Taco Bell #3669
3595 Biscayne Blvd, Miami, FL 33137 · Permanent Food Service · License 2320613
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 Jul 27 routine inspection1 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 7 basic (3 repeats)-23
- Safety score77
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 visitJul 27, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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 cooked potatoes (98°F - Hot Holding) at display hot holding prep area. As per employee less than one hour. Employee discarded.
Fixed on the spotRepeat violation
Intermediate3
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray with equipment cleaner not labeled by storage area. Manager labeled.
Fixed on the spot
Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Observed manager unable to answer minimum cooking temperature for chicken.
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed boxes of shredded cheese stored on floor at walk in cooler.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed hand sink by front counter in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up at walk in freezer.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 0ppm); at prep area, employee prepared new solution, Recheck;Sanitizer Bucket (Quaternary 300ppm).
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hoods soiled. Observed fan of walk in cooler soiled.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tiles damage above reach in freezer by mop sink.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.