La Macha Taqueria
9619 NW 41 St, Doral, FL 33178 · Permanent Food Service · License 2330400
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 Oct 21 routine inspection1 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 7 basic-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 visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 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 cut raw beef (75°F - Cold Holding) and shredded cheese (53°F - Cold Holding) at front counter. As per operator less than 1 hour. Products were moved to RIC for rapid cooling.
Fixed on the spot
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed Pedro working for more than 60 days with no signed employee agreement. Agreement was provided by email.
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Observed ice machine draining into HWS at front counter.
No soap provided at handwash sink.
Observed at HWS at front counter. Soaps was provided.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Pedro working for more than 60 days with no food handlers training.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed containers of sugar and flour not labeled at preparation area.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed box of fritolays on floor at preparation area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed WIC gaskets and fan guards soiled and RIC gaskets soiled across grill at front counter.
Code 33, Garbage and refuse: Open dumpster lid.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed two cell phones over preparation table at prep area. Cell phones were removed.
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided via email.
No copy of latest inspection report available.
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.