Tacology
Last inspected: Dec 22, 2025
86
Score
Inspectors have visited Tacology nine times, with records going back to 2022. On Dec 22, 2025, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around four violations compared to roughly 11 violations earlier on.
“Food stored on floor” comes up most often, recorded four times in the inspection record.
Restaurants in Miami average 74, so Tacology is doing better than most peers. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Food stored on floor. Observed cases of chicken on floor in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on prep counter. **Repeat Violation**
21-12-4
86
Jun 17, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Plumbing Maintained; Sewage Disposal
FL-51
78
Jun 9, 2025
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at dish washer area.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at dishwasher area.
31B-03-4
Basic - Food stored on floor. Observed raw chicken box stored on floor inside walk in freezer. Observed food containers stored on floor underneath shelf inside walk in cooler. **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at dishwasher area. **Repeat Violation**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout ceviche station. **Repeat Violation**
21-12-4
70
Feb 18, 2025
Complaint Full
7 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
67
Oct 4, 2024
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed taco area : ; white rice (112F - Hot Holding); shredded beef (114F - Hot Holding) at steam table front counter. As per operator for approximately 1 hour prior, operator removed products to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200 plusppm). Operator diluted with water final reading 100ppm. **Corrected On-Site**
41-18-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at ceviche station and taco station. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at ceviche station and taco station, operator replaced. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed yellow rice inside walk in cooler, as per operator for more than 24 hours prior.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between 3 compartment sink and wall at ware washing area. **Repeat Violation**
10-17-4
Basic - Food stored on floor. Observed raw beef container stored on floor inside walk in cooler. **Repeat Violation**
08B-38-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted at cook line.
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at drain board.
16-46-4
Basic - Plumbing system in disrepair. Observed pipe underneath 3 compartment sink in disrepair.
29-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler at every station. **Repeat Violation**
21-12-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink by ware washing area. **Repeat Violation**
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven doors at kitchen area. **Repeat Violation**
10-20-4
33
Apr 4, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
37
Jan 30, 2024
Routine - Food
1 major violation. 11 minor violations.
View 12 violations
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Food stored on floor. Observed container of beef stored on floor in walk in cooler. Chef removed item and properly stored. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan near prep area in cook line soiled with accumulated dust.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Paper towel used as a food-contact surface.
21-05-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked frozen corn and beans thawing at room temperature at cook line.
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed sauce bottles containing different sauces missing labels.
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
52
Mar 7, 2023
Routine - Food
1 critical violation. 3 major violations. 13 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (56F - Cold Holding); cooked chicken (54F - Cold Holding) cold holding at cook line flip top cooler.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink used as a storage.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in taco station.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at hand sink in taco station.
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink in taco station.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed table fan soiled in kitchen entrance. Observed hand sink soiled at bar area.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler across from cook line.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Observed sauce bottles containing different sauces missing labels.
02D-01-5
33
Sep 27, 2022
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
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
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
45
Frequently Asked Questions
When was Tacology last inspected?
The most recent health inspection at Tacology on file is from Dec 22, 2025. The public record contains nine inspections in total.
What is the most common violation at Tacology?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Tacology.
How does Tacology compare to other restaurants in Miami?
Tacology most recently scored 86 out of 100, which is higher than the Miami average of 74.
Has Tacology's inspection record improved over time?
Yes. Recent inspections at Tacology have averaged around four violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Tacology 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 Tacology inspected?
Based on the inspection history on file, Tacology is inspected around three times per year on average.
Nearby Restaurants