Tacos Al Carbon of Greenacres
Last inspected: Feb 12, 2026
90
Score
Inspectors have visited Tacos Al Carbon of Greenacres 14 times, with records going back to 2022. The most recent report on file is from Feb 12, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly seven violations earlier in the record.
Looking across the full record, “cooked/heated time/temperature control” is the recurring theme, flagged four times.
That puts the facility ahead of the local pack: the average Greenacres restaurant scores 77. Overall, the inspection record reads well.
14
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One cook on the line **Warning** - From follow-up inspection 2026-02-12: Same **Time Extended**
53B-14-5
90
Feb 11, 2026
Routine - Food
4 critical violations. 2 major violations.
View 6 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 blew air from her mouth into the gloves, then put it on gloves and proceeded to handle clean containers with food without washing hands. Employee washed hands . **Corrected On-Site** **Warning**
12A-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside Flip top cooler, at 9:14am cooked pork 47F cooling, cooked beef 48F cooling, cooked beans 50F cooling , beef soup 46F cooling ,all products cooling since yesterday per operator. See Stop sale **Warning**
03D-02-5
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. Inside Flip top cooler, at 9:14am cooked pork 47F cooling, cooked beef 48F cooling, cooked beans 50F cooling , beef soup 46F cooling ,all products cooling since yesterday per operator. See Stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on prep table Seafood soup 55F cold holding , per operator stored for longer than 4 hours and not prepared or portioned today see stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on prep table Seafood soup 55F cold holding , per operator stored for longer than 4 hours and not prepared or portioned today see stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator was able to provided chlorine. **Corrected On-Site** **Warning**
22-38-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One cook on the line **Warning**
53B-14-5
45
Jul 30, 2025
Routine - Food
3 critical violations. 5 major violations. 1 minor violation.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler cut cheese (47F - Cooling) at 9:15 per operator product prepared yesterday and stored in unit since last night, discussed with operator see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked beans (49F - Cold Holding) per operator product not portioned or prepared today and held in unit 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. In reach in cooler cooked beans (49F - Cold Holding) per operator product not portioned or prepared today and held in unit overnight see stop sale.
03A-02-5
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. In reach in cooler cut cheese (47F - Cooling) at 9:15 per operator product prepared yesterday and stored in unit since last night, discussed with operator see stop sale.
03D-06-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator washed hands inside three compartment sink, discussed with operator who washed hands again in hand sink. **Corrected On-Site**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to store electrical cord, discussed with operator who removed from sink. **Corrected On-Site**
31A-11-4
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/ Discussed with operator on duty.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in kitchen at next to back door no paper towels provided, discussed with operator who provided paper towels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Establishment cooks green tomatoes and onions together , cool product, then blends ingredients together and sealed using machine that pumps sauce into sleeve and heat seals package, product prepared more than 24 hours ago with no date marking.
02C-02-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Establishment packages house made salsa into individual portioned packets without minimum labels.
02D-03-4
37
Jan 9, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Evidence of mop/cleaning wastewater dumped onto ground. In back of restaurant next to mop sink large puddles of grey water on the ground from employees dumping mop water and rinsing mops. Discussed waste water disposal procedures with operator. - From follow-up inspection 2025-01-09: High Priority - Evidence of mop/cleaning wastewater dumped onto ground. In back of restaurant next to mop sink large puddles of grey water on the ground from employees dumping mop water. Restaurant currently having new tiles installed at back door where water is being dumped and brushed away with broom. Discussed with operator proper waste water disposal. **Admin Complaint**
28-14-5
86
Jan 8, 2025
Routine - Food
10 critical violations. 3 major violations. 8 minor violations.
View 21 violations
High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used to line metal pan with cooked rice in steam table. Operator hose to discard product. **Corrected On-Site**
14-31-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler large container of cooked ground beef (62F - Cooling) per operator product not portioned or prepared today and held in reach in cooler since previous day. 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 exited back door to use mop sink and re entered the kitchen and without washing hands began to turn on stove and handle of pot of chicken. Discussed with operator who had employee wash hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. In kitchen employee handled raw chicken while placing on stove to cook and without washing hands employee began to handle pan of cooked beef. Discussed with operator employee washed hands. **Corrected On-Site**
12A-12-4
High Priority - Employee washed hands with no soap. Employee exited store through back door to dump bucket of water in mop sink. After employee re entered through back door and with gloved hands rinsed gloves, then removed gloves and put on a new pair without washing hands or using soap. Discussed with operator who had employee wash hands. **Corrected On-Site**
12A-20-4
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. In back of restaurant next to mop sink large puddles of grey water on the ground from employees dumping mop water and rinsing mops. Discussed waste water disposal procedures with operator.
