Talkin Tacos
Last inspected: Nov 21, 2025
86
Score
Talkin Tacos has been inspected 11 times since 2022. The most recent visit was on Nov 21, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have flagged more than earlier ones: around five violations per visit lately, up from roughly three violations before.
“Stop sale issued on time/temperature control” accounts for the largest share of issues, appearing three times across the record.
That puts the facility ahead of the local pack: the average Coral Springs restaurant scores 77. The inspection history reads as standard for a restaurant of this size.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 21, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
86
Jul 1, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
67
Dec 4, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
55
Jul 30, 2024
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Jul 29, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, heavy cream (45F - Cold Holding); buttermilk (45F - Cold Holding); beef consomme (46F - Cold Holding); tomato soup (46F); shredded lettuce (45F - Cold Holding); raw whole muscle beef (46F - Cold Holding). Per employee no items prepared today. All items in unit more than 24 hrs.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) At fliptop unit closest to cook line, BACK FLIPTOP UPPER - fresh pico de gallo (54F - Cold Holding); shredded lettuce (55F - Cold Holding); shredded cabbage (55F - Cold Holding); black bean corn salsa (47F - Cold Holding) LOWER - shredded mozzarella (54F - Cold Holding); cooked plantains (55F - Cold Holding). Per employee, no items prepared or portioned today and all items placed in unit at 12:00pm. All items removed back to reach in coolers to rechill to 41F. Do not use unit until temperature can be maintained at 41F or below. 2) In walk in cooler, heavy cream (45F - Cold Holding); buttermilk (45F - Cold Holding); beef consomme (46F - Cold Holding); tomato soup (46F); shredded lettuce (45F - Cold Holding); raw whole muscle beef (46F - Cold Holding). Per employee no items prepared today. All items in unit more than 24 hrs. See stop sale. Do not use unit until temperature can be maintained at 41F or below. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at front counter blocked by knife, soiled wiping cloth, cutting board, and blender top. Employee cleared sink.. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink beside dish machine. Employee replaced paper towels. **Corrected On-Site**
31B-02-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher set up triple sink with wash sink in center sink. Employee drained and cleaned sink and set up in correct order. **Corrected On-Site**
16-13-5
58
Feb 1, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, house salsa verde (48F - Cold Holding); cooked shredded beef (48-49F - Cold Holding); house beef stock (48F - Cold Holding); heavy cream (50F- Cold Holding); buttermilk (49F - Cold Holding); shredded lettuce (50F - Cold Holding); raw steak (50F - Cold Holding); raw chicken (49F - Cold Holding). Per date marks and person in charge, all items in unit more than 24 hrs. - From follow-up inspection 2024-02-01: Observed at callback inspection new stop sale necessary. In walk in cooler, heavy cream (45F - Cold Holding); buttermilk (44F - Cold Holding); cooked beef (47F - Cold Holding); shredded lettuce (47F - Cold Holding). Per manager all items in unit more than 4 hrs. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, house salsa verde (48F - Cold Holding); cooked shredded beef (48-49F - Cold Holding); house beef stock (48F - Cold Holding); heavy cream (50F- Cold Holding); buttermilk (49F - Cold Holding); shredded lettuce (50F - Cold Holding); raw steak (50F - Cold Holding); raw chicken (49F - Cold Holding). Per date marks and person in charge, all items in unit more than 24 hrs. See stop sale. Do not use unit until temperature can be maintained at 41F or lower. - From follow-up inspection 2024-02-01: Observed at callback inspection same. In walk in cooler, heavy cream (45F - Cold Holding); buttermilk (44F - Cold Holding); cooked beef (47F - Cold Holding); shredded lettuce (47F - Cold Holding). Per manager all items in unit more than 4 hrs. See stop sale. **Admin Complaint**
03A-02-5
74
Jan 31, 2024
Routine - Food
4 critical violations. 5 major violations. 1 minor violation.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, house salsa verde (48F - Cold Holding); cooked shredded beef (48-49F - Cold Holding); house beef stock (48F - Cold Holding); heavy cream (50F- Cold Holding); buttermilk (49F - Cold Holding); shredded lettuce (50F - Cold Holding); raw steak (50F - Cold Holding); raw chicken (49F - Cold Holding). Per date marks and person in charge, all items in unit more than 24 hrs. See stop sale. Do not use unit until temperature can be maintained at 41F or lower.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, house salsa verde (48F - Cold Holding); cooked shredded beef (48-49F - Cold Holding); house beef stock (48F - Cold Holding); heavy cream (50F- Cold Holding); buttermilk (49F - Cold Holding); shredded lettuce (50F - Cold Holding); raw steak (50F - Cold Holding); raw chicken (49F - Cold Holding). Per date marks and person in charge, all items in unit more than 24 hrs.
01B-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen left cook line to remove containers of raw food from walk in cooler, returned to cook line, and put on gloves without first washing hands.
12A-07-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher reading 0 ppm chlorine. Sanitizer bucket empty. Employee replaced bucket and primed machine. Machine reading 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Empty hotel pan in hand sink at front counter. Employee removed pan. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dishmachine.
16-37-1
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/ Daniel Pantaleon 11-3-2013 AlwaysFoodSafe Company PIC - Fabian Perez **Repeat Violation**
53A-05-6
Intermediate - No soap provided at handwash sink. No soap at hand sink beside dish machine.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on top of dish machine. Employee labeled as sanitizer. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Soiled dry wiping cloth in use. Soiled cloth on prep table next to fliptop units.
21-10-4
32
Sep 7, 2023
Complaint Full
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
37
Mar 27, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. -Raw pork stored over cooked chicken and beef tacos in refrigerator. Operator removed tacos and stored properly . **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink in kitchen used to stored food container.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No soap provided at handwash sink. -Observed no soap at a hand wash sink in dishwashing area.
31B-03-4
Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on kitchen floor.
25-05-4
Basic - Food stored on floor. -Observed containers with mayonnaise stored on dry storage floor.
08B-38-4
58
Jan 9, 2023
Routine - Food
2 minor violations.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Hands Clean and Properly Washed
FL-08
90
Aug 12, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Talkin Tacos last inspected?
The most recent health inspection at Talkin Tacos on file is from Nov 21, 2025. The public record contains 11 inspections in total.
What is the most common violation at Talkin Tacos?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Talkin Tacos.
How does Talkin Tacos compare to other restaurants in Coral Springs?
Talkin Tacos most recently scored 86 out of 100, which is higher than the Coral Springs average of 77.
Has Talkin Tacos' inspection record improved over time?
No. Recent inspections at Talkin Tacos have averaged around five violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Talkin Tacos 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 Talkin Tacos inspected?
Based on the inspection history on file, Talkin Tacos is inspected around three times per year on average.
Nearby Restaurants