Bartaco
3112 Commodore Plz, Miami, FL 33133 · Permanent Food Service · License 2336973
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 1 basic-14
- Safety score86
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 visitSep 17, 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.
6 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, other than whole meat roast, hot held at less than 135°F.
Observed at front line Bain Marie, black beans (126°F - Hot Holding) as per operator less than 1 hour. Operator stirred contents new black beans (157°F - Hot Holding).
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed at both mop sinks with added splitters.
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed at cook line hand sink used as dump sink with evidence of food remnants inside. Operator cleaned.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed at front line hand sink. Operator provided.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed expired for Marianela Rodriguez exp. 9/1/2026.
Basic1
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed for prepared glasses of water at front line.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.