Taco Stand & Bistro 8
2063 SW 8 St, Miami, FL 33135 · Permanent Food Service · License 2337877
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 Jul 21 routine inspection2 high priority (1 fixed by the Jul 22 follow-up), 3 intermediate (1 fixed on the spot), 1 basic-18
- Safety score82
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 visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
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.
No food stored inside the bistro cook line, pull out cold unit drawers Ambient temperature 40°F.
More time given
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel tags not marked with last date served.
More time given
- First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
bistro cook line, pull out cold unit drawers: raw fish (82°F - Cold Holding); raw beef (72°F - Cold Holding); clams (78°F - Cold Holding); raw chicken leg quarters (81°F - Cold Holding); raw pork (78°F - Cold Holding); cooked pork (71°F - Cold Holding) Observed the unit shut off, food stored in the unit since 7/19.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
bistro cook line, pull out cold unit drawers: raw fish (82°F - Cold Holding); raw beef (72°F - Cold Holding) Observed the unit shut off, food stored in the unit since 7/19. Operator discarded all products.
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel tags not marked with last date served.
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Prep table in front of the Taco Stand reach in cooler: can opener blade soiled. Operator placed inside the three compartment and cleaned during the inspection.
Fixed on the spot
Basic1
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in the bistro kitchen cookline.
Observed raw fish and raw beef stored inside a unit with no power for two days.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.