Tacology

700 South Miami Ave #423 A, Miami, FL 33130 · Permanent Food Service · License 2335396

Official report

out of 100

Grade F

Safety score 43 of 100

Latest visit: Jul 22, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Jul 22 follow-up · 35 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 complaint inspection
10 high priority (6 fixed by the Jul 22 follow-up, 4 fixed on the spot), 5 intermediate, 21 basic (2 repeats); basic violations cost 12 at most
-57
Safety score43

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

Inspection history

1 inspection · 2 visits

Jul212026

Complaint inspection

36 violations found · Inspector came back once

Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 8 Basic
What was still cited
Basic8
- Code 05, Thermometers provided and accurate: Observed No conspicuously located ambient air temperature thermometer at reach in cooler located at bar areas.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Observed several Cutting board has cut marks and is no longer cleanable in cooking line and storage area.
  More time given
  Equipment in poor repair.
  More time given
  Observed Reach-in cooler shelves with rust that has pitted the surface, located across cooking line, next to ice machine inside kitchen, and bar area.
  More time given
  Observed Ice buildup in reach-in freezer at bar area with a Shake sign.
  More time given
- Code 16, Dishwashing facilities and test kits: Limescale accumulation was observed inside the dishwasher.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  More time given
  Ceiling tile missing.
  Observed a ceiling vent is missing, and the detached vent is located on top of the prep tables.
  More time given
Official report, on the Florida DBPR website
First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
36 violations found:
- 10 High priority
- 5 Intermediate
- 21 Basic
What the inspector cited
High priority10
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked chicken (49°F - Cold Holding)25 pounds, rice (48°F - Cold Holding)10 pounds both inside walk in cooler. As per operator and date marking, they were held in the unit since previous days. Observed flan (55°F - Cold Holding); next to ice machine-flan (55°F - Cold Holding); arroz con leche (59°F - Cold Holding) As per date marking and employee, products placed inside unit on the previous day.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed Rice pudding inside walking cooler with date that exceeds 7 days.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cut lettuce (68°F - Cold Holding); pico de gallo (55°F - Cold Holding); raw mahi (41°F - Cold Holding); raw shrimp (43°F - Cold Holding); raw beef (43°F - Cold Holding); raw chicken (42°F - Cold Holding); cooked chicken (43°F - Cold Holding); cooked chicken (43°F - Cold Holding).As per employee , products placed at line 3 hours prior. Ice was added under pan. Observed pico de gallo (48°F - Cold Holding); sliced raw beef 56°F Cold Holding; (43°F - Cold Holding) at front cook line. As per employee, products placed inside unit 2 hours prior. Observed cooked ground beef (69°F - Cold Holding); cut lettuce (68°F - Cold Holding); pico de gallo (55°F - Cold Holding) at preparation cooler at back cook line. As per employee, for 2 hours. Corrective Action Taken
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed crooked short rib (119°F - Hot Holding); cooked skirt steak (117°F - Hot Holding) at room temperature at front cook line. Observed cooked chicken (132°F - Hot Holding) at room temperature at back cook line. As per employee, products placed inside placed at room temperature less than 1 hour prior. Employee began reheating products.
  Fixed on the spot
  Cooked pork not reaching a minimum internal temperature of 145°F for 15 seconds.
  Observed cooked pork at 117°F Cooking at front cook line. Discussed proper cooking temperatures with employees.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed Raw beef stored over cheese inside reach in cooler across cooking line.
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Observed an employee handling raw shrimp and then touched shredded cheese and clean plate, no hand wash. Coached employee on proper hand washing procedures. Employee washed hands.
  Fixed on the spot
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee begin cutting limes, no hand wash. Located at Ceviches area. Observed employee begin scooping ice, no hand wash. Located at front mini bar. Manager discussed proper hand washing with employees.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Inspectors observed three small flying insects in the dry storage area and two small flying insects in the bar area near the 'Margaritas and Micheladas' signage.
- Code 41, Chemicals and toxic substances: Observed a scent spray stored next to clean glassware at the bar area.
  Bartender removed item.
  Fixed on the spot
Intermediate5
- Code 03, Food out of temperature: Operator is doing a special process, conducting cook chill without a HACCP plan approved by the Division of Hotels and Restaurants.
  Observed ROP packages of cooked beef at walk in cooler. As per employee and date marking, product was placed inside package more than 48 hours prior.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed white cutting boards with deep cut marks in use at the cooking line. Additionally, cutting boards were found stored resting against the wall; advised the operator that these require washing, rinsing, and sanitizing before the next use. Also clean plastic containers need to be sanitized before use, they are stored in dry storage area.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Paper towels were missing from the handwashing sinks at all three bar locations and the lobby prep area.
  No soap provided at handwash sink.
  Soap were missing from the handwashing sinks at all three bar locations and the lobby prep area.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle with windex ( as per operator) without label.
Basic21
- Code 05, Thermometers provided and accurate: Observed No conspicuously located ambient air temperature thermometer at reach in cooler located at bar areas.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed frozen black beans and frozen raw chicken thawing in cold water inside a bucket and a kettle, respectively. I coached the employee on the correct procedures for thawing food safely.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed oil three gallon container stored on the floor next to cooking line.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Observed employee food inside reach in cooler at front mini bar.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Manager rearranged scoop.
  Fixed on the spot
  Observed spatula stored between wall at three compartment sink.
- Code 14, Food-contact surfaces designed and maintained: Observed several Cutting board has cut marks and is no longer cleanable in cooking line and storage area.
  Equipment in poor repair.
  Observed gasket torn at reach in cooler across cooking line.
  Observed Reach-in cooler shelves with rust that has pitted the surface, located across cooking line, next to ice machine inside kitchen, and bar area.
  Observed Ice buildup in reach-in freezer at bar area with a Shake sign.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired.
- Code 16, Dishwashing facilities and test kits: Limescale accumulation was observed inside the dishwasher.
  Observed equipment and utensils being washed, rinsed, and sanitized in the incorrect order within the three-compartment sink.
  Coached the employee on the correct procedure.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler door gaskets soiled at cooking line. Observed an accumulation of grease and soil residues on non-food contact surfaces between equipment throughout all kitchen and bar areas.
- Code 24, Clean equipment storage and air drying: Clean equipment/utensils not stored at least 6 inches above the floor.
  Observed multiple clean pots stored on the floor under oven inside kitchen area.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed standing water in reach in cooler located next to ice machine right inside kitchen entrance and also at bar area with the big BAR sign in lobby area.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed standing water on the floor at the cook line, beverage dry storage room food dry storage room and dish area.
  Hole in or other damage to wall.
  Observed gap around pipes on the wall near three compartment sink inside kitchen area and also on the wall under prep tables at bar area with the Big BAR sign.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles soiled with dust and old food debris in the kitchen area and beverage storage room.
  Repeat violation
  Ceiling tile missing.
  Ceiling tiles are missing near the top of the ice machine. Additionally, a ceiling vent is missing, and the detached vent is located on top of the prep tables.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed cellular phone stored on top of prep table located next to ice machine inside kitchen area.
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.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
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.