Tacomiendo
9010 Dadeland Blvd, Miami, FL 33156 · Permanent Food Service · License 2335789
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection4 high priority, 5 intermediate, 8 basic-47
- Extension granted on Aug 11, now extension grantedCounts in full until a follow-up finds the problems fixed-3
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 13, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Code 36, Floors, walls, ceilings and ventilation: 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 38, Lighting: Light shield damaged/in disrepair.
More time given
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
More time given
- 1st follow-up visitAug 11, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
8 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Basic6
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Cold holding equipment not maintained in good repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: 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 38, Lighting: Light shield damaged/in disrepair.
More time given
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
More time given
- First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed walk in cooler with ambient temp of 55°F; the following TCS foods stored inside for more than 4 hours: salsa (49°F - Cold Holding); cooked mushrooms (51°F - Cold Holding); pickled onions (51°F - Cold Holding); cooked beans (55°F - Cold Holding).
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed reach in across oven with ambient temp if 51°F; the following TCS foods stored inside: cooked chicken (46°F - Cold Holding); raw beef (50°F - Cold Holding); cooked beef (49°F - Cold Holding). As per operator, technician is aware and food has been stored inside for less than 1 hour. Observed walk in cooler with ambient temp of 55°F; the following TCS foods stored inside for more than 4 hours: salsa (49°F - Cold Holding); cooked mushrooms (51°F - Cold Holding); pickled onions (51°F - Cold Holding); cooked beans (55°F - Cold Holding).
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Observed 1 live roach under prep table in kitchen area across cook line. Observed 1 live roach crawling behind reach in cooler across oven in kitchen area. Observed 1 live roach crawling on floor in front of grill area in kitchen.
Code 41, Chemicals and toxic substances: Tracking powder pesticide used inside establishment.
Observed throughout establishment
Intermediate5
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.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed kitchen handsink hot water turned off.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed front counter redone with coffee machine added and display case added.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Observed no proof of manager; Carlos Marloff, owner for more than 60 days.
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee expired; Lester 06/12/26.
Basic8
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed in walk in freezer.
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. Observed reach in across oven with ambient temp of 51°F; the following TCS foods stored inside for less than 4 hours: cooked chicken (46°F - Cold Holding); raw beef (50°F - Cold Holding); cooked beef (49°F - Cold Holding). Observed walk in cooler with ambient temp of 55°F; the following TCS foods stored inside for more than 4 hours: salsa (49°F - Cold Holding); cooked mushrooms (51°F - Cold Holding); cooked rice (58°F - Cooling); pickled onions (51°F - Cold Holding); cooked beans (55°F - Cold Holding).
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 20 dead roaches under triple sink and behind cook line in kitchen area. Observed 2 dead roaches behind grill in kitchen area. Observed 3 dead roaches behind ice machine outside of walk in cooler in kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed dust accumulation.
Ceiling tile missing.
Observed above walk in.
Code 38, Lighting: Light shield damaged/in disrepair.
Observed in restroom.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed no poster.
No copy of latest inspection report available.
Observed no copy.
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.
- 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.