DirtyFLRestaurant Inspection Data

HIJOLE TAQUERIA

With 7 documented inspections, HIJOLE TAQUERIA in MIAMI has achieved a 3.0/5 food safety rating. Recent inspections indicate some food safety concerns.

2164 NW 7 ST

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 12/1/2025

Inspection #: Visit ID: 13514738

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in freezer gasket in disrepair at entrance of kitchen.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build at reach in freezer stored at entrance of kitchen.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided via mail to operator.
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled at cook line. Observed gaskets soiled at reach in cooler across at cook line.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled across at cook line.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind handsick at kitchen Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee place gloves without washing hands, instructed employee in proper method.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed employee use thank you bag for beef stored at chest freezer kitchen.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple task without removing gloves, instructed employee in proper method.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no food certification for Jennifer Castillo, Brenda Rivera and Ledisney Fernandez.

Inspection Date: 12/1/2025

Inspection #: Visit ID: 13514479

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-12-01: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled at cook line. - From follow-up inspection 2025-12-01: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind handsink located next to cook line. - From follow-up inspection 2025-12-01: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-12-01: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-12-01: **Time Extended**

Inspection Date: 9/8/2025

Inspection #: Visit ID: 10930774

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled at cook line.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind handsink located next to cook line.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. At the time of the inspection no food manager for Jose Luis Quintero Perez.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef tongue held more than 24 hours not properly date marked at reach in cooler across cook line.

Inspection Date: 3/6/2025

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.Manager printed license and displayed license behind front counter. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed box of Soy sauce being stored on the floor next to oven. Operator removed and stored properly. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Manager closed lids during inspection. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed handwashing sink faucet leaking water.

Inspection Date: 9/30/2024

  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gasket located at front counter torn.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located near front counter with soiled gasket. Operator wiped down immediately. Corrected On-Site

Inspection Date: 4/30/2024

Inspection #: Visit ID: 8601928

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Upon inspection observed reach in cooler vents soiled with mold like substance in the kitchen.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Inspection Date: 1/30/2024

Inspection #: Visit ID: 8388392

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at the unisex bathroom.
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler it is not working properly. Also reach in cooler gasket torn at the reach in cooler at the front.
  • 08B-38-4:Basic - Food stored on floor. Observed oil containers stored on the floor. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the chest reach in cooler and also at the reach in freezer.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at the chest reach in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled and also hood filters soiled. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wiping cloths at the preparation table. Operator removed them. Corrected On-Site Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored inside supermarket bags inside the reach in freezer.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sausage at 58°F inside the reach in cooler. As per operator it was placed inside the reach in cooler yesterday night. Stop sale was issued.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage at 58°F inside the reach in cooler. As per operator it was placed inside the reach in cooler yesterday night. Stop sale was issued.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef at 123° F next to the grill. As per employee less than 2 hours. Employee reheated the beef to 165° F. 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. Form was provided to operator. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form was provided to operator. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef and sausage stored inside the reach in cooler for over 24 hours not date marked. Operator date marked the food. Corrected On-Site

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Last Enriched At: 5/14/2025
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