Tacombi
Last inspected: Apr 13, 2026
45
Score
Inspectors have visited Tacombi eight times, with records going back to 2022. The newest entry in the record is dated Apr 13, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to nine violations.
The pattern that stands out is “in-use wet wiping cloth/towel used under cutting board”, which has been cited four times.
The city-wide average sits at 74, which Tacombi's 45 doesn't quite reach. There are enough flags in the record to merit a second thought.
8
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Chihuahua cheese (50F - Cold Holding); Raw beef (49F - Cold Holding) inside drawers at cook line. Operator placed inside walk in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (122F - Hot Holding); birria Beef (100F - Hot Holding) inside oven at cook line. As per operator for less than 4 hrs. Operator placed products on grill for reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed spray bottle inside hand sink at bar. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at bar. **Repeat Violation**
31B-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed at cook line. Operator cleaned the floor. **Corrected On-Site**
36-01-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed under green cutting board across cook line. Operator removed. **Corrected On-Site**
21-04-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed at cook line Sanitizer Bucket (Quaternary 100ppm). Operator replaced solution, retest Sanitizer Bucket (Quaternary 300ppm). **Corrected On-Site**
21-08-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at washing and prep area.
36-37-5
45
Oct 22, 2025
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter connected no vacuum breaker near water heater.
29-42-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400ppm) under prep area front counter, employee prepared new solution, Recheck; Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed shredded chicken (150F - Reheating); as per employee put to reheat less than 2 hours. Employee reheat product. Recheck; shredded chicken (177F - Reheating). At flat grill. **Corrected On-Site**
03E-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting boards soiled at prep area and near three compartment sink.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored inside hand sink bar area. **Repeat Violation**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink bar area.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle inside salt container by front counter. Employee removed. **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at ware washing area and prep area near cook line.
36-37-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from a cup in juices preparation area.
12B-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet cloth stored under yellow cutting board at prep area front counter. Employee removed. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in coolers gaskets soiled by front counter cook line.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed Salt container not labeled by front counter. Employee labeled. **Corrected On-Site**
02D-01-5
32
Apr 23, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washed cilantro inside hand sink at front counter. Coached employee on proper hand wash sink uses.
31A-11-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line. Operator replaced with silicon mat. **Corrected On-Site**
21-04-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep counter. Operator removed the bucket. **Corrected On-Site**
21-44-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at front counter. Operator discard the solution and replenished solution, retest Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
78
Dec 3, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for food employee Karla and Victor both hired for more than 60 days. **Warning** - From follow-up inspection 2024-12-03: No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for food employee Karla and Victor both hired for more than 60 days. **Admin Complaint**
53B-02-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed front counter tiles in disrepair. **Warning** - From follow-up inspection 2024-12-03: Equipment in poor repair. Observed front counter tiles in disrepair. **Time Extended**
14-11-5
86
Oct 2, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for food employee Karla and Victor both hired for more than 60 days. **Warning**
53B-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. Discussed and provided to operator via email. Operator printed form. **Corrected On-Site** **Warning**
11-27-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored inside reach in cooler at front counter. Employee properly segregated and marked food. **Corrected On-Site** **Warning**
08B-49-4
Basic - Equipment in poor repair. Observed front counter tiles in disrepair. **Warning**
14-11-5
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 scoop inside rice container with handle in contact with product. Employee placed handle upwards. **Corrected On-Site** **Warning**
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed flour stored in plastic container at front counter without label. Operator properly marked product **Corrected On-Site** **Warning**
02D-01-5
67
Jun 18, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked chicken in cold drawers at cook line. Employee properly rearranged the products by cooking temperatures. **Corrected On-Site**
08A-05-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200+ppm). Employee diluted with water and retest Triple Sink (Chlorine 50ppm) **Corrected On-Site**
41-18-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cleaned plates not stored inverted at frint counter.
24-05-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at bar. Employee removed the towels. **Corrected On-Site**
21-04-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed temperature gauge inaccurate.
16-38-5
Basic - Old labels stuck to food containers after cleaning. Observed old labels on plastic container at storage shelve.
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour inside plastic container without label next to fryer. Employee properly labeled. **Corrected On-Site**
02D-01-5
58
Feb 7, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dirty dish to clean dish plated food no glove change or hand wash. Educated employee and he washed hands and changed gloves.
12A-02-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Container at hand sink no label. Employee labeled soap. **Corrected On-Site**
41-21-4
78
Sep 6, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above ready to eat cheese. Manager rearranged for proper storage. **Corrected On-Site**
08A-05-6
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
82
Frequently Asked Questions
When was Tacombi last inspected?
The most recent health inspection at Tacombi on file is from Apr 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Tacombi?
Across the inspection record, “in-use wet wiping cloth/towel used under cutting board” has been cited four times, more than any other issue at Tacombi.
How does Tacombi compare to other restaurants in Miami?
Tacombi most recently scored 45 out of 100, which is lower than the Miami average of 74.
Has Tacombi's inspection record improved over time?
No. Recent inspections at Tacombi have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Tacombi 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.
How often is Tacombi inspected?
Based on the inspection history on file, Tacombi is inspected around two times per year on average.
Nearby Restaurants