Taqueria El Paisa #3
Last inspected: Feb 19, 2026
47
Score
Inspectors have visited Taqueria El Paisa #3 14 times, with records going back to 2022. Taqueria El Paisa #3 was last inspected on Feb 19, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around seven violations to closer to four violations per visit over the last few inspections.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded six times.
The city-wide average sits at 77, which Taqueria El Paisa #3's 47 doesn't quite reach. This restaurant has more on its record than most do.
14
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
47
Sep 17, 2025
Routine - Food
No violations found.
100
Sep 16, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches seen inside out of service dishwasher machine. **Admin Complaint** - From follow-up inspection 2025-09-16: 1 live roach seen inside - out of service dish machine ** **Admin Complaint**
35A-05-4
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine next to triple sink is not working and is currently not in use. **Warning** - From follow-up inspection 2025-09-16: Observed same **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Interior of oven/microwave in kitchen at the cook line has accumulation of black substance/grease/food debris.Operator has been instructed to clean. **Warning** - From follow-up inspection 2025-09-16: Oven still needs to be cleaned-same as routine inspection**Time Extended** **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees next to ice machine. **Warning** - From follow-up inspection 2025-09-16: No hand washing sign - same as routine inspection **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. In the reach in freezer 4 lbs of cooked beef (59F - Cold Holding) not frozen sold.Stored over night and not prepared or portioned today.Operator discarded see stop sale. **Warning** - From follow-up inspection 2025-09-16: Observed no food stored inside reach in freezer, technician is working in unit. **Time Extended**
03A-05-5
70
Sep 15, 2025
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
21
Mar 18, 2025
Complaint Full
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked fat date marked 1/22/25, in low boy cooler across from cook line. See stop sale. **Warning**
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored with raw beef in reach in freezer across from 3 compartment sink. **Warning**
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. Observed in walk-in cooler, beans (46F - Cold Holding); pig feet (51F - Cold Holding), pork soup (50F - Cold Holding). Per operator, items were 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. Observed in walk-in cooler, beans (46F - Cold Holding); pig feet (51F - Cold Holding), pork soup (50F - Cold Holding). Per operator, items were not prepared or portioned today.see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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/ **Warning**
53A-05-6
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 Clara R. employee more than 60 days with no proof of training. **Warning**
53B-02-5
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. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked fat date marked 1/22/25, in low boy cooler across from cook line. See stop sale. **Warning**
02C-02-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed next to hand wash sink next at front line Chlorine 0 ppm. Corrected to 100. **Corrected On-Site** **Warning**
21-07-4
35
Dec 12, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler minced sausage (49F - Cold Holding); champorrado (49F - Cold Holding); menudo (49F - Cold Holding); soup (48F - Cold Holding); beans (48F - Cold Holding); pozole (47F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-12: Observed no previously listed time/temperature control for safety food cold holding in walk-in cooler, however observed the following items cold holding in walk-in cooler guacamole with tomatoes 47F, raw chicken wings 47F **Admin Complaint**
03A-02-5
Basic - - From initial inspection : 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. Observed walk-in cooler unable to hold temperature of TCS items. **Warning** - From follow-up inspection 2024-12-12: Still observed. **Admin Complaint**
14-74-7
82
Dec 11, 2024
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler Menudo cooked 12/02/24. See stop sale. **Warning**
01B-28-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler Menudo cooked 12/02/24. **Warning**
01B-13-4
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 walk-in cooler minced sausage (49F - Cold Holding); champorrado (49F - Cold Holding); menudo (49F - Cold Holding); soup (48F - Cold Holding); beans (48F - Cold Holding); pozole (47F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler minced sausage (49F - Cold Holding); champorrado (49F - Cold Holding); menudo (49F - Cold Holding); soup (48F - Cold Holding); beans (48F - Cold Holding); pozole (47F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. 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. Observed at steam table steak (131F - Hot Holding); chicken (128F - Hot Holding); pork (127-136F - Hot Holding); chorizo (126F - Hot Holding). Per operator items have been out of temperature for approximately 20mins. items placed to be reheated. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler Menudo cooked 12/02/24. See stop sale. **Warning**
02C-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at both locations. PIC replaced paper towel. **Warning**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to portion rice on prep table next to steam table. **Warning**
14-01-5
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. Observed walk-in cooler unable to hold temperature of TCS items. **Warning**
14-74-7
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above flour, rice and sugar in dry storage area. **Warning**
10-01-5
29
