Tacocraft Taqueria & Tequila Bar
Last inspected: May 5, 2025
100
Score
The health department has logged six inspections at Tacocraft Taqueria & Tequila Bar, the earliest from 2022. The latest inspection on file is from May 5, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly four violations before.
The most common issue across all inspections has been “walk in cooler - raw fish stored”, showing up two times.
The city-wide average for Fort Lauderdale sits at 80, putting Tacocraft Taqueria & Tequila Bar on the better side of that line. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
May 5, 2025
Routine - Food
No violations found.
100
Jan 29, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cookline - cooked chicken/vegetables - cooling 1/2 hour at 3:00pm (115-131F - Cooling) at 3:35pm 100-128F. At this rate proper cooling will not occur. Operator placed item in ice bath to quick chill. **Corrective Action Taken**
03D-01-5
High Priority - Employee handled soiled dishes and utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site**
12A-02-4
High Priority - Walk in cooler - Raw fish stored over ready-to-eat cooked beef. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline knife holder visibly soiled.
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of cleaner at expo station - operator labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in rice at cookline. Operator stored scoop properly. **Corrected On-Site**
10-06-5
43
Feb 23, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline left flip top - raw fish stored over ready to eat glaze sauce. Cookline middle flip top - raw beef stored over cooked pork. Operator stored all items properly. **Corrected On-Site**
08A-05-6
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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. **Corrected On-Site**
11-26-1
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. Chorizo. Reviewed proper date marking and operator date marked. **Corrected On-Site**
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles at bar. Operator labeled. **Corrected On-Site**
41-17-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke tacos. Reviewed menu updating with operator. Operator began updating menus during inspection.
02B-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline and prep areas - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution switching to chlorine 100ppm. **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - Accumulation of debris on exterior of main warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the main dishmachine.
16-23-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher - bar (Chlorine 0ppm). Advised operator to use main dish machine until bar unit is properly sanitizing.
16-55-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed Raw limes. Employee properly washed. **Corrected On-Site**
08B-39-4
Basic - Stored food not covered. Ice cream in cookline chest freezer. Operator covered. **Corrected On-Site**
08B-12-5
43
Aug 29, 2023
Complaint Full
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Jun 28, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, tested 3 times.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa 42-48F - Cold Holding) in flip cooler at cook line. Salsa over stacked above cold holding line. Salsa in flip top less than 1 hour per kitchen manager. Over stacked portion removed and placed inside cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at bar used as dump sink.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Paper towels replaced. **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans in walk in cooler. Kitchen manager add date label **Corrected On-Site**
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 110f Container of water moved to hotter spot on grill. **Corrective Action Taken**
10-07-4
Basic - Single-service articles improperly stored. Unwrapped straws at the bar.
25-05-4
Basic - Soiled dry wiping cloth in use on cutting board at cook line, **Corrected On-Site**
21-10-4
43
Nov 29, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on mop sink splitter. **Warning** - From follow-up inspection 2022-11-29: Observed at callback inspection same. **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold build up around plastic upper baffle in ice machine bin. **Warning** - From follow-up inspection 2022-11-29: Observed at callback inspection same. **Time Extended**
22-20-5
82
Frequently Asked Questions
When was Tacocraft Taqueria & Tequila Bar last inspected?
The most recent health inspection at Tacocraft Taqueria & Tequila Bar on file is from May 5, 2025. The public record contains six inspections in total.
What is the most common violation at Tacocraft Taqueria & Tequila Bar?
Across the inspection record, “walk in cooler - raw fish stored” has been cited two times, more than any other issue at Tacocraft Taqueria & Tequila Bar.
How does Tacocraft Taqueria & Tequila Bar compare to other restaurants in Fort Lauderdale?
Tacocraft Taqueria & Tequila Bar most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Tacocraft Taqueria & Tequila Bar's inspection record improved over time?
No. Recent inspections at Tacocraft Taqueria & Tequila Bar have averaged around six violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Tacocraft Taqueria & Tequila Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Tacocraft Taqueria & Tequila Bar inspected?
Based on the inspection history on file, Tacocraft Taqueria & Tequila Bar is inspected around two times per year on average.
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