TACOTOMIA
TACOTOMIA maintains a 1.0/5 food safety rating based on 3 health department inspections in MIAMI. Food safety practices have remained consistent.
Last inspection: 3 months ago · 3 reports on file
200 E FLAGER ST UNIT 208
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
12/12/2025· 3mo ago
Visit ID: 13517105
Met Inspection Standards2 high, 3 int, 1 basic
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed all kitchen coolers inside with heavy soil throughout.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over washed vegetables inside walk in cooler.
- 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.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. 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.
9/10/2025· 6mo ago
Visit ID: 10935050
Met Inspection Standards1 high, 4 int, 6 basic
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 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 personal cell phones on top of food preparation table.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed food debris underneath kitchen equipment. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On-Site Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen cook.
- 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).
- 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. Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. 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. Repeat Violation
6/13/2025· 9mo ago
Visit ID: 10857165
Met Inspection Standards1 high, 4 int, 7 basic
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under kitchen fryers.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean top surfaces of cooler next to fryers.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen RIC.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 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.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen cook touching dirty Apron and then engaging in food preparation.
- 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.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.