Las Chavelas Taqueria
178 NE 8 St, Homestead, FL 33030 · Permanent Food Service · License 2335650
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection4 high priority (fixed by the Aug 12 follow-up), 3 intermediate (1 fixed on the spot), 7 basic-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
During callback inspection observed container of salt at cook line no labeled
More time given
- First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee put on gloves without first washing hands. Coach employee.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handled soiled utensils and then engaged in food preparation. No handwash.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed multiple employees rubbed hands together for less than 10-15 seconds while washing hands. Coach employees.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee pick up trash from the floor then handled clean equipments without first washing hands.
Intermediate3
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee washed hands in the triple sink.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwash sink used to stored wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink.
Employee provided paper towels.
Fixed on the spot
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed metal container of salt at cook line no labeled.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed container of raw beef stored to thawed on floor under triple sink.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed container on raw beef stored on floor under the triple sink.
Food not stored at least 6 inches off of the floor.
Observed container of oil not stored at least 6 inches off of the floor near reach in freezer.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee open blue Gatorade bottle stored under cook line.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl with no handle used to dispense diced tomatoes at reach in cooler in the kitchen.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wiping cloths stored at hand wash sink.
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.