La Placita Taco Grill
Last inspected: Apr 26, 2024
30
Score
Across the available record, La Placita Taco Grill has four inspections on file, the first dated 2022. The latest inspection on file is from Apr 26, 2024. High risk indicates the latest inspection turned up problems worth knowing about. La Placita Taco Grill's record stops at Apr 26, 2024, more than two years back, so current conditions may differ.
Recent inspections have turned up roughly the same number of issues each time, hovering near 17 violations per visit.
“Unclean building components, attachments or fixtures” comes up most often, recorded three times in the inspection record.
La Placita Taco Grill's latest score of 30 falls below the Miami average of 74. Taken together, the history suggests a facility that has struggled with consistency.
4
Inspections
2
Critical latest
3
Major latest
12
Minor latest
Inspection History
Apr 26, 2024
Complaint Full
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over sliced mushrooms at flip top cooler.
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw pork stored inside of non food grade bag at reach in freezer in kitchen area and chips stored inside non food grade bag at prep table.
14-31-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed one employee unaware of proper cooking temperature for beef. Discussed with employee correct temperatures. **Corrected On-Site**
53B-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine sanitizer
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer
05-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of reach in freezer in kitchen area.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed tongs touching slaw stored inside container at flip top cooler.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils stored inside water at 83F next to grill and 116F at steam table.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled at kitchen area.
22-08-4
Basic - Outer openings not protected during operation. Observed air curtains not operating, person in charge turned them on. **Corrected On-Site** **Repeat Violation**
35B-05-4
Basic - Unclean building components, attachments or fixtures. Observed grease buildup on hood
36-50-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at ware wash area.
36-27-5
Basic - Reuse of single-service or single-use articles. Observed reuse of single service can of tomato puree
25-32-4
Basic - Cardboard used to line prep table containing chips.
14-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone and water bottle stored above flip top cooler.
40-06-5
Basic - Food stored outside. Observed cilantro stored outside in back of kitchen area. Employee brought cilantro inside kitchen. **Corrected On-Site**
08B-42-4
Basic - Hole in or other damage to wall. Observed wall in disrepair at preparation room near floor, also observed cove molding missing.
36-24-5
30
Apr 9, 2024
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
12
Sep 28, 2023
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food.Observed tortilla chips covered with non food grade bag.
14-31-5
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (56F - Cold Holding) at flip top reach in cooler across from cook line. As per operator, for 1 hour. Operator removed product from double container. **Corrective Action Taken**
03A-02-5
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. Printed and provided employee health reporting agreement and some employees signed. **Corrective Action Taken**
11-26-1
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands inside 3 compartment sink. Manager coached employee on designated hand sinks.
12A-03-4
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 - Handwash sink used for purposes other than handwashing. Observed sponge and plastic container stored inside hand sink at ware washing area. **Corrected On-Site**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Observed at back storage area and front counter.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink at preparation area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf underneath flat top grill soiled with food debris.
23-03-4
Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease.
36-50-4
Basic - Wall soiled with accumulated food debris, and/or dust. Observed at preparation area and near garbage can.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment.
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0ppm.
21-07-4
26
Dec 8, 2022
Routine - Food
1 critical violation. 11 minor violations.
View 12 violations
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
Basic - Cardboard used to line nonfood-contact surface. Observed cardboard underneath plastic container of chips. **Repeat Violation**
14-45-4
Basic - 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 near back exit door at 60F.
14-74-7
Basic - Food stored on floor. Observed 2 plastic containers of cooking oil stored on floor at cook line.
08B-38-4
Basic - Outer openings not protected with self-closing doors. Observed back exit door near reach in freezers open. Operator closed door. **Corrective Action Taken**
35B-03-4
Basic - Reach-in cooler interior have accumulation of soil residues. Observed at flip-top reach in cooler at cook line.
22-16-4
Basic - Single-service articles improperly stored. Observed boxes of single service tray stored on floor at preparation area. **Corrected On-Site**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination.
25-06-4
Basic - Unclean building components, attachments or fixtures. Observed hoods soiled with accumulated grease.
36-50-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed single service spoons not inverted at front counter area. **Corrected On-Site**
25-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall heavily soiled above steam table. Observed ceiling vents soiled with accumulated dust.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from underneath hand sink at back preparation area.
29-11-4
50
Frequently Asked Questions
When was La Placita Taco Grill last inspected?
The most recent health inspection at La Placita Taco Grill on file is from Apr 26, 2024. The public record contains four inspections in total.
What is the most common violation at La Placita Taco Grill?
Across the inspection record, “unclean building components, attachments or fixtures” has been cited three times, more than any other issue at La Placita Taco Grill.
How does La Placita Taco Grill compare to other restaurants in Miami?
La Placita Taco Grill most recently scored 30 out of 100, which is lower than the Miami average of 74.
Has La Placita Taco Grill's inspection record improved over time?
Results have been roughly steady. Inspections at La Placita Taco Grill have averaged around 17 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Placita Taco Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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