MAMA'S TACOS

Name: MAMA'S TACOS
Address: 710 WASHINGTON AVE CU-3, MIAMI BEACH, FL, 33139, US
Rating: 40.6

710 WASHINGTON AVE CU-3, MIAMI BEACH, FL 33139

License #2334909

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

40.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

MAMA'S TACOS in MIAMI BEACH currently holds an InspectFL Health Score of 40.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 8, 2026. Across those visits, inspectors documented 44 total violations — 7 critical, 14 major, 23 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open 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

None on file yet

The latest inspection on May 8, 2026 included 4 critical violations, 5 major, and 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Observe Oct. 1, 2025 license displayed. Operator was able to provided updated copy.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean food pan stored on shelf above 3CS.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beef 51F. Per operator beef was cooked yesterday.
[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 to operator via email.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wash cloths not in solution in the kitchen,
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets of reach in coolers in the kitchen. Observe soiled the exterior of reach in coolers and microwave.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided to operator via email.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed for metal food pans above 3CS.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef inside reach steam basin (76F - Hot Holding). Per cook, placed there around 10:00 and will be cooked. Explained to cook regarding temperature requirements, cook placed in cooler to cool down.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed accumulation of rust for shelf housing large food pans.
[08B-38-4] Food stored on floor. Observed plastic gallon of oil on the floor in the kitchen next to steam table.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe no date marking on cooked beef inside reach in cooler. Per operator, cooked yesterday.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceilings, vents and exposed pipes in kitchen and ware ash area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled counter tops where ready to use dishes, utensil holder, shelves housing dry storage around the kitchen and front area.
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed when chef was asked, no thermometer on site.
[14-11-5] Equipment in poor repair. Observed reach cooler gaskets in poor condition and in disrepair.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no sign for handwashing sink in kitchen. Also observe no sign for male and female employees.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observe for reach in cooler reach in coolers in kitchen.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observe in kitchen and warewash area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice 120F - Hot Holding in rice cooker. Per operator cooked around 10am.

Disposition: Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (54F - Cooling) inside reach in cooler by dishwasher not cooled within 6 hours. As per chef since previous day.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[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 to employee via email.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
[36-73-4] Floor soiled/has accumulation of debris.
[08B-38-4] Food stored on floor. Observed oil container on floor at cook line.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken no dated marked inside reach in cooler, as per chef for more than 24 hours prior.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided to employee via email.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed metal containers at cook line HWS.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (54F - Cooling) inside reach in cooler by dishwasher not cooled within 6 hours. As per chef since previous day.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.

Community reaction

What do locals think?

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

Community pulse