DirtyFLRestaurant Inspection Data

TIJUANA FLATS

TIJUANA FLATS maintains a 1.6/5 food safety rating based on 6 health department inspections in CHAMPIONS GATE. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 6 reports on file

13256 Biscayne Boulevard
Florida, 33181
Miami-Dade County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

4/2/2026· 2w ago

Visit ID: 13590988

Met Inspection Standards

1 high, 1 int, 5 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on prep shelf next to spices in prep area, operator moved speaker. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing raw chicken without beard guard.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing guacamole without hair restraint.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. At back door.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On bottom of reach in freezer in prep area.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Licensed expired 4/1/26
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing knifes in hand sink in prep area after opening bag of raw chicken. Employee moved knifes to triple sink to be properly washed and sanitized. **Corrective Action Taken**

12/8/2025· 4mo ago

Visit ID: 10935180

Met Inspection Standards

1 high, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup in container of seasoning in front of grill
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep counter next to steamwell on cookline
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in prep area
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar containers underneath prep counter in prep area
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef on thawing shelf in walk in cooler

3/11/2025· 1y 1mo ago

Visit ID: 8889182

Met Inspection Standards

3 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Several throughout
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cookline Repeat Violation
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack by back door Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler Gaskets several throughout Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Cooked beef in walk in on speed rack, fully cooled but left uncovered
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ 1 expired
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Front counter
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. One on dry storage shelf across from ice machine, one in chemical storage rack near mop sink

9/13/2024· 1y 7mo ago

Visit ID: 8770214

Met Inspection Standards

2 high, 1 int, 6 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance on vent and ceiling at warewashing area. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Small lexans and metal pans in dish storage
  • 14-11-5:Basic - Equipment in poor repair. Gaskets in reach-in freezer in prep area has food debris. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At sink at front counter. At cookline handwash sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bulk bins has food debris and mold-like substance, side of grill has food debris and grease. Repeat Violation
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 20lbs cooked ground beef ambient cooling in walk-in cooler prepared at 10am 76-84F at 1200p
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 20lbs Ground beef ambient cooling prepared at 10am 76-84F at 1200p. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by scouring pad in sink basin. Corrected On-Site Repeat Violation
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door blocked by cardboard boxes. Employee removed boxes. Corrected On-Site

3/26/2024· 2y ago

Visit ID: 8478799

Met Inspection Standards

2 high, 3 int, 7 basic

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly tape observed in food area with substantial amount trapped flying insects.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on tile around vent above 3-compartment sink.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Coffee cup in prep table. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On dry storage next single-service cups. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gaskets in maketable reach-in freezer soiled with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime dust. Exterior of equipment throughout kitchen has grease and food debris. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Powdered substance next to steamer, flour per operator. Operator placed label. Corrected On-Site
  • 41-24-4:High Priority - Pesticide-emitting strip present in food prep area.fly tape over prep table next to ice machine.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored.spray bottle with purple unlabeled chemical on prep table. Corrected On-Site
  • 11-27-4:Intermediate - 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. Provided operator with procedural poster Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by scrubber in handwash sink next to fryer on cookline, food debris in prep area handwash sink.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid in spray bottle on prep table.
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Blocked by fryer filter, trash. Corrected On-Site

8/21/2023· 2y 7mo ago

Visit ID: 8371046

Met Inspection Standards

2 high, 12 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cook line Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on cook line wearing watch and bracelet Repeat Violation
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Above cook line
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On fryer station
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in lettuce touching handle Operator removed Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils grill top in standing water at 126F
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans In walk in cooler dirty
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment.Walk in cooler
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in server reach in cooler
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Front area reach in cooler
  • 14-12-4:Basic - Utensils in poor condition. Multiple equipment in kitchen area
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At mop sink hose Operator removed hose Corrected On-Site Repeat Violation
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm) Operator refilled now reading 200ppm Corrected On-Site