El Rey Del Taco Restaurant
Last inspected: Mar 12, 2026
43
Score
The health department has logged 10 inspections at El Rey Del Taco Restaurant, the earliest from 2022. The most recent visit was on Mar 12, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly six violations before.
Across the inspection history, “cooked/heated time/temperature control” is the issue that surfaces most often, recorded three times.
Restaurants in Greenacres average 76, so El Rey Del Taco Restaurant trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
3
Critical latest
4
Major latest
0
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
3 critical violations. 4 major violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Employee touched soiled towels and then engaged in handled clean equipment ( thermometer) without washing hands. Advised employee to wash hands **Warning** - From follow-up inspection 2026-03-12: Employee handled trash can and without washing hands employee handled clean knife and cutting board, discussed with operator employee washed hands. **Admin Complaint** **Corrected On-Site**
12A-28-4
High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 5 live flying around outside walk in cooler #2 on separate kitchen . Advised operator to kill **Warning** - From follow-up inspection 2026-03-12: Approximately 5 small live flying insects on shelf with clean dishes. Approximately 1 small flying insect on sealed box of chicken on prep table, discussed with operator to eliminate all flying insects and clean and sanitize areas. **Admin Complaint**
35A-02-7
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler cook line Raw chicken over hard boil eggs Raw calamari over cooked shrimp Tall Reach in cooler cook line Raw steak over sauces Operator stored properly **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-12: In walk in cooler raw steak above cooked peppers, discussed with operator who corrected storage products. **Admin Complaint** **Corrected On-Site**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining oyster tags for 90 days. **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Needle not moving **Warning** - From follow-up inspection 2026-03-12: Establishment only has non working thermometers. **Admin Complaint**
05-07-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - oyster tags not marked with last date served. **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
01C-03-4
43
Mar 11, 2026
Routine - Food
9 critical violations. 6 major violations. 1 minor violation.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Cooked beef at 9:46am(50F cooling) since yesterday, salsa de jalapeño at 9:46am(46F cooling) reach in freezer 3 doors located on a separate kitchen. cooked pork at 9:46am (53F cooling) since yesterday, Products did not cool to 41F within 6 hours. All products overstocked and covered. See stop sale **Warning**
03D-02-5
High Priority - Employee touched soiled towels and then engaged in handled clean equipment ( thermometer) without washing hands. Advised employee to wash hands **Warning**
12A-28-4
High Priority - Live, small flying insects found Approximately 5 live flying around outside walk in cooler #2 on separate kitchen . Advised operator to kill **Warning**
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw beef over tamales Advised operator to stored properly **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler cook line Raw chicken over hard boil eggs Raw calamari over cooked shrimp Tall Reach in cooler cook line Raw steak over sauces Operator stored properly **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Barbacoa sauce 3/3/26 Guadillo sauce 2/25/26 Beef soup 2/28/26 **Warning**
01B-24-5
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. Walk in cooler Cooked beef at 9:46am(50F cooling) since yesterday, salsa de jalapeño at 9:46am(46F cooling) reach in freezer 3 doors located on a separate kitchen. cooked pork at 9:46am (53F cooling) since yesterday, Products did not cool to 41F within 6 hours. All products overstocked and covered. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. By restaurant entrance Flip top cooler. Crema 48F cold holding on a bottle . Per operator stored since yesterday and not prepared or portioned today. See stop sale Flip top cooler #2 on cook line Overstocked sliced tomatoes 48F cold holding. Per operator stored since yesterday and not prepared or portioned today see stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. By restaurant entrance Flip top cooler. Crema 48F cold holding on a bottle . Per operator stored since yesterday and not prepared or portioned today. See stop sale Flip top cooler #2 on cook line Overstocked sliced tomatoes 48F cold holding. Per operator stored since yesterday and not prepared or portioned today see stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Storage room by bathrooms next to the office Bottles of rum stored right next to bottles of bleach and air fresheners. Advised operator to moved bottles of rum away from chemicals **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Establishment not maintaining oyster tags for 90 days. **Warning**
01C-02-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Needle not moving **Warning**
05-07-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed a container with beef sauce inside the walk in cooler previously frozen with no date mark. Per operator prepared 2 days ago. Advised operator to date mark products **Warning**
02C-04-5
Intermediate - oyster tags not marked with last date served. **Warning**
01C-03-4
Basic - oysters tags removed from original container for long-term storage. Operator provided **Corrected On-Site** **Warning**
01C-06-5
14
Nov 17, 2025
Complaint Full
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands and after used hand drying paper towels to wipe face after employee put on gloves and handled fish, discussed with operator employee washed hands. **Corrected On-Site**
12A-25-4
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. Employee washing dirty dishes did not wash hands before handling clean and sanitized dishes, discussed with operator employee washed hands. **Corrected On-Site**
12A-29-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator who corrected solution to Triple Sink (Quaternary 200ppm) **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath at front counter house made cooked green chili salsa (48F - Cold Holding); house made cooked tomato chili salsa (51F - Cold Holding) per operator products not portioned or prepared today and held in ice bath for approximately 30 minutes, discussed with operator who moved product to time is a public health control and time marked product. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter taco station cooked onions (104F - Hot Holding) per operator prepared on stove to approximately 30 minutes ago, discussed with operator who moved product to reheat to 165F+. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. In kitchen under steam table packets of grill cleaner stored with clean and sanitized fryer baskets and dishes, discussed with operator who removed packets. **Corrected On-Site**
41-10-4
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. Reviewed with operator and provided email copy of clean up poster.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen diced tomatoes (55F - Cooling) at 10:30 since 10:15 to 54F at 11:05, at this rate of cooling product will not reach 41F within 4 hours , discussed with operator who moved product to reach in cooler. **Corrective Action Taken**
03D-15-4
Basic - Bowl or other container with no handle used to dispense food. In steam table styrofoam bowl used as rice scoop, discussed with operator who removed bowl. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler to left of steam table, door gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
23-24-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. In kitchen container of clean ladles stored next to hand washing sink exposed to splash, discussed with operator who moved dishes. **Corrected On-Site**
24-27-4
Basic - Working containers of food removed from original container not identified by common name. In kitchen bottles of cooking oil not labeled, discussed with operator who labeled bottles. **Corrected On-Site** **Repeat Violation**
02D-01-5
27
Mar 6, 2025
Routine - Food
1 minor violation.