28-14-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. In kitchen bottles of household use roach pesticides stored next to dishwashing supplies. Discussed with operator to remove. **Corrective Action Taken**
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored over portioned sauces. Discussed proper storage practices; operator removed eggs. **Corrected On-Site**
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. In reach in cooler large container of cooked ground beef (62F - Cooling) per operator product not portioned or prepared today and held in reach in cooler since previous day. See stop sale.
01B-02-5
High Priority - Toxic substance/chemical improperly stored. In kitchen bottles of cleaning agents stored next to cooking oil. Discussed storage practices with operator who removed bottles. **Corrected On-Site**
41-10-4
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. In reach in cooler container of sour cream per operator product open approximately 10 am previous day. Discussed date marking with operator who added label with date mark. **Corrected On-Site**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler large containers with cooked shaved beef (119F - Cooling) at 10:45 per operator cooling since 9:30 to 117F at 11:20. At this current cooling rate product will not reach 71F within 2 hours. Discussed cooling procedures with operator who moved beef to shallow pans and removed lids to allow product to cool rapidly. **Corrective Action Taken**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen handwashing sink located in middle of kitchen no paper towels at start of inspection. Operator replaced. **Corrected On-Site**
31B-02-4
Basic - Dead roaches on premises. In kitchen under shelf next to back door one dead roach. Discussed with operator to clean and sanitize area. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Food not stored at least 6 inches off of the floor. In walk in cooler bags on carrots, bags of corn, bags of lettuce, all stored on metal pan on floor. Discussed with operator who moved product onto shelves. **Corrected On-Site**
08B-47-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen bottles of employee drinks stored on shelf above single use service items , on food prep table with containers of food. Discussed with operator who removed bottles. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. In kitchen on basket of tomatoes stored on floor. Discussed with operator who removed tomatoes from floor to be washed. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom no employees must wash hands sign provided. Discussed with operator.
31B-04-4
Basic - Bowl or other container with no handle used to dispense food. In reach in fridge containers of salsas with styrofoam cups used to dispense and portion salsa. Discussed with operator who removed. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen above steam table ceiling tile moved and exposing attic. Operator stated electrician removed panel. Advised operator to replace.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above flip top cooler and steam table ceil8n* tiles soiled with accumulated food debris, grease, dust, or mold-like substance. Discussed with operator to clean or replace.
36-34-5
11
Nov 8, 2024
Complaint Full
No violations found.
100
Nov 7, 2024
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches crawling on floor by flip top cooler on cook line. **Warning** - From follow-up inspection 2024-11-07: 3 live roaches crawling behind reach in coolers **Admin Complaint**
35A-05-4
86
Nov 6, 2024
Complaint Full
12 critical violations. 2 major violations. 2 minor violations.
