TACOS AL CARBON OF GREENACRES

Name: TACOS AL CARBON OF GREENACRES
Address: 5380 10 AVE N, GREENACRES, FL, 33463, US
Rating: 5.9

5380 10 AVE N, GREENACRES, FL 33463

License #6019086

🌮 Mexican/Latin ℹ️

5.9 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 15 findings · 4 critical

Routine - Food

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Quick take

TACOS AL CARBON OF GREENACRES in GREENACRES currently holds an InspectFL Health Score of 5.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 87 total violations — 38 critical, 21 major, 28 minor.

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Inspections on file

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Callback visits

Latest clean pass

November 8, 2024

The latest inspection on September 28, 2026 shows 15 observation rows: 4 critical, 3 major, and 8 minor.

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Inspection coverage

85%

Inspector notes

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TACOS AL CARBON OF GREENACRES has a rough inspection history. Would you risk it?

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*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

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Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Observed Cooked chicken (83F - Hot Holding) under no temperature control at stove top in kitchen. Per operator cook led less than one hour ago. Advised operator to reheat foods to 165F or higher.
[12A-20-4] Employee washed hands with no soap. Observed employee remove soiled gloves then wash and dry hands at the handsink without using soap. Employee rewashed hands with soap.
[14-42-4] Hood filter sections missing from automatic fire suppression/exhaust system at cookline in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed metal pan of water in hand sink basin opposite cookline in kitchen. Operator removed.
[33-29-4] Grease receptacle lid open, broken, or missing. Observed both grease receptacles open at the back door.
[36-34-5] Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor in kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees opposite cookline in kitchen.
[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. 1. Observed diced tomato (46F) in flip top cooler opposite Bain Marie in kitchen. Not prepared or portioned today. Per operator food stored in unit overnight. See Stop Sale.
[08B-38-4] Food stored on floor. Observed opened container of peeled fresh garlic stored on floor in kitchen. Operator placed on shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed diced tomato (46F) in flip top cooler opposite Bain Marie in kitchen. Not prepared or portioned today. Per operator food stored in unit overnight. See Stop Sale.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water 83F at hand sink opposite cookline in kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink opposite cookline in kitchen. Operator provided paper towels.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed cleaned cutting boards and a pan stored directly on floor next to grease tank in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on shelf next to seasoning sauces in kitchen. Operator moved purse.

Disposition: Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside Flip top cooler, at 9:14am cooked pork 47F cooling, cooked beef 48F cooling, cooked beans 50F cooling , beef soup 46F cooling ,all products cooling since yesterday per operator. See Stop sale
[12A-13-4] 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. Employee blew air from her mouth into the gloves, then put it on gloves and proceeded to handle clean containers with food without washing hands. Employee washed hands .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside Flip top cooler, at 9:14am cooked pork 47F cooling, cooked beef 48F cooling, cooked beans 50F cooling , beef soup 46F cooling ,all products cooling since yesterday per operator. See Stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on prep table Seafood soup 55F cold holding , per operator stored for longer than 4 hours and not prepared or portioned today see stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on prep table Seafood soup 55F cold holding , per operator stored for longer than 4 hours and not prepared or portioned today see stop sale
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator was able to provided chlorine.
[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. One cook on the line

