MILPA TACOS Y TORTILLAS

Name: MILPA TACOS Y TORTILLAS
Address: 207 BREVARD AVE, COCOA, FL, 32922, US
Rating: 44.7

207 BREVARD AVE, COCOA, FL 32922

License #1501814

🌮 Mexican/Latin ℹ️

44.7 Grade F / 100

Failing Health Score

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Latest inspection

March 26, 2026 · 6 findings · 0 critical

Routine - Food

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Quick take

MILPA TACOS Y TORTILLAS in COCOA currently holds an InspectFL Health Score of 44.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 106 total violations — 20 critical, 23 major, 63 minor.

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Inspections on file

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Latest clean pass

December 26, 2024

The latest inspection on March 26, 2026 shows 6 observation rows: no critical rows, 3 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

106

Coverage note

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MILPA TACOS Y TORTILLAS has a rough inspection history. Would you risk it?

F record

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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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in flour. Owner removed and discarded the cup
[22-20-5] Observed interior ice machine is soiled with black like substance
[14-17-4] Walk-in cooler/shelves are little soiled in walk in cooler
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For raw oysters and for 2 eggs over easy not identified on menu for customers. Owner is now making marks on menus to customers of raw or undercooked items on menu
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector emailed owner consumer advisory for raw oysters to owner email. Owner printed out consumer advisory and posted at front for all customers to see
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Missing over oven in prep room
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored with clean equipment at dish area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line prep table
[14-11-5] Equipment in poor repair. Observed make station flip top door handle is broken. Observed walk in cooler door gaskets is torn cooking utensils spatula broken corners
[36-01-4] Floor not cleaned when the least amount of food is exposed. Floor ceiling and baseboard and soiled under and behind equipment
[36-17-5] Floor tiles missing and/or in disrepair. Floor broken and missing in dry stock room
[08B-47-4] Food not stored at least 6 inches off of the floor. Dry stock room
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient air thermometer at make table flip top
[35B-03-4] Again on arrival both screened and solid back doors held open.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler cook line shelving rusted and walk in cooler
[21-10-4] Soiled dry wiping cloth in use. Multiple dry towels all thru cook line and prep areas and dishwashing left on shelving, prep tables and walk in cooler and reach in cooler units
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water i the bottom of reach in cooler make station flip top
[36-50-4] Unclean building components, attachments or fixtures. Multiple area with gas and water line soiled, walls on cookline not smooth and easily cleanable
[03A-02-5] SEE STOP SALE, Arrived just as cook cam on site, ambient air temp of walk in cooler unit from overnight at 47-46° cold holding, 43 each / cooked fresh corn 46° cold holding 1# cooked mushrooms 45° cold holding 2quarts prepared on site pico with fresh diced tomatoes 45° Cold holding Approx 25# assorted cooked bean on site 47° cold holding 3# cut lettuce 47° cold holding 30# cooked on site shredded chicken 47° cold holding 2# cut cabbage 47° cold holding 2quarts cooked on site corn and beans 47°cold holding 11 dozen whole raw shell eggs ambient from over night 48°cold holding 15#asst shredded cheese 47° cold holding 1gallon cooked on site pork 47° cold holding 18# cooked on site pork loin 47° cold holding 2gallon cooked on site white and yellow rice 47° cold holding
[08A-02-6] Store bought not fully sealed raw chicken stored over ready to eat repackaged sauce in reach in freezer unit
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale, 6quarts prepared on site queso cheese sauce dated 3/20/24 Approx 10# cooked on site pork dated 3/17/24 Todays date 3-29-24
[01B-02-5] SEE STOP SALE, Arrived just as cook cam on site, ambient air temp of walk in cooler unit from overnight at 47-46° cold holding, 43 each / cooked fresh corn 46° cold holding 1# cooked mushrooms 45° cold holding 2quarts prepared on site pico with fresh diced tomatoes 45° Cold holding Approx 25# assorted cooked bean on site 47° cold holding 3# cut lettuce 47° cold holding 30# cooked on site shredded chicken 47° cold holding 2# cut cabbage 47° cold holding 2quarts cooked on site corn and beans 47°cold holding 11 dozen whole raw shell eggs ambient from over night 48°cold holding 15#asst shredded cheese 47° cold holding 1gallon cooked on site pork 47° cold holding 18# cooked on site pork loin 47° cold holding 2gallon cooked on site white and yellow rice 47° cold holding
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached the thread faucet under dish pit require back flow protection
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. 2 tags not dated
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opener blade soiled Stain cutting board prep room portable board
[31A-11-4] Again observe prep person using hand wash sink in back room as a prep sink to thaw frozen chicken
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle at bar not labeled

