Tacos Al Carbon Bar and Grill
Last inspected: Dec 11, 2025
52
Score
Going back to 2022, Tacos Al Carbon Bar and Grill has 17 inspections in the public record. Inspectors last stopped by on Dec 11, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to five violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded seven times in the inspection record.
Tacos Al Carbon Bar and Grill's latest score of 52 falls below the West Palm Beach average of 79. Taken together, the history suggests a facility that has struggled with consistency.
17
Inspections
3
Critical latest
2
Major latest
0
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw bacon while placing to cook then handled clean pan and clean utensils to place cooked steak into pan and place in steam table without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-12-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2025. Operator renewed during inspection. Expires 12/1/2026. **Corrected On-Site**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw pork sausage stored over raw shell eggs (cooked for immediate service). Operator moved raw sausage below raw shell eggs. **Corrected On-Site**
08A-20-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk-in cooler; milk , no date mark. Operator stated milk opened 2 days prior, applied date mark **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at cook line hand wash sink. Operator provided paper towels. **Corrected On-Site**
31B-02-4
52
Jul 24, 2025
Routine - Food
5 critical violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (50F - Cooling). Operator stated cooling overnight in full, tightly tied bags, did not reach 41F within 6 hours. See Stop Sale. **Repeat Violation** **Admin Complaint**
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 touched visibly soiled wiping cloth while cleaning the grill then handled clean utensils and pans to prepare food without washing hands. Employee handled soiled dishes while washing and rinsing then handled clean/sanitized dishes while removing from dishwasher without washing hands. Operator discussed with employees who then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over cooked beans. Operator moved raw chicken to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. At Left side flip top; raw chicken (51F - Cold Holding); raw fish (51F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (50F - Cooling). Operator stated cooling overnight in full, tightly tied bags, did not reach 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. At Left side flip top; raw chicken (51F - Cold Holding); raw fish (51F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
47
Jun 2, 2025
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At walk-in cooler; cooked beans (47F - Cooling); cooked rice (45F - Cooling). Operator stated items cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
01B-36-5
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 soiled dishes and utensils while washing and rinsing at dish area and then handled clean equipment and utensils on cook line without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw bacon stored over ready to eat shredded cheese. Operator moved raw bacon below shredded cheese. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left side flip top cooler; raw chicken (50F - Cold Holding); raw beef (50F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 2 hours, moved to upright reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (47F - Cooling); cooked rice (45F - Cooling). Operator stated items cooling overnight, did not reach 41F within 6 hours. See Stop Sale.
03D-02-5
Basic - Standing water in bottom of reach-in-cooler. At left side flip top cooler; standing water in bottom.
29-49-6
45
Apr 1, 2025
Routine - Food
No violations found.
100
Mar 31, 2025
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
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 touched visibly soiled wiping cloth while cleaning and then handled clean utensils, equipment and unwrapped single service take out containers while preparing/packaging food for customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 15 rodent droppings in kitchen on shelf over prep table. Approximately 5 rodent droppings in kitchen on floor under/around prep table. Approximately 3 rodent droppings in kitchen on floor under dish machine. Approximately 3 rodent droppings in kitchen on floor under/behind storage shelve/reach in cooler. Approximately 5 rodent droppings in kitchen dry storage area/closets. Advised Operator to remove droppings, clean/sanitize area(s). **Repeat Violation** **Admin Complaint**
35A-04-4
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. At Left side flip top cooler; raw shrimp (46F - Cold Holding); raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding); cooked potato fries (47F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left side flip top cooler; raw shrimp (46F - Cold Holding); raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding); cooked potato fries (47F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink on cook line. Operator provided soap. **Corrected On-Site** **Warning**
31B-03-4
45
Jan 31, 2025
Routine - Food
No violations found.
100
Jan 30, 2025
Routine - Food
2 critical violations.
View 2 violations
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 broom/dust pan while cleaning and then handle clean utensils and bottles without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings in kitchen dry storage area. Approximately 20 rodent droppings in kitchen inside electrical closet. Approximately 5 rodent droppings in kitchen under dish machine. Approximately 5 rodent droppings in kitchen next to dry storage shelves on cook line. Advised Operator to remove droppings, clean and sanitize areas. **Warning**
35A-04-4
74
Oct 3, 2024
Routine - Food
No violations found.
100
Oct 2, 2024
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Employee washed hands with no soap. Employee wash hands with no soap at cook line hand wash sink air dried hands and then handled tortillas while placing to fry. Operator discussed with employee who then washed hands with soap and dried with paper towels. **Corrected On-Site** **Warning**
12A-20-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live, small flying insects in bar flying around/landing on bar mats/liquor bottles. Advised Operator to eliminate flies. **Warning**
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; portioned bags of raw beef stored over portioned bags of cooked pork. Operator moved raw beef below cooked pork. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Right side flip top cooler; cut lettuce (48F - Cold Holding); cut tomatoes (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler 2 hours, moved to walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Right side flip top cooler; sour cream (51F - Ambient Cooling 10:05am/51F - Ambient Cooling 10:35am). Operator stated sour cream portioned/cooling since 8:30am, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Advised Operator to provide paper towels. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. At cook line hand wash sink; no soap. Advised Operator to provide soap. **Warning**
31B-03-4
41
Aug 2, 2024
Routine - Food
No violations found.
