DirtyFLRestaurant Inspection Data

TAQUERIA SAN FERNANDO

TAQUERIA SAN FERNANDO maintains a 3.6/5 food safety rating based on 3 health department inspections in MIAMI. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 3 reports on file

3235 NW 32 AVE SUITE #106

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 3 health inspection reports

All Inspection Reports

11/24/2025· 3mo ago

Visit ID: 10897614

Met Inspection Standards

1 int, 3 basic

  • 50-03-4:Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 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.

7/25/2024· 1y 7mo ago

3 int, 2 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 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. Printed and provided during inspection. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink being used as storage.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.

10/5/2023· 2y 5mo ago

Visit ID: 8509882

Met Inspection Standards

2 int, 1 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 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.