Tacos Al Carbon Mobile Unit
Last inspected: Feb 2, 2026
74
Score
Going back to 2022, Tacos Al Carbon Mobile Unit has seven inspections in the public record. The most recent visit was on Feb 2, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Handwash sink not accessible for employee use” comes up most often, recorded three times in the inspection record.
Compared to other Palm Springs restaurants (averaging 82), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
7
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above containers of ready to eat sauce. Operator reorganized. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by trashcan. Operator reorganized. **Corrected On-Site**
31A-09-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Unwrapped spoons and forks stored upright near to go window. Operator reorganized. **Corrected On-Site**
25-02-4
74
Oct 22, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Food stored on floor. Under steam table, ready to eat tortillas and chips stored on floor.
08B-38-4
95
Jun 26, 2025
Complaint Full
5 critical violations. 3 major violations. 2 minor violations.
View 10 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 cash transaction then proceeded to touch single service items without washing hands. Advised operator of proper handwashing.
12A-13-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Bottle of household pesticide-Zevo, stored on shelf. Operator removed. **Corrected On-Site**
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen reach in cooler, raw shell eggs stored over ready to eat sauces. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked rice (95F); cooked shrimp (112F - Hot Holding). Operator stated items held out of temperature approximately 1 hour. Advised operator to reheat items to 165F.
03B-01-6
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. Wiping cloth chlorine sanitizer 200+, exceeding the maximum concentration allowed. Operator diluted sanitizer to 100ppm **Corrected On-Site**
41-15-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink inaccessible, blocked by cutting board. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used for other purposes as evident by food debris in sink.
31A-11-4
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
Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
35B-12-4
Basic - Equipment in poor repair. At kitchen, tall double door reach in cooler door is broken.
14-11-5
32
Feb 13, 2025
Routine - Food
2 minor violations.
View 2 violations
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Proper Hot and Cold Holding Temperatures
FL-21
90
Aug 29, 2024
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Portioned Salsa 46 f as per operator prepared at 8 am current time 11:09 am. second temperature of portioned salsa 48 f at 12:00 pm ( due to opening and closing cooler temperature went up from previous temperature) ambient cooling longer than 4 hours
03D-06-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Portioned Salsa 46 f as per operator prepared at 8 am current time 11:09 am. second temperature of portioned salsa 48 f at 12:00 pm ( due to opening and closing cooler temperature went up from previous temperature) ambient cooling longer than 4 hours 16 containers of 16 oz each.
01B-38-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. whole milk 56 f, 2% milk 53 f in this cooler since 8 am current time 11:20 am. Operator moved both to commissary walk in freezer to cool quickly . Chocolate flan 45 f, tres leches 47 f dated good thru 09/11 today is 08/30, ( in the cooler longer than 4 hours )
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chocolate flan date marked 09/11 . Today is 08/29. As per manager still within 7 days. Stop sale issued for temperature.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whole milk 56 f, 2% milk 53 f in this cooler since 8 am current time 11:20 am. Operator moved both to commissary walk in freezer to cool quickly . Chocolate flan 45 f, tres leches 47 f dated good thru 09/11 today is 08/30, ( in the cooler longer than 4 hours )
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. White cutting board and blender stored on top of hand sink. Explained and manager removed both. **Corrected On-Site**
31A-09-4
Basic - Clean utensils stored between equipment and wall. Knife stored between wall and fire extinguisher by hand sink. Manager removed the knife. **Corrected On-Site**
24-14-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in a container in standing water. Water temperature 81 f. Explained. Manager dumped the water. **Corrected On-Site**
10-07-4
39
Jul 17, 2023
Routine - Food
No violations found.
100
Jul 28, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Tacos Al Carbon Mobile Unit last inspected?
The most recent health inspection at Tacos Al Carbon Mobile Unit on file is from Feb 2, 2026. The public record contains seven inspections in total.
What is the most common violation at Tacos Al Carbon Mobile Unit?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Tacos Al Carbon Mobile Unit.
How does Tacos Al Carbon Mobile Unit compare to other restaurants in Palm Springs?
Tacos Al Carbon Mobile Unit most recently scored 74 out of 100, which is lower than the Palm Springs average of 82.
Has Tacos Al Carbon Mobile Unit's inspection record improved over time?
Results have been roughly steady. Inspections at Tacos Al Carbon Mobile Unit have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Tacos Al Carbon Mobile Unit 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 Tacos Al Carbon Mobile Unit inspected?
Based on the inspection history on file, Tacos Al Carbon Mobile Unit is inspected around two times per year on average.
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