El Taco Rico
473 S Dixie Hwy, Coral Gables, FL 33146 · Permanent Food Service · License 2303091
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 Jul 7 routine inspection1 high priority (no follow-up needed, 1 repeat), 1 intermediate (1 repeat), 9 basic (5 repeats); basic violations cost 12 at most-21
- Safety score79
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 visitJul 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.
11 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 stored on top of reach in freezer container of shredded cheese (52°F - Cold Holding). Observed at reach in cooler marinated raw beef (47°F - Cold Holding). As per operator less than 2 hours.
Repeat violation
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand sink in kitchen used as a dump sink with food remnants in sink.
Repeat violation
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed at reach in cooler containers of corn on the Cobb and diced pineapples stored uncovered. Observed for gorillas stored on lower shelf of steam table.
Repeat violation
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed at ice machine.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gaskets at reach in cooler broken.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed at microwave and oven.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed throughout kitchen area.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed soiled throughout kitchen with grease build up.
Unclean building components, attachments or fixtures.
Observed hood filters soiled with grease build up.
Floor soiled/has accumulation of debris.
Observed at cook line area of kitchen.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed next to ice machine.
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.