LA SANTA TAQUERIA BY CHEF OMI / LA YOLANDA MEZCALERIA BAR

Name: LA SANTA TAQUERIA BY CHEF OMI / LA YOLANDA MEZCALERIA BAR
Address: 201 NE 82 ST, MIAMI, FL, 33138, US
Rating: 44.4

201 NE 82 ST, MIAMI, FL 33138

License #2336580

🌮 Mexican/Latin ℹ️

44.4 Grade F / 100

Failing Health Score

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Latest inspection

October 1, 2026 · 9 findings · 1 critical

Routine - Food

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Quick take

LA SANTA TAQUERIA BY CHEF OMI / LA YOLANDA MEZCALERIA BAR in MIAMI currently holds an InspectFL Health Score of 44.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 1, 2026. Across those visits, inspectors documented 83 total violations — 12 critical, 21 major, 50 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 26, 2026

The latest inspection on October 1, 2026 shows 9 observation rows: 1 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

90%

Inspector notes

Coverage note

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LA SANTA TAQUERIA BY CHEF OMI / LA YOLANDA MEZCALERIA BAR has a rough inspection history. Would you risk it?

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed ice bucket on the floor. Operator stored ice bucket properly.
[16-46-4] Old labels stuck to food containers after cleaning. Observed clean containers with old labels stuck to food containers.
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed tongs from oven door handle.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen prep tables.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed spatula stored inside hand wash sink. Operator removed spatula from inside hand wash sink.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink two faucets no vacuum breakers.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar area. Operator removed straws from bar.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser no labeled. Operator labeled spray bottle with content name.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-36-4] Ceiling tile missing. Observed tile vents missing at kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents heavily dusty at ware washing area and prep area kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers stored at ware washing area above dish machine racks not inverted.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open bottle water stored at ware washing area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags and purse stored at preparation area at kitchen and across cook line.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 2 employees wearing a wrist watch while preparing food.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed one employee while preparing food.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed a gap at exit back door.
[08B-38-4] Food stored on floor. Observed plastic container stored on floor at kitchen near walk in cooler. Employee relocated 6 inches off floor.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored above ice machine.
[51-13-4] No Heimlich maneuver/choking sign posted.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at Yolandas bar area and Yolandas bathroom area.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Observed mop sink was removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler vents soiled. Observed reach in cooler gaskets soiled at Yolandas bar area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottles of water stored inside walk in cooler not separate from customer foods.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor at kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed plastic container with salt at cook line not labeled. Observed squeeze plastic bottle of oil and water not labeled at cook line. Employee labeled.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored inside ziplock bags over raw steak stored inside ziplock bags at reach in freezer. Employee rearranged products correctly.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400ppm). Manager prepared new solution Recheck; Sanitizer Bucket (Quaternary 300ppm).
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to answered the minimum cooking temperature of chicken.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sink was removed from ware washing area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sponges and utensils stored at hand sink across cook line and a cloth stored inside hand sink bar area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand sink at Yolandas bar area.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Mayra,Shirley, Marie and Mercy no proof of any training hired more than 60 days.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray plastic bottle with sanitizer and degreaser not labeled across cook line. Employee labeled.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors of unisex restrooms.
[10-08-5] Ice scoop handle in contact with ice. Observed at bar. Employee removed scoop from ice.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside flour container with handle in contact with product at prep area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tong in standing water 94F next to grill.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed next to oven.
[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 shrimp in cold drawers at cook line.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef inside freezer at kitchen.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pico de gallo (53F - Cooling) inside walk in cooler. As per employee for 4 hrs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed green tomato sauce (51F - Cold Holding); cooked octopus (47F - Cold Holding); red tomato sauce (53F - Cold Holding); cooked tripe (47F - Cold Holding) inside walk in cooler. For less than 4 hrs. As per employee door is constantly open.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed picked gallo, raw beef, cheese at front counter without time mark. As per employee for 2 hrs. Employee properly marked products.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed pico de gallo (53F - Cooling) inside walk in cooler. As per employee for 4 hrs.
[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. Discussed and provided to manager via email.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed equipment stored inside bar hand sink.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw chicken and raw beef stored in ROP inside reach in cooler at kitchen. As per employee it is packaged on site and its kept for more than 48 hrs inside package.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at preparation area.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in unisex bathroom.
[08B-38-4] Food stored on floor. Observed cooking oil containers stored on floor at kitchen area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed in kitchen area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw tongue (frozen) on preparation table, employee moved to walk in cooler.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed at kitchen area.
[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 0ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fins stored above cooked chicken inside walk in cooler, employee rearranged properly during inspection.
[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. Provided form during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed colander with food residue at front counter, employee removed.
[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. Provided form during inspection.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.