LA DIOSA TAQUERIA
LA DIOSA TAQUERIA maintains a 2.4/5 food safety rating based on 6 health department inspections in MIAMI. Recent inspections indicate some food safety concerns.
3458 SW 8 ST
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection Date: 9/24/2025
Inspection #: Visit ID: 10887742
- 16-07-4:Basic - Accumulation of debris in three-compartment sink. Warning
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee cell phones on top of food, preparation shelves. Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employee wearing watches while manipulating food. Warning
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Corrected On-Site Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed food debris underneath kitchen stove. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen to shelves from food Particles . Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers. Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. This room area. Warning
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen. Employees throughout. Warning
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Warning
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning
- 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. Warning
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee washing hands in employee handwashing sink. Warning
- 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. Warning
Inspection Date: 12/10/2024
Inspection Date: 9/10/2024
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen food in room temperature.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area.
- 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.
- 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.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Inspection Date: 4/11/2024
Inspection #: Visit ID: 8574024
- 10-20-4:Basic - In-use tongs stored on equipment door handle between use on the oven door. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By the cookline: serving spoons stored standing water 72F. Discussed with the operator and provided the handout for the proper storage of food. Operator discarded the water. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler by the ware wash area: raw chicken stored above sliced cheese. Discussed with the operator and provided the form for the proper storage of food. Corrected On-Site
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen, by the entrance to the kitchen. Corrected On-Site
Inspection Date: 2/23/2024
Inspection #: Visit ID: 8573750
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2024-02-23: Observed wet wiping cloth not stored in sanitizing solution between uses. **Time Extended**
- 21-09-4:Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. - From follow-up inspection 2024-02-23: Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Time Extended**
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2024-02-23: Rafael Alvarez 05/17/2021, Youry Ordaz 05/09/2021. At the time of the callback inspection, observed person in charge lacking manager certification but provided food handlers training certificate. As per person in charge, Maelys, is waiting to take Manager Certification Exam. **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 2024-02-23: Observed no chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**
Inspection Date: 12/13/2023
Inspection #: Visit ID: 8530027
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 53B-01-5:Intermediate - 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.
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Last Enriched At: 5/14/2025
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