La Diosa Taqueria
Last inspected: Apr 20, 2026
82
Score
The health department has logged 11 inspections at La Diosa Taqueria, the earliest from 2022. Inspectors last stopped by on Apr 20, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly nine violations before.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged three times.
Among Miami restaurants, the typical score is 74; La Diosa Taqueria is comfortably above that bar. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the flip top reach in cooler in front of the cookline: cutting board stained on the surface.
22-02-4
Basic - Hole in or other damage to wall by the three compartment sink in the ware wash area.
36-24-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ware wash area nearby the three compartment sink.
38-07-4
82
Feb 3, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the flip top reach in cooler in front of the cookline.
22-02-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ware wash area nearby the three compartment sink.
38-07-4
86
Nov 25, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of debris in three-compartment sink. **Warning** - From follow-up inspection 2025-11-25: **Corrected On-Site**
16-07-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employee wearing watches while manipulating food. **Warning** - From follow-up inspection 2025-11-25: **Time Extended**
13-07-4
90
Sep 24, 2025
Routine - Food
1 critical violation. 6 major violations. 12 minor violations.
View 19 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen. Employees throughout. **Warning**
12A-09-4
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Warning**
11-01-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - 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. **Warning**
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
05-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee washing hands in employee handwashing sink. **Warning**
31A-11-4
Intermediate - 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. **Warning**
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Accumulation of debris in three-compartment sink. **Warning**
16-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employee wearing watches while manipulating food. **Warning**
13-07-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site** **Warning**
16-13-5
Basic - Floor soiled/has accumulation of debris. Observed food debris underneath kitchen stove. **Warning**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen to shelves from food Particles . **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers. **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. This room area. **Warning**
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
21-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee cell phones on top of food, preparation shelves. **Warning**
40-06-5
26
Dec 10, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - In-use tongs stored on equipment door handle between uses. Observed two pair of tongs on the oven door. **Corrected On-Site**
10-20-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area.
36-27-5
90
Sep 10, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - 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.
11-27-4
Intermediate - 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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen food in room temperature.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area.
36-27-5
61
Apr 11, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
29-37-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler by the ware wash area: raw chicken stored above sliced cheese. Discussed with the operator and provided the form for the proper storage of food. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen, by the entrance to the kitchen. **Corrected On-Site**
31B-02-4
Basic - In-use tongs stored on equipment door handle between use on the oven door. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By the cookline: serving spoons stored standing water 72F. Discussed with the operator and provided the handout for the proper storage of food. Operator discarded the water. **Corrected On-Site**
10-07-4
55
Feb 23, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2024-02-23: Rafael Alvarez 05/17/2021, Youry Ordaz 05/09/2021. At the time of the callback inspection, observed person in charge lacking manager certification but provided food handlers training certificate. As per person in charge, Maelys, is waiting to take Manager Certification Exam. **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-02-23: Observed no chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2024-02-23: Observed wet wiping cloth not stored in sanitizing solution between uses. **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. - From follow-up inspection 2024-02-23: Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Time Extended**
21-09-4
74
Dec 13, 2023
Routine - Food
6 major violations. 3 minor violations.
View 9 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
11-03-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - 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.
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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.
53B-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
47
Jun 26, 2023
Food-Licensing Inspection
3 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
86
Oct 12, 2022
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
61
Frequently Asked Questions
When was La Diosa Taqueria last inspected?
The most recent health inspection at La Diosa Taqueria on file is from Apr 20, 2026. The public record contains 11 inspections in total.
What is the most common violation at La Diosa Taqueria?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at La Diosa Taqueria.
How does La Diosa Taqueria compare to other restaurants in Miami?
La Diosa Taqueria most recently scored 82 out of 100, which is higher than the Miami average of 74.
Has La Diosa Taqueria's inspection record improved over time?
Yes. Recent inspections at La Diosa Taqueria have averaged around two violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at La Diosa Taqueria means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is La Diosa Taqueria inspected?
Based on the inspection history on file, La Diosa Taqueria is inspected around three times per year on average.
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