TACOLOGY

Name: TACOLOGY
Address: 700 SOUTH MIAMI AVE #423 A, MIAMI, FL, 33130, US
Rating: 58.5

700 SOUTH MIAMI AVE #423 A, MIAMI, FL 33130

License #2335396

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

58.5 Grade F / 100

Failing Health Score

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Latest inspection

July 22, 2026 · 8 findings · 0 critical

Complaint Full (follow-up)

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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

TACOLOGY in MIAMI currently holds an InspectFL Health Score of 58.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 22, 2026. Across those visits, DBPR recorded 44 total findings; InspectFL has detailed violation rows for 34 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 22, 2026 shows 7 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[36-36-4] Observed a ceiling vent is missing, and the detached vent is located on top of the prep tables.
[16-03-4] Limescale accumulation was observed inside the dishwasher.
[05-09-4] Observed No conspicuously located ambient air temperature thermometer at reach in cooler located at bar areas.
[14-09-4] Observed several Cutting board has cut marks and is no longer cleanable in cooking line and storage area.
[14-33-4] Observed Reach-in cooler shelves with rust that has pitted the surface, located across cooking line, next to ice machine inside kitchen, and bar area.
[14-11-5] Observed gasket torn at reach in cooler across cooking line.
[36-24-5] Observed gap around pipes on the wall near three compartment sink inside kitchen area and also on the wall under prep tables at bar area with the Big BAR sign.

Official DBPR inspection report ↗

Disposition: Warning Issued
[03C-61-5] Cooked pork not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Observed cooked pork at 117F Cooking at front cook line. Discussed proper cooking temperatures with employees.
[10-08-5] Ice scoop handle in contact with ice. Manager rearranged scoop.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards with deep cut marks in use at the cooking line. Additionally, cutting boards were found stored resting against the wall; advised the operator that these require washing, rinsing, and sanitizing before the next use. Also clean plastic containers need to be sanitized before use, they are stored in dry storage area.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed multiple clean pots stored on the floor under oven inside kitchen area.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler located next to ice machine right inside kitchen entrance and also at bar area with the big BAR sign in lobby area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Paper towels were missing from the handwashing sinks at all three bar locations and the lobby prep area.
[08B-38-4] Food stored on floor. Observed oil three gallon container stored on the floor next to cooking line.
[05-09-4] Observed No conspicuously located ambient air temperature thermometer at reach in cooler located at bar areas.
[14-69-4] Observed Ice buildup in reach-in freezer at bar area with a Shake sign.
[36-24-5] Hole in or other damage to wall. Observed gap around pipes on the wall near three compartment sink inside kitchen area and also on the wall under prep tables at bar area with the Big BAR sign.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen black beans and frozen raw chicken thawing in cold water inside a bucket and a kettle, respectively. I coached the employee on the correct procedures for thawing food safely.
[35A-02-7] Live, small flying insects found. Inspectors observed three small flying insects in the dry storage area and two small flying insects in the bar area near the Margaritas and Micheladas signage.
[14-11-5] Equipment in poor repair. Observed gasket torn at reach in cooler across cooking line.
[16-03-4] Limescale accumulation was observed inside the dishwasher.
[14-09-4] Observed several Cutting board has cut marks and is no longer cleanable in cooking line and storage area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (68F - Cold Holding); pico de gallo (55F - Cold Holding); raw mahi (41F - Cold Holding); raw shrimp (43F - Cold Holding); raw beef (43F - Cold Holding); raw chicken (42F - Cold Holding); cooked chicken (43F - Cold Holding); cooked chicken (43F - Cold Holding).As per employee , products placed at line 3 hours prior. Ice was added under pan. Observed pico de gallo (48F - Cold Holding); sliced raw beef 56F Cold Holding; (43F - Cold Holding) at front cook line. As per employee, products placed inside unit 2 hours prior. Observed cooked ground beef (69F - Cold Holding); cut lettuce (68F - Cold Holding); pico de gallo (55F - Cold Holding) at preparation cooler at back cook line. As per employee, for 2 hours.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at cooking line. Observed an accumulation of grease and soil residues on non-food contact surfaces between equipment throughout all kitchen and bar areas.
[03G-50-1] Operator is doing a special process, conducting cook chill without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP packages of cooked beef at walk in cooler. As per employee and date marking, product was placed inside package more than 48 hours prior.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (49F - Cold Holding)25 pounds, rice (48F - Cold Holding)10 pounds both inside walk in cooler. As per operator and date marking, they were held in the unit since previous days. Observed flan (55F - Cold Holding); next to ice machine-flan (55F - Cold Holding); arroz con leche (59F - Cold Holding) As per date marking and employee, products placed inside unit on the previous day.
[41-10-4] Observed a scent spray stored next to clean glassware at the bar area. Bartender removed item.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed an employee handling raw shrimp and then touched shredded cheese and clean plate, no hand wash. Coached employee on proper hand washing procedures. Employee washed hands.
[14-33-4] Observed Reach-in cooler shelves with rust that has pitted the surface, located across cooking line, next to ice machine inside kitchen, and bar area.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
[16-13-5] Observed equipment and utensils being washed, rinsed, and sanitized in the incorrect order within the three-compartment sink. Coached the employee on the correct procedure.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed crooked short rib (119F - Hot Holding); cooked skirt steak (117F - Hot Holding) at room temperature at front cook line. Observed cooked chicken (132F - Hot Holding) at room temperature at back cook line. As per employee, products placed inside placed at room temperature less than 1 hour prior. Employee began reheating products.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellular phone stored on top of prep table located next to ice machine inside kitchen area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef stored over cheese inside reach in cooler across cooking line.

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