Sep 11, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - walk-in cooler Observed soup (47F - Cold Holding); chorizo (47F - Cold Holding); steak (49F - Cold Holding); picadillo (49F - Cold Holding); pork (49F - Cold Holding); cooked rice (48F - Cold Holding); raw fish (45F - Cold Holding); raw pork (49F - Cold Holding); raw steak (49F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Warning** - From follow-up inspection 2024-09-11: Observed soup (50-53F - Cold Holding); pork (50F - Cold Holding); cooked rice (49F - Cold Holding); raw fish (49F - Cold Holding). **Admin Complaint**
03A-02-5
86
Sep 9, 2024
Routine - Food
9 critical violations. 1 major violation. 2 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Next to cook line Observed chicken (128F - Hot Holding). Per operator, item has been out of temperature for approximately 15mins. **Warning**
03B-01-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Picadillo Cooke 8/31/24. **Warning**
01B-24-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operated wiped face changed glove no hand washing then proceeded to prepared food. **Warning**
12A-25-4
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 using bear hand to portion chips. **Warning**
09-01-4
High Priority - Food stored in ice used for drinks. See stop sale. Observed beverage stored in ice machine. See stop sale. **Warning**
08B-56-4
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on cheese in walk-in cooler. Employee killed roach and sanitized cheese. **Corrected On-Site** **Warning**
35A-05-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Observed beverage stored in ice machine. See stop sale. **Warning**
01B-13-4
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 soup (47F - Cold Holding); chorizo (47F - Cold Holding); steak (49F - Cold Holding); picadillo (49F - Cold Holding); pork (49F - Cold Holding); cooked rice (48F - Cold Holding); raw fish (45F - Cold Holding); raw pork (49F - Cold Holding); raw steak (49F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - walk-in cooler Observed soup (47F - Cold Holding); chorizo (47F - Cold Holding); steak (49F - Cold Holding); picadillo (49F - Cold Holding); pork (49F - Cold Holding); cooked rice (48F - Cold Holding); raw fish (45F - Cold Holding); raw pork (49F - Cold Holding); raw steak (49F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Warning**
03A-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 rice cooked 9/8/24 not date marked in walk-in cooler. **Warning**
02C-02-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above ice in ice machine in kitchen. Scoop handle not stored above maseca in storage area next to ice machine. **Warning**
10-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0ppm at prep counter. Corrected to 100ppm. **Corrected On-Site** **Warning**
21-07-4
21
Apr 26, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed unpasteurized shell eggs, on shelving inside walk in cooler, over raw fish. Operator inverted. **Corrected On-Site**
08A-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. In walk in cooler, observed to crates of corn on floor. Operator placed on top of crate. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. In sink inside storage area.
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelving in reach in cooler (right side) soiled with a build up of food debris.
22-16-4
Basic - Stored food not covered. In 2 door reach in freezer, observed frozen pork out of its food grade bag. Bag broken. **Repeat Violation**
08B-12-5
67
Feb 15, 2024
Routine - Food
No violations found.
100
Feb 1, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Employee washed hands with cold water. Observed employee washed hands with cold water at handwash sink next to Ice machine
12A-19-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork 103F. Cooked chicken 117F, Cooked Steaks 127F Cooked pork 113F Cooked chorizo 120 F
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/
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee drank from open styrofoam cup located on prep table
12B-04-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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. Che drinking from open styrofoam cup on cook line
12B-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Food stored on floor. Green tomatoes
08B-38-4
39
Mar 24, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 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 cooked beans cooked from 9pm on 3/ in walk in cooler per operator (); (61F - Cooling, per operator beans have not been moved from cooler.
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. Observed cooked beans cooked from 9pm on 3/ in walk in cooler per operator (); (61F - Cooling, per operator beans have not been moved from cooler.
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 cooked beef (90F - Hot Holding); cooked steak (99F - Hot Holding) per operator meat was cooked 1hour ago. Inspector had employee reheat meats to 165°F **Corrected On-Site**
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/
53A-05-6
Intermediate - Handwash sink not accessible for employee use at all times with glass multi surface cleaner attached to sink at prep area and pot inside sink at cook line.
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Food stored on floor. Observed gallon of oil on floor in the kitchen area.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container handle directly touching rice, sugar at prep line.
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees at prep area.
31B-04-4
Basic - Outer openings not protected with self-closing doors. Observed exterior back door self closing device broken
35B-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
25-02-4
Basic - Walk-in cooler/ shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line and prep line.
21-12-4
35
Nov 1, 2022
Routine - Food
13 critical violations. 13 major violations. 21 minor violations.
