Taco Rico

18683 S Dixie Hwy, Cutler Bay, FL 33157 · Permanent Food Service · License 2318640

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Aug 20, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot, 2 repeats), 11 basic (9 repeats); basic violations cost 12 at most
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug202026

Routine inspection

16 violations found

First visitAug 20, 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.
16 violations found:
- 3 High priority
- 2 Intermediate
- 11 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed chicken (50°F - Cold Holding); shredded beef (50°F - Cold Holding); raw beef (50°F - Cold Holding) inside the reach in cooler at the cook line. Foods have been out of temperature for more than 4 hours. Stop sale was issued.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed chicken (50°F - Cold Holding); shredded beef (50°F - Cold Holding); raw beef (50°F - Cold Holding) inside the reach in cooler at the cook line. Foods have been out of temperature for more than 4 hours. Stop sale was issued.
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Observed chlorine sanitizer was + 300 ppm. Operator adjusted it to 100 ppm.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed surface rust of shelf across the 3 compartment sink.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at the front counter. Operator provided paper towels.
  Fixed on the spotRepeat violation
Basic11
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed tacos not covered inside the reach in freezer.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed drink stored above preparation table. Employee removed the drink.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee wearing a watch while engaged in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler door gasket torn.
  Repeat violation
  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. Observed equipment is not working properly. All food stored inside is out of temperature. Thermometer was at 50°F.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Operator leaned it.
  Repeat violationFixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filters soiled.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed AC vents with accumulated dust.
  Repeat violation
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed ceiling over prep 3 compartment sink not smooth and easily cleaned.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed mop inside the bucket.
  Repeat violation
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.