Disposition: Warning Issued
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Establishment packages house made salsa into individual portioned packets without minimum labels.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 cut cheese (47F - Cooling) at 9:15 per operator product prepared yesterday and stored in unit since last night, discussed with operator see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked beans (49F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked beans (49F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight see stop sale.
[03D-06-5] 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 cut cheese (47F - Cooling) at 9:15 per operator product prepared yesterday and stored in unit since last night, discussed with operator see stop sale.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Operator washed hands inside three compartment sink, discussed with operator who washed hands again in hand sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink used to store electrical cord, discussed with operator who removed from sink.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Discussed with operator on duty.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in kitchen at next to back door no paper towels provided, discussed with operator who provided paper towels.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Establishment cooks green tomatoes and onions together , cool product, then blends ingredients together and sealed using machine that pumps sauce into sleeve and heat seals package, product prepared more than 24 hours ago with no date marking.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In reach in fridge containers of salsas with styrofoam cups used to dispense and portion salsa. Discussed with operator who removed.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. In kitchen above steam table ceiling tile moved and exposing attic. Operator stated electrician removed panel. Advised operator to replace.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above flip top cooler and steam table ceil8n tiles soiled with accumulated food debris, grease, dust, or mold-like substance. Discussed with operator to clean or replace.
[35A-03-4] Dead roaches on premises. In kitchen under shelf next to back door one dead roach. Discussed with operator to clean and sanitize area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen bottles of employee drinks stored on shelf above single use service items , on food prep table with containers of food. Discussed with operator who removed bottles.
[08B-47-4] Food not stored at least 6 inches off of the floor. In walk in cooler bags on carrots, bags of corn, bags of lettuce, all stored on metal pan on floor. Discussed with operator who moved product onto shelves.
[08B-38-4] Food stored on floor. In kitchen on basket of tomatoes stored on floor. Discussed with operator who removed tomatoes from floor to be washed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In mens restroom no employees must wash hands sign provided. Discussed with operator.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler large container of cooked ground beef (62F - Cooling) per operator product not portioned or prepared today and held in reach in cooler since previous day. See stop sale.
[12A-13-4] 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. Employee exited back door to use mop sink and re entered the kitchen and without washing hands began to turn on stove and handle of pot of chicken. Discussed with operator who had employee wash hands.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. In kitchen employee handled raw chicken while placing on stove to cook and without washing hands employee began to handle pan of cooked beef. Discussed with operator employee washed hands.
[12A-20-4] Employee washed hands with no soap. Employee exited store through back door to dump bucket of water in mop sink. After employee re entered through back door and with gloved hands rinsed gloves, then removed gloves and put on a new pair without washing hands or using soap. Discussed with operator who had employee wash hands.
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. In back of restaurant next to mop sink large puddles of grey water on the ground from employees dumping mop water and rinsing mops. Discussed waste water disposal procedures with operator.
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you bags used to line metal pan with cooked rice in steam table. Operator hose to discard product.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. In kitchen bottles of household use roach pesticides stored next to dishwashing supplies. Discussed with operator to remove.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored over portioned sauces. Discussed proper storage practices; operator removed eggs.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler large container of cooked ground beef (62F - Cooling) per operator product not portioned or prepared today and held in reach in cooler since previous day. See stop sale.
[41-10-4] Toxic substance/chemical improperly stored. In kitchen bottles of cleaning agents stored next to cooking oil. Discussed storage practices with operator who removed bottles.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler container of sour cream per operator product open approximately 10 am previous day. Discussed date marking with operator who added label with date mark.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler large containers with cooked shaved beef (119F - Cooling) at 10:45 per operator cooling since 9:30 to 117F at 11:20. At this current cooling rate product will not reach 71F within 2 hours. Discussed cooling procedures with operator who moved beef to shallow pans and removed lids to allow product to cool rapidly.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In kitchen handwashing sink located in middle of kitchen no paper towels at start of inspection. Operator replaced.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. 1 dead roach on floor in front of flat top grill.
[36-24-5] Hole in or other damage to wall. A hole in the wall in Mens restroom.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler, cooked rice (61F - Cooling)since yesterday; See stop sale At walk in cooler, cooked beans (51F - Cooling)since yesterday;See stop sale At flip top cooler, cooked beef (51F -Cooling) since yesterday. See stop sale
[12A-13-4] 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. Employee return from outside then proceed to touch clean equipment without washing hands. Advised operator of proper handwashing.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, several metal pans washed with only soap and water. Not sanitized. Advised operator of proper procedure to wash, rinse, sanitize.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Garbage bags used to store cooked tortillas. Advised operator to use food grade bags.
[35A-09-4] Presence of insects, rodents, or other pests. 1 live spider on cutting board by 3 compartment sink.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At reach in cooler, Salsa, beef soup, seafood soup dated 10/25-10/29. Exceeding 7 days for stirage. See stop sale.
[35A-05-4] Roach activity present as evidenced by live roaches found. 6 live roaches crawling on floor by flip top cooler on cook line.
[28-25-5] Sewage/wastewater backing up through sinks. Handwashing sink on cookline drain backing up. When turn on the floor drain backs up ,also area cannot be isolated plus staff walking by.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At kitchen, raw shell eggs (73F - Cold Holding); not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Operator placed eggs into reach in cooler to quick chill.
[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. At cook line flip top cooler, cheese (48F - Cold Holding);; French fries (48F - Cold Holding); Cooked beef 51F-(Cold holding), cooked pork (51F-Cold holding), cook shrimp (51F-Cold holding), cooked chorizo (51F-Cold holding) At flip top cooler, sour cream (51F - Cold Holding); cooked pork (55F - Cold Holding) All items not prepared or portioned today. Operator stated all items held overnight. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, beef stock (118F - Hot Holding). Operator stated item held in unit overnight to be reheated. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler, cooked rice (61F - Cooling)since yesterday; See stop sale At walk in cooler, cooked beans (51F - Cooling)since yesterday;See stop sale At flip top cooler, cooked beef (51F -Cooling) since yesterday. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cheese (48F - Cold Holding);; French fries (48F - Cold Holding); Cooked beef 51F-(Cold holding), cooked pork (51F-Cold holding), cook shrimp (51F-Cold holding), cooked chorizo (51F-Cold holding) At flip top cooler, sour cream (51F - Cold Holding); cooked pork (55F - Cold Holding) All items not prepared or portioned today. Operator stated all items held overnight. 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. At cook line, beef stock (118F - Hot Holding). Operator stated item held in unit overnight to be reheated. See stop sale.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cerviche mixto on menu, per operator served with raw fish.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager showed up halfway through the inspection.