Taco Rico
895 NE 43 Ave, Homestead, FL 33033 · Permanent Food Service · License 2338056
What drove the grade
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate (2 fixed on the spot), 6 basic (2 repeats)-24
- Safety score76
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 visitAug 13, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Observed inside steam table Refried beans (118°F - Hot Holding). As per operator for approximately 1 hr. Operator placed on stove to reheat.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed inside hand sink at washing area Sanitizer Bucket (Chlorine 200+ppm). Operator discarded solution.
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed sanitizer bucket stored inside hand sink at washing area. Operator removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at washing area.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed bottle with table cleaner at service window without label. Operator labeled bottle.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 food employees without manager present. Manager arrived during inspection.
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed 4 containers with utensils in standing water 88-93°F under steam table.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave interior soiled. Operator cleaned.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents heavily soiled over kitchen area.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.