Tasca Paella

401 Biscayne Blvd Unit 1030, Miami, FL 33132 · Permanent Food Service · License 2338039

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 21, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed by the Oct 21 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
1 high priority (fixed by the Oct 21 follow-up), 4 intermediate, 5 basic
-20
Safety score80

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

Inspection history

1 inspection · 2 visits

Oct202026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitOct 21, 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:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Still observed not test kit provided. Chlorine.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
  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.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 1 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed black beans (130°F - Hot Holding); cook rice (128°F - Hot Holding); vegetable soup (132°F - Hot Holding) on top of cookline, less than 4hrs. Instructed operator to raise the temperature on hot holding unit.
Intermediate4
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Chlorine.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Bar area.
  No soap provided at handwash sink.
  Bar area and coffee machine.
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed plastic containers stored directly on floor storage area. Operator removed from the floor.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
  Prep table.
- Code 23, Non-food contact surfaces clean: Vending machine exterior soiled.
  Fans inside walk in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Kitchen.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.