rate of cooling product never reached 41F within 4 hours, discussed with operator see stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on table cooked cactus (85F - Hot Holding); cooked sausage (84F - Hot Holding) per operator product cooked approximately 30 minutes ago and held at room temperature until reheated and served, discussed with operator who placed products on stove to reheat to 165F+.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and provided big 6 poster.
[08B-38-4] Food stored on floor. Pots of cooking oil stored on floor in kitchen under flat top stove, discussed with operator who removed product from floor.
[36-24-5] Hole in or other damage to wall. In kitchen large holes in wall next to reach in produce cooler, discussed with operator to repair.
[11-05-4] Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed with operator.

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Community pulse