🪰1,174,669 violations tracked across 67 Florida counties

TACOS Y HIBACHI LOS PRIMOS #2

10817 JOG RD STE 210, 2, BOYNTON BEACH, FL 33437

License #6052736

🍱 Japanese/Sushi ℹ️
98.1 Grade A / 100

Excellent Health Score

How is this score calculated? →
Latest inspection
November 4, 2025 · 2 findings · 1 critical
Routine - Food
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Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.
Inspections on file
3
Clean inspections
1
Callback visits
0
Latest clean pass
July 26, 2024

The latest inspection on November 4, 2025 shows 2 observation rows: 1 critical, 0 major, and 1 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
67%
Inspector notes
4
Coverage note
Inspector notes linked where available

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What you’ll see here
  • •Inspector notes appear inline when available.
  • •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

TACOS Y HIBACHI LOS PRIMOS #2 has a strong inspection record. Would you eat here?

A record

Strong recent inspection history, but the vote is still about whether you personally trust the pattern.

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

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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: Met Inspection Standards
  • [21-04-4] In-use wet wiping cloth/towel used under cutting board. At prep area, wet wiping cloths stored under cutting boards.
  • [22-52-4] Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Chlorine 10pom in sanitizer bucket. Operator added more chlorine 100ppm.
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