Tacitas Cafe INC
3800 Shipping Ave, Miami, FL 33146 · Permanent Food Service · License 2330367
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection2 high priority (fixed on the spot, 2 repeats), 5 basic (1 repeat)-16
- Safety score84
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 21, 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.
7 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 cold held at greater than 41°F.
Observed at cook line storage cart fries (55°F - Cold Holding). As per operator less than 2 hours. Operator placed into freezer.
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at hot box empanadas (117°F - Hot Holding); potato balls (120°F - Hot Holding). Operator removed and replaced with new batch.
Fixed on the spotRepeat violation
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed at reach in coolers container of lettuce, sliced ham stored uncovered. Operator placed covers.
Fixed on the spot
Raw fruits/vegetables not washed prior to preparation.
Observed oranges for juicers stored in receiving box then used to make juices.
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 in containers of oil and sugar. Operator removed.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed at front line reach in cooler.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Observed cook line hood filters soiled with grease build up.
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.