Dar Tajine Moroccan Restaurant
Last inspected: Jan 30, 2026
67
Score
Public records show nine inspections at Dar Tajine Moroccan Restaurant stretching back to 2022. On Jan 30, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
Across the inspection history, “in-use utensil in non-time/temperature control” is the issue that surfaces most often, recorded two times.
That's lower than the typical Plantation restaurant, which scores around 77. The record is unremarkable in either direction.
9
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
67
Oct 28, 2025
Routine - Food
2 minor violations.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
90
Feb 6, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line cooked chicken (104-181F - Hot Holding); gravey (164F - Hot Holding); lamb (125-78F - Hot Holding). Per operator, items have been out of temperature for approximately 15mins. Reheated to 178F. **Corrected On-Site** **Warning**
03B-01-6
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above sugar in dry storage area next to back exit door. **Warning**
10-01-5
Basic - Old labels stuck to food containers after cleaning. Observed old label attached to clean pans above three compartment sink. **Warning**
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of metal shelf holding clean plates behind kitchen entry door. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed below 3 compartment sink. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
21-38-4
67
Nov 7, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Proper Hot and Cold Holding Temperatures
FL-21
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
70
Apr 29, 2024
Routine - Food
No violations found.
100
Feb 29, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Naima E.,Fatima R., Hassna E - From follow-up inspection 2024-02-29: Still observed. **Time Extended**
53B-05-5
90
Feb 28, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (48F - Cold Holding); lamb (49F - Cold Holding); beef (49F - Cold Holding); cooked vegetables (49F - Cold holding). Items fell out of temperature as a result of cooler being unable to adequately cool items. Operator is unable to identify when cooler went down. Per operator, items have been in cooler since the day prior to inspection. See stop sale.
03A-02-5
High Priority - 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. Observed cooked rice (48F - Cold Holding); lamb (49F - Cold Holding); beef (49F - Cold Holding); cooked vegetables (49F - Cold holding). Items fell out of temperature as a result of cooler being unable to adequately cool items. Operator is unable to identify when cooler went down. Per operator, items have been in cooler since the day prior to inspection. See stop sale.
01B-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Naima E.,Fatima R., Hassna E
53B-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Dry storage shelf next to back exit door. Observed employee handbag stored on top of packs of peanuts. PIC removed bag. **Corrected On-Site**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: -Portioning equipment handle not stored above flour. -Ice scoop handle not stored above ice. PIC stored appropriately.
10-01-5
61
Oct 2, 2023
Routine - Food
No violations found.
100
Jul 19, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) Chef dumped majority of mixture out and diluted by adding more water which retested at 50ppm. **Corrected On-Site**
41-15-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse in dry storage area. Chef removed. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in 102°F water. Advised chef to get a small metal container filled with hot water and hold utensils on stove. **Repeat Violation**
10-07-4
Basic - Stored food not covered. Observed briwat (dough filled with meat) uncovered in reach-in freezer. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Working containers of flour removed from original container not identified by common name. Chef labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
70
Frequently Asked Questions
When was Dar Tajine Moroccan Restaurant last inspected?
The most recent health inspection at Dar Tajine Moroccan Restaurant on file is from Jan 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Dar Tajine Moroccan Restaurant?
Across the inspection record, “in-use utensil in non-time/temperature control” has been cited two times, more than any other issue at Dar Tajine Moroccan Restaurant.
How does Dar Tajine Moroccan Restaurant compare to other restaurants in Plantation?
Dar Tajine Moroccan Restaurant most recently scored 67 out of 100, which is lower than the Plantation average of 77.
Has Dar Tajine Moroccan Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Dar Tajine Moroccan Restaurant have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Dar Tajine Moroccan Restaurant 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 Dar Tajine Moroccan Restaurant inspected?
Based on the inspection history on file, Dar Tajine Moroccan Restaurant is inspected around three times per year on average.
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