Tijuana Taxi Co
Last inspected: Feb 27, 2026
67
Score
Going back to 2023, Tijuana Taxi Co has nine inspections in the public record. Inspectors last stopped by on Feb 27, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Spray bottle containing toxic substance not labeled” comes up most often, recorded two times in the inspection record.
Restaurants in Davie average 79, so Tijuana Taxi Co trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - 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 **Corrected On-Site**
12A-13-4
Intermediate - 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 **Corrective Action Taken**
03D-15-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen mini flip top cooler pepper container
14-09-4
Basic - Floor soiled/has accumulation of debris. Floors at cookline soiled with food debris
36-73-4
Basic - Standing water in bottom of reach-in-cooler. Large amount of standing water in kitchen right flip top cooler pepper container
29-49-6
67
Oct 21, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - 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. **Corrective Action Taken**
12A-29-4
High Priority - 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.
01B-02-5
High Priority - 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. **Corrected On-Site**
03B-01-6
High Priority - 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.
03D-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles by dining room. Employee marked all as table cleaner. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - 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. **Corrected On-Site**
27-16-4
Basic - Faucet/handle missing or damaged at plumbing fixture. Cookline hand wash sink has stripped hot water handle. Maintenance person on site replaced faucet handle. **Corrected On-Site**
29-09-4
Basic - 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. **Corrected On-Site**
24-05-4
Basic - Open dumpster lid. Recycling dumpster lid open.
33-16-4
39
Jun 2, 2025
Complaint Full
4 major violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Bar hand wash sink blocked by garbage can. Operator moved **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing blue substance at bar area, wait station not labeled. Operator labeled sanitizer **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use cook line hand wash sink to fill up bowl with water. Discussed with operator
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 7 current provided
53B-14-5
67
Mar 21, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cookline single door cooler left end of cookline, raw burger packs above open container cooked corn. Employee rearranged for proper separation. **Corrected On-Site**
08A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on shelves next to dry spices in back prep area and above hand sink by cookline.
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top coffee cup on shelf at far end of cookline line. Employee discarded cup. **Corrected On-Site**
12B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing bracelet.
13-07-4
Basic - Open dumpster lid. Trash and recycling dumpsters open. **Repeat Violation** **Repeat Violation**
33-16-4
70
Nov 19, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Proper Sanitizer Contact Time and Concentration
FL-33
67
Jan 22, 2024
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed wire scrubbing material on cleaned pot in cook line. Operator moved to 3 compartment sink to be washed , rinsed and Sanitized. **Corrective Action Taken**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blend cheese 46F Cold holding) blend cheese pulled from walk in cooler and portioned less than 4 hours ago. Flip top cooler in cook line ; salsa (48F - Cold Holding) held less than 4 hours ago. Operator placed on ice to quick chill. At end of inspection Salsa at 41F**Corrective Action Taken** **Corrected On-Site**
03A-02-5
Basic - Equipment in poor repair. Flip top cooler at the left end of cook line door not fully attached to unit. Flip top door comes off when open.
14-11-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses in cook line. Operator moved towel to sanitizer solution. **Corrected On-Site**
21-12-4
67
Aug 30, 2023
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
52
Jun 29, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
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. Chlorine sanitizer @0ppm, establishment using 3 compartment sink until equipment can sanitize at the minimum strength.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat broccoli in beverage air cooler in cook line. Operator moved broccoli and stored correctly.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef inside low boy cooler in cook line. Operator moved raw chicken to bottom shelf and stored correctly. **Corrected On-Site**
08A-20-5
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. Emailed procedures to manager
11-27-4
Basic - Equipment in poor repair. Flip top cooler opposite oven in cook line falling off hinges when opened.
14-11-5
55
Jan 23, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
30
Frequently Asked Questions
When was Tijuana Taxi Co last inspected?
The most recent health inspection at Tijuana Taxi Co on file is from Feb 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Tijuana Taxi Co?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited two times, more than any other issue at Tijuana Taxi Co.
How does Tijuana Taxi Co compare to other restaurants in Davie?
Tijuana Taxi Co most recently scored 67 out of 100, which is lower than the Davie average of 79.
Has Tijuana Taxi Co's inspection record improved over time?
Results have been roughly steady. Inspections at Tijuana Taxi Co have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Tijuana Taxi Co means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Tijuana Taxi Co inspected?
Based on the inspection history on file, Tijuana Taxi Co is inspected around three times per year on average.
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