LA DIOSA TAQUERIA MIAMI LAKES

Name: LA DIOSA TAQUERIA MIAMI LAKES
Address: 7321 MIAMI LAKES DR, MIAMI LAKES, FL, 33014, US
Rating: 55.9

7321 MIAMI LAKES DR, MIAMI LAKES, FL 33014

License #2317208

🌮 Mexican/Latin ℹ️

55.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 8, 2026 · 7 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA DIOSA TAQUERIA MIAMI LAKES in MIAMI LAKES currently holds an InspectFL Health Score of 55.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 80 total violations — 23 critical, 15 major, 42 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 27, 2025

The latest inspection on April 8, 2026 shows 7 observation rows: 3 critical, 1 major, and 3 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

73%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

LA DIOSA TAQUERIA MIAMI LAKES has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
[16-46-4] Old labels stuck to food containers after cleaning.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in drawer cold holding. Operator properly stored it.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichurri (73°F - Cold Holding), for less than 4 hours as per operator. Operator placed under ice.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee washing dishes on hand sink, located at the bar station.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl inside rice container.
[14-11-5] Equipment in poor repair. Reach in cooler located in front of cook line. Observed Poultry (52F - Cold Holding); shrimp (50F - Cold Holding); Beef (53F - Cold Holding); mushrooms (54F - Cold Holding). In reach in cooler for less than 4 hours as per operator. Operator removed the items to another reach in cooler.
[36-22-4] Floor area(s) covered with standing water. On dry storage floor.
[36-17-5] Floor tiles missing and/or in disrepair. Cook line.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old label on cleaned plastic containers.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher placed dirty dishes than touched clean dishes. Instructed operator regarding the wash hand procedure.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Poultry (52F - Cold Holding); shrimp (50F - Cold Holding); Beef (53F - Cold Holding); mushrooms (54F - Cold Holding). In reach in cooler for less than 4 hours as per operator. Operator removed the items to another reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef (122F - Hot Holding); Poultry (130F - Hot Holding); pork (125F - Hot Holding); sweet plantain (106F - Hot Holding); chorrizo (86F - Hot Holding) in portable steam table. For less than 4 hours, operator increased equipment temperature.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice cube inside hand sink, located on the back area.

Disposition: Warning Issued
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[14-11-5] Equipment in poor repair. Observed walk in cooler with ambient temperature of 55°F.
[10-14-5] Ice bucket/shovel stored on floor between uses. Operator properly stored it.
[14-69-4] Ice buildup in walk-in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water at 84°F, operator placed on top of the stove, to be reheat at 135°F or above.
[16-46-4] Old labels stuck to food containers after cleaning.
[22-41-4] 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 glass dishwasher machine with Chlorine sanitaizer solution of 0 ppm. Instructed operator to used high temperature dishwasher machine while the glass machine is getting fix.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (47F - Cold Holding); Beef (48F - Cold Holding); cooked pork (47F - Cold Holding); cooked beef (47F - Cold Holding); cooked beef (46F - Cold Holding); chicken (46F - Cold Holding); raw beef (46F - Cold Holding) for less than 4 hours as per operator. Operator moved the food items to reach in cooler and walk in freezer.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed multiple food items under cooling process covered by a plastic wrap. Operator uncovered.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[50-09-4] Current Hotel and Restaurant license not displayed.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
[36-17-5] Floor tiles missing and/or in disrepair.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop inside water at 84°F. Operator discarded it.
[16-46-4] Old labels stuck to food containers after cleaning.
[08B-56-4] Bottle of syrup stored in ice used for drinks. See stop sale.
[22-41-4] 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 dishwasher machine with chlorine sanitation solutions of 0 ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cheese inside reach in cooler operator properly stored it.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Bottle of syrup stored in ice used for drinks. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ahogado sauce (50F - Cold Holding) cut melon (64F - Cold Holding) for less than 4 hours as per operator. Operator placed the food items under ice.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Located next to preparation table. Paper towel was replaced during inspection.
[31B-03-4] No soap provided at handwash sink. Located next to preparation table. Soap was replaced during inspection.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Disposition: Warning Issued
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[16-46-4] Old labels stuck to food containers after cleaning.
[29-09-4] Faucet/handle missing at plumbing fixture. On hand wash sink next to three compartment.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (93°F/90°F - Cooling) was cooked at 10 am as per operator, temperature checked at 1:15 pm.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Observed multiple syrup bottles inside ice located at the bar station"
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handled dirty placed from customer table to dishwasher area than touched pitcher of water and server water to customer. Instructed operator regarding hand wash procedure.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed multiple syrup bottles inside ice located at the bar station"
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (93°F/90°F - Cooling) was cooked at 10 am as per operator, temperature checked at 1:15 pm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon (56°F - Cold Holding) located at the bar station for less than 4 hours as per operator. Operator placed inside reach in cooler.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken (93°F/90°F - Cooling) under ice but the container was covered with a plastic wrapped.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine with a final rinsed of 140°F.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. On hand wash sink located at the bar station, operator replaced paper towel during inspection.
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink. On hand wash sink located at the bar station. Operator placed bottle of soap on hand wash sink during inspection.