Taqueria Charrito Loko
Last inspected: Nov 13, 2025
58
Score
Inspectors have visited Taqueria Charrito Loko nine times, with records going back to 2022. The most recent visit was on Nov 13, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
The most common issue across all inspections has been “food stored on floor”, showing up four times.
Restaurants in Margate average 80, so Taqueria Charrito Loko trails the local norm. On the whole, the file is mixed but not concerning.
9
Inspections
0
Critical latest
0
Major latest
11
Minor latest
Inspection History
Nov 13, 2025
Routine - Food
11 minor violations.
View 11 violations
Basic - Bowl or other container with no handle used to dispense food. 10 ounce cups used as scoops in spice container in kitchen
14-01-5
Basic - Dead roaches on premises. Observed 1 dead roach in the kitchen hand sink. Observed 1 dead roach next to exit door. Operator removed and cleaned and sanitized area **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open water bottle on shelf next to food
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open coffee on kitchen counter
12B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch in kitchen while preparing foods. Employee removed watch. **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. Torn gasket on stainless stand up cooler.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door
35B-01-4
Basic - Food stored on floor. Bucket of candy stored on floor. Operator elevated **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at Cookline heavily soiled with grease.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck to containers in dish area. Operator removed **Corrected On-Site**
16-46-4
Basic - shelves with rust that has pitted the surface. Observed kitchen prep shelf rusted at the bottom shelf
14-17-4
58
Jul 16, 2025
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink next to dumpster.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooling drawer below grill - portioned ham and cheese (49F - Cold Holding); shredded hot dog (47F - Cold Holding); asada steak (49F - Cold Holding); pork Al pastor (49F - Cold Holding); beef tongue (49F - Cold Holding); tripe (49F - Cold Holding); chicken (49F - Cold Holding); suadero beef (49F - Cold Holding); chorizo (49F - Cold Holding) as per operator items held out of temperature for approximately 4.5 hours. Items not portioned today. See stop sale. Observed in cooling drawer under grill - beef cutlets (51F - Cold Holding) as per operator items not portioned or prepared today, item held out of temperature for approximately 2 hours, operator stored item in walk in cooler.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored directly above container of tamarind juice. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer - Chicken breast stored over diced pork(Not commercially packaged). Operator stored correctly. **Corrected On-Site**
08A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed fried chicharrones stored in cardboard box. Operator stored items correctly.
14-15-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees engaged in food preparation without proof of training.
53B-02-5
Basic - Cloth used as a food-contact surface. Observed tortillas wrap in cloth at reach in cooler in kitchen.
21-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags and coats hung on rack storing single service items near drive thru window. Operator stored correctly. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed box of fried chicharorres stored directly on the floor. Operator stored correctly. **Corrected On-Site**
08B-38-4
37
Jan 31, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 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 beef (50F - Cooling). Per operator item cooling in walk in cooler since 12:00am. Observed item covered cooling see stop sale
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cheese in single door stainless cooler. Operator reorganized **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. cooked beef (50F - Cooling). Per operator item in walk in cooler since 12:00am. Observed item covered cooling see stop sale **Repeat Violation** **Admin Complaint**
01B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at Cookline soiled with grease
23-03-4
Basic - Food stored on floor. Containers of raw meat stored on floor in walk in cooler
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap beneath back exit door
35B-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in same shelf as sellable food in single door stainless cooler. Operator separated **Corrected On-Site**
08B-49-4
52
Sep 26, 2024
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
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. Dessert cooler; flan (55F - Cold Holding); jochata (52F - Cold Holding). Per operator items were left in cooler over night. Observed unit holding warm ambient temperatures. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dessert cooler; flan (55F - Cold Holding); horchata (52F - Cold Holding). Per operator items were left in cooler over night. Observed unit holding warm ambient temperatures. See stop sale
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator remade solution. Chlorine tested at 100ppm **Corrected On-Site**
41-27-4
Basic - Working containers of food removed from original container not identified by common name. Flour containers on prep table not labeled. Operator labeled **Corrected On-Site**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on cook line hood
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Floor area(s) covered with standing water. Observed at drive through area.
