Bodega Taqueria y Tequila

3419 Main Hwy, Miami, FL 33133 · Permanent Food Service · License 2337326

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Aug 18, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate, 9 basic
-27
Safety score73

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

Inspection history

1 inspection · 1 visit

Aug182026

Routine inspection

15 violations found

First visitAug 18, 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.
15 violations found:
- 3 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at prep area coolers containers of fajita peppers and Barbacoa date marked more than 7 days.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed at prep area coolers containers of fajita peppers and Barbacoa date marked more than 7 days. Operator removed to discard.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at front counter reach in cooler cooked chicken wings (51°F - Cold Holding). As per operator less than 4 hours. Operator removed and stored at freezer.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed for squeeze bottles of sauce and queso.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed for can opener blade.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed at dish area hand sink used as dump sink with ice dumped inside.
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed container of dry rice at prep area stored uncovered. Operator placed cover.
  Fixed on the spot
  Food stored on floor.
  Observed at walk in cooler buckets of queso sauces stored on floor.
  Food not stored at least 6 inches off of the floor.
  Observed at walk in cooler area cases of water bottles stored on 1 inch riser.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed at standing reach in freezer unit.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed on storage containers at prep area.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed at reach in freezer unit.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed at walk in cooler area.
  Ceiling tile missing.
  Observed at walk in cooler area.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.