View 16 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 reach in cooler, cooked rice (61F - Cooling)since yesterday; See stop sale At walk in cooler, cooked beans (51F - Cooling)since yesterday;See stop sale At flip top cooler, cooked beef (51F -Cooling) since yesterday. See stop sale **Warning**
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 return from outside then proceed to touch clean equipment without washing hands. Advised operator of proper handwashing. **Warning**
12A-13-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, several metal pans washed with only soap and water. Not sanitized. Advised operator of proper procedure to wash, rinse, sanitize. **Warning**
22-45-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Garbage bags used to store cooked tortillas. Advised operator to use food grade bags. **Warning**
14-86-1
High Priority - Presence of insects, rodents, or other pests. 1 live spider on cutting board by 3 compartment sink. **Warning**
35A-09-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At reach in cooler, Salsa, beef soup, seafood soup dated 10/25-10/29. Exceeding 7 days for stirage. See stop sale. **Warning**
01B-24-5
High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches crawling on floor by flip top cooler on cook line. **Warning**
35A-05-4
High Priority - Sewage/wastewater backing up through sinks. Handwashing sink on cookline drain backing up. When turn on the floor drain backs up ,also area cannot be isolated plus staff walking by. **Warning**
28-25-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At kitchen, raw shell eggs (73F - Cold Holding); not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Operator placed eggs into reach in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-03-5
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 cook line flip top cooler, cheese (48F - Cold Holding);; French fries (48F - Cold Holding); Cooked beef 51F-(Cold holding), cooked pork (51F-Cold holding), cook shrimp (51F-Cold holding), cooked chorizo (51F-Cold holding) At flip top cooler, sour cream (51F - Cold Holding); cooked pork (55F - Cold Holding) All items not prepared or portioned today. Operator stated all items held overnight. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, beef stock (118F - Hot Holding). Operator stated item held in unit overnight to be reheated. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler, cooked rice (61F - Cooling)since yesterday; See stop sale At walk in cooler, cooked beans (51F - Cooling)since yesterday;See stop sale At flip top cooler, cooked beef (51F -Cooling) since yesterday. See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cheese (48F - Cold Holding);; French fries (48F - Cold Holding); Cooked beef 51F-(Cold holding), cooked pork (51F-Cold holding), cook shrimp (51F-Cold holding), cooked chorizo (51F-Cold holding) At flip top cooler, sour cream (51F - Cold Holding); cooked pork (55F - Cold Holding) All items not prepared or portioned today. Operator stated all items held overnight. 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. At cook line, beef stock (118F - Hot Holding). Operator stated item held in unit overnight to be reheated. See stop sale. **Warning**
03B-01-6
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 showed up halfway through the inspection. **Corrected On-Site** **Warning**
53A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cerviche mixto on menu, per operator served with raw fish. **Warning**
02B-01-5
Basic - Dead roaches on premises. 1 dead roach on floor in front of flat top grill. **Warning**
35A-03-4
Basic - Hole in or other damage to wall. A hole in the wall in Men's restroom. **Warning**
36-24-5
12
Aug 6, 2024
Routine - Food
No violations found.
100
Aug 5, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area...two live fly, flying and landing on the prep table. Employee trying to eliminated . **Corrective Action Taken**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 53F , raw beef 49F, raw chicken 47F in flip top reach in cooler at kitchen, food not prepped or portion today , food being held less than 4 hours . Employee removed food to another acceptable cooler . **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade , employee cleaned . **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food...condiment cup uses as a scoop in salsa , employee removed cup . **Corrected On-Site**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
61
Feb 20, 2024
Complaint Full
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. Observe PEROXIDE stored above sugar Operator removed. **Corrected On-Site**
41-07-4
Intermediate - No soap provided at handwash sink. Observe no soap at both hand wash sinks in kitchen. Operator placed soap at sinks **Corrected On-Site**
31B-03-4
Intermediate - Can opener soiled with food debris, mold-like substance or slime. Operator washed and sanitized can opener. **Corrected On-Site**
22-02-4
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 showed up during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at sink by 3 compartment sink.
31B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear door in kitchen. **Repeat Violation**
35B-01-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observe above freezer .
38-07-4
52
Sep 7, 2023
Routine - Food
5 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
78
Apr 5, 2023
Routine - Food
No violations found.
100
Aug 22, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Poached chicken (51°F - Cold Holding). Per operator since yesterday. Stop sale.
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. See stop sale. Observed Poached chicken (51°F - Cold Holding). Per operator since yesterday. Operator disposed of chicken. See stop sale.
01B-36-5
74
Frequently Asked Questions
When was Tacos Al Carbon of Greenacres last inspected?
The most recent health inspection at Tacos Al Carbon of Greenacres on file is from Feb 12, 2026. The public record contains 14 inspections in total.
What is the most common violation at Tacos Al Carbon of Greenacres?
Across the inspection record, “cooked/heated time/temperature control” has been cited four times, more than any other issue at Tacos Al Carbon of Greenacres.
How does Tacos Al Carbon of Greenacres compare to other restaurants in Greenacres?
Tacos Al Carbon of Greenacres most recently scored 90 out of 100, which is higher than the Greenacres average of 77.
Has Tacos Al Carbon of Greenacres' inspection record improved over time?
Yes. Recent inspections at Tacos Al Carbon of Greenacres have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Tacos Al Carbon of Greenacres 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 of Greenacres inspected?
Based on the inspection history on file, Tacos Al Carbon of Greenacres is inspected around four times per year on average.
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