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Mixed Health Record
How is this score calculated? → 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.
TACO RICO in MIAMI currently holds an InspectFL Health Score of 77 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 28, 2026. Across those visits, inspectors documented 14 total violations — 4 critical, 1 major, 9 minor.
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What stands out in this inspection history
The latest inspection on August 28, 2026 shows 14 observation rows: 4 critical, 1 major, and 9 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
TACO RICO has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave door handles covered in food debris.
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed two small gaps underneath back exit door.
- [22-31-4] Non-pitting surface rust on food-contact equipment. Observed shelves used to store clean pots and pans with rusted shelves.
- [14-38-4] Food storage container/container lid cracked or broken. Observed plastic container in near cook line and front counter area containing chips cracked.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line heavily soiled. Observed reach in cooler drawers at the cook line with soiled gaskets.
- [22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Operator added chlorine solution. Final reading Triple Sink (Chlorine 100ppm)
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (48F - Cold Holding); corn (46F - Cold Holding) at the reach in cooler located near front service window. As per operator, products have been there for about an hour. Operator placed products in ice baths for rapid cooling.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (110F - Hot Holding) at the steam table. As per operator, product has been there for about two hours. Operator began to reheat product to correct parameters.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards located at the reach in cooler prep station with cut marks and no longer cleanable.
- [36-73-4] Floor soiled/has accumulation of debris. Observed kitchen floor soiled with food debris.
- [36-17-5] Floor tiles missing and/or in disrepair. Observed kitchen tiles near cook line in disrepair.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls throughout the kitchen area heavily soiled.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign in employee unisex restroom.
- [10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 142F at the cook line.
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