View 1 violation
Certified Food Manager Identification
FL-02
95
Mar 5, 2025
Routine - Food
6 critical violations. 4 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. Several bottles of medication with food items on shelf above prep table near walk in cooler Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shredded pork (46F - Cooling); chorizo (46F - Cooling); shredded chicken (46F - Cooling); cooked rice (46F - Cooling); cooked tomato (46F - Cooling); cooked peppers (46F - Cooling); pastor (58F - Cooling) in walk in cooler not prepped or portioned today. Food cooked yesterday per operator. food did not cool to 41F within 6 hours. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef observed touching unclean rolling cart and then touched clothing. Chef put gloves on without washing hands in between. **Warning**
12A-07-5
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. raw beef (46F - Cold holding); steak (58F - Cold Holding); pork soup (52F - Cold Holding); tripe soup (45F - Cold Holding); pork (55F - Cold Holding); shrimp (46F - Cold Holding) in walk in cooler. Not prepped or portioned today. In unit over four hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shredded pork (46F - Cooling); chorizo (46F - Cooling); shredded chicken (46F - Cooling); cooked rice (46F - Cooling); cooked tomato (46F - Cooling); cooked peppers (46F - Cooling); pastor (58F - Cooling) in walk in cooler not prepped or portioned today. Food cooked yesterday per operator. Food did not cool to 41F within 6 hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw beef (46F - Cooling); in walk in cooler. Not,prepped or portioned today. In unit over four hours. Food did not cool to 41F within four hours **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (46F - Cold holding); steak (58F - Cold Holding); pork soup (52F - Cold Holding); tripe soup (45F - Cold Holding); pork (55F - Cold Holding); shrimp (46F - Cold Holding) in walk in cooler. Not prepped or portioned today. In unit over four hours. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw beef (46F - Cooling); in walk in cooler. Not,prepped or portioned today. In unit over four hours. Food did not cool to 41F within four hours **Warning**
03D-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Cellphone on cutting board on cook line **Warning**
40-06-5
Basic - Working containers of food removed from original container not identified by common name. Sugar bin **Warning**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs stored on garbage bin at cook line **Warning**
24-07-4
33
Oct 21, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. Tums and Tylenol over prep table with food items in kitchen Removed **Corrected On-Site**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (54F - Cooling); pastor (60F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not reach 41F within 6 hours. Food in large containers and covered
03D-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef using cellphone with gloves and immediately grabbed clean pot off drying rack. Gloves were not changed. Educated operator on site. Employee instructed to change gloves and wash hands.
12A-09-4
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. cooked beans (54F - Cooling); pastor (60F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not reach 41F within 6 hours. Food in large containers and covered
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles on liquor storage rack in hallway
41-17-4
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw meet at room temperature in triple sink Seafood in standing water in triple sink
06-01-5
45
Nov 8, 2023
Routine - Food
1 critical violation. 7 major violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw calamari, raw baby mussels above cooked octopus at reach in cooler at kitchen. Employee properly stored food. **Corrected On-Site**
08A-05-6
Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Employee provided conspicuously. **Corrected On-Site**
02A-04-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment... oyster tags .
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served...oysters tags.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade , employee cleaned. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times...stored container in handwashing sink at kitchen. Employee moved. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing....some food evidence in handwashing at front line kitchen. Employee cleaned. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...several salsa was prep Monday at walk in cooler . Employee date marked. **Corrected On-Site**
02C-02-5
43
Jul 13, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Food stored on floor in walk-in freezer. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink in restrooms used by food employees.
31B-04-4
90
Oct 25, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
86
Aug 31, 2022
Routine - Food
4 major violations.
View 4 violations
Intermediate - Establishment not maintaining oyster tags for 90 days. Observed no tag retention system. Operator set up retention system. **Corrective Action Taken** **Repeat Violation**
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the bar being used as dump sink. Observed towels, fruit labels and debris. Operator cleaned and sanitized. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers on cook beef, cooked pork, cooked chicken more than 24 hrs. In walk-in cooler with no date marks. Operator had team labeling all items **Corrective Action Taken**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed sanitizer and glass cleaner bottles unlabeled. Operator labeled. **Corrected On-Site**
41-17-4
67
Frequently Asked Questions
When was El Rey Del Taco Restaurant last inspected?
The most recent health inspection at El Rey Del Taco Restaurant on file is from Mar 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at El Rey Del Taco Restaurant?
Across the inspection record, “cooked/heated time/temperature control” has been cited three times, more than any other issue at El Rey Del Taco Restaurant.
How does El Rey Del Taco Restaurant compare to other restaurants in Greenacres?
El Rey Del Taco Restaurant most recently scored 43 out of 100, which is lower than the Greenacres average of 76.
Has El Rey Del Taco Restaurant's inspection record improved over time?
No. Recent inspections at El Rey Del Taco Restaurant have averaged around 12 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at El Rey Del Taco Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is El Rey Del Taco Restaurant inspected?
Based on the inspection history on file, El Rey Del Taco Restaurant is inspected around three times per year on average.
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