Big Crazy Taco

436 N Krome Ave, Homestead, FL 33030 · Permanent Food Service · License 2330848

Official report

out of 100

Grade F

Safety score 41 of 100

Latest visit: Jul 14, 2026

What drove the grade

Stop Sale issued due to adulteration of food product.High priority, repeat · fixed by the Jul 14 follow-up · 34 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 routine inspection
8 high priority (7 fixed by the Jul 14 follow-up, 1 fixed on the spot, 3 repeats), 6 intermediate (1 fixed on the spot), 21 basic (9 repeats); basic violations cost 12 at most
-59
Safety score41

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

Inspection history

1 inspection · 2 visits

Jul132026

Routine inspection

35 violations found · Inspector came back once

Follow-up visitJul 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 7 Basic
What was still cited
Intermediate2
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic7
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  During callback inspection observed reach in cooler across cook line with no conspicuously located ambient air temperature thermometer.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Floor area(s) covered with standing water.
  During callback inspection observed floor covered with standing water. in the lobby under ice machine, and beverage cooler. Also observed in the kitchen next to triple sink.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
35 violations found:
- 8 High priority
- 6 Intermediate
- 21 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 11 bag of tilapia in ROP at reach in cooler.
  Repeat violation
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 11 bag of tilapia in ROP at reach in cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw beef (46°F-cold holding) stored at prep table at room temperature. As per operator for less than 2 hours. Operator placed product in the reach in cooler.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cook beef (67°F - Hot Holding); cook chicken (73°F - Hot Holding); cook pork (58°F - Hot Holding) at cook line. As per operator for less than 2 hours. Operator placed products in the steam table.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken, raw beef, raw pork, raw fish stored over each other at reach in cooler. Advised operator to store products provided.
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.observed at reach in cooler.
  Observed raw chicken, raw beef, fish not separated from each other at reach in cooler.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee failed to Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 11 bag of tilapia in ROP at reach in cooler.ash hands before engaging in food preparation at cook line.
  Repeat violation
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee failed to wash hand ps before putting on gloves to engage in food preparation.
  Repeat violation
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed raw beef cook wings, cook beef at reach in cooler and reach in freezer. As per operator since the day prior. Operator started labeling products.
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- 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.
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener heavily rusted, soiled.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Observed in the kitchen.
Basic21
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Observed 11 bag of tilapia in ROP at reach in cooler.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed multiple containers with no cover in reach in freezer and reach in cooler.
  Repeat violation
  Food stored on floor.
  Observed gallons of milk, oil stored on floor in the kitchen.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed at prep line reach in cooler.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed in multiple reach in cooler shelves.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup in white chest freezer.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed in the kitchen.
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed in multiple coolers. Coach employee.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed at reach in cooler doors and reach in freezer doors.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Observed at handwash sink in the kitchen.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed multiple floor tiles in disrepair in the kitchen and near office.
  Repeat violation
  Floor area(s) covered with standing water.
  Observed in the loony under ice machine, and beverage cooler. Also observed in the kitchen behind cooking equipments and coolers.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed some ceiling vents/ tiles soiled in the kitchen.
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Observed floor soiled next to fryer.
  Floor soiled/has accumulation of debris.
  Observed floor soiled with food debris.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.