Tariacuri

19766 SW 177 Ave, Miami, FL 33187 · Permanent Food Service · License 2324838

Official report

out of 100

Grade F

Safety score 43 of 100

Latest visit: Sep 30, 2026 (6 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 30 follow-up · 22 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
10 high priority (9 fixed by the Sep 30 follow-up, 1 fixed on the spot, 2 repeats), 5 intermediate (3 fixed on the spot), 8 basic (3 repeats)
-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

Sep292026

Routine inspection

23 violations found · Inspector came back once

Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
Official report, on the Florida DBPR website
First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
- 10 High priority
- 5 Intermediate
- 8 Basic
What the inspector cited
High priority10
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed 1 dented can of la costeña whole green tomatoes, 6lbs.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washed dirty utensils with gloves on and then proceeded to start preparing fried tortilla with cook pork. No gloves change.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed diced tomatoes (46°F - Cold Holding) at reach in cooler, as per operator for less than 2 hours.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked pinto beans (127°F - Hot Holding) on stove near flat grill, as per operator for less than an hour. Operator adjusted stove temperature. Observed cooked shredded pork (93°F - Hot Holding); yellow rice (127°F - Hot Holding) stored at room temperature inside of clean plates cabinet, as per operator for 3 hours. Operator placed product inside of the freezer.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shrimp, raw fish stored over cooked beef at reach in freezer in the dining area.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed food employee put on gloves to start preparing food to serve to customers. No handwash wash.
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee washed dirty utensils with gloves on and then proceeded to start preparing fried tortilla with cook pork. No gloves change.
  Employee rubbed hands together for less than 10-15 seconds while washing hands.
- Code 22, Food-contact surfaces clean and sanitized: Food preparation sink has soil/old food residue.
  Observed prep sink soiled in kitchen.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately 6+ live flies land on dining table in the dining area. Observed 2 live flies land on prep table near steam table. Observed 2 live flies land on avocados near steam table.
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 cook beef, cook chicken at reach in cooler near front counter juice machines, as per operator for less than 2 days.
- Code 27, Water source: No hot running water at three-compartment sink.
  Observed handwashing sink with water temperature 80°F. Operator turned on water heater at time of inspection. Final reading 102°F.
  Fixed on the spot
  Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed handwashing sink in the kitchen with water temperature 81°F. Operator turned on water heater at time of inspection. Final reading 89°F.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed handwashing sink blocked with trash can.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand sink in the kitchen, operator provided paper.
  Fixed on the spot
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of sugar near coffee machine not labeled.
  Repeat violation
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed at reach in cooler near tortillas prep table.
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed container of oil stored directly on floor across steam table.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed white cutting board at reach in cooler across cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed interior of handwash sink near stove soiled with food debris.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed at reach in cooler across cook line.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed gap at bottom of screen door at back door.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed in the kitchen area and back kitchen area.
  Repeat violation
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.
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.