TAQUERIA EL PAISA #3

Name: TAQUERIA EL PAISA #3
Address: 1951 N PINE ISLAND RD, PLANTATION, FL, 33322, US
Rating: 78.2

1951 N PINE ISLAND RD, PLANTATION, FL 33322

License #1623550

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

78.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TAQUERIA EL PAISA #3 in PLANTATION currently holds an InspectFL Health Score of 78.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 19, 2026. Across those visits, inspectors documented 25 total violations — 10 critical, 3 major, 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee after using personal phone and wipes hands on pants put on gloves and proceeded to reach out for a clean plate to store customers cooked food without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Replaced during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated grease, dust and mold-like substance. Back of the house.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of raw goat stored above bags of cooked meat in True double doors freezer. Cook inverted.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and womens bathrooms
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table- Cooked Onions (98-100F - Hot Holding). Per cook food item in unit less than 2 hours. Observed pan of cooked onion stored on top of another pan. Cook reheated and stored correctly.

Administrative complaint recommended
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice and flour container handle not store above food. Operator removed after instruction.
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live roaches seen inside out of service dishwasher machine.
[22-08-4] Interior of oven/microwave in kitchen at the cook line has accumulation of black substance/grease/food debris.Operator has been instructed to clean.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer soiled with blood.
[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 the walk in cooler towards the back cooked tripe (45F - Cold Holding) held over night.Cooked beef broth (45F - Cold Holding) stored over night.Not prepared or portioned today.Operator discarded item.see stop sale. Time/temperature control for safety food not maintained frozen solid in a freezer. In the reach in freezer 4 lbs of cooked beef (59F - Cold Holding) not frozen sold.Stored over night and not prepared or portioned today.Operator discarded see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler towards the back cooked tripe (45F - Cold Holding) held over night.Cooked beef broth (45F - Cold Holding) stored over night.Not prepared or portioned today.Operator discarded item.see stop sale.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler next to the entrance.Operator informed and moved to proper area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line beef (117F) hot holding and beans (108F - Hot Holding). Food hot held less than two hours. Operator reheated on stove to 165F. .
[31B-03-4] No soap provided at handwash sink. Next to the ice machine hand wash sink did not have soap.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked tripe dated 9/3 possessed date exceeding 7 days.Operator educated on date marking procedure and discarded. See stop sale
[31B-04-4] No handwashing sign provided at a hand sink used by food employees next to ice machine.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine next to triple sink is not working and is currently not in use.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the cooler at the front counter personal items such as personal water bottle and lunch stored.Operator instructed and moved.

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