Naked Taco
Last inspected: Feb 17, 2026
43
Score
Public records show seven inspections at Naked Taco stretching back to 2022. Naked Taco was last inspected on Feb 17, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to five violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded two times.
Compared to other Boca Raton restaurants (averaging 74), there's room to close the gap. There are enough flags in the record to merit a second thought.
7
Inspections
1
Critical latest
3
Major latest
8
Minor latest
Inspection History
Feb 17, 2026
Complaint Full
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw fish cold held at 45F in walk in cooler. Per operator, fish transfer to unit 1 hour prior to the inspection. Operator place ice packs on fish for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substances buildup on can opener blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in bar used to wash oranges.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring devices available at the time of inspection.
16-62-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls at 3 compartment sink solid with accumulation of black mold like substances.
36-27-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinks stored on food preparation table next to food items. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on food preparation table. Operator removed **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside walk in freezer.
14-69-4
Basic - In-use tongs stored on oven door handle between uses. Operator removed and stored properly.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substances buildup on can opener holster.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed gravy thawing at room temperature in kitchen.
06-01-5
43
Nov 18, 2025
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Fish wrapped in paper towels and being used as food liners. Manager removed paper towels. **Corrected On-Site**
14-86-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar.
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink at front bar. Water temperature 74°F
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by dishwasher blocked by stand with floor mats and items in sink. Manager moved all items. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin had slimy yellow and green substance.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling tiles where pipes go into ceiling in kitchen
36-32-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna with label saying removed from reduced oxygen packaging was still in reduced oxygen packaging. Manager had tuna removed from reduced oxygen packaging. **Corrected On-Site**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops were in standing water at salad station. Manager removed scoops. **Corrected On-Site**
10-07-4
Basic - Insect control device installed over food preparation area. Bug zapper was over prep table in kitchen. Manager removed bug zapper. **Corrected On-Site**
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sinks in kitchen and by dishwasher
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At salad station had avocados with stickers not washed. Manager had stickers removed and washed before cutting. **Corrected On-Site**
08B-17-4
41
Nov 7, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
55
Nov 1, 2023
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided operator with employee health form **Corrective Action Taken**
11-03-5
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen in front of walk in cooler- observed hand washing sink being blocked by crates.
31A-09-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee in kitchen been employed for 2 years. **Warning**
53B-02-5
Basic - Observed Standing water in bottom of walk-in-cooler.
29-49-6
Basic - Reuse of single-service or single-use articles. Main kitchen across from cook line- observed 8 ounce Togo container being stored in container of sugar. Operator removed Togo container. **Corrected On-Site**
25-32-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen prep table at reach in cooler- observed soiled wiping cloths on prep table. Operator removed wiping cloths. **Corrected On-Site**
21-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Main kitchen prep table at reach in cooler- observed knives be stored in between wall and prep table. Operator removed knives.
10-17-4
55
Aug 3, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
61
Feb 17, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish washer not reaching sanitizer temperature
22-49-4
Basic - Food stored on floor. Boxes of food on floor in the walk in freezer.
08B-38-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
78
Aug 31, 2022
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at Tomato,cheese ; (48-50F - Cold Holding), chef moved tems and said electrical breaker tripped, he restarted cooler.
03A-02-5
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse reached 129°
22-56-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine, quaternary, or heat strips available
16-37-1
70
Frequently Asked Questions
When was Naked Taco last inspected?
The most recent health inspection at Naked Taco on file is from Feb 17, 2026. The public record contains seven inspections in total.
What is the most common violation at Naked Taco?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Naked Taco.
How does Naked Taco compare to other restaurants in Boca Raton?
Naked Taco most recently scored 43 out of 100, which is lower than the Boca Raton average of 74.
Has Naked Taco's inspection record improved over time?
No. Recent inspections at Naked Taco have averaged around 10 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Naked Taco 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 Naked Taco inspected?
Based on the inspection history on file, Naked Taco is inspected around two times per year on average.
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