Los Jalapenos Taqueria Killian
Last inspected: Dec 5, 2025
50
Score
The health department has logged seven inspections at Los Jalapenos Taqueria Killian, the earliest from 2024. On Dec 5, 2025, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to eight violations per visit.
Across the inspection history, “no soap provided at handwash sink” is the issue that surfaces most often, recorded four times.
Restaurants in Miami average 74, so Los Jalapenos Taqueria Killian trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container and bags of cilantro inside reach in cooler in prep area and next to cook line. - From follow-up inspection 2025-12-05: **Time Extended**
14-86-1
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (61F - Cold Holding); cooked ground beef (56F - Cold Holding); cooked steak (61F - Cold Holding); shredded cheese (61F - Cold Holding) at prep table across from cook line. As per operator for 30 mins. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-05: Observed shredded mozzarella cheese (44F - Cold Holding); shredded cheddar cheese (54F - Cold Holding) at prep table across from cook line. Observed cooked beef (46F - Cold Holding) inside standing reach in cooler across from cook line. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked steak not properly date marked when removed from freezer inside reach in cooler in prep area. - From follow-up inspection 2025-12-05: **Time Extended**
02C-04-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled next to cook line. - From follow-up inspection 2025-12-05: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on prep table in kitchen. Operator removed bottle. **Corrected On-Site** - From follow-up inspection 2025-12-05: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler in disrepair next to white chest freezer. Observed white chest freezer door broken. - From follow-up inspection 2025-12-05: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled next to cook line. - From follow-up inspection 2025-12-05: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw steak thawing at room temperature in dish area. - From follow-up inspection 2025-12-05: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels stored on top of prep tables at front counter. - From follow-up inspection 2025-12-05: **Time Extended**
21-12-4
50
Dec 4, 2025
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container and bags of cilantro inside reach in cooler in prep area and next to cook line.
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (61F - Cold Holding); cooked ground beef (56F - Cold Holding); cooked steak (61F - Cold Holding); shredded cheese (61F - Cold Holding) at prep table across from cook line. As per operator for 30 mins. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at prep table. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in dish area.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink in dish area. **Repeat Violation**
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked steak not properly date marked when removed from freezer inside reach in cooler in prep area.
02C-04-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled next to cook line.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on prep table in kitchen. Operator removed bottle. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Observed reach in cooler in disrepair next to white chest freezer. Observed white chest freezer door broken.
14-11-5
Basic - Floor area(s) covered with standing water. Observed standing water on floor near mop sink.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled next to cook line.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw steak thawing at room temperature in dish area.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels stored on top of prep tables at front counter.
21-12-4
35
Jul 31, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-07-31: **Time Extended**
50-09-4
95
Jul 30, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cooked meats inside standing reach in cooler in kitchen. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded pork (101F - Hot Holding) at prep table across from cook line, as per operator for 3 hours.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked steak (61F - Cold Holding); cooked chicken (70F - Cold Holding); cooked pork (70F - Cold Holding) on top of prep table across from cook line. As per operator for 3 hours. Operator took products to be reheated. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at prep table.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in dish area. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink in dish area. **Repeat Violation**
31B-03-4
Basic - Ceiling tile missing. Observed ceiling tile missing in back storage area. **Repeat Violation**
36-36-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating food at prep area near cook line.
12B-02-4
Basic - Food stored on floor. Observed cooler of ice and case of water bottles stored on floor at front counter. Operator picked up cooler and case of water. **Corrected On-Site**
08B-38-4
Basic - Single-service articles improperly stored. Observed to go boxes stored on the floor in back storage area.
25-05-4
37
Feb 13, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
78
Feb 12, 2025
Routine - Food
4 critical violations. 6 major violations. 11 minor violations.
View 21 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (47F - Cooling) inside reach in cooler, as per operator has been cooling inside since previous day.
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over cooked beef inside reach in cooler in prep area.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (47F - Cooling) inside reach in cooler, as per operator has been cooling inside since previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (61F - Cold Holding); cooked steak (61F - Cold Holding); cooked chicken (60F - Cold Holding) at prep table in kitchen. As per operator for two hours. Operator moved products to reach in cooler.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed pitcher stored inside hand sink next to triple sink.
31A-11-4
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.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at front counter and near triple sink
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. Observed no employee training for employees Fernando and Vanessa, hired more than 3 months ago.
53B-01-5
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. Observed employee Daphere hired one week ago.
11-26-1
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink at front counter and near triple sink. **Repeat Violation**
31B-03-4
Basic - Ceiling tile missing. In kitchen area
36-36-4
Basic - Food stored on floor. Observed case of water bottles stored on floor at front counter. Observed boxes of oil stored on floor near triple sink. Observed cooler with ice used for drinks stored on floor at front counter.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezer. **Repeat Violation**
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler next to triple sink.
05-09-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum pans stored not inverted in dry storage area
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing at room temperature inside triple sink.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind flat top grill and reach in cooler.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket.
42-01-4
Basic - Single-service articles improperly stored. Observed single service to go boxes and aluminum pans stored on floor near mop sink
25-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining inside of white chest freezer. **Repeat Violation**
14-05-4
17
Oct 28, 2024
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink in kitchen area next to triple sink. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Equipment in poor repair. Observed reach in cooler gasket torn at reach in cooler near stove.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of white chest freezer in kitchen area
14-69-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining white chest reach in freezer.
14-05-4
78
Frequently Asked Questions
When was Los Jalapenos Taqueria Killian last inspected?
The most recent health inspection at Los Jalapenos Taqueria Killian on file is from Dec 5, 2025. The public record contains seven inspections in total.
What is the most common violation at Los Jalapenos Taqueria Killian?
Across the inspection record, “no soap provided at handwash sink” has been cited four times, more than any other issue at Los Jalapenos Taqueria Killian.
How does Los Jalapenos Taqueria Killian compare to other restaurants in Miami?
Los Jalapenos Taqueria Killian most recently scored 50 out of 100, which is lower than the Miami average of 74.
Has Los Jalapenos Taqueria Killian's inspection record improved over time?
Yes. Recent inspections at Los Jalapenos Taqueria Killian have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Los Jalapenos Taqueria Killian 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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