LA PLACITA TACO GRILL
6420 Southwest 40th Street
Miami, Florida, 33155
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/26/2024
High Priority
2
Intermediate
3
Basic
12
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line prep table containing chips.
- 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 cellphone and water bottle stored above flip top cooler.
- 08B-42-4:Basic - Food stored outside. Observed cilantro stored outside in back of kitchen area. Employee brought cilantro inside kitchen. Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. Observed wall in disrepair at preparation room near floor, also observed cove molding missing.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of reach in freezer in kitchen area.
- 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. Observed tongs touching slaw stored inside container at flip top cooler.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils stored inside water at 83F next to grill and 116F at steam table.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled at kitchen area.
- 35B-05-4:Basic - Outer openings not protected during operation. Observed air curtains not operating, person in charge turned them on. Corrected On-Site Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Observed reuse of single service can of tomato puree
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed grease buildup on hood
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at ware wash area.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw pork stored inside of non food grade bag at reach in freezer in kitchen area and chips stored inside non food grade bag at prep table.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over sliced mushrooms at flip top cooler.
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed one employee unaware of proper cooking temperature for beef. Discussed with employee correct temperatures. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine sanitizer
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed propane tank inside storage area.
Food safety inspection conducted on 4/26/2024 revealed 18 total violations (2 high priority, 3 intermediate, 12 basic).
Inspection on 4/9/2024
High Priority
7
Intermediate
5
Basic
11
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil stored on floor at cook line and preparation area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses.
- 22-08-4:Basic - Interior of oven has accumulation of grease.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease.
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed air curtains off during inspection. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw beef thawing at room temperature at back storage area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled at ware washing area and preparation room.
- 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. Observed rice with vegetables (57F - Cooling) at reach in cooler at back storage area. As per operator, product prepared on previous day.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook enter establishment and donned gloves and began preparing food at cook line, no hand wash.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over chicken raw bacon over mushrooms
- 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. Observed rice with vegetables (57F - Cooling) at reach in cooler at back storage area. As per operator, product prepared on previous day. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (39F - Cold Holding) at reach in cooler at back storage area. As per operator, since the previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (39F - Cold Holding) at reach in cooler at back storage area. As per operator, since the previous day.
- 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 beans (113F - Hot Holding); rice (125F - Hot Holding) at steam table. As per employee, less than 2 hours. Advised operator to reheat product to 165F.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board with stains at preparation area. Observed can opener blade Sheila with old food debris.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink at ware washing area.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at preparation room.
Food safety inspection conducted on 4/9/2024 revealed 23 total violations (7 high priority, 5 intermediate, 11 basic).
Inspection on 9/28/2023
High Priority
3
Intermediate
5
Basic
8
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Observed at back storage area and front counter.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink at preparation area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf underneath flat top grill soiled with food debris.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease.
- 36-27-5:Basic - Wall soiled with accumulated food debris, and/or dust. Observed at preparation area and near garbage can.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0ppm.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.Observed tortilla chips covered with non food grade bag.
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (56F - Cold Holding) at flip top reach in cooler across from cook line. As per operator, for 1 hour. Operator removed product from double container. **Corrective Action Taken**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands inside 3 compartment sink. Manager coached employee on designated hand sinks.
- 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge and plastic container stored inside hand sink at ware washing area. Corrected On-Site
- 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. Printed and provided employee health reporting agreement and some employees signed. **Corrective Action Taken**
Food safety inspection conducted on 9/28/2023 revealed 16 total violations (3 high priority, 5 intermediate, 8 basic).