CHUCHOS TACOS

Name: CHUCHOS TACOS
Address: 5371 10 AVE N #6, GREENACRES, FL, 33463, US
Rating: 57.7

5371 10 AVE N #6, GREENACRES, FL 33463

License #6019640

🌮 Mexican/Latin ℹ️

57.7 Grade F / 100

Failing Health Score

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Latest inspection

February 11, 2026 · 7 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHUCHOS TACOS in GREENACRES currently holds an InspectFL Health Score of 57.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on February 11, 2026. Across those visits, inspectors documented 47 total violations — 24 critical, 11 major, 12 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 7, 2023

The latest inspection on February 11, 2026 shows 7 observation rows: 4 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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CHUCHOS TACOS has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Under 3 compartment sink. Advised operator to fix drain
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Bags of meat stored at room temperature on sink. Advised operator to opened water flow to thaw under running water
[35A-02-7] Live, small flying insects found 2 flying around front counter, dining room Operator killed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler Raw shell eggs stored above bags of cheese Operator stored properly
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in cooler Raw shell Raw chicken over raw beef. Operator stored properly
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wearing gloves grabbed metal sponge from the 3 compartment sink , cleaned metal spatula with water and then started to cooked onions on flat top grill without removing gloves, washing hands first. Advised employee to wash hands
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Pots of cooking oil stored on floor in kitchen under flat top stove, discussed with operator who removed product from floor.
[36-24-5] Hole in or other damage to wall. In kitchen large holes in wall next to reach in produce cooler, discussed with operator to repair.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee blew air into glove and after handled container of cut lettuce, discussed with operator, employee washed hands and changed gloves.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged open bag of raw hamburger patties stored directly above bag of fully cooked chicken nuggets, discussed with operator who corrected storage of products.
[01B-02-5] 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. In reach in cooler large container of cooked rice (45F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 days, discussed with operator see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler sealed container of cut lettuce (60F - Cooling) at 3:00 since 10:00, at this rate of cooling product never reached 41F within 4 hours, discussed with operator see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler large container of cooked rice (45F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 days, discussed with operator see stop sale.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler sealed container of cut lettuce (60F - Cooling) at 3:00 since 10:00, at this rate of cooling product never reached 41F within 4 hours, discussed with operator see stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on table cooked cactus (85F - Hot Holding); cooked sausage (84F - Hot Holding) per operator product cooked approximately 30 minutes ago and held at room temperature until reheated and served, discussed with operator who placed products on stove to reheat to 165F+.
[11-07-5] 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. Reviewed with operator and provided big 6 poster.
[11-05-4] Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed with operator.
[11-27-4] 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. Reviewed with operator and emailed clean up poster to operator.
[41-17-4] Spray bottle containing toxic substance not labeled. In kitchen under sink unlabeled spray bottle containing degreaser, discussed with operator who labeled bottle.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above prep table ceiling tiles are sagging and showing visible signs of water damage. Discussed with operator to replace.
[35A-03-4] Dead roaches on premises. 1 dead roach In kitchen dry storage area on floor. Discussed with operator to clean and sanitize area.
[08B-38-4] Food stored on floor. In kitchen under prep table containers of seasonings stored on floor discussed with operator who moved to shelf.
[02D-01-5] Working containers of food removed from original container not identified by common name. In kitchen at flat top grill bottle of cooking oil not labeled. Discussed with operator to add label.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Operator handled raw shrimp to place on flat top and without washing hands operator handled clean and sanitized plates and single service items. Discussed with operator who washed hands.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on visibly soiled apron and without washing hands began to handle clean tongs used to cook shrimp. Discussed with operator employee washed hands.
[35A-02-7] Live, small flying insects found 15 live flies in kitchen landing on trash cans, walls, mop bucket. Discussed with operator to kill flies and clean and sanitize areas.
[14-31-5] Nonfood-grade bags used in direct contact with food. In reach in freezer thank you bags used in direct contact with raw beef. Discussed with operator to remove meat from bags.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In bottom of flip top cooler raw chicken stored over raw steak. Operator corrected storage.
[08A-17-6] 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. In reach in freezer raw ground beef in open plastic bag stored over bags of ice. Operator discarded ice.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At front counter cooked rice milk (62F - Cooling) per operator rice cooked yesterday and chilled overnight today at 10:30 operator mixed milk, cooked rice and seasonings to prepare drink and placed into drink display to hold until served. At this current cooling rate product did not reach 41F within 4 hours see stop sale.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At front counter cooked rice milk (62F - Cooling) per operator rice cooked yesterday and chilled overnight today at 10:30 operator mixed milk, cooked rice and seasonings to prepare drink and placed into drink display to hold until served. At this current cooling rate product did not reach 41F within 4 hours see stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen steam table cooked beef (117F - Hot Holding) per operator product was prepared on stove approximately 1.5 hours ago and to steam table to hold until served. Discussed hot holding with operator who moved product back to stove to reheat to 165+F
[41-10-4] Toxic substance/chemical improperly stored. In kitchen above prep table on shelf bottle of hydrogen peroxide stored above veggies being cut. Operator removed.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In kitchen Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected to 100ppm.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler shredded cheese (52F - Cooling) at 2:00 since 1:35 to 58F. At this current rate of cooling product will not reach 41F within 4 hours. Operator removed lid and placed into freezer to chill.
[41-17-4] Spray bottle containing toxic substance not labeled. In kitchen spray bottle of degreaser not labeled. Discussed with operator to add label.