Taco Taco
1720 Collins Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2332178
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection5 high priority (3 fixed by the Oct 29 follow-up, 2 fixed on the spot), 2 intermediate, 11 basic-32
- Safety score68
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 visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 29, Plumbing and backflow prevention: Water leaking from faucet at hand sink at cook line.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing at kitchen.
More time given
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
More time given
- First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed shredded cheese (48°F - Cold Holding) at reach in cooler across from steam table. As per employee, for more than 4 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed shredded cheese (48°F - Cold Holding) at reach in cooler across from steam table. As per employee, for more than 4 hours. Observed Raw marinated chicken (57°F - Cold holding); raw marinated beef (54°F - Cold holding); cheese (46°F - Cooling); raw mahi (47°F Cold Holding) at walk in cooler. As per employee, walk in cooler door was open for approximately 30 minutes for delivery.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked chicken (103°F - Hot Holding) at steam table. As per employee, product placed at unit 1 hour prior. Employee increased temperature at unit.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over raw beef at walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Employee began replenishing solution with chlorine.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed stove top grill soiled with old food debris. Observed can opener blade soiled.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food debris inside of hand sink at cook line.
Basic11
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair.
Observed reach in cooler gasket torn across from fryers.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning at back preparation area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters soiled with accumulated grease.
Code 24, Clean equipment storage and air drying: Clean bowls and plates, not stored inverted or in a protected manner.
Located at dish area and above reach in cooler.
Code 29, Plumbing and backflow prevention: Water leaking from faucet at hand sink at cook line.
Standing water in bottom of reach-in-cooler across near fryers and reach in cooler next to flat top.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed gap at bottom of back exit door.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water underneath flat top grill, reach in cooler and at walk in cooler.
Ceiling tile missing at kitchen.
Also observed ceiling in disrepair at back of kitchen.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed behind the bar.
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. Observed 2 flat top grills at kitchen not underneath hood system.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.