El Primo Red Tacos
5845 Sunset Dr, South Miami, FL 33143 · Permanent Food Service · License 2333145
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection5 high priority (1 fixed by the Jul 17 follow-up, 3 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot), 8 basic (2 repeats)-40
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
More time given
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
More time given
Basic2
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
More time given
- First visitJul 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over radishes and tomato inside reach in across warewash. Employees placed eggs onto bottom shelf away from fresh ready to eat produce.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
Observed employee exit restroom, enter kitchen and begin work by trying to put on gloves. Inspector coached employee that after restroom use, they must wash their hands when reentering the kitchen. Employee washed her hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine with 0 chlorine ppm.
Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee washing and rinse pot and pan, no sanitizer used after. Inspector coached employee to properly set up 3CS for proper use of sanitizer.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed splitter; no breaker.
Repeat violation
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed 2 associates employed for less than 60 days with no proof of agreement form. Inspector provided new form for operator.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed cutting board stored in hand sink. Employees removed during inspection.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand sink next to prep table.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Observed no proof of a certified food manager on site. Observed manager Marcos, employed more than 60 days with no certificate.
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 salt with no label.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed case of oil on floor next to cook line. Employees removed from floor and placed onto shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed small cup used as scoop for salt.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed air vents soiled in kitchen with dust.
Repeat violation
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 phone on prep table next to hand sink.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed current license not displayed.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed no choking poster; inspector provided via email.
Fixed on the spotRepeat violation
No copy of latest inspection report available.
Observed last copy not on site.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.