Los Tacos del Chef Pancho
4661 NW 199 St, Miami Gardens, FL 33055 · Permanent Food Service · License 2314672
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 Aug 6 routine inspection3 high priority (fixed by the Aug 7 follow-up), 3 intermediate (2 fixed on the spot), 5 basic-21
- Safety score79
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 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Still observed
More time given
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Still observed
More time given
- First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed reach in drawer pork (60°F - Cold Holding); chicken (61°F - Cold Holding); beef (61°F - Cold Holding); chorizo (60°F - Cold Holding); cheese (62°F - Cold Holding) for more than 4 hours as per operator.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed reach in drawer pork (60°F - Cold Holding); chicken (61°F - Cold Holding); beef (61°F - Cold Holding); chorizo (60°F - Cold Holding); cheese (62°F - Cold Holding) for more than 4 hours as per operator.
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
Intermediate3
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.
Employees name Yanet, Sandra . Emailed form to operator.
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Soap was replaced during inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle with Windex with no label.
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler drawer with ambient temperature of 47°F.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Filter soiled.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed hole on the wall, underneath of the hand sink.
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.