View 47 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed hot food stored in plastic thank you bags in bowls under steam table shelf . **Warning**
14-31-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
41-05-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over opened box of French fries in reach in freezer. **Warning**
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Observed portioned bags of pineapple stored in ice bin machine with ice being served for beverages at front counter. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed. Cooked pork rinds, cooked steak, cooked chicken, cooked barbacoa, cooked chorizo, cooked pork , cooked beef all cooked from 8 am per operator held at room temperature then reheated when a taco is ordered. First temperature 4 pm See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tripe soup (54F - Cold Holding); sweet potatoes (51F - Cold Holding); cooked chicken (51F - Cold Holding); cooked chiccharon (66F - Cold Holding); raw beef (48F - Cold Holding); cooked soup (48F - Cold Holding) in walk in cooler from 10/31 per operator Desert area; tres Leche x 13. from Sat 29th (51F); milk opened and in cooler from 10/31 (48F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tripe soup (54F - Cold Holding); sweet potatoes (51F - Cold Holding); cooked chicken (51F - Cold Holding); cooked chiccharon (66F - Cold Holding); raw beef (48F - Cold Holding); cooked soup (48F - Cold Holding) in walk in cooler from 10/31 per operator Desert area; tres Leche x 13. from Sat 29th (51F); milk opened and in cooler from 10/31 (48F - Cold Holding) **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed. Cooked pork rinds, cooked steak, cooked chicken, cooked barbacoa, cooked chorizo, cooked pork , cooked beef all cooked from 8 am per operator held at room temperature then reheated when a taco is ordered. First temperature 4 pm See Stop Sale **Warning**
03B-01-6
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. Observed numerous employees bus dirty dishes, clean tables , handle cash transactions then handle food preparation without washing hands. **Warning**
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Warning**
12A-12-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server fixing hair at front counter handling food without washing hands. **Warning**
12A-25-4
High Priority - Food stored in ice used for drinks. See stop sale. Observed portioned bags of pineapple stored in ice bin machine with ice being served for beverages at front counter. **Warning**
08B-56-4
High Priority - Food with mold-like growth. See stop sale. Observed Parmesan cheese with mold . **Warning**
01B-07-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed bath towel per operator used to line cooked tortillas in container. **Warning**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with mold like substance in prep area. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink not accessible with bowl inside sink. Observed glass and multi surface cleaner installed over hand washing sink located at prep area. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at cook line used as a dump sink. Observed hand washing sink located in prep area use to wash red guest drinking cups. **Warning**
31A-11-4
Intermediate - Inadequate number/capacity of hot holding units to maintain time/temperature control for safety food at proper temperatures. Observed. Cooked pork rinds, cooked steak, cooked chicken, cooked barbacoa, cooked chorizo, cooked pork all cooked from 8 am per operator held at room temperature then reheated when a taco is ordered. **Warning**
04-09-4
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. Observed milk in front counter cooler opened from 10/31 per operator with no date marking. **Warning**
02C-03-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee with fake nails silver sparkled nails in food preparation. **Warning**
13-06-4
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 came on site **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink located at prep area. Observed no paper towels at hand washing sink at cooks line. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap located at hand washing sink at prep area. **Warning**
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked pork, cooked beef, cooked chorizo, cooked steak all cooked in reach in freezer without any date marking. **Warning**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tripe soup (54F - Cold Holding); sweet potatoes (51F - Cold Holding); cooked chicken (51F - Cold Holding); cooked chiccharon (66F - Cold Holding); raw beef (48F - Cold Holding); cooked soup (48F - Cold Holding), tomato sauce 66°F made from 10/31 not date marked **Warning**
02C-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser unable to dispense soap at hand washing sink at prep area. **Warning**
31B-06-4
Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop use to dispense ice in ice machine at front counter. Observed frying pan infused to dispense ice at ice machine at front counter **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed all reach in coolers with mold like substance on gaskets. **Warning**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed hoods over grills with grease build up in kitchen area. **Warning**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Employee eating while preparing food. Observed employee eating while preparing food on cook line. **Warning**
12B-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee cooked food stored on prep shelf with foods being served to public. **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phones stored on prep tables throughout establishment. **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee in food preparation wearing bracelet. **Warning**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in food preparation not wearing hair restraint. **Warning**
13-03-4
Basic - Food stored on floor. Observed gallons of oil stored on floor in kitchen area. **Warning**
08B-38-4
Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Observed employee working on cutting board cutting raw meat , not using sanitizing solution to clean cutting board, with blood stains still making tacos, no sanitation between raw and ready to eats. **Warning**
08B-25-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed In use utensil stored inside cooked rice beverage. **Warning**
10-06-5
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Observed Working containers of rice, beans, flour removed from original container not identified by common name. **Warning**
02D-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee open can soda in desert cooler at front counter. **Warning**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service to go items not inverted **Warning**
25-06-4
Basic - Stored food not covered. Observed tamarind, orange , milk in reach in cooler at front counter not covered. **Warning**
08B-12-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed unwrapped spoons at front counter with food contact surface facing upwards. **Warning**
25-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution on cook line. **Warning**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin machine at the front counter with mold like substance. **Warning**
22-20-5
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Frequently Asked Questions
When was Taqueria El Paisa #3 last inspected?
The most recent health inspection at Taqueria El Paisa #3 on file is from Feb 19, 2026. The public record contains 14 inspections in total.
What is the most common violation at Taqueria El Paisa #3?
Across the inspection record, “stop sale issued on time/temperature control” has been cited six times, more than any other issue at Taqueria El Paisa #3.
How does Taqueria El Paisa #3 compare to other restaurants in Plantation?
Taqueria El Paisa #3 most recently scored 47 out of 100, which is lower than the Plantation average of 77.
Has Taqueria El Paisa #3's inspection record improved over time?
Yes. Recent inspections at Taqueria El Paisa #3 have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Taqueria El Paisa #3 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Taqueria El Paisa #3 inspected?
Based on the inspection history on file, Taqueria El Paisa #3 is inspected around four times per year on average.
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