🪰1,241,883 violations tracked across 67 Florida counties

TACOS EL PAPI #2

1100 S POWERLINE RD, POMPANO BEACH, FL 33069

License #1626486

88 Grade B / 100

Solid Health Score

How is this score calculated? →
Latest inspection
July 21, 2026 · 11 findings · 5 critical
Routine - Food
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Critical
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Major
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Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on July 21, 2026 shows 11 observation rows: 5 critical, 3 major, and 3 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
11
Coverage note
Inspector notes linked where available

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TACOS EL PAPI #2 looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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

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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.

Official DBPR inspection report ↗
  • Disposition: Inspection Completed - No Further Action
  • [01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Salsa verde date marked July 13, Red Salsa date marked July 13, cooked beef date marked 7/9, cooked pork date marked 6/22, 7/13, chicken soup date marked 7/12, salsa Roja date marked 7/12, soap de res date marked 7/11, cooked carnitas date marked May 31, cooked corn date marked 7/13. See stop sale.
  • [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken cooling for 30 minutes at 2:00 (97F - Cooling) to 95F at 3:05 bring cooled at room temperature. Based on current cooling rate item will not reach 70F within 2 hours, operator moved to walk in freezer
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked beef tongue in cook line flip top cooler
  • [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 83F at steam table, operator removed utensils and cleaned and sanitized, discarded water
  • [12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw fish with gloved hands then proceed to handle utensils without removing gloves and washing hands. Instructed employee to remove gloves, replace utensils and wash hands
  • [08B-38-4] Food stored on floor. Case of eggs stored on floor in walk in cooler. Operator moved to shelf
  • [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer bucket
  • [31A-09-4] Handwash sink not accessible for employee use at all times. Bar hand wash sink blocked by cart, items stored in hand wash sink. Operator made hand wash sink accessible
  • [03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. pork (113F - Reheating) cooked pork reheating in steam table since 9am. Per operator item was placed in steam table at 9am. Steam table set to low. See Stop Sale
  • [11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide for 2 new employees
  • [22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing at 3 compartment sink by washing and rinsing with no sanitize step. Sanitizer not set up. Instructed operator/employee to setup sanitizer sink. Operator set up sanitizer at 100ppm chlorine, employee sanitized wares
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