Ernesto's Taco Shop

20095 South Dixie Highway, Miami, FL 33189 · Permanent Food Service · License 2324671

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Aug 11, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 11 follow-up · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
2 high priority (fixed by the Aug 11 follow-up), 2 intermediate, 3 basic
-15
Safety score85

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

Inspection history

1 inspection · 2 visits

Aug102026

Routine inspection

7 violations found · Inspector came back once

Follow-up visitAug 11, 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:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  As per manager technician fixed the walk in cooler this morning around 11:00 AM.
  More time given
Official report, on the Florida DBPR website
First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 2 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed beans (52°F - Cold Holding); chicken tacos (55°F - Cold Holding);corn (54°F - Cold Holding); bacon (56°F - Cold Holding)inside the walk in cooler. Foods have been out of temperature more than 4 hours. Stop sale was issued. Also observed pork and chicken at 55° F. As per operator food was cooked today.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed beans (52°F - Cold Holding); chicken tacos (55°F - Cold Holding);corn (54°F - Cold Holding); bacon (56°F - Cold Holding)inside the walk in cooler. Foods have been out of temperature more than 4 hours. Stop sale was issued. Also observed pork and chicken at 55° F. As per operator food was cooked today.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed at shelves at the walk in cooler.
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed walk in cooler door gaskets torn.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler is not working properly. All food inside was out of temperature.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed fan cover inside the walk in cooler soiled with dust.
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.