TIAGOS TACOS
10786 SW 24 ST
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 2/21/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Inspection Details:
- 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 cellphone on top of the prep table.
- 14-11-5:Basic - Equipment in poor repair. Observed two doors coolers under flat grill in disrepair.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bottles of sauces not labeled.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can, and a box in front of the kitchen hand washing sink.
Food safety inspection conducted on 2/21/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 11/1/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Inspection Details:
- 33-11-4:Basic - Missing drain plug at dumpster.
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris on shelves inside reach in cooler located in front of three compartment sink.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelves inside reach in cooler at cook line, across from cook line and across from 3 compartment sink.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall and ceiling tiles above hood soiled with grease.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cheese. Manger reorganized and properly stored raw product under ready to eat food at reach in cooler.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at three compartment sink.
Food safety inspection conducted on 11/1/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 4/30/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the side and top of the exit door in back area. Warning - From follow-up inspection 2024-04-30: Exterior door has a gap at the side and top of the exit door in back area **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Observed wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on counter at cook line. Warning - From follow-up inspection 2024-04-30: Observed wiping cloth stored on counter at cook line. **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler across from fryer and reach in cooler in prep area both with rusted shelves. Warning - From follow-up inspection 2024-04-30: Observed reach in cooler across from fryer and reach in cooler in prep area both with rusted shelves. **Time Extended**
- 16-32-5:Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed establishment utilizes quaternary sanitizer and has chlorine test strips. Warning - From follow-up inspection 2024-04-30: Observed establishment utilizes quaternary sanitizer and has chlorine test strips. **Time Extended**
- 05-12-5:Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food. As per manager establishment does not utilize probe thermometer when receiving TCS foods. Warning - From follow-up inspection 2024-04-30: As per manager establishment does not utilize probe thermometer when receiving TCS foods. **Time Extended**
Food safety inspection conducted on 4/30/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 4/30/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/29/2024
High Priority
4
Intermediate
3
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverage and food stored inside reach in cooler across from three compartment sink Warning
- 35B-01-4:Basic - Exterior door has a gap at the side and top of the exit door in back area. Warning
- 21-12-4:Basic - Observed wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on counter at cook line. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler across from fryer and reach in cooler in prep area both with shelves soiled with old food debris. Warning
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler across from fryer and reach in cooler in prep area both with rusted shelves. Warning
- 08B-12-5:Basic - Stored food not covered. Observed chips stored under prep table not covered. Manager covered product. Corrected On-Site Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three live flying insects on top of preparation table at cook line. Observed one live flying insect inside of three compartment sink. Observed one live flying insect land on package of tortillas at cook line, manager voluntarily discarded tortillas. Observed three live flying insects flying around garbage in kitchen area. Manager sanitized all surfaces. **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (45F - Cold Holding); raw beef (46F - Cold Holding); birria sauce (46F - Cold Holding) at reach in cooler across from fryer. As per manager, since 4 days prior. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (45F - Cold Holding) as per manager for one hour; raw chicken (45F - Cold Holding); raw beef (46F - Cold Holding); birria sauce (46F - Cold Holding) at reach in cooler across from fryer. As per manager, since 4 days prior. Warning
- 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 black beans (120F - Hot Holding); corn (130F - Hot Holding) at steam table. As per manager, for approximately 1 hour. Advised manager to reheat products to 165F. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by garbage can and containers of cooking oil. Warning
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed establishment utilizes quaternary sanitizer and has chlorine test strips. Warning
- 05-12-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food. As per manager establishment does not utilize probe thermometer when receiving TCS foods. Warning
Food safety inspection conducted on 4/29/2024 revealed 13 total violations (4 high priority, 3 intermediate, 6 basic).
Inspection on 3/5/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at sides and bottom of back exit door. Warning - From follow-up inspection 2024-01-04: Exterior door has a gap at the threshold that opens to the outside. Observed at sides and bottom of back exit door. **Time Extended** - From follow-up inspection 2024-03-05: Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at sides and bottom of back exit door. **Time Extended**
- 27-19-4:Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed hot water with low pressure at hand sink at kitchen. Warning - From follow-up inspection 2024-01-04: Observed hot water with low pressure at hand sink at kitchen. **Time Extended** - From follow-up inspection 2024-03-05: Handwash sink does not have enough water pressure to properly wash hands. Observed hot water with low pressure at hand sink at kitchen. **Time Extended**
Food safety inspection conducted on 3/5/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 1/4/2024
High Priority
0
Intermediate
4
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-01-04: Current Hotel and Restaurant license not displayed. **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at sides and bottom of back exit door. Warning - From follow-up inspection 2024-01-04: Exterior door has a gap at the threshold that opens to the outside. Observed at sides and bottom of back exit door. **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed at preparation cooler at cook line. Warning - From follow-up inspection 2024-01-04: Observed standing water inside preparation cooler at cook line. **Time Extended**
- 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand sink at kitchen. Repeat Violation Warning - From follow-up inspection 2024-01-04: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand sink at kitchen. **Time Extended**
- 27-19-4:Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed hot water with low pressure at hand sink at kitchen. Warning - From follow-up inspection 2024-01-04: Observed hot water with low pressure at hand sink at kitchen. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. Observed food employees Walewska and Melani employed more than 60 days, no proof of approved employee training. Warning - From follow-up inspection 2024-01-04: Observed food employees Walewska and Melani employed more than 60 days, no proof of approved employee training. **Time Extended**
- 05-03-4:Intermediate - - From initial inspection : Intermediate - Probe thermometer not within the intended measuring range of use. Observed probe thermometer does not read below 50F. Warning - From follow-up inspection 2024-01-04: Observed probe thermometer does not read below 50F. **Time Extended**
- 53B-03-5:Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Walewska provided by e food trainer, an unapproved provider. Warning - From follow-up inspection 2024-01-04: Observed employee training for Walewska provided by e food trainer, an unapproved provider. **Time Extended**
Food safety inspection conducted on 1/4/2024 revealed 8 total violations (0 high priority, 4 intermediate, 4 basic).
Inspection on 1/3/2024
High Priority
1
Intermediate
6
Basic
9
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed food employee preparing food not wearing hair restraint. Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at sides and bottom of back exit door. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at preparation cooler at cook line. Repeat Violation Warning
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed self closing mechanism detached at back exit door. Warning
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single service trays not inverted on storage shelves at cook line. Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at preparation cooler at cook line. Warning
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand sink at kitchen. Repeat Violation Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (54F - Cold Holding); shredded beef (51F - Cold Holding) at 2 door reach in cooler near kitchen entrance. As per person in charge unit was turned off for approximately 10 minutes. Observed cut tomatoes (47F - Cold Holding) at preparation cooler at cook line. As per person in charge, for 2 hours. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed milk shake mixer wand soiled with old food debris at front counter. Warning
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed hot water with low pressure at hand sink at kitchen. Warning
- 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. Observed food employees Walewska and Melani employed more than 60 days, no proof of approved employee training. Warning
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of the maximum cold holding temperature. Discussed with person in charge. Corrected On-Site Warning
- 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Observed probe thermometer does not read below 50F. Warning
- 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Walewska provided by e food trainer, an unapproved provider. Warning
Food safety inspection conducted on 1/3/2024 revealed 16 total violations (1 high priority, 6 intermediate, 9 basic).