TABOO MIAMI BY G5IVE
337 NW 170 ST
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
0
Intermediate
3
Basic
0
Total
3
Inspection Details:
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed walk in cooler shelves with dust.
- 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. By the mop sink.
Food safety inspection conducted on 3/4/2025 revealed 3 total violations (0 high priority, 3 intermediate, 0 basic).
Inspection on 9/3/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/29/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm) located in the kitchen. - From follow-up inspection 2024-08-29: Observed Dishwasher (Chlorine 0ppm) located in the kitchen. **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-08-29: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**
Food safety inspection conducted on 8/29/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 8/28/2024
High Priority
6
Intermediate
2
Basic
0
Total
8
Inspection Details:
- 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 white rice (50F - Cooling) in the reach in cooler for more than 8 hours.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed white rice (50F - Cooling) in the reach in cooler for more than 8 hours.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm) located in the kitchen.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies in the lounge bar.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salmon (46F - Cold Holding); chicken wings (47F - Cold Holding); jerk sauce (46F - Cold Holding); shrimp (45F - Cold Holding); macaroni and cheese (48F - Cold Holding); chicken tenders (46F - Cold Holding); slice Tomatoes (45F - Cold Holding) stored in the reach in cooler for more than 8 hours. Stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (46F - Cold Holding); chicken wings (47F - Cold Holding); jerk sauce (46F - Cold Holding); shrimp (45F - Cold Holding); macaroni and cheese (48F - Cold Holding); chicken tenders (46F - Cold Holding); slice Tomatoes (45F - Cold Holding) stored in the reach in cooler for more than 8 hours. Stop sale.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves in the walk in cooler with dust.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 8/28/2024 revealed 8 total violations (6 high priority, 2 intermediate, 0 basic).