Bodega Taqueria Y Tequila
Last inspected: Mar 17, 2026
74
Score
Bodega Taqueria Y Tequila, located at 1220 16th St in Miami Beach, FL, had a moderate risk inspection on March 17, 2026, with a score of 74. This inspection identified one critical, one major, and one minor violation. Notably, repeat violations were observed concerning food storage practices and employee handwashing after handling soiled equipment.
12
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer touch dirty dishes then clean dishes without washing hands. **Repeat Violation**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
22-02-4
Basic - Food not stored at least 6 inches off of the floor. Observed in the walk in cooler. **Repeat Violation**
08B-47-4
74
Dec 29, 2025
Complaint Full
4 minor violations.
View 4 violations
Basic - Floor soiled/has accumulation of debris. Observed in the walk in cooler under the shelving.
36-73-4
Basic - Food not stored at least 6 inches off of the floor.
08B-47-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler fan guard and shelving soiled.
23-03-4
82
Dec 17, 2025
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook enter the kitchen from the ordering room area and put in gloves no hand washing.
12A-07-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Floor soiled/has accumulation of debris. Observed under the shelving in the both walk in coolers.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed in the drink and vegetable cooler.
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler fan guards and shelving soiled.
23-03-4
Basic - Walk-in coolers interior/shelves have accumulation of soil residues. Observed in both coolers.
22-16-4
67
Aug 26, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees handled dirty equipment and continued to prepare food.
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (61F - Cold Holding); cooked chicken (61F - Cold Holding) at the cook line drawer cooler. As per the manager the food was put on line approximately 3 hours ago. The manager had the food moved to a freezer for a quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish , breaded raw fish, and chicken over jalapeños in a reach in cooler. The manager moved the proteins to the bottom shelf. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed a fan blocking the hand washing sink. The manager moved the fan. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed the front section of the establishment has removed all the equipment and are remodling that section. As per the manager all of the equipment is being replaced and installed in the same location.
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee belongings in the sink. The cook removed the items. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The manager had it cleaned during the inspection. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Equipment in poor repair. Observed the drawer reach in cooler gaskets torn.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to the triple sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the produce walk in cooler fan guards, shelving, and gasket soiled. Observed the drawer reach in cooler gaskets soiled.
23-03-4
39
Feb 14, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - 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 the bar dish machines and kitchen chlorine sanitizer levels at 0.00 ppm. The manager had the triple sink set up with quaternary at 200 ppms. **Corrective Action Taken** - From follow-up inspection 2025-02-14: During the call back inspection both dish machines sanitizer levels were at 0.00 ppms. **Admin Complaint**
22-41-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. - From follow-up inspection 2025-02-14: Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. **Time Extended**
22-02-4
78
Feb 4, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - 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 the bar dish machines and kitchen chlorine sanitizer levels at 0.00 ppm. The manager had the triple sink set up with quaternary at 200 ppms. **Corrective Action Taken**
22-41-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee drinking at the preparation area finished and continued to work without washing hands.
12A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cheese at the cook line drawer reach in cooler. The manager had the chicken put in the bottom drawer. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
22-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. **Repeat Violation**
31B-04-4
Basic - Employee eating in a food preparation or other restricted area. Observed an employee drinking at the preparation area.
12B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
50
Sep 9, 2024
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (64F - Cold Holding); cut lettuce (64F - Cold Holding)at the cook line. As per the manager the items have been on line approximately three hours. The manager had those pans put in ice to cool the food down. **Corrective Action Taken**
03A-02-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at cook drink water and then put his gloves back on without washing his hands.
12A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzles at the bar.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand sink upstairs full of flags. The manager removed the flags. **Corrected On-Site**
31A-11-4
Intermediate - 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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at the bar.
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a fan on the wall guard soiled.
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour upstairs and in a container of cheese on the cook line. The cook and manager removed the bowls. **Corrected On-Site**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Observed the cook fpdrinking at the cook line.
12B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
31B-04-4
35
Apr 3, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Washing Fruits and Vegetables
FL-42
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
47
Sep 18, 2023
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (62F - Cold Holding); diced tomatoes (62F - Cold Holding); As per the chef it was put in line approximately one hour ago. The chef moved the items to the freezer for a quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed liquid eggs over sauces in the walk-in cooler. **Repeat Violation**
08A-05-6
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw fish over impossible patties in the walk-in cooler. **Repeat Violation**
08A-08-5
High Priority - 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. The manager set up the triple sink to sanitize. **Repeat Violation**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar. Observed the can opener blade soiled.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Current Hotel and Restaurant license not displayed. The manager printed it. **Corrected On-Site**
50-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed upstairs by the walk-in cooler and freezer.
36-37-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler across from the walk-in cooler gaskets soiled. Observed the walk-in cooler gasket soiled.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Hole in or other damage to wall. Observed a large hole by the dish machine.
36-24-5
Basic - Food not stored at least 6 inches off of the floor. Observed several plastic containers in the walk-in cooler.
08B-47-4
Basic - Equipment in poor repair. Observed the reach in cooler across from the walk-in cooler gaskets tirn.
14-11-5
29
Mar 13, 2023
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed rice (114F - Reheating Holding); black beans (89F - Reheating); located at countertop steamtable unit at prep kitchen area, approaching 2hr mark. Discussed and advised to Manager that food items need to be reheated to 165F once removed from reach in cooler and prior to placing at steamtable unit.
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coconut shrimp (51F - Cold Holding); breaded fish (50F - Cold Holding) located at right side cooler unit, across from cookline, due to ice buildup observed on air vents, inside cooler unit, less than 4 hours. Manager began to submerge food containers in ice to maintain temperatures at 41F and below. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef, raw chicken and raw pork stored over raw fish and raw shrimp, at bottom portion of reach in cooler drawer, at cookline. Employees rearranged and placed raw beef, chicken and pork at bottom of reach in cooler drawers. **Corrected On-Site**
08A-20-5
High Priority - 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 and tested Dishwasher Chlorine at 25ppm, due to empty sanitizer container. Employee replaced with a new container of chlorine sanitizer, tested again at 100ppm. **Corrected On-Site**
22-41-4
Basic - Floor area(s) covered with standing water due to damaged kitchen tiles at prep area. **Repeat Violation**
36-22-4
Basic - Standing water in bottom of reach-in-cooler located in front of kitchen cookline. **Repeat Violation**
29-49-6
50
Sep 9, 2022
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection. **Repeat Violation** - From follow-up inspection 2022-09-09: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler across from cookline. - From follow-up inspection 2022-09-09: Observed standing water at bottom of cooler units at kitchen prep area and across from cookline. **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable located at prep cooler, across from cookline. - From follow-up inspection 2022-09-09: Cutting board has cut marks and is no longer cleanable located at prep cooler, across from cookline. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed in bulletin board or provided at the time of inspection. - From follow-up inspection 2022-09-09: Current Hotel and Restaurant license not displayed or provided at time of inspection. **Time Extended**
50-09-4
78
Sep 9, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-08: **Time Extended** - From follow-up inspection 2022-09-09: **Time Extended**
16-37-1
90
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