TACOS Y ANTOJITOS EMANUEL

Name: TACOS Y ANTOJITOS EMANUEL
Address: 5075 OKEECHOBEE BLVD UNIT B, WEST PALM BEACH, FL, 33417, US
Rating: 57.6

5075 OKEECHOBEE BLVD UNIT B, WEST PALM BEACH, FL 33417

License #6021989

🌮 Mexican/Latin ℹ️

57.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 21, 2026 · 6 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TACOS Y ANTOJITOS EMANUEL in WEST PALM BEACH currently holds an InspectFL Health Score of 57.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 42 total violations — 24 critical, 11 major, 7 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 1, 2025

The latest inspection on October 21, 2026 shows 6 observation rows: 3 critical, 3 major, and 0 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

TACOS Y ANTOJITOS EMANUEL has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Disposition: Inspection Completed - No Further Action
[31A-11-4] Hand wash sink used for filling containers with water/purposes other than handwashing. Operator removed containers from sink/stopped filling.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator added chlorine to 100ppm.
[14-31-5] Non-food grade "thank you" bags used in direct contact with food (tortilla masa). Operator removed from bag.
[41-17-4] Spray bottle containing toxic substance (cleaning chemicals) not labeled. Operator labeled bottle.
[31B-02-4] No paper towels or mechanical hand drying device provided at cook line hand wash sink. Operator provided paper towels.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds (3-5 seconds) while washing hands after cleaning before handling/preparing food. Operator discussed with employee who then washed hands properly.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in kitchen advised operator to clean and sanitize
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took gloves placed over/touched lips and blew air into gloves, put gloves on hands and proceeded to prepare food without washing hands. Discussed with employee who then washed hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. Non food grade thank you bags used to store tortillas; operator removed tortillas from bags
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer raw ground beef portioned and plastic wrapped stored over raw whole beef tongue. Operator moved to bottom shelf.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee removed soiled dishes from table carried to dish area and returned to handle clean plate of food to deliver to customers table without washing hands. Discussed with employee who than washed hands.
[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 flip top cooler next to flat top sliced cheese (48F - Cold Holding)per operator product not portioned or prepared today and stored in unit overnight.see stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler next to flat top sliced cheese (48F - Cold Holding) per operator product not portioned or prepared today and stored in unit overnight. see stop sale
[41-10-4] Toxic substance/chemical improperly stored. Bottle of cleaning solution stored over drink syrups. Operator removed.
[41-25-4] Tracking powder pesticide used inside establishment. Throughout bar area on floor around coolers and cabinets.advised operator to remove clean and sanitize areas and that tracking powder is not permitted to be used in establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler at bar Rice milk drink without date mark per operator product made 2 days ago. Operator added date mark.
[41-17-4] Spray bottle containing toxic substance not labeled. In dishwashing area bottle of degreaser not labeled. Operator added label

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. At Entrance of Walk-in Cooler ; one dead road In Kitchen-Under Handwashing sink ; one dead roach At triple sink; approximately two dead roaches At Glassdoor standing cooler; one dead roach Advised operator to remove and sanitize areas.
[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 Flip Top Cooler beside stove; cooked beef (49F - Cold Holding); cooked chicken (48F - Cold Holding); cheese (48F - Cold Holding); cooked pork (47F - Cold Holding) Per operator food was held overnight in cooler Per operator not prepared or portioned today
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip Top Cooler beside stove; cooked beef (49F - Cold Holding); cooked chicken (48F - Cold Holding); cheese (48F - Cold Holding); cooked pork (47F - Cold Holding) Per operator food was held overnight in cooler Per operator not prepared or portioned today See stop sale
[41-10-4] Toxic substance/chemical improperly stored. In Kitchen; Bottle containing chemical stored beside bottles of oil In Dry storage; Bottle containing cleaning chemical stored with bottles of vinegar Advised operator who removed
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) Advised operator who fixed to 100ppm
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At kitchen; Sanitizer Bucket (Chlorine 200+ppm) Advised operator who fixed to 100ppm
[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. Emailed poster