100
Aug 1, 2024
Routine - Food
8 critical violations. 1 major violation.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (46F - Cooling). Operator stated cooling overnight, in deep, covered container, did not reach 41F within 6 hours. See Stop Sale. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (46F - Cooling). Operator stated cooling overnight, in deep, covered container, did not reach 41F within 6 hours. See Stop Sale. **Warning**
01B-36-5
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. At cook line; employee handled soiled dishes while carrying to dish area and then returned to cook line and began preparing food without washing hands. Discussed with employee who then washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw chicken stored over cooked beans. Operator moved raw chicken to bottom shelf. **Corrected On-Site** **Warning**
08A-05-6
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 raw chicken stored over raw fish. Operator moved raw chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Rodent activity present as evidenced by rodent droppings found. 6 rodent droppings in kitchen on shelves over prep table/sink. 3 rodent droppings in kitchen in prep sink. 4 rodent droppings in kitchen on floor in prep area. 3 rodent droppings in kitchen dry storage area on top of single service article boxes. 4 rodent droppings in kitchen on top of food storage containers/shelves to left of microwave. 7 rodent droppings in kitchen on floor in liquor storage area. 3 rodent droppings in kitchen on floor around ice machine. **Warning**
35A-04-4
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. At flip top coolers; raw beef (50F - Cold Holding); raw chicken (49F - Cold Holding); cut tomatoes (46F - Cold Holding). Operator stated items not prepared or portioned today, being held overfilled in pans inside cooler for more than 4 hours. See Stop Sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top coolers; raw beef (50F - Cold Holding); raw chicken (49F - Cold Holding); cut tomatoes (46F - Cold Holding). Operator stated items not prepared or portioned today, being held overfilled in pans inside cooler for more than 4 hours. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked seafood soup (112F - Cooling/97F - Cooling) since 12:15 1st temperature at 1:06/2nd at 2:00;cooked tomatoes (128F - Cooling/118F- Cooling) since 12:50 1st temperature at 1:08/2nd at 2:00. At this rate products will not reach 70F within 2 hours, Operator split products into shallow pans and moved to walk-in freezer to facilitate faster cooling. **Corrective Action Taken** **Warning**
03D-15-4
27
Mar 12, 2024
Routine - Food
No violations found.
100
Mar 11, 2024
Routine - Food
6 critical violations. 3 major violations.
View 9 violations
High Priority - Displayed food not properly protected from contamination. At inside bar, cut washed celery displayed on bar top uncovered. Operator covered with plastic. **Corrected On-Site** **Warning**
08B-02-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed, rinsed cutting board began cutting peppers without sanitizing cutting board. Advised operator to properly sanitize cutting board before use. **Warning**
22-45-4
High Priority - Nonfood-grade bags used in direct contact with food. At reach in freezer, tamales stored in non food grade thank you bags. Operator removed tamales from bag. **Corrected On-Site** **Warning**
14-31-5
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, breaded portioned plastic wrapped raw chicken stored over raw beef. Operator moved chicken to lower shelf. **Corrected On-Site** **Warning**
08A-17-6
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. Right side flip top cooler; queso fresco (51F - Cold Holding); Operator stated not prepared or portioned today, was in overfilled pans in make top held overnight. At cookline flip top cooler, raw diced tilapia (51F - Cold Holding Operator stated not prepared or portioned today was held in cooler overnight. At outside bar ; housemade cooked salsa verde (51F - Cold Holding); housemade salsa (51F - Cold Holding. Operator stated not prepared or portioned today was held in cooler overnight. See stop sale **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side flip top cooler; queso fresco (51F - Cold Holding); Operator stated not prepared or portioned today, was in overfilled pans in make top held overnight. At cookline flip top cooler, raw diced tilapia (51F - Cold Holding Operator stated not prepared or portioned today was held in cooler overnight. At Outside bar ; housemade cooked salsa verde (51F - Cold Holding); housemade salsa (51F - Cold Holding. Operator stated not prepared or portioned today was held in cooler overnight. See stop sale **Warning**
03A-02-5
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At kitchen handwashing sink inoperable, no running water, drain line disconnected. Operator repaired, turned on running water, connected drain line. **Corrected On-Site** **Warning**
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with cleaning chemical unlabeled. Advised operator that all chemicals must be labeled. **Warning**
41-17-4
30
Sep 26, 2023
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
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. double door reach in - red salsa (49F-53F - Cooling); green salsa (53F - Cooling) not portioned or prepared today held in cooler overnight and more than 6 hours. See stop sale. **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. Employee picked up raw bacon with gloves hands then put on new gloves without washing hands - operator instructed employee to wash hands - employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - fresh eggs over prepared sauces - operator moved egg to different shelve. 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. Walk in freezer - repackaged raw chicken over repackaged beef - operator moved chicken to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. double door reach in - red salsa (49F-53F - Cold Holding); green salsa (53F - Cold Holding) operator stated not portioned or prepared today held in cooler overnight and more than 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. IQF Oysters no shell tag retained.
