MIRANDA'S
5323 W TENNESSEE ST
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/10/2025
High Priority
1
Intermediate
3
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handwashing sink behind front counter with accumulation of black mold-like substance.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food- bread inside ready-in cooler.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Daniel Tavera exp 03/2025
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed cardboard box stored in handwashing sink located in kitchen. Operator removed box during inspection. Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Carmelina Ramirez exp 10/28/2024
Food safety inspection conducted on 4/10/2025 revealed 5 total violations (1 high priority, 3 intermediate, 1 basic).
Inspection on 10/1/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink reach in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken open and stored next to ready to eat beef inside reach in cooler. Observed pork stored in reach in cooler #2. Operator stored food items properly during time of inspection. Corrected On-Site
- 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 10/1/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 3/26/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Observed: Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside rice in dry storage area. Priority: Basic
- 50-09-4:Basic - Observed: Current Hotel and Restaurant license not displayed. Priority: Basic Signature of Recipient Daniel Tavera
- 40-06-5:Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table. Observed employee jacket hanging above jalapeños in dry storage. Priority: Basic
- 36-22-4:Basic - Observed: Floor area(s) covered with standing water. Observed standing water by three compartment sink. Priority: Basic
- 08B-38-4:Basic - Observed: Food stored on floor. Observed oil, limes, and cucumbers stored on floor in kitchen. Priority: Basic
- 31B-03-4:Intermediate - Observed: No soap provided at handwash sink by front counter. Priority: Intermediate
- 03B-01-6:High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken temping at 117F held less than 4 hours. Employee reheated chicken during time of inspection. New temperature 165F. Corrected On-Site Priority: High Priority
Food safety inspection conducted on 3/26/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 8/3/2023
High Priority
2
Intermediate
3
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep table on cook line, and three door refrigerator in kitchen. - From follow-up inspection 2023-08-03: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep counter. - From follow-up inspection 2023-08-03: **Time Extended**
- 08B-37-4:Basic - - From initial inspection : Basic - Food stored in a prohibited area. Opened bottle of lemon juice stored on shelf underneath chemicals. - From follow-up inspection 2023-08-03: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed tortilla wraps on floor in kitchen. - From follow-up inspection 2023-08-03: **Time Extended**
- 10-02-4:Basic - - From initial inspection : Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Paddle spoon for rice stored in hand sink. - From follow-up inspection 2023-08-03: **Time Extended**
- 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Frozen meats thawing at room temperature. - From follow-up inspection 2023-08-03: **Time Extended**
- 12A-29-4:High Priority - - From initial inspection : 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 employee touch phone, and went back to prep table without hand washing. - From follow-up inspection 2023-08-03: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beans, beef, cheese, and lettuce. - From follow-up inspection 2023-08-03: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by paddle spoon. - From follow-up inspection 2023-08-03: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Hand wash sink at front counter. - From follow-up inspection 2023-08-03: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, beans, and lettuce prepared 2 days per operator. - From follow-up inspection 2023-08-03: **Time Extended**
Food safety inspection conducted on 8/3/2023 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).
Inspection on 8/2/2023
High Priority
3
Intermediate
4
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep table on cook line, and three door refrigerator in kitchen.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 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 phone on prep counter.
- 08B-37-4:Basic - Food stored in a prohibited area. Opened bottle of lemon juice stored on shelf underneath chemicals.
- 08B-38-4:Basic - Food stored on floor. Observed tortilla wraps on floor in kitchen.
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Paddle spoon for rice stored in hand sink.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen meats thawing at room temperature.
- 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 employee touch phone, and went back to prep table without hand washing.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beans, beef, cheese, and lettuce.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line Cheese 57F, Cut lettuce 54F, Cut tomatoes 49F, Pico de gallo 54F, Chicken 58F less than 4 hours per operator , iced during inspection. Reach-in cooler Cheese 54F, Beans 63F, Beef 54F, Lettuce 55F from previous day. Item discarded my manager. **Corrective Action Taken** Repeat Violation Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by paddle spoon.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink at front counter.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, beans, and lettuce prepared 2 days per operator.
Food safety inspection conducted on 8/2/2023 revealed 14 total violations (3 high priority, 4 intermediate, 7 basic).