Mama's Tacos

710 Washington Ave CU-3, Miami Beach, FL 33139 · Permanent Food Service · License 2334909

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Sep 1, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 routine inspection
2 high priority, 1 intermediate, 6 basic
-21
Complaint after follow-up on Sep 1
Counts in full until a follow-up finds the problems fixed
-20
Safety score59

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

Inspection history

1 inspection · 2 visits

Aug242026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitSep 1, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
6 violations still not corrected:
- 2 High priority
- 4 Basic
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed in reach in cooler at cook line RAW BRUGER PATTY (56°F - Cold Holding); RAW CHICKEN (56°F - Cold Holding); RAW STEAK (56°F - Cold Holding)
  Administrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler at cook line RAW BRUGER PATTY (56°F - Cold Holding); RAW CHICKEN (56°F - Cold Holding); RAW STEAK (56°F - Cold Holding)
  Administrative complaint
Basic4
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  More time given
Official report, on the Florida DBPR website
First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed in reach in cooler at cook line RAW BRUGER PATTY (55°F - Cold Holding); COOKED SHRIMP (60°F - Cold Holding); COOKED CABBAGE (55°F - Cold Holding) RAW CHICKEN (56°F - Cold Holding); RAW STEAK (48°F - Cold Holding), as per chef left there the night before.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler at cook line RAW BRUGER PATTY (55°F - Cold Holding); COOKED SHRIMP (60°F - Cold Holding); COOKED CABBAGE (55°F - Cold Holding), as per chef left there the night before.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soda gun at bar area soiled with mold like substance.
Basic6
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed at work station in kitchen area a knife stored in between conduit and wall..
  In-use tongs stored on equipment door handle between uses.
  Observed tongs on oven handle at kitchen area.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed gasket at reach in cooler at prep area torn.
  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 reach in cooler under flattop griddle at cook line at 58°F after leaving thermometer in for five minutes not cooling properly.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed pot and pans stored on the floor not inverted.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall over mop sink soiled.
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.
Stop sale: An order that the food can’t be sold or served.