Taco Rico
12275 South Dixie Highway, Miami, FL 33156 · Permanent Food Service · License 2319008
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 6 basic (1 repeat)-34
- Administrative complaint on Aug 31, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score46
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 1, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
9 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chunky salsa (47°F Cold Holding); tomatillo salsa (51°F Cold Holding); red salsa (47°F Cold Holding) at salsa bar.
Administrative complaint
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.
More time given
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
More time given
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
More time given
Basic5
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Ceiling tile missing.
More time given
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
More time given
No copy of latest inspection report available.
More time given
- First visitAug 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 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 cold held at greater than 41°F.
Observed at salsa bar: pico de gallo (61°F - Cold Holding); tomatillo salsa (59°F - Cold Holding); red tomato salsa (52°F - Cold Holding). As per operator, press than 4 hours prior to inspection. Operator grabbed more ice to fully submerge salsas. Observed at reach in across cook line: cabbage slaw (48°F - Cold Holding); pickled onions (47°F - Cold Holding); pico de gallo (48°F - Cold Holding), as per operator less than 4 hours at cooler..
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed case of eggs in walk in above sauces. Observed raw beef above raw veggies in coolers under cook line.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
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.
Observed no form or kit; inspector provided via email.
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed on food racks and dish racks in kitchen.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Basic6
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed on cleaned containers above triple sink.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed cracked tiles and water damage to tiles in kitchen.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed soiled vents in kitchen.
Ceiling tile missing.
Observed in storage room and restroom; missing tiles.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed no poster; inspector provided via email.
No copy of latest inspection report available.
Observed no copy printed.
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.