Los Tacos by Chef Omar
Last inspected: Mar 2, 2026
82
Score
The health department has logged 13 inspections at Los Tacos by Chef Omar, the earliest from 2022. The most recent visit was on Mar 2, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Compared to the broader Pembroke Pines restaurant scene, where the average is 79, this is a stronger showing. The full picture is one of consistent compliance.
13
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
2 major violations.
View 2 violations
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
82
Oct 7, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Two doors glass cooler- broken gaskets. **Warning** - From follow-up inspection 2025-10-07: Observed same **Time Extended**
14-11-5
95
Oct 6, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
58
Nov 22, 2024
Routine - Food
No violations found.
100
Nov 21, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Cook line-lower cooler-; ground beef (50F - Cold Holding); raw chicken breast (52F - Cold Holding) -Flip top-; raw shrimps (48F - Cold Holding); carnitas (51F - Cold Holding); mozzarella shredded cheese (48F - Cold Holding). Per manager food held less than 4 hours. Operator add ice for a quick chill Advised operator not to use unit until technician verified proper cold holding temperatures of 41F or below **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Front counter- cutting board inside sink, employee removed. **Corrected On-Site** **Warning**
31A-11-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line-flip top/lower cooler. **Warning**
14-74-7
Basic - Employee with no hair restraint while engaging in food preparation. One employee, manager provided. **Corrected On-Site** **Warning**
13-03-4
70
Aug 21, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - 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. Raw beef in plastic bags, over pork loins ribs. Employee moved beef under pork loin. **Corrected On-Site**
08A-17-6
Intermediate - 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/ 3 employees working in food preparation and two servers.
53A-05-6
78
May 24, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Under shelf table of grill and stove, in cook line, substantial build up of rust. - From follow-up inspection 2024-05-24: Observed same **Time Extended**
14-11-5
95
May 23, 2024
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (51F - Cooling); tortilla soup (50F - Cooling), per employee food cooling overnight. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (51F - Cooling); tortilla soup (50F - Cooling), per employee food cooling overnight. Employee discarded.
01B-36-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator. **Corrective Action Taken**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed food stored on large plastic containers with cover.
03D-15-4
Basic - Equipment in poor repair. Under shelf table of grill and stove, in cook line, substantial build up of rust.
14-11-5
58
Jan 16, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2023. Operator renewed on line, observed copy of license, expiration date December 1, 2024. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Cook line-flip top-pico de gallo (52F - Cold Holding); coleslaw (55F - Cold Holding); shredded cheese (50F - Cold Holding); cut lettuce (51F - Cold Holding); guacamole (50F - Cold Holding) -Cook line -lower cooler-sour cream (52F - Cold Holding); cutlets beef for tacos (55F - Cold Holding). Per manager food held less than 4 hours, ice added for a quick chill, advised manager not to use unit, until technician verifies proper cold holding temperatures of 41F or below. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee working in kitchen area, manager provided **Corrected On-Site**
13-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Above prep table in cook line, Employee removed. **Corrected On-Site**
21-09-4
67
Oct 12, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2023-10-12: Observed same **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line flip top **Repeat Violation** **Warning** - From follow-up inspection 2023-10-12: Observed same **Time Extended**
14-09-4
86
Oct 11, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef mix (50F- Cooling ) ; sautéed pork (47F - Cooling ) coiling over night, see stop sale. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef mix (50F- Cooling ) ; sautéed pork (47F - Cooling ) coiling over night. Employee discarded. **Warning**
01B-36-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. food not prep or portioned today. -cook line flip top-cooked beef mix (50F- Cooling ) ; sautéed pork (47F - Cooling ); beef cutlets (42F); roast beef (42F) -Sliding glass door cooler-; shredded mozzarella cheese (60F - Cold Holding); heavy cream (54F - Cold Holding) Per operator food held less than 4 hours, advised operator to move all TCS foods to a working cold holding unit **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line flip top **Repeat Violation** **Warning**
14-09-4
Basic - Single-service articles improperly stored. box of plastic cups stored on corridor of front counter to restrooms. Employee placed on shelf **Corrected On-Site** **Warning**
25-05-4
52
Mar 10, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entire ceiling tiles in cook line, build up of food debris and grease. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line flip top cutting board **Repeat Violation**
14-09-4
Basic - Food stored on floor. Container on beef chunks on floor in front RIF, operator placed on shelf. **Corrected On-Site**
08B-38-4
86
Aug 16, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) . Observed solution made with hot water. Operator emptied sanitizer compartment, made new solution with cold water, quaternary sanitizer at 300 ppm **Corrected On-Site**
22-43-4
Intermediate - 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. Big 6 poster provided and explained **Corrective Action Taken**
11-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Beginning of cook line, employee provided **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents along the entire kitchen are build up with grease and dust
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line station- **Repeat Violation**
14-09-4
Basic - Food stored on floor. Bellow HWS, container of cooking oil, employee placed on shelf **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Cook line, bottles of oil, brown sauce, and chicken base. Employee labeled . **Corrected On-Site**
02D-01-5
55
Frequently Asked Questions
When was Los Tacos by Chef Omar last inspected?
The most recent health inspection at Los Tacos by Chef Omar on file is from Mar 2, 2026. The public record contains 13 inspections in total.
What is the most common violation at Los Tacos by Chef Omar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Los Tacos by Chef Omar.
How does Los Tacos by Chef Omar compare to other restaurants in Pembroke Pines?
Los Tacos by Chef Omar most recently scored 82 out of 100, which is higher than the Pembroke Pines average of 79.
Has Los Tacos by Chef Omar's inspection record improved over time?
Results have been roughly steady. Inspections at Los Tacos by Chef Omar have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Los Tacos by Chef Omar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Los Tacos by Chef Omar inspected?
Based on the inspection history on file, Los Tacos by Chef Omar is inspected around four times per year on average.
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