Tamiami Tacos
6513 14 St W Unit 133, Bradenton, FL 34207 · Permanent Food Service · License 5105054
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection1 high priority (fixed on the spot), 4 basic (1 repeat)-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in cooler on cooks line cheese (50°F - Cold Holding); sour cream (49°F - Cold Holding). Person in charge stated it was placed in reach in cooler approximately 2 hours ago and placed ice on products.
Fixed on the spot
Basic4
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the upper interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over fryer and grill hood filters soiled with grease.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.