Tacos Al Carbon
Last inspected: Nov 24, 2025
100
Score
Across the available record, Tacos Al Carbon has nine inspections on file, the first dated 2022. Inspectors last stopped by on Nov 24, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
That puts the facility ahead of the local pack: the average West Palm Beach restaurant scores 79. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 24, 2025
Routine - Food
No violations found.
100
Sep 22, 2025
Routine - Food
3 critical violations. 7 major violations. 1 minor violation.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went from cleaning with wiping cloth, moping floor in kitchen, then put on gloves and began to prepare food without washing hands. Operator discussed with employee who then washed hands and changed gloves. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers then placed to dry/store without sanitizing, Triple Sink (Chlorine - Not Set Up). Advised Operator to set up triple sink to properly sanitize dishes. **Warning**
22-45-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Double door low boy reach in cooler; raw shell eggs (50F Ambient Air Temperature). Operator stated raw shell eggs held in unit less than 4 hours, moved to walk-in cooler. **Corrective Action Taken** **Warning**
03A-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table; cooked pepper sauce (92F - Cooling 9:35/88F 10:10). Operator stated cooling for 20 minutes, at this rate will not reach 70F within 2 hours, moved to walk-in cooler to facilitate faster cooling. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Food-contact surface (prep table mounted can opener) soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized. **Corrective Action Taken** **Warning**
22-02-4
Intermediate - Hand wash sink used for purposes other than handwashing. Front line hand wash sink used to store sanitizer bucket. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No soap provided at kitchen hand wash sink. Operator provided soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Paper towel dispenser at kitchen hand wash sink not working/unable to dispense paper towels. Operator placed paper towels outside of dispenser. **Corrective Action Taken** **Warning**
31B-05-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Yohanna Ramirez. **Warning**
53A-01-7
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At double door low boy reach in cooler; ice buildup around fan unit and standing water in bottom. See violation 03-03-5. **Warning**
14-74-7
30
Feb 6, 2025
Routine - Food
4 critical violations.
View 4 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 deep container with tight fitting lid, did not reach 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
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. At walk-in cooler; cooked rice (50F - Cooling). Operator stated cooling overnight in full deep container with tight fitting lid, did not reach 41F within 6 hours. See stop sale. **Repeat Violation**
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 went from washing and rinsing soiled dishes then handled walk-in cooler door handle, entered walk-in cooler and removed container of cooked beef to be discarded and then handled mop and mop bucket while moping floor and then handled clean stainless steel lid while handing to Manager who then placed lid on food item at steam table without washing hands. Operator discussed with employee who then removed lid to be washed, rinsed and sanitized and washed hands. **Corrected On-Site**
12A-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked ground beef, prepared/date marked 1/30/25. See stop sale. **Repeat Violation**
01B-24-5
55
Jul 31, 2024
Routine - Food
No violations found.
100
Jul 30, 2024
Routine - Food
8 critical violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door low boy; cooked rice (47F - Cold Holding) Per operator not prepared or portioned today Food(rice) was held in cooler for approximately three days. See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operated added chlorine to 100ppm **Corrected On-Site** **Warning**
22-42-4
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 bean (61F - Cooling) Operator stated cooling overnight. Food(cooked beans) held in full lidded deep containers. Food did not reach 41F within six 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 bean (61F - Cooling) Operator stated cooling overnight. Food(cooked beans) held in full lidded deep containers. Food did not reach 41F within six hours. See stop sale. **Warning**
01B-36-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At Cookline; Employee cracked raw shell eggs then handled clean plates without washing hands Discussed with operator, employee washed hands. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live, small flying insects flying around/landing on dry storage shelves and clean dishes. Advised Operator to eliminate flies. **Warning**
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At Walk-in Cooler; Cooked beef, cooked pork, cooked beans prepared/date marked 7/21, 7/19. See stop sale **Warning**
01B-24-5
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. Double door low boy; cooked rice (47F - Cold Holding) Per operator not prepared or portioned today Food(rice) was held in cooler for approximately three days. See Stop Sale. **Repeat Violation** **Admin Complaint**
01B-02-5
30
Feb 20, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
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 chicken stored over raw beef/raw bacon/raw shell eggs. Operator moved raw chicken to bottom shelf. **Corrected On-Site**
08A-20-5
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. At front counter Right side Flip top cooler; cut tomatoes (45F - Cold Holding); cooked jalapeño (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter Right side Flip top cooler; cut tomatoes (45F - Cold Holding); cooked jalapeño (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight, lowered cooler temperature. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area mounted can opener; blade soiled with food debris/mold-like substance. Operator washed, rinsed and sanitized. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At kitchen; hand wash sink blocked by boxes/bagged garbage. Operator removed. **Corrected On-Site**
31A-09-4
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. Provided employee reporting agreement, Operator explained to employee who signed/completed. **Corrected On-Site**
11-26-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At Grab and Go reach in cooler and right side flip top cooler; no ambient air temperature thermometer.
05-09-4
45
Jul 27, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Prepared sanitizer solution at time of inspection. **Corrected On-Site**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above chicken nuggets, French fries at walk in cooler . Employee properly stored food. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...,cheese 54°, green salsa 45° , cut tomatoes 56° in flip top reach in cooler across handwashing sink at kitchen. Food being held less than 4 hours. Employee moved food to another acceptable cooler . **Corrective Action Taken** **Repeat Violation**
03A-02-5
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 ppm+++ . Employee diluted at 100 ppm **Corrected On-Site**
41-15-5
Intermediate - No soap provided at handwash sink by the dishwashing sink . Employee provided. **Corrected On-Site**
31B-03-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
16-13-5
Basic - Wiping cloth sanitizing solution stored on the floor...employee moved. **Corrected On-Site**
21-38-4
45
Feb 6, 2023
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...chicken soup date marked 28/1/23 in walk in cooler . Employee stated that it was wrong date . Employee properly date marked food. **Corrected On-Site**
02C-01-5
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..cut tomatoes 61°, cut lettuce 59°, open can jalapeños 59°, cheese 58° , green salsa 61° in flip top reach in cooler and horchata 68° in room temperature being held more than four hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..cut tomatoes 61°, cut lettuce 59°, open can jalapeños 59°, cheese 58° , green salsa 61° in flip top reach in cooler and horchata 68° in room temperature being held more than four hours. Stop sale issue. Employee discarded food. **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...hot holding pulled 119°-142° in steam table being held less than four hours. Employee moved to dipper container. **Corrective Action Taken**
03B-01-6
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.
53B-13-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash...single serve cup , lids stored next to handwashing sink . Employee moved **Corrected On-Site**
24-27-4
47
Dec 13, 2022
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - No soap provided at handwash sink.
31B-03-4
90
Frequently Asked Questions
When was Tacos Al Carbon last inspected?
The most recent health inspection at Tacos Al Carbon on file is from Nov 24, 2025. The public record contains nine inspections in total.
What is the most common violation at Tacos Al Carbon?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Tacos Al Carbon.
How does Tacos Al Carbon compare to other restaurants in West Palm Beach?
Tacos Al Carbon most recently scored 100 out of 100, which is higher than the West Palm Beach average of 79.
Has Tacos Al Carbon's inspection record improved over time?
Results have been roughly steady. Inspections at Tacos Al Carbon have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Tacos Al Carbon 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 Tacos Al Carbon inspected?
Based on the inspection history on file, Tacos Al Carbon is inspected around three times per year on average.
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