TACOS VS BURRITO

Name: TACOS VS BURRITO
Address: 650 NE 79 ST, MIAMI, FL, 33138, US
Rating: 24.5

650 NE 79 ST, MIAMI, FL 33138

License #2328863

🌮 Mexican/Latin ℹ️

24.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

February 25, 2026 · 25 findings · 2 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TACOS VS BURRITO in MIAMI currently holds an InspectFL Health Score of 24.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 139 total violations — 20 critical, 21 major, 98 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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 February 25, 2026 shows 25 observation rows: 2 critical, 3 major, and 20 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

139

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

TACOS VS BURRITO has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing. Observed ceiling tiles miss above ice machine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles miss above in disrepair above bakery station.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled by prep area, cook line and kitchen.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed two cutting boards at cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee open bottle container stored on prep table near hand sink. Employee removed.
[14-11-5] Equipment in poor repair. Observed reach in coolers gaskets across cook line torn.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed approximately 22 seats outside and 40 seats inside establishment.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed by back exit door.
[14-69-4] Ice buildup in walk-in freezer.
[38-01-4] Light shield damaged/in disrepair. Observed light shield missing above oven and one light shield in disrepair above prep area back kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across cook line. Observed fan covers dusty at walk in cooler.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed silverware utensils by oven upright with the food-contact surface up not inverted.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at hand sink by prep area.
[08B-54-4] Uncovered food stored near sink exposed to splash. Observed refried beans cooling in a prep table near hand sink by kitchen exposed to splash. Employee removed.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. By mop sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeezing bottle with cooking oil not labeled at cook line. Employee labeled.
[28-26-5] Sewage/wastewater backing up through floor drains. Observed sewage water backing up through floor drains at cook line by ice machine and drain by front counter. Plumber arrived during inspection and fixed problem.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to answer how to calibrate a probe thermometer.
[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.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed cook unable to answer the minimum cooking temperature of beef.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed by women bathroom.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a bowl with no handle stored inside rice and beans containers at storage by oven. Employee removed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling by hallway above walk in cooler and ware washing area with mold-like substance. Observed vents heavily dusty above by ice machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic containers stored not inverted by ice machine.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone at prep table stored over a bag of tortillas.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed an employee while preparing food no hair restraint.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn by cook line. Observed gaskets from walk in cooler torn.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed approximately 22 seats outside and 40 seats inside establishment.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back door.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[14-69-4] Ice buildup in walk-in freezer.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Observed mop sink blocked with buckets not accessible by ware washing area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed SS containers not inverted by prep table near cook line. Employee inverted.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottle with cooking oil not labeled at cook line. Employee labeled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a tong stored inside hand sink front counter. Employee removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink womens bathroom.
[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. Observed employee training expired for Douglas Alpizar.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a bowl inside a flour container with no handle at bake storage area. Operator discarded during inspection.
[14-05-4] Cardboard used to line food-contact shelves at walk in cooler.
[36-36-4] Ceiling tile missing. Observed ceiling missing above stove and preparation sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the preparation area,dishwasher area and storage area.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. Observed walk in cooler and walk in freezer gaskets torn.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-69-4] Ice buildup in walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tong stored on oven door handle. Operator removed it.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed cloth under cutting board at preparation area.
[33-16-4] Open dumpster lid.
[35B-03-4] Outer openings not protected with self-closing doors.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored face up near oven.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored on preparation table cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottle with oil not labeled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chorizo (48F - Cold Holding) at preparation area.As per operator less than 2 hours. Operator put ice for rapid chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sause (125F - Hot Holding) at stove. As per operator less than one hour. Operator started to reheat in stove product.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink with ice cubes and straws inside hand sink at preparation area.
[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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a single service container without handle inside of the flour container. Operator discarded the container.
[14-05-4] Cardboard used to line food-contact shelves at walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the preparation area,dishwasher area and storage area.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed utensils stored on the top of soiled cardboard.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a phone in the preparation area on a shelf. Operator removed the phone.
