TACOS LA POTRANCA & CANTINA

Name: TACOS LA POTRANCA & CANTINA
Address: 2600 NW 87 AVE UNIT 27, DORAL, FL, 33172, US
Rating: 54.2

2600 NW 87 AVE UNIT 27, DORAL, FL 33172

License #2328862

🌮 Mexican/Latin ℹ️

54.2 Grade F / 100

Failing Health Score

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Latest inspection

June 2, 2026 · 12 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TACOS LA POTRANCA & CANTINA in DORAL currently holds an InspectFL Health Score of 54.2 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 June 2, 2026. Across those visits, inspectors documented 57 total violations — 10 critical, 21 major, 26 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 19, 2025

The latest inspection on June 2, 2026 shows 12 observation rows: 2 critical, 1 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

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TACOS LA POTRANCA & CANTINA 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
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Clean and sanitized glasses were observed stored inverted, with food-contact surfaces directly contacting a wiping cloth at the bar area. Additionally, clean glasses were observed stored inverted with food-contact surfaces directly contacting an unsealed, unfinished wooden surface at the right counter near the kitchen entrance.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board with cut marks and is no longer cleanable at bar area.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed temperature dishwasher machine not working located at bar area.
[14-11-5] Equipment in poor repair. Observed rust shelves inside walk in cooler.
[08B-38-4] Food stored on floor. Observed a box of popcorn bags stored on floor at bar area. Also observed container with pork ft stored on the floor inside kitchen area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth stored under white cutting board inside kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout the facility, specifically in the reach-in cooler, cooler drawers, and walk-in cooler.
[36-04-5] Utility lines are unnecessarily exposed. Utility lines were observed exposed behind the fryer on the floor. Additionally, the wall around the electrical connections at the right kitchen entrance is in disrepair.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed stored inside mop sink.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed unwashed tomato boxes stored above ready-to-eat sauces inside the walk-in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray odor and Lysol cleaning wipes stored with soda container to go.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle hanging at handwashing sink located at bar area. As per person in charge was fabuloso.

Disposition: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee drinking an employee engaged in food preparation at not hair restraint.
[08B-38-4] Food stored on floor. Observed beef boxes stored in the walk-in cooler floor. Observed plastic cooking oil container stored on the kitchen floor. Observed plastic container with tortilla chips stored on kitchen floor.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed all throughout kitchen line.
[14-06-4] Wood food-contact surface not properly sealed. Observed cutting board at cook line not sealed and heavily marked.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee placing raw beef on flat top and immediately going to serve ready to eat beef, coached staff to wash hand while changing from raw to ready to eat.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over marinated beef at walk-in cooler unit
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tripe (106F - Hot Holding) at stove top kitchen line, instructed staff to reheat at flat top to 165°F or above.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at cook line with food contact surface not easy to sanitize.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed unit blocked by empty boxes at kitchen entrance.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed Brisa Briones as shift manager and not food manager certified.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rusted bottom shelf at preparation table kitchen area.

Disposition: Met Inspection Standards
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed vegetable chopper stored on the floor next to cooking stove.
[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. Observed reach-in-cooler at kitchen line with an ambient temperature of 62F; operator moved all TCS products to a working unit for rapid cooling.
[08B-38-4] Food stored on floor. Observed two containers of Salsa stored on the floor at kitchen area, also observed several boxes of drinks bottled in plastic containers stored on the floor at storage area second floor. Operator was advise to use racks to proper storage items.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between stove and preparation table in kitchen line. Operator removed and stored knife correctly.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed not ambient thermometer at reach-in-cooler across from cooking stove.
[33-16-4] Open dumpster lid.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at cooking line touching tortillas with bare hands. Employee discarded the tortillas, washed hands and wear gloves. Coached operator on correct procedures and discussed AOP alternative.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored behind shredded cheese and pico de gallo at reach-in cooler at cookline. Product was removed.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 5 raw shell eggs with broken shells at reach-in-cooler across from cooking line. Operator discarded the broken shell eggs.
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications. Observed kitchen thermometer not calibrated correctly and with not means to recalibrate it, unit tested at 60F on ice bath.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed trash can blocking the use of handwashing sink by kitchen entrance. Operator removed trash can.
[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. Observed employees hired for less than sixty days not informed of their responsibilities to report to the person in charge information about their health and activities related to foodborne illnesses. Operator printed and made all employees read, date and signed the employee health agreement.