Super Tacos
Last inspected: Jan 29, 2026
61
Score
Public records show nine inspections at Super Tacos stretching back to 2022. Super Tacos was last inspected on Jan 29, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Ready-to-eat” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 79, which Super Tacos' 61 doesn't quite reach. The record is unremarkable in either direction.
9
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled clean utensils and unwrapped single service take out containers to prepare and package cooked food without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-27-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At upright double door stainless reach in cooler; cooked chicken and cooked beef prepared/date marked 1/21. See stop sale. **Repeat Violation**
01B-24-5
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. Advised Operator of proper date marking requirements. **Repeat Violation**
02C-04-5
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. **Repeat Violation**
53B-14-5
61
Sep 10, 2025
Routine - Food
8 critical violations. 2 major violations. 1 minor violation.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Left overnight on top of prep table. Tomatoes sauce homemade at 10:15am (86F cooling) cooling since yesterday. Product did not cool to 41F within 6 hours.see Stop sale
03D-02-5
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. Employee handled dirty dishes then proceeded to handle clean pan with sauce. Employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes with only soap and water. 3 compartment sink not properly set up Wash, rinse , sanitized. Advised operator to set up 3 compartment sink properly **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Front counter reach in freezer. Raw fish and raw pork stored above French fries and ice bags for customers drinks Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
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. Left overnight on top of prep table. Tomatoes sauce homemade at 10:15am (86F cooling) cooling since yesterday. Product did not cool to 41F within 6 hours.see Stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler cook line. Overstock container with cheese 46F cold holding Per operator product not prepared or portioned today. Per operator stored for approximately 30 minutes. Operator moved to a different cooler **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front area steam table Pork chicharron with meat attached 90F hot holding Per operator product stored for approximately 30 minutes. Operator moved to fryer to reheat to 165F++ **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tomatillo sauce 8/31
01B-24-5
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 multiple items like cooked pork, cooked chicken ,previously frozen inside reach in cooler not properly tracked Educated operator on how to properly tracked and date marked
02C-04-5
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.
53B-14-5
Basic - Floor tiles missing and/or in disrepair. In front of two reach in coolers on back area.
36-17-5
23
Mar 17, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
52
Sep 25, 2024
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Garbage bags used to store/in direct contact with rice. Advised Operator to remove from garbage bag.
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top cooler; raw chicken stored over raw beef. Operator moved raw chicken to bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; portioned bags of raw chicken stored over raw beef. Advised Operator to move chicken below beef.
08A-17-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. House made tomato salsa prepared/date marked 9/14. See stop sale.
01B-24-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed, rinsed and placed to dry/store sauté pan without sanitizing, triple sink not set up. Advised Operator to set up triple sink and properly sanitize dishes.
22-45-4
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. Employee handled soiled cloth while cleaning flat top to handling clean utensils to prepare food on stove without washing hands. Operator discussed with employee who then 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 prep area; cooked beef (108F - Cooling 9:44am/108F- Cooling 10:15am). Operator stated beef cooling for 30 minutes, in tightly covered pan on prep table, at this rate will not reach 70F within 2 hours, uncovered, placed on ice to facilitate faster cooling. **Corrective Action Taken**
03D-15-4
37
Feb 16, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black mold like substance on Wall behind three compartment sink **Warning** - From follow-up inspection 2024-02-16: Same **Time Extended**
36-27-5
95
Feb 15, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For ceviche. Non-exempt fish for ceviche may not be served raw or undercooked. Consumer Advisory must be in place. **Warning**
01D-01-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche is not marked **Warning**
02B-01-5
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 one **Warning**
11-27-4
Basic - Outer openings not protected with self-closing doors. Back door **Warning**
35B-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black mold like substance on Wall behind three compartment sink **Warning**
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm, manager changed the solution. Chlorine 100 ppm. **Corrected On-Site** **Warning**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Salt container Not labeled. Manager labeled **Corrected On-Site** **Warning**
02D-01-5
58
Aug 30, 2023
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
29
Feb 16, 2023
Routine - Food
5 critical violations. 1 major violation.
View 6 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...chlorine 200++, employee delusion at 100 ppm. **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...pork belly 127°, chicken wings 127°, fried fish 122° in hot holding table at front line being held less than 4 hours . Employee adjusted thermostat, add more boiled water and time marked for today . **Corrective Action Taken**
03B-01-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...pork sauce date marked 2/7/23 in reach in cooler . Stop sale issue. Employee discarded food. **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...pork sauce date marked 2/7/23 in reach in cooler .
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...green salsa 51°, red salsa 53° over storing in the container in flip topreach in cooler being held less than four hours , employee removed excess food from the containers. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing....stored sanitizer bucket in handwashing sink . Employee moved. **Corrected On-Site**
31A-11-4
43
Sep 19, 2022
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
39
Frequently Asked Questions
When was Super Tacos last inspected?
The most recent health inspection at Super Tacos on file is from Jan 29, 2026. The public record contains nine inspections in total.
What is the most common violation at Super Tacos?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at Super Tacos.
How does Super Tacos compare to other restaurants in West Palm Beach?
Super Tacos most recently scored 61 out of 100, which is lower than the West Palm Beach average of 79.
Has Super Tacos' inspection record improved over time?
Results have been roughly steady. Inspections at Super Tacos have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Super Tacos 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 Super Tacos inspected?
Based on the inspection history on file, Super Tacos is inspected around three times per year on average.
Nearby Restaurants