Bartaco
Last inspected: Jul 24, 2025
70
Score
Public records show seven inspections at Bartaco stretching back to 2022. The most recent visit was on Jul 24, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around five violations compared to roughly nine violations earlier on.
Looking across the full record, “cutting board has cut marks and is no longer cleanable” is the recurring theme, flagged four times.
By comparison, the average Miami facility scores 74, putting Bartaco on the weaker side. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jul 24, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handsink by entrance of establishment. **Repeat Violation**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At the time of the inspection observed no food handler certificate for Armando Garcia.
53B-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled on reach in freezer.
23-03-4
70
Jan 28, 2025
Routine - Food
3 major violations.
View 3 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing water stored near cook line.
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash station near cook line.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash station located across cook line.
31B-03-4
74
Jul 8, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
55
Mar 27, 2024
Routine - Food
4 major violations. 8 minor violations.
View 12 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in employee back unisex bathroom. **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probing thermometer at establishment. **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two male employees working cook line working more than 6 months at establishment with no proof of food handler training. **Warning**
53B-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed male employee unable to answer cooking temperatures or holding temperatures. **Warning**
53B-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside flour bin at cook line. **Warning**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting boards near cook line with cut marks and no longer cleanable. **Warning**
14-09-4
Basic - Food stored on floor. Observed container of soy sauce on floor near dry goods storage. **Warning**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under white cutting board in prep area. Operator removed. **Corrected On-Site** **Warning**
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths at the cook line not stored in quaternary sanitizing solution. Operator discarded. **Corrected On-Site** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottle with oils and sauces with no labels. Operator labeled immediately. **Corrected On-Site** **Warning**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket located near back prep area soiled. Observed walk in cooler vents soiled. **Warning**
23-03-4
45
Oct 24, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in quaternary solution near cook line.
21-12-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed dishwasher exterior soiled.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed several white cutting boards in kitchen prep area with cut marks and no longer cleanable.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler by grill cook line with soiled gaskets.
23-03-4
82
Feb 23, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed an employee handled soiled dishes or utensils and returned to the front area without washing her hands.
12A-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed birria sauce at 101 next the stove. Operator placed birria sauce on top of the stove. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with oil unlabeled at the front line.
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed a white cutting board no longer cleanable at the roast station.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed a employee with no beard guard engaged in food preparation.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed a employee preparing food with no hair restraint
13-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the front counter.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed a plastic container with salt not labeled at the front line.
02D-01-5
43
Aug 11, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 6 live flies flying down the hallway from the kitchen. **Warning**
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Oyster at 59 ° F at the reach in cooler since yesterday. Also Observed lobster (49 F - Cold Holding) and key lime pie (49 F - Cold Holding). As per operator they were place inside reach in cooler and walk in cooler since yesterday. Stop sale was issued. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Oyster at 59 ° F at the reach in cooler since yesterday. Also Observed lobster (49 F - Cold Holding) and key lime pie (49 F - Cold Holding). As per operator they were place inside reach in cooler and walk in cooler since yesterday. **Warning**
03A-02-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed establishment does not keep the tags for oysters. **Warning**
01C-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed a room in the front area of the restaurant where they prepare food and it has not been approved by plan review. **Warning**
51-16-7
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the roast station. **Warning**
51-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed 15 pounds of ribs was inside of the 3 compartment sink for 2 hours waiting to defrost. Operator placed it inside the walk in cooler. **Corrective Action Taken** **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the bar area. Operator removed it. **Corrected On-Site** **Warning**
21-12-4
45
Frequently Asked Questions
When was Bartaco last inspected?
The most recent health inspection at Bartaco on file is from Jul 24, 2025. The public record contains seven inspections in total.
What is the most common violation at Bartaco?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Bartaco.
How does Bartaco compare to other restaurants in Miami?
Bartaco most recently scored 70 out of 100, which is lower than the Miami average of 74.
Has Bartaco's inspection record improved over time?
Yes. Recent inspections at Bartaco have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bartaco means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bartaco inspected?
Based on the inspection history on file, Bartaco is inspected around two times per year on average.
Nearby Restaurants