CT CANTINA AND TAQUERIA

Name: CT CANTINA AND TAQUERIA
Address: 176 N POINTE DR UNIT M100, DANIA BEACH, FL, 33004, US
Rating: 80.4

176 N POINTE DR UNIT M100, DANIA BEACH, FL 33004

License #1625468

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

80.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CT CANTINA AND TAQUERIA in DANIA BEACH currently holds an InspectFL Health Score of 80.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 14, 2026. Across those visits, inspectors documented 34 total violations — 7 critical, 10 major, 17 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.

Inspection Completed - No Further Action
[41-17-4] Spray bottle containing toxic substance not labeled. At bar, spray bottle with sanitizer not labeled. Operator labeled bottle.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On kitchen, employee bag stored over dry storage. Operator removed bag.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training expired 3/2026

Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. At preparation area ,container of Masa flour has weevil. See stop sale.
[08B-02-4] Displayed food not properly protected from contamination. At dry storage rack ,bucket of salt uncovered. Operator covered during inspection.
[10-08-5] Ice scoop handle in contact with ice. At bar area ,scoop handle stored inside of ice. Operator removed and stored scoop handle above ice.
[14-01-5] Bowl or other container with no handle used to dispense food. At cook line, bowl with no handle used to dispense onions. Operator removed and replaced with scoop.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. At cook line, reach in one door freezer has accumulation of food debris on floor. 2. Walk in meat cooler, floor has accumulation of food debris. 3. At cook line, flip top has accumulation of food debris. Operator cleaned all areas during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At ware washing area, clean equipment and utensils stacked wet. Operator removed and stacked separately to properly air dry.
[41-15-5] 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. At cook line ,wiping cloth chlorine solution reading 200+ ppm. Operator remade wiping cloth chlorine solution to 100 ppm.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At preparation area ,ice machine has accumulation of black green mold like substance. Operator began cleaning during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Hand wash sink at bar. Operator provided paper towels at both locations during inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. At cook line, cutting boards have visible cut marks.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1.Employee phone on counter at cook line. 2. Employee jacket stored on dry storage rack. Operator removed items and stored away from food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At bar, all soda guns solid with food debris, mold-like substance or slime. Operator cleaned during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold station at expo area - tomato sauce (49F - Cold Holding); pico de gallo (50F - Cold Holding); tomato salsa (52F - Cold Holding). Per operator items ,were held in unit less than four hours ago. Operator placed items on ice for quick chill. Rechecked at 3:00pm tomato sauce -(40F ), pico de gallo -(37), tomato salsa- (40F) .
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for steak as per customer request .Operator printed and posted consumer advisory during inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar. Operator posted hand washing sign during inspection.

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