Taqueria El Jovenazo
Last inspected: Apr 3, 2026
100
Score
Across the available record, Taqueria El Jovenazo has 12 inspections on file, the first dated 2022. The newest entry in the record is dated Apr 3, 2026. 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 two violations each.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged two times.
Compared to the broader North Lauderdale restaurant scene, where the average is 76, this is a stronger showing. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
No violations found.
100
Feb 5, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen as evidenced by dishes in sink. Operator removed during the inspection. **Corrected On-Site** - From follow-up inspection 2026-02-05: Observed same. As evidence of food debris in hand sink **Time Extended**
31A-11-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2026-02-05: Observed at callback same. Time extended until April 3 2026 **Time Extended**
53B-01-5
82
Feb 2, 2026
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
50
Aug 15, 2025
Routine - Food
No violations found.
100
Aug 14, 2025
Routine - Food
3 critical violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
55
May 30, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: - raw shell eggs stored next to sour cream in low boy cooler. **Warning** - From follow-up inspection 2025-05-30: Observed at sliding glass door cooler at back - Raw beef stored over cooked tripe. Operator stored correctly **Admin Complaint** **Corrected On-Site**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in stainless steal reach in cooler, vegetable rice (52F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours.see stop sale. **Warning** - From follow-up inspection 2025-05-30: Observed in stainless steal reach in cooler, vegetable rice (57F - Cold Holding) item not portioned or prepared today. Item held out of temperature for approximately 20 minutes. Operator discarded at will. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2025-05-30: Same**Time Extended** **Time Extended**
32-12-6
70
Mar 28, 2025
Routine - Food
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee serving diced lemons with bare hands. Employee educated to use glove when serving lemon slices. Employee put glove on. **Corrected On-Site** **Warning**
09-01-4
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. Observed in stainless steal reach in cooler, vegetable rice (52F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line; cooked onions (109F - Hot Holding, second temperature 138-163F). Per operator, items were has been out of temperature for approximately 30 minutes. Item placed on grill to reheat. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in stainless steal reach in cooler, vegetable rice (52F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours.see stop sale. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: - raw shell eggs stored next to sour cream in low boy cooler. **Warning**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. - in vegetable reach in cooler in back of establishment raw shell eggs stored with unwashed lettuce in vegetable cooler in back of establishment. **Warning**
08A-04-5
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 - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened 3/24/25 not date marked. **Warning**
02C-03-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on flip top cooler. Employee placed wiping cloth in sanitizer solution. **Corrected On-Site** **Warning**
21-12-4
27
Jul 19, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Insects, Rodents, and Animals Not Present
FL-38
Approved Thawing Methods Used
FL-31
74
Jan 4, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed two cans of raid defense ant and roach spray.
41-05-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Explained to person in charge correct hand washing technique. **Corrective Action Taken**
12A-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense flour.
14-01-5
Basic - Food stored on floor. Observed two containers of frying oil stored on floor in dry storage room.
08B-38-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored upright with the food-contact surface up.
24-18-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth solution 0 Ppm chlorine.
21-07-4
Basic - Working containers of flour removed from original container not identified by common name.
02D-01-5
52
Jul 13, 2023
Complaint Full
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, ROP packaged raw fish above bagged fries and vegetables. Manager moved all, fish to bottom of freezer to properly separate. **Corrected On-Site** Priority: High Priority
08A-02-6
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop lower cooler, container of raw shell eggs above container of mayonnaise and sour cream. Manager moved eggs to bottom of cooler. **Corrected On-Site** Priority: High Priority
08A-05-6
High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee prepared and wrapped tacos and then placed in to go bag and returned to cooking without changing gloves and washing hands. Priority: High Priority
12A-09-4
High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In Kitchen BESIDE STOVE - cooked beef (88F - Hot Holding); roasted peppers and onions (96-104F - Hot Holding). Per employee prepared at 11:30am. Items moved onto flattop to reheat and steam bath prepared to hot hold. **Corrective Action Taken** Priority: High Priority
03B-01-6
Intermediate - Observed: 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. Norovirus bulletin provided. Priority: Intermediate
11-27-4
Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Block frozen pork thawing in standing water in back prep sink. Manager turned on running water. **Corrected On-Site** Priority: Basic
06-01-5
Basic - Observed: In-use tongs stored on equipment door handle between uses. Soiled tongs on oven door handle. **Repeat Violation** Priority: Basic
10-20-4
Basic - Observed: Cove molding at floor/wall juncture broken/missing. Cove molding missing at wall opposite and to right of triple sink. Priority: Basic
36-03-4
43
Feb 20, 2023
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - Handwash sink used for purposes other than handwashing. Cookline hand sink full of dirty dishes. Reviewed proper use of hand sinks with operator.
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
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. **Repeat Violation**
53B-13-5
Basic - In-use tongs stored on equipment door handle between uses. Operator removed. **Corrected On-Site**
10-20-4
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets.
23-24-4
Basic - Cold water not working at: 1. triple sink area hand sink. 2. Mens restroom 3. Cookline hand sink.
29-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf with clean plates and utensils. Operator removed. **Corrected On-Site**
40-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Salsa in cookline flip top. Operator stored properly. **Corrected On-Site**
10-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Both restrooms used by employees. Operator posted. **Corrected On-Site**
31B-04-4
Basic - Ice buildup on shelves in reach-in freezer.
14-69-4
47
Dec 12, 2022
Routine - Food
1 critical violation. 5 major violations.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator leave kitchen with gloves on, employee did not change gloves or wash hands before returning to kitchen to prep food. Reviewed proper hand washing with employee. Employee washed hands and changed gloves. **Corrected On-Site**
12A-09-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at 3 compartment sink. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
53B-14-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at handwash sink by 3 compartment sink. Operator provided soap. **Corrected On-Site**
31B-06-4
52
Frequently Asked Questions
When was Taqueria El Jovenazo last inspected?
The most recent health inspection at Taqueria El Jovenazo on file is from Apr 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Taqueria El Jovenazo?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Taqueria El Jovenazo.
How does Taqueria El Jovenazo compare to other restaurants in North Lauderdale?
Taqueria El Jovenazo most recently scored 100 out of 100, which is higher than the North Lauderdale average of 76.
Has Taqueria El Jovenazo's inspection record improved over time?
Results have been roughly steady. Inspections at Taqueria El Jovenazo have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Taqueria El Jovenazo 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 Taqueria El Jovenazo inspected?
Based on the inspection history on file, Taqueria El Jovenazo is inspected around four times per year on average.
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