01C-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp prepared 24 hours - operator date marked. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table - operator removed. **Corrected On-Site**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fry station.
23-03-4
Basic - Food not stored at least 6 inches off of the floor. Frying oil tubs on storeroom floor - operator moved to shelf. **Corrected On-Site**
08B-47-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed bracelets. **Corrected On-Site**
13-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open water bottle from above hot Bain Marie. **Corrected On-Site**
12B-07-4
35
May 18, 2023
Routine - Food
No violations found.
100
May 17, 2023
Routine - Food
7 critical violations. 7 major violations. 6 minor violations.
View 20 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice 48°F cooling Cooked beans 47°F cooling Salsa verde 47° Cooked beef 44°F cooling Cooked chicken 44°F cooling in walk in cooler. Per operator food not prepped or portioned today. In unit overnight. Food items covered in large containers. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa verde 54°F in bottom reach in cooler on cook-line. Operator states food not prepped or portioned today. In unit over four hours. sour cream 44°F cold Holding. Hot dogs 47°F cold Holding in walk in cooler. Per operator food not prepped or portioned today. In unit over four hours. **Warning**
03A-02-5
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. Salsa verde 54°F in bottom reach in cooler on cook-line. Operator states food 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. Cooked rice 48°F cooling Cooked beans 47°F cooling Salsa verde 47° Cooked beef 44°F cooling Cooked chicken 44°F cooling in walk in cooler. Per operator food not prepped or portioned today. In unit overnight. Food items covered in large containers. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa verde 54°F in bottom reach in cooler on cook-line. Operator states food not prepped or portioned today. In unit over four hours. sour cream 44°F cold Holding. Hot dogs 47°F cold Holding in walk in cooler. Per operator food not prepped or portioned today. In unit over four hours. **Warning**
01B-02-5
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. Raw chicken over raw oyster reach in freezer in kitchen **Warning**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tilapia over blue cheese in bottom reach in cooler on cook line **Warning**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee observed washing and rinsing pot. No sanitizing procedure before putting back on shelf. **Warning**
22-45-4
High Priority - Employee handled soiled equipment / unclean pot or utensils and then engaged in food preparation/ grabbed beef base, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated on site. Employee washed hands. **Warning**
12A-13-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa verde and beef soup reach in cooler in kitchen no date marking. Operator states food made 48 hours ago. **Warning**
02C-02-5
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. **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chopped lettuce at 10:16am(76°F ambient cooling)since 9:45 am to 72F at 10:45 am. Lettuce wrapped in plastic bags. Removed. At this rate food will not cool to 41F within four hours. **Corrective Action Taken** **Repeat Violation** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior to ice machine Soda nozzle unclean in bar area **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. fish ceviche, oysters cocktails, and half oysters on menu. **Warning**
02B-01-5
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/. Manager arrived on site. **Warning**
53A-05-6
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. One employee hired over sixty days **Warning**
53B-13-5
Basic - No handwashing sign provided at a hand sink used by food employees. On cook line. At bar. **Warning**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. On shelf over prep area next to walk in cooler **Warning**
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
12B-13-4
Basic - Soiled dry wiping cloth in use. On cutting board on cook line **Warning**
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Corn starch container on dry storage shelf in kitchen **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in beans **Warning**
14-01-5
13
Oct 18, 2022
Routine - Food
2 critical violations. 6 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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
26
Frequently Asked Questions
When was Tacos Al Carbon Bar and Grill last inspected?
The most recent health inspection at Tacos Al Carbon Bar and Grill on file is from Dec 11, 2025. The public record contains 17 inspections in total.
What is the most common violation at Tacos Al Carbon Bar and Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Tacos Al Carbon Bar and Grill.
How does Tacos Al Carbon Bar and Grill compare to other restaurants in West Palm Beach?
Tacos Al Carbon Bar and Grill most recently scored 52 out of 100, which is lower than the West Palm Beach average of 79.
Has Tacos Al Carbon Bar and Grill's inspection record improved over time?
No. Recent inspections at Tacos Al Carbon Bar and Grill have averaged around five violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Tacos Al Carbon Bar and Grill 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 Tacos Al Carbon Bar and Grill inspected?
Based on the inspection history on file, Tacos Al Carbon Bar and Grill is inspected around five times per year on average.
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