Taco Rico
12305 SW 137 Ave C300, Miami, FL 33186 · Permanent Food Service · License 2334766
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Jul 23 complaint inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 3 basic (1 repeat)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 23, 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.
6 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, other than whole meat roast, hot held at less than 135°F.
Observed inside fryer pot on top of the stove cooked corn on the cob (130°F - Hot Holding), according to operator prepared 30 minutes ago, Operator turn burner on to reheat corn. Second temperature 10 minutes after cooked corn on the cob (167°F - Hot Holding)
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed splitter added, no vacuum breaker .
Repeat violation
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle containing all purpose cleaner, no labeled . Manager labeled spray bottle with name.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed on top of microwave, fried dough baskets Not covered. Manager covered food items.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed ice cream utensils water at 90°F Operator replaced water on utensils cooked corn on the cob (138°F - Hot Holding)
Fixed on the spot
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed handle on walk in cooler soiled with food residue. Operator cleaned handles in walk in cooler soiled at the time of inspection.
Fixed on the spot
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.