Yes Naked Taco Prom
Last inspected: Jul 16, 2025
37
Score
Going back to 2022, Yes Naked Taco Prom has 12 inspections in the public record. On Jul 16, 2025, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
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 “time/temperature control for safety food cold held”, showing up three times.
The city-wide average sits at 78, which Yes Naked Taco Prom's 37 doesn't quite reach. This restaurant has more on its record than most do.
12
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Jul 16, 2025
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Insects, Rodents, and Animals Not Present
FL-38
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
37
Jun 3, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at front bar chlorine at 0 ppm. Employee changed bottle of chlorine and primed to 100 ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Condiment cooler on top of table at Guacamole ; (47F - Cold Holding); pico (47F - Cold Holding), employee put all items on ice
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl being used as a scoop for rice and garnishment. Chef discarded bowls. **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. Ceiling tile missing above cook line
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee used water bottle on cook line and open cup of drink on prep table. Both were discarded **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Bag of onions on the floor in kitchen bag of onions on the floor in back prep room and box of corn on the floor in walk in freezer. Chef picked up both **Corrected On-Site**
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ceiling lights above the dishwasher in back room has no shielding
38-07-4
52
Feb 27, 2025
Complaint Full
2 critical violations. 1 major violation. 4 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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
52
Jan 2, 2025
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at front counter at zero ppm. Person in charge changed bottles of chlorine and primed to 100 ppm **Corrected On-Site**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024 License expired less than sixty days
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.no chlorine test strips
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer found at time of inspection
05-08-4
Intermediate - No soap provided at handwash sink. No soap at handwashing sink in kitchen has no soap for handwashing
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone on the cutting board on the cook line. Employee removed cell phone and washed and sanitized area **Corrected On-Site**
40-06-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights not shielded in back room above dishwasher
38-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados on cook line with stickers still attached. Cook removed avocados washed and removed stickers before cutting **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on the cutting board on the cook line. Employee discarded bottles and washed and sanitized area **Corrected On-Site**
12B-07-4
43
Oct 31, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
58
Jul 17, 2024
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Insects, Rodents, and Animals Not Present
FL-38
50
Jul 2, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
35
May 6, 2024
Complaint Full
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shrimp (51F - Cold Holding); chicken (51F - Cold Holding); steak (50F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Six draw cooler on cook line at shrimp (51F - Cold Holding); chicken (51F - Cold Holding); steak (50F - Cold Holding), see stop sale everything in cooler has been discarded and left empty until maintenance person arrives.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. One steam table at Beef; (132F - Hot Holding); chicken (118F - Hot Holding), chef took all items off and started to reheat product. Beef and chicken reheated to 165° and over, **Corrected On-Site**
03B-01-6
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle.
29-11-4
39
Nov 27, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over cooked onions and peppers, chef moved items **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Six draw cooler on the cook line at shrimp (47F - Cold Holding); beef (47F - Cold Holding); chicken (48F - Cold Holding), cook stated items in cooler two hours, moved all items to working cooler with ice and called for maintenance
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water discarded. **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink on the cook line Hand wash sign posted **Corrected On-Site**
31B-04-4
67
Aug 7, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in cooler. Operator reorganized **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beef (114°F - Hot Holding); cooked beef (129°F - Hot Holding) being held in cook line steam table. Operator states item was cooked 2.5 hours ago and was placed in steam table. Operator reheated to 165°F and turned up steam table **Corrected On-Site**
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to ware washing area
22-20-5
Basic - Accumulation of dead insects in control devices. Observed flying insect control devices next to back door. Not located above any food storage/preparation areas. Operator removed. **Corrected On-Site**
35A-06-4
61
Apr 3, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-22 **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked pork in cook line drawers. Operator reorganized **Corrected On-Site**
08A-05-6
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 that was prepared then frozen not date marked properly
02C-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar
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/CFM arrived at time of inspection **Corrected On-Site**
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish still partially frozen. Operator opened up packaging. Discussed with operator **Corrected On-Site**
06-09-1
Basic - Standing water in floor drain/floor drain draining very slowly. Observed at floor drain at ware washing machine
29-19-4
45
Oct 25, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Yes Naked Taco Prom last inspected?
The most recent health inspection at Yes Naked Taco Prom on file is from Jul 16, 2025. The public record contains 12 inspections in total.
What is the most common violation at Yes Naked Taco Prom?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Yes Naked Taco Prom.
How does Yes Naked Taco Prom compare to other restaurants in Coconut Creek?
Yes Naked Taco Prom most recently scored 37 out of 100, which is lower than the Coconut Creek average of 78.
Has Yes Naked Taco Prom's inspection record improved over time?
Results have been roughly steady. Inspections at Yes Naked Taco Prom have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Yes Naked Taco Prom 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 Yes Naked Taco Prom inspected?
Based on the inspection history on file, Yes Naked Taco Prom is inspected around four times per year on average.
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