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Observed make station flip top door handle is broken. Observed walk in cooler door gaskets is torn cooking utensils spatula broken corners
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in dry storage area containing flour base to make tortillas. Having a cup use as scoop with no handle. Operator discarded
[51-11-4] Carbon dioxide/helium tanks not adequately secured.at wait/beverage station
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Missing over oven in prep room
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored with clean equipment at dish area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line prep table
[36-01-4] Floor not cleaned when the least amount of food is exposed. Floor ceiling and baseboard and soiled under and behind equipment
[36-17-5] Floor tiles missing and/or in disrepair. Floor broken and missing in dry stock room
[08B-47-4] Food not stored at least 6 inches off of the floor. Dry stock room
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient air thermometer at make table flip top
[16-46-4] Old labels stuck to food containers after cleaning.
[33-16-4] Open dumpster lid. Observed outside dumpster Ill is open
[35B-03-4] Outer openings not protected. Observed back door left open by employees on arrival.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler cook line shelving rusted and walk in cooler
[21-10-4] Soiled dry wiping cloth in use. Multiple dry towels all thru cook line and prep areas and dishwashing left on shelving, prep tables and walk in cooler and reach in cooler units
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water i the bottom of reach in cooler make station flip top
[08B-12-5] Stored food not covered. Cooked corn in walk in cooler not covered from overnight
[36-50-4] Unclean building components, attachments or fixtures. Multiple area with gas and water line soiled, walls on cookline not smooth and easily cleanable
[08B-27-4] Food placed in soiled container/equipment. Cooked on site tortillas cooling with chemical treated wiping towel in direct contact
[03A-02-5] On arrival find reach in cooler drawers at cooks line not maintaining at 41° or below, operator find that circuit breakers was off to unit and was able reset, but was not determine when breaker turned off unit for how long. On entering walk in cooler it was found that ambient air reading was at 50-51°, see below for stop sale items due to not being able to determine how long unit was not maintaining at 41° or below Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See Stop Sale, internal ambient air of unit was 50-51° at the start of temp taking for unit, ; heavy whipping cream - 4quarts (45°F); butter 24# blocks (46-48F - Cold Holding); cooked on site pork, approx 20# (46-48F - Cold Holding); cut lettuce in water (46-48F); cooked fresh corn approx 38 each (46-48F - Cold Holding); raw salmon approx 7# (46-48F - Cold Holding); cooked on site from raw shredded chicken , 25# (46-48F - Cold Holding); cooked from raw beef tongue, approx 5# (46-48F - Cold Holding); assorted shredded cheese approx 25# (46-47F - Cold Holding); raw seasoned beef approx 25# (46-47F - Cold Holding)
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Grocery stored packaged raw chicken over Ready To Eat items
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale, 6quarts prepared on site queso cheese sauce dated 3/20/24 Approx 10# cooked on site pork dated 3/17/24 Todays date 3-29-24
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. See stop sale, 6quarts prepared on site queso cheese sauce dated 3/20/24 Approx 10# cooked on site pork dated 3/17/24 Todays date 3-29-24
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale, internal ambient air of unit was 50-51° at the start of temp taking for unit, ; heavy whipping cream - 4quarts (45°F); butter 24# blocks (46-48F - Cold Holding); cooked on site pork, approx 20# (46-48F - Cold Holding); cut lettuce in water (46-48F); cooked fresh corn approx 38 each (46-48F - Cold Holding); raw salmon approx 7# (46-48F - Cold Holding); cooked on site from raw shredded chicken , 25# (46-48F - Cold Holding); cooked from raw beef tongue, approx 5# (46-48F - Cold Holding); assorted shredded cheese approx 25# (46-47F - Cold Holding); raw seasoned beef approx 25# (46-47F - Cold Holding)
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached the thread faucet under dish pit require back flow protection
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. 2 tags not dated
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opener blade soiled Stain cutting board prep room portable board
[31A-11-4] Handwash sink used for purposes other than handwashing. Cook line area Hand Wash Sink used to drain black beans and then again used to wash fresh produce
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar
[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. Ewes employee on site 2weeks, no written agreement in place, corrected while inspection was taking place
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle at bar not labeled

Disposition: Met Inspection Standards
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[21-14-4] Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Used apron stored on prep table touching masa, removed by operator
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in prep area not all flush and fully in place, gaps present. Hole in wall be the beverage unit at wait station, floor at wait station missing wood
[29-18-4] Drain cover(s) missing. Under 3 compartment sink, strainer in place to catch food particles but no drain cover in place.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on prep table with microwave, removed.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Handle to reach in cooler make table on cooks line broken. Plastic sealant used to ship table still adhered to prep table and is currently fraying at bar.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Soft wood Cutting boards at the bar in place, multiple deep cut marks and mold like substance in the wood. Both removed by operator.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Floor drains soiled, floor, wall and baseboards under and behind equipment soiled thru location, large amounts of grease behind cooks line.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler unit hold live raw oysters without ambient air thermometer, inspector used their probe to temp unit. Ambient air thermometer found by operator and placed in unit
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment , Table legs and bottom shelves of prep tables soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in dessert cooler soiled interior, wire metal shelving in walk in cooler soiled. Ice bin at the inside bar soiled interior
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Prepped pineapple stored under unwashed cases produce in walk in cooler, corrected. Unwashed mushrooms stored behind prepped washed/ ready to eat onions in reach in cooler drawer, corrected. Dry stock room , tubs holding flour, masa and large bulk salt, 5 gallon fryer oil stored on floor.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Multiple refilled glass water bottles and opened canned beverages stored in the ice of the beverage station that is also used to prepared soft drinks, approx 40# ice discarded, unit cleaned and sanitized before refilling with consumable ice.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Can spray Raid at bar stored with food items under hand wash sink , removed b6 operator
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored behind cooked ready to eat chicken in reach in cooler drawer, corrected
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Approx 40# consumable ice.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted tomato salsa 50° on rail, roasted tomitios salsa prepared on site 50° on rail, items pulled from reach in cooler at approx 11 am, added to time plan
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Raw oysters on site, no date from when last oyster used from case marked on the individual tags, re-educated operator
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soiled counter mounted can opener, moved to dish washing.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared on site deep fried Chiles not date marked on cooks line, item date marked from 12-10-23
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Some information missing from training record, DOH and expires date.