TIJUANA TAXI CO

Name: TIJUANA TAXI CO
Address: 4400 S UNIVERSITY DR, DAVIE, FL, 33328, US
Rating: 85.7

4400 S UNIVERSITY DR, DAVIE, FL 33328

License #1612035

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

85.7 Grade B / 100

Solid Health Score

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Quick take

TIJUANA TAXI CO in DAVIE currently holds an InspectFL Health Score of 85.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 27, 2026. Across those visits, inspectors documented 14 total violations — 5 critical, 3 major, 6 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
[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. At cookline employee handled dirty tongs then proceeded to handle a clean knife without first washing hands. Reviewed hand washing procedures with operator and employee. Employee washed hands
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at kitchen mini flip top cooler pepper container
[29-49-6] Standing water in bottom of reach-in-cooler. Large amount of standing water in kitchen right flip top cooler pepper container
[36-73-4] Floor soiled/has accumulation of debris. Floors at cookline soiled with food debris
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. at 11:55am cut lettuce 51 ambient cooling for 1 hour to 51F at 12:30pm. At this rate proper ambient cooling to 41F in four hours will not occur. Operator placed food on ice to quick chill

Inspection Completed - No Further Action
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in service station not inverted. Manager inverted.
[29-09-4] Faucet/handle missing or damaged at plumbing fixture. Cookline hand wash sink has stripped hot water handle. Maintenance person on site replaced faucet handle.
[33-16-4] Open dumpster lid. Recycling dumpster lid open.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles by dining room. Employee marked all as table cleaner.
[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 fryer fliptop unit lower cooler, fried wings (51F - Cooling). Per employee prepared on 10-20 and 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. At cookline hand sink, no hot water due to stripped faucet handle. Maintenance person on site replaced handle. Hot water available.
[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 fryer fliptop unit lower cooler, fried wings (51F - Cooling). Per employee prepared on 10-20 and in unit overnight.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled clean pans from sanitizer sink immediately after washing and rinsing dirty pans without washing hands first. Reviewed with manager and employees proper procedures for future knowledge.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam bath on cookline grill , grilled chicken (118-129F - Hot Holding). Per employee prepared less than 45 minutes. Employee reheated on grill to 171F for proper hot holding at 135F.

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