Takeroloko

6825 NW 7 Ave, Miami, FL 33150 · Permanent Food Service · License 2338157

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Aug 12, 2026

What drove the grade

Raw animal food not separated from ready-to-eat food during preparation.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
1 high priority (fixed on the spot), 5 intermediate (4 fixed on the spot), 8 basic
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Aug122026

Routine inspection

14 violations found

First visitAug 12, 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.
14 violations found:
- 1 High priority
- 5 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food not separated from ready-to-eat food during preparation.
  Observed raw prep cut chicken on top cut steaks inside reach in cooler at prep area. Coached employee on proper product storage. Employee removed and stored properly.
  Fixed on the spot
Intermediate5
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed slicer soiled with food residue at prep area.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed plastic container inside handwashing sink next to 3 compartment sink. Employee removed and discarded plastic container.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at handwashing sink next to 3 compartment sink. Employee provided paper towels during inspection.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed no hand siao at handwashing sink next to 3 compartment sink. Employee provided during inspection.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle with degreaser not labeled at prep area. Employee labeled during inspection.
  Fixed on the spot
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed prep steaks inside reach in cooler not covered inside reach in cooler at cook line. Employee covered with aluminum foil during inspection.
  Fixed on the spot
  Food stored on floor.
  Observed plastic container with cooking oil being stored on the floor at cook line. Employee removed and stored properly.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Employee removed to 3 compartment sink to be washed. Provided clean tongs and stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee personal bottle water on top front counter. Employee removed and stored in assigned area.
  Fixed on the spot
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed employee personal bottle water inside reach in freezer at prep area. Employee removed and discarded during inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in cooler at prep area soiled with water and food residue.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no handwashing sign at handwashing sink next to 3 compartment sink.
- Code 33, Garbage and refuse: Dumpster overflowing garbage.
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

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.