Talkin Tacos
97 SW 8th Street, Miami, FL 33130 · Permanent Food Service · License 2316342
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection2 high priority (fixed on the spot), 1 intermediate, 4 basic-13
- Safety score87
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 visitAug 26, 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.
7 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, other than whole meat roast, hot held at less than 135°F.
Cooked shredded beef was observed at 127°F in hot holding. Per the operator, the beef had been there for less than two hours. Corrective action was taken immediately to reheat the product.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed alcohol spray bottle on top of prep table on top of blender is located. PIC removed.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Observed copy of food handler certificate for employee, as per person in charge they keep original at the principal office.
Basic4
Code 10, In-use utensils properly stored: Observed scoop handle in contact with corn flour on flour bin under prep table.
Code 16, Dishwashing facilities and test kits: Observed Accumulation of lime scale on the inside of the dishmachine.
Code 33, Garbage and refuse: Open dumpster lid.
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 spray bottles on perfume like substance top of prep table. Person in charge removed at time of inspection.
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.