TALKIN TACOS

Name: TALKIN TACOS
Address: 10140 FOREST HILL BLVD STE 170, WELLINGTON, FL, 33414, US
Rating: 66.1

10140 FOREST HILL BLVD STE 170, WELLINGTON, FL 33414

License #6019268

🌮 Mexican/Latin ℹ️

66.1 Grade F / 100

Failing Health Score

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Latest inspection

January 16, 2026 · 8 findings · 4 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TALKIN TACOS in WELLINGTON currently holds an InspectFL Health Score of 66.1 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 January 16, 2026. Across those visits, inspectors documented 40 total violations — 30 critical, 6 major, 4 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 10, 2024

The latest inspection on January 16, 2026 shows 8 observation rows: 4 critical, 3 major, and 1 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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TALKIN 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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee canned drink on prep table Employee removed their drink from prep table
[12A-13-4] 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. Employee handled dirty dishes, changed gloves then grabbed clean container; no handwash Operator spoke to employee, employee washed their hands
[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 grabbed cable to a blender off the floor, plugged it in, then touched clean utensil; no handwash Operator spoke to employee, employee washed their hands
[35A-02-7] Live, small flying insects found 1 small flying insect around cook line and exit door Advised operator to remove flying insect
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: house made nacho cheese (127F - Hot Holding); fried beans (130F - Hot Holding) as per operator products stored an hour ago Operator placed on stove to reheat to 165+
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chopped tomatoes (45F at 11:10am / 47F at 11:55 - Ambient Cooling) as per employee since 10:00am At the current rate of cooling, the product will not reach 41F within a total of 4 hours Operator placed in cooler to quick chill
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink blocked by delivery boxes Operator unblocked hand wash sink
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle with unknown chemical cleaner not labeled Operator labeled bottle

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door reach in cooler: cooked steak (47F - Cooling) At walk in cooler: beef soup (58F - Cooling) As per employee, items prepared yesterday and cooled overnight. Items did not cool to 41F in a total of 6 hours. Beef soup stored in large quantity in large container. See stop sale.
[01B-01-4] Dented/rusted cans present. See stop sale. Dented can of pinto beans.
[12A-25-4] 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 chef touched side of mouth then touched clean pan of food; no hand wash. Advised operator to wash hands.
[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. At flip top cooler: cheese slices (51F - Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. Stored over stacked. 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 reach in cooler: cooked steak (47F - Cooling) At walk in cooler: beef soup (58F - Cooling) As per employee, items prepared yesterday and cooled overnight. Items did not cool to 41F in a total of 6 hours. Beef soup stored in large quantity in large container. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cheese slices (51F - Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale.

Disposition: Warning Issued
[03D-02-5] 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.
[03D-01-5] 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.
[12A-12-4] 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.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Bag with mango stored directly on ice.
[35A-02-6] 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
[01B-13-4] 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.
[01B-02-5] 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-02-5] 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.
[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. 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.
[03B-01-6] 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.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[53B-01-5] 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.

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use food utensils stored in standing water at 72F.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 Dented can of whole yellow corn 1 dented can of sweetened condensed milk
[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. At front counter in low boy double glass door cooler:; green salsa (44F - Cold Holding) As per manager prepared yesterday and stored overnight. Not prepped or portioned today. See stop sale. At flip top cooler unit #2: pico de gallo (45F - Cold Holding) As per kitchen manager stored over night. Not prepared or portioned today. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line: shredded mozzarella cheese (57F - Cold Holding) As per kitchen manager, taken out and left at cookline an hour prior. Not prepped or portioned today. Operator placed in reach in cooler to quick chill. At front counter in low boy double glass door cooler:; green salsa (44F - Cold Holding) As per manager prepared yesterday and stored overnight. Not prepped or portioned today. See stop sale. At flip top cooler unit #2: pico de gallo (45F - Cold Holding) As per kitchen manager stored over night. Not prepared or portioned today. 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. On prep table, under heat lamps: fried plantains (110F - Hot Holding) As per kitchen manager prepared 1 hr 50 mins prior; fried mahi mahi (126F - Hot Holding) As per kitchen manager prepared about 2 hours prior. Advised operator to reheat to 165F.
[41-10-4] Toxic substance/chemical improperly stored. Cans of Primer and wood finish stored on shelf over buckets of mayonnaise and boxes of tortilla chips. Manager stored chemicals properly.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test kit provided for triple sink and wiping cloth buckets.