Orale Wey Tacos Y Mas
Last inspected: Sep 24, 2025
100
Score
Public records show eight inspections at Orale Wey Tacos Y Mas stretching back to 2022. The newest entry in the record is dated Sep 24, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around four violations each.
When inspectors have written things up, “wet wiping cloth not stored” has been the most frequent reason, cited three times.
Among Hialeah restaurants, the typical score is 76; Orale Wey Tacos Y Mas is comfortably above that bar. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 24, 2025
Routine - Food
No violations found.
100
Sep 23, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Observed new ownership under Elsa Ortiz Cáceres. Operating without a license. **Warning**
50-08-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over rice with beans inside white reach in cooler at kitchen. **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside walk in cooler Raw shell eggs; (63F - Cold Holding). As per operator for more than a day. Observed inside white reach in cooler raw beef (48F - Cold Holding); chicken taquitos (48F - Cold Holding); raw pork (48F - Cold Holding); rice with beans (49F - Cold Holding). As per operator for more than day. Observed inside glass door cooler cheese (60F - Cold Holding); beans (58F - Cold Holding); sour cream (58F - Cold Holding); shredded cheese (61F - Cold Holding). As per operator for more than a day. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside walk in cooler Raw shell eggs; (63F - Cold Holding). As per operator for more than a day. Observed inside white reach in cooler raw beef (48F - Cold Holding); chicken taquitos (48F - Cold Holding); raw pork (48F - Cold Holding); rice with beans (49F - Cold Holding). As per operator for more than day. Observed inside glass door cooler cheese (60F - Cold Holding); beans (58F - Cold Holding); sour cream (58F - Cold Holding); shredded cheese (61F - Cold Holding). As per operator for more than a day. **Warning**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Ceiling tile missing. Observed 2 ceiling tiles missing at front counter. Observed several ceiling tiles missing at washing area. **Warning**
36-36-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside walk in cooler, white reach in cooler, glass door reach in cooler at kitchen. **Warning**
05-09-4
45
Jan 28, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Cooked ground beef , held for more than 14 days at walk in cooler. Discussed and coached employee in proper methods. During the inspection employee discarded item. **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Cooked ground beef , held for more than 14 days with no date marked at walk in cooler. Discussed and coached employee in proper methods.
01B-13-4
Intermediate - No soap provided at handwash sink, located at preparation area.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked chicken, and cooked pork belly held for more than 24 hours with no date marked at walk in cooler.
02C-02-5
Basic - Food stored on floor. Observed cases of sodas stored on the floor in walk in cooler.
08B-38-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Equipment in poor repair. Observed 2 reach in cooler that are not working.
14-11-5
52
Sep 4, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris, located at preparation area. During the inspection employee cleaned it.
22-08-4
90
Jul 1, 2024
Routine - Food
4 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
82
Feb 8, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching face and then engaging in food preparation. **Corrected On-Site**
12A-25-4
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 - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
Basic - Floors not maintained smooth and durable. Kitchen area.
36-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
58
Feb 6, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above unwashed strawberries in shelves inside walk in cooler, employee stored properly. **Corrected On-Site**
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the preparation area. Employee restocked during inspection.
31B-02-4
Intermediate - Nonfood-grade basting brush used in food. Observed next to coffee machine at front counter.
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked onions container not dated inside walk in cooler, as per Manager over 24 hours, employee dated during inspection. **Corrected On-Site**
02C-02-5
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. Provided form during inspection.
11-27-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified at the front counter.
02D-01-5
52
Dec 22, 2022
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer soiled.
22-02-4
Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**
16-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Floor soiled/has accumulation of debris. Underneath kitchen work table.
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside most kitchen coolers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance to walk-in cooler door gaskets, observed dusty kitchen shelves.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
64
Frequently Asked Questions
When was Orale Wey Tacos Y Mas last inspected?
The most recent health inspection at Orale Wey Tacos Y Mas on file is from Sep 24, 2025. The public record contains eight inspections in total.
What is the most common violation at Orale Wey Tacos Y Mas?
Across the inspection record, “wet wiping cloth not stored” has been cited three times, more than any other issue at Orale Wey Tacos Y Mas.
How does Orale Wey Tacos Y Mas compare to other restaurants in Hialeah?
Orale Wey Tacos Y Mas most recently scored 100 out of 100, which is higher than the Hialeah average of 76.
Has Orale Wey Tacos Y Mas' inspection record improved over time?
Results have been roughly steady. Inspections at Orale Wey Tacos Y Mas have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Orale Wey Tacos Y Mas 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 Orale Wey Tacos Y Mas inspected?
Based on the inspection history on file, Orale Wey Tacos Y Mas is inspected around three times per year on average.
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