DirtyFLRestaurant Inspection Data

MIAMI TACO

With 4 documented inspections, MIAMI TACO in MIAMI has achieved a 2.9/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 4 reports on file

351 NE 79 ST UNIT 101

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 4 health inspection reports

All Inspection Reports

3/11/2026· 1mo ago

Visit ID: 10981683

Met Inspection Standards

3 high, 1 int, 3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls container stored above service window not inverted.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in coolers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above an open bag of shredded mozzarella at reach in cooler. Employee removed. Repeat Violation
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed barbacoa sauce and cooked rice dated 02-06-2026. Observed feta cheese and shredded mozzarella open date 02-26-26 inside reach in cooler.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed barbacoa sauce and cooked rice dated 02-06-2026. Observed feta cheese and shredded mozzarella open date 02-26-26 inside reach in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting boards at top of prep area soiled.

7/1/2025· 9mo ago

Visit ID: 10924941

Met Inspection Standards

1 high, 9 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open bottle of water stored at prep table. Employee discarded. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a wrist watch.
  • 50-03-4:Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching cooked rice at reach in cooler. Employee removed during inspection. Corrected On-Site
  • 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed SS stored on MFDV floor.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken and raw steak thawing room temperature at three compartment sink. Employee stored at reach in cooler to thaw properly. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle of water and squeeze bottle of cooking oil at cook line not labeled.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over an open bag of shredded cheese. Employee relocated correctly. Corrected On-Site

12/17/2024· 1y 4mo ago

2 int

  • 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.

7/3/2024· 1y 9mo ago

1 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Choking poster was provided.