36-22-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops in flour containers in prep area. Operator removed **Corrected On-Site**
14-01-5
50
Jun 19, 2024
Routine - Food
6 critical violations. 4 major violations. 4 minor violations.
View 14 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit on cook line. Operator heated to 135 **Corrected On-Site**
10-05-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator put gloves on to proper customer order without washing hands first.
12A-07-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler cooked beef at 109-114 F at 2:15pm cooling since 12:30 to 94F at 2:30pm. Operator reheated to 192F **Corrected On-Site**
03D-01-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over whole beef I. Walk in cooler operator properly separated **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to ready to eat cheese in walk in cooler. Operator properly separated **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled on front counter. Operator labeled **Corrected On-Site**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked beef being cooling covered in a container. Reviewed and Informed operator of proper cooling methods
03D-15-4
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. 3 new employee under 60 days. No proof of agreement available. Provided agreement and employees completed **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink in back prep area. Operator supplied soap **Corrected On-Site**
31B-03-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Silverware not uniformly stored in silverware rack in cook line. Operator corrected **Corrected On-Site**
24-07-4
Basic - Current Hotel and Restaurant license not displayed. Operator provided and displayed current copy **Corrected On-Site**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open personal water bottle found on prep station counter. Operator removed **Corrected On-Site**
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Found two wet wiping cloth on prep line. Operator made Charline solution to store wiping cloths in **Corrected On-Site**
21-12-4
22
Apr 24, 2024
Food-Licensing Inspection
No violations found.
100
Jul 25, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on cornmeal and flour containers. - From follow-up inspection 2023-07-25: **Time Extended**
23-03-4
95
Jan 31, 2023
Routine - Food
5 critical violations. 5 major violations. 6 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed burger patties hot held at 121 degrees Fahrenheit on cookline. Per operator, burger patties placed at cookline 1 hour prior to the inspection. Operator reheat items to 169°F. **Corrected On-Site**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef steak in freezer. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw fish stored over cooked chicken in walk-in cooler. Operator relocate fish **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2022.
50-17-3
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Observed no backflow preventer at hose bibb underneath handwash sink. **Repeat Violation**
29-34-4
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. A poster has been given to the operator.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area. **Repeat Violation**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -Observed establishment serving raw conch salad. A second poster has emailed to the operator. **Corrected On-Site** **Repeat Violation**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken stored in walk-in cooler. Per operator, chicken cooked on 1/30/23. -Observed no date mark on conch salad stored in walk-in cooler. Per operator, salad was made on 1/29/2023. **Repeat Violation**
02C-02-5
Intermediate - Unnecessary item in the food preparation, food storage, or warewashing area. -Observed a bicycle seat in dry storage area. **Repeat Violation**
43-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed chicken thawing at room temperature in 3 compartment sink.
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed a bag with unwashed potatoes stored over cooked chicken in walk-in cooler.
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not labeled in dry storage. **Repeat Violation**
02D-01-5
Basic - Stored food not covered. -Observed a uncovered container with cooked chicken stored in walk-in cooler. **Corrected On-Site**
08B-12-5
Basic - Food stored on floor. -Observed a case with chicken stored on kitchen floor. Operator removed and stored properly **Corrected On-Site**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee clothes and helmet stored on shelf over takeout containers.
40-06-5
21
Oct 18, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
In-Use Utensils Properly Stored
FL-43
Lighting Adequate; Required Shields in Place
FL-36
39
Frequently Asked Questions
When was Taqueria Charrito Loko last inspected?
The most recent health inspection at Taqueria Charrito Loko on file is from Nov 13, 2025. The public record contains nine inspections in total.
What is the most common violation at Taqueria Charrito Loko?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Taqueria Charrito Loko.
How does Taqueria Charrito Loko compare to other restaurants in Margate?
Taqueria Charrito Loko most recently scored 58 out of 100, which is lower than the Margate average of 80.
Has Taqueria Charrito Loko's inspection record improved over time?
Results have been roughly steady. Inspections at Taqueria Charrito Loko have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Taqueria Charrito Loko 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 Taqueria Charrito Loko inspected?
Based on the inspection history on file, Taqueria Charrito Loko is inspected around three times per year on average.
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