DirtyFLRestaurant Inspection Data

TAQUITOS

TAQUITOS has 7 health inspections on file for its HOLLYWOOD location, with an overall rating of 2.3/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

Main Highway
Miami, Florida, 33133
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 13500586

Met Inspection Standards

2 high, 1 int, 2 basic

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on top of lowboy cooler by hand sink.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around hand wash sink and corner by lowboy cooler. Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In glassfront cooler by cookline, cooked beans (52-55F - Cooling). Per manager, prepared on 1-29. See stop sale. Employee discarded all beans.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In glassfront cooler by cookline, cooked beans (52-55F - Cooling). Per manager, prepared on 1-29.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on table. Employee labeled as glass cleaner. Corrected On-Site

8/21/2025· 6mo ago

Visit ID: 10871297

Met Inspection Standards

2 high, 1 int, 3 basic

  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above 3 compartment sink
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, hood filters soiled
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in prep area.
  • 01B-07-4:High Priority - Food with mold-like growth. Burger buns with mold like growth. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (79F - Hot Holding) being held at room temperature in expo window. Operator states chicken was cooked 1 hour ago and waiting for chicken to cool to cut and place in steam table. Operator cut chicken and reheated on flat top to 165F and placed in steam table Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Knives stored in prep area hand wash sink. Operator removed Corrected On-Site

5/23/2025· 9mo ago

Visit ID: 10803396

Met Inspection Standards
  • N/A:No Violations Were Observed

3/20/2025· 11mo ago

1 high, 1 int, 4 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed on cook line prep table Repeat Violation Warning
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Observed at kitchen entrance Warning
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed throughout kitchen area Warning
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at front kitchen hand wash sink Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above cooked pork in cook line flip top. Operator reorganized. Raw beef stored above cut lettuce in cook line reach in cooler. Operator reorganized Corrected On-Site Warning
  • 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/Mariana Garcia 3-5-20 Warning

12/10/2024· 1y 3mo ago

2 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed on cook line prep table
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored on cutting board. Operator removed Corrected On-Site

6/10/2024· 1y 9mo ago

Visit ID: 8651698

Met Inspection Standards

2 high, 1 int, 1 basic

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on steam table countertop. Operator placed towel in sanitizer bucket. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cheese empanadas in direct contact with white thank you grocery bag in chest freezer at kitchen cook line.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked beans in 1 door cooler across steam table. Operator placed in appropriate location. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed wet sponge in hand washing sink next to ice machine. Operator removed. Corrected On-Site

4/11/2024· 1y 11mo ago

Visit ID: 8378358

Met Inspection Standards

3 high, 2 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. Employee keys on cutting board in kitchen by service window. Employee removed keys. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam to go containers, not packaged, not inverted on shelf above service window. Manager inverted containers. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In small glassfront cooler at end of cook line, cooked beans (50F - Cooling); cooked chicken (45F - Cooling); carnitas pork (46F - Cooling). Per manager, all items prepared more than 6 hrs ago and in unit overnight. See stop sale.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In 2 door lowboy cooler under service window, whole beef tenderloin and whole pork shoulder on f of case of avocados. Manager rearranged cooler for proper separation. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In small glassfront cooler at end of cook line, cooked beans (50F - Cooling); cooked chicken (45F - Cooling); carnitas pork (46F - Cooling). Per manager, all items prepared more than 6 hrs ago and in unit overnight.