Taco Rico

7921 SW 40 St 47-48, Miami, FL 33155 · Permanent Food Service · License 2325761

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Aug 28, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 complaint inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate, 9 basic
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Aug282026

Complaint inspection

14 violations found

First visitAug 28, 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.
14 violations found:
- 4 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed pico de gallo (48°F - Cold Holding); corn (46°F - Cold Holding) at the reach in cooler located near front service window. As per operator, products have been there for about an hour. Operator placed products in ice baths for rapid cooling.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cheese sauce (110°F - Hot Holding) at the steam table. As per operator, product has been there for about two hours. Operator began to reheat product to correct parameters.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
  Observed kitchen utensils in standing water at 142°F at the cook line.
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Operator added chlorine solution. Final reading Triple Sink (Chlorine 100ppm)
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed shelves used to store clean pots and pans with rusted shelves.
Basic9
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed two white cutting boards located at the reach in cooler prep station with cut marks and no longer cleanable.
  Food storage container/container lid cracked or broken.
  Observed plastic container in near cook line and front counter area containing chips cracked.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filters at the cook line heavily soiled. Observed reach in cooler drawers at the cook line with soiled gaskets.
  Buildup of food debris/soil residue on equipment door handles.
  Observed microwave door handles covered in food debris.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no hand washing sign in employee unisex restroom.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed two small gaps underneath back exit door.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed kitchen tiles near cook line in disrepair.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed walls throughout the kitchen area heavily soiled.
  Floor soiled/has accumulation of debris.
  Observed kitchen floor soiled with food debris.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.