[14-11-5] Equipment in poor repair. Observed walk in cooler and walk in freezer gaskets torn.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-17-5] Floor tiles missing and/or in disrepair. Observed tiles broken at preparation area.
[14-69-4] Ice buildup in walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed a tong on oven door handle. Operator removed the tong and send it to dishwasher to be cleaned.
[21-04-4] In-use wet wiping cloth/towel used under cutting board at preparation area. Operator removed the wet wiping cloth towel.
[35B-02-4] Insect control device installed over food preparation area. Observed insect control device installed over dishwasher machine and preparation table at bakery area. Operator removed one of the insect control.
[33-16-4] Open dumpster lid.
[35B-03-4] Outer openings not protected with self-closing doors.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed aluminum single service not inverted above preparation table.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed passion fruit pulp inside on standing water at preparation sink. Operator send the product to reach in cooler.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed dishwasher area.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at three compartment sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth storage on preparation table cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottle with oil not labeled.
[03C-06-5] Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed cooked beef (139F - Cooking). As per operator the meat of the tacos was completely cooked. Operator was informed that the cooked temperature is 155 F for 17 seconds.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator repaired dishwasher machine, final concentration Dishwasher (Chlorine 100ppm)
[12A-25-4] Employee blow a glove and put it on and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Observed 2 plastic bottles of water inside of drink ice. Operator removed the bottle of water and discarded the ice.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cheese at reach in cooler. And observed raw shell eggs stored over sauces at walk in cooler. Operator moved the raw product to bottom part at reach in cooler and walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw pork and raw fish at reach in cooler. Operator relocated the product correctly.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a cooked beef day marked 06-18-24 at reach in cooler. Operator discarded the product.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed a cooked beef day marked 06-18-24 at reach in cooler. Operator discarded the product.
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed 2 plastic bottles of water inside of drink ice. Operator removed the bottle of water and discarded the ice.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed 5 glass bottles of water inside the hand sink. Operator removed the bottles.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at preparation area and women bathroom. Operator provided the paper towels.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory was provided and posted at establishment.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the faucet for hot water not working at women bathroom, not hot water provided.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Walk-in cooler shelves.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Ladies restroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water stored on shelf above peas on shelf across from walk-in cooler. Manager removed bottle of water.
[29-09-4] Faucet/handle in disrepair at plumbing fixture. Cold water handle for hand washing sink in drive thru area.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles in prep area across from walk-in cooler.
[08B-38-4] Food stored on floor. Bags of ice stored on walk-in freezer floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Employee placed tongs on top of oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
[33-16-4] Open dumpster lid. Dumpster behind building.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line oven.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on prep table across from cook line oven.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cheese sauce in walk-in cooler. Manager moved eggs to bottom shelf.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled garbage can and proceeded to handle onions without changing gloves and washing hands. Manager had employee wash hands and change gloves.
[41-10-4] Toxic substance/chemical improperly stored. Gnat and fly spray stored next to peanut butter on shelf across from oven in back room. Manager discarded fly spray.
[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. No written procedure available.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink in prep area across from walk-in cooler. Employee moved garbage can.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice scoop stored in drive thru hand washing sink. Employee removed scoop from hand washing sink.
[32-11-5] Lack of toilet tissue at each toilet. Mens restroom.
[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/. Four employees working with no certified food manager present.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer in use reading 50 F when calibrated.

Disposition: Warning Issued
[36-17-5] Floor tiles missing and/or in disrepair. Observed missing and disrepair tiles at cook line.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed watermarks in some ceiling tiles at cook line.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed in women bathroom.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[10-08-5] Ice scoop handle in contact with ice. Observed in ice dispenser next to front counter. Employee removed during inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed in kitchen area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open Red Bull can inside reach in cooler at front counter. Employee removed during inspection.
[25-05-4] Single-service articles improperly stored. Observed glass cups stored on floor at front counter, employee stored properly during inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw steak (frozen) next to sink at kitchen area, as per employee less than 1 hour. Employee moved steak to walk in cooler during inspection.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking pipe at HWS next to pick up window.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above cooked pork inside walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steak (45F - Cold Holding); raw pork carnitas (46F - Cold Holding) in reach in cooler next to flat grill, as per cook approximately 1.5 hours. Employee moved to walk in cooler.
[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 form during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at preparation area. Employee restocked during inspection.