Carne Asada Tortilleria Nica INC
10404 West Flagler Street #5, Miami, FL 33174 · Permanent Food Service · License 2323994
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 Oct 8 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 1 intermediate, 6 basic (5 repeats)-25
- Safety score75
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 visitOct 8, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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 inside cambro container chicken wings (125°F - Hot Holding); according to cook placed 45 minutes ago, operator took chicken wings to the kitchen to reheat, 2 temperature 20 minutes after, chicken wings (175°F - Hot Holding), front counter area, cooked beef patties (123°F - Hot Holding), prepared 2 fours ago, employee took beef patties to kitchen to reheat, 2 temperature 23 minutes after, cooked beef patties (169°F - Hot Holding).
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed open container with raw pork over boxes with sweet plantains . Operator moved raw pork container to bottom shelf, under sweet plantains.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand sink at front counter used as a dump sink.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar container no labeled, operator labeled sugar container.
Fixed on the spotRepeat violation
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.
Observed inside flour and rice, scoop handle touching food. Operator stored scoops with handle upwards.
Fixed on the spotRepeat violation
In-use tongs stored on equipment door handle between uses.
Operator removed tongs from oven door handle.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed , employee wearing wrist jewelry, and wrist watch.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gaskets in beverage cooler front counter torn.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed at kitchen, missing and cracked tiles on the floor.
Repeat violation
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.