BODEGA TAQUERIA Y TEQUILA
1220 16th Street
Miami Beach, Florida, 33139
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/14/2025
High Priority
1
Intermediate
1
Basic
0
Total
2
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the bar dish machines and kitchen chlorine sanitizer levels at 0.00 ppm. The manager had the triple sink set up with quaternary at 200 ppms. **Corrective Action Taken** - From follow-up inspection 2025-02-14: During the call back inspection both dish machines sanitizer levels were at 0.00 ppms. **Admin Complaint**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. - From follow-up inspection 2025-02-14: Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. **Time Extended**
Food safety inspection conducted on 2/14/2025 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 2/4/2025
High Priority
3
Intermediate
1
Basic
3
Total
7
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed an employee drinking at the preparation area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. **Repeat Violation**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the bar dish machines and kitchen chlorine sanitizer levels at 0.00 ppm. The manager had the triple sink set up with quaternary at 200 ppms. **Corrective Action Taken**
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee drinking at the preparation area finished and continued to work without washing hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cheese at the cook line drawer reach in cooler. The manager had the chicken put in the bottom drawer. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Food safety inspection conducted on 2/4/2025 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 9/9/2024
High Priority
2
Intermediate
5
Basic
5
Total
12
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour upstairs and in a container of cheese on the cook line. The cook and manager removed the bowls. **Corrected On-Site**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed the cook fpdrinking at the cook line.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a fan on the wall guard soiled.
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at cook drink water and then put his gloves back on without washing his hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (64F - Cold Holding); cut lettuce (64F - Cold Holding)at the cook line. As per the manager the items have been on line approximately three hours. The manager had those pans put in ice to cool the food down. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzles at the bar.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand sink upstairs full of flags. The manager removed the flags. **Corrected On-Site**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at the bar.
Food safety inspection conducted on 9/9/2024 revealed 12 total violations (2 high priority, 5 intermediate, 5 basic).