Tacocraft Taqueria and Tequila Bar
Last inspected: Mar 5, 2026
70
Score
Public records show nine inspections at Tacocraft Taqueria and Tequila Bar stretching back to 2023. The latest inspection on file is from Mar 5, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Tacocraft Taqueria and Tequila Bar's latest score of 70 falls below the Plantation average of 78. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
70
Nov 13, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
67
Apr 21, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cooling rack in kitchen - cooked corn (71F - Hot Holding) as per employee items held out of temperature for approximately 5 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen- yuca fries (56F - Cold Holding); chimichurri (55F - Cold Holding) as per employee items held out of temperature for approximately 5 hours. Items not portioned or prepared today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen- yuca fries (56F - Cold Holding); chimichurri (55F - Cold Holding) as per employee items held out of temperature for approximately 5 hours. Items not portioned or prepared today. See stop sale. **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. Observed on cooling rack in kitchen - cooked corn (71F - Hot Holding) as per employee items held out of temperature for approximately 5 hours. See stop sale.
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink near walk in cooler - power mixer stored in sink.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed under prep table near walk in cooler - sprayer containing chlorine not labeled.
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop stored in water 76F **Repeat Violation**
10-07-4
43
Feb 19, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Adequate Handwashing Facilities Supplied and Accessible
FL-10
47
Mar 13, 2024
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Observed no quaternary test strips available.
16-32-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed on cook line between units. Operator removed, clean, sanitized, and stored properly. **Corrected On-Site**
10-17-4
78
Sep 19, 2023
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw steak, commercially packaged, and raw fish, commercially packaged, stored over peas, not commercially packaged, inside reach in freezer at cook line. Operator properly stored. **Corrected On-Site**
08A-02-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black, mold-like substance inside ice machine, in kitchen.
22-20-5
Basic - Insect control device installed over food preparation area. Observed bug zapper installed above soda fountain at expo line, in kitchen.
35B-02-4
78
Jun 28, 2023
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on Appetizer station, raw shrimp 50F cold Holding, raw fish 50F cold Holding, chimichurri 50F cold Holding, cooked pork 50F cold Holding, cooked chicken 50F cold Holding, ox tail's empanadas 50F cold Holding . Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-06-28: Appetizers station cooler, cheese 50°F cold Holding, sour cream 50°F cold Holding. Per operator products stored since yesterday. Operator discarded. See Stop Sale **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Inside walk-in cooler. Raw chicken over raw beef. Operator stored properly **Corrected On-Site** - From follow-up inspection 2023-06-28: Observed a case with raw chicken stored above a case with raw beef inside cooler. Operator stored properly **Admin Complaint**
08A-20-5
High Priority - - From initial inspection : 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 on Appetizer station, raw shrimp 50F cold Holding, raw fish 50F cold Holding, chimichurri 50F cold Holding, cooked pork 50F cold Holding, cooked chicken 50F cold Holding, ox tail's empanadas 50F cold Holding . Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop sale. - From follow-up inspection 2023-06-28: Appetizers station cooler, cheese 50°F cold Holding, sour cream 50°F cold Holding. Per operator products stored since yesterday. Operator discarded. See Stop Sale **Admin Complaint**
01B-02-5
64
Jun 27, 2023
Routine - Food
5 critical violations.
View 5 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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
41
Feb 16, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. #1: In walk-in cooler, red sanitizer rags used to separate raw fish in metal container. Operator removed rags. #2: White rag used to cover tortillas in steam table. Operator removed. **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (55°F - Cold Holding); beans (52°F - Cold Holding) Operator states less than 3 hours. All other items in cooler were recently put in. Ambient temperature of cooler is 47°F. Advised operator to add ice to items and call for service on walk-in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator fixed. **Corrected On-Site**
31B-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink near walk-in cooler is blocked by table. **Repeat Violation**
31A-09-4
Basic - Working containers of flour removed from original container not identified by common name. Operator labeled. **Corrected On-Site**
02D-01-5
58
Frequently Asked Questions
When was Tacocraft Taqueria and Tequila Bar last inspected?
The most recent health inspection at Tacocraft Taqueria and Tequila Bar on file is from Mar 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Tacocraft Taqueria and Tequila Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Tacocraft Taqueria and Tequila Bar.
How does Tacocraft Taqueria and Tequila Bar compare to other restaurants in Plantation?
Tacocraft Taqueria and Tequila Bar most recently scored 70 out of 100, which is lower than the Plantation average of 78.
Has Tacocraft Taqueria and Tequila Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Tacocraft Taqueria and Tequila Bar have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Tacocraft Taqueria and Tequila Bar 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 Tacocraft Taqueria and Tequila Bar inspected?
Based on the inspection history on file, Tacocraft Taqueria and Tequila Bar is inspected around three times per year on average.
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