TALKIN TACOS
10140 FOREST HILL BLVD STE 170 · WELLINGTON · Palm Beach County · FL 33414
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 11
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door stainless steel reach in cooler: Diced chicken (64F at 4:10pm; 61F at 4:39pm- Cooling) As per employee, cooling since 10:00am. Chicken did not cool to 41F within a total of 6 hours. Item stored in deep counters for cooling. See stop sale. **Warning**
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At Double door stainless steel reach in cooler: cooked chicken (73F at 4:10pm; 72F at 4:39- Cooling) As per employee, cooling since 10:00am. Chicken did not cool to 70F within 2 hours. Item stored in deep counters for cooling. See stop sale. **Warning**
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handled raw fish with gloves, removed gloves then prepared fish in fryer basket at fryer; no hand wash. Advised manager than operator that employee should wash hands. **Warning**
08B-56-4High Priority – Food stored in ice used for drinks. See stop sale. Bag with mango stored directly on ice. **Warning**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies in prep area near dry storage area 1 fly flying around in kitchen area **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Bag with mango stored directly on ice. **Warning**
01B-02-5High 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. At cook line, on stovetop: cooked steak (123F – Hot Holding) As per manager, kept on stove top for more than 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At Double door stainless steel reach in cooler: cooked chicken (73F at 4:10pm; 72F at 4:39- Cooling) As per employee, cooling since 10:00am. Chicken did not cool to 70F within 2 hours. Item stored in deep counters for cooling. 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 double door stainless steel reach in cooler: Diced chicken (64F at 4:10pm; 61F at 4:39pm- Cooling) As per employee, cooling since 10:00am. Chicken did not cool to 41F within a total of 6 hours. Item stored in deep counters for cooling. See stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: white American cheese (46F – Cold Holding) As per operator, white American cheese placed in reach in cooler 10 minutes prior. Not prepped or portioned today. Item stored over-stacked. Operator removed over stacked portion. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03D-06-5High 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. At double door stainless steel reach in cooler: guacamole with tomatoes (53F at 4:15pm; 53F at 4:39pm- Cooling) As per employee cooling since 1pm. At current rate guacamole will not to 41F within 4 hours. Item tightly covered with plastic wrap. Advised operator to remove wrap for quick chilling. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, on stovetop: cooked steak (123F – Hot Holding) As per manager, kept on stove top for more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
Intermediate 1
53B-01-5Intermediate – 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**
Inspector observations synchronized from DBPR on October 2, 2026 2:03 PM.
Violation category totals
2 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.