Tacos la Potranca & Cantina Express
2923 Biscayne Blvd, Miami, FL 33137 · Permanent Food Service · License 2331432
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 Nov 5 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 intermediate, 5 basic-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 5, 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.
12 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 cold held at greater than 41°F.
Observed cooked rice (48°F - Cold Holding) on shelves at walk in cooler, as per operator less than 2 hours.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw steak stored above raw fish fillets on drawers at cook line, operator stored properly.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked rice prepared onsite and held more than 24 hours not properly date marked on shelves at walk in cooler.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed cooked steak prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again on shelves at walk in cooler.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Observed cooked beef thawed and held at refrigeration temperature not properly date marked on shelves at walk in cooler.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine test strips available.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed degreaser spray bottle not identified with common name at dishwashing area.
Basic5
Code 08, Food protection and cross-contamination: Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
Observed 2 chest freezers storing establishment food not secured on hallway to bathrooms.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Operator stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed inside cooked rice container at walk in cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed dust accumulated on fan covers at walk in cooler.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.