Tacotomia
Last inspected: Dec 12, 2025
52
Score
Going back to 2023, Tacotomia has nine inspections in the public record. On Dec 12, 2025, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly five violations before.
When inspectors have written things up, “establishment has no written procedures for employees” has been the most frequent reason, cited six times.
That's lower than the typical Miami restaurant, which scores around 74. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
3
Major latest
1
Minor latest
Inspection History
Dec 12, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over washed vegetables inside walk in cooler.
08A-04-5
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.
11-26-1
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 - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed all kitchen coolers inside with heavy soil throughout.
22-16-4
52
Sep 10, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen cook.
12A-07-5
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
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. **Repeat Violation**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
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. **Repeat Violation**
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee personal cell phones on top of food preparation table.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris. Observed food debris underneath kitchen equipment. **Repeat Violation**
36-73-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site** **Repeat Violation**
21-09-4
43
Jun 13, 2025
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen cook touching dirty Apron and then engaging in food preparation.
12A-29-4
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 - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Floor soiled/has accumulation of debris. Under kitchen fryers.
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen RIC.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean top surfaces of cooler next to fryers.
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
05-09-4
41
Feb 18, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
52
Dec 16, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
47
Aug 23, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
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 - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
11-26-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
67
Feb 23, 2024
Routine - Food
1 critical violation. 7 major violations. 3 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 10-1-2023 paid on 2-23-2024 312:00 confirmation 236054251 **Corrected On-Site**
50-17-3
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
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 - 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 not accessible for employee use at all times. Observed food cart blocking employees hand sink.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
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.
11-26-1
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Soiled dry wiping cloth in use.
21-10-4
37
Sep 25, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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. **Corrected On-Site**
11-07-5
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.
11-27-4
Basic - Ceiling tile missing. Dishroom area and Dry storage area
36-36-4
78
May 23, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Food Properly Stored/Protected
FL-48
90
Frequently Asked Questions
When was Tacotomia last inspected?
The most recent health inspection at Tacotomia on file is from Dec 12, 2025. The public record contains nine inspections in total.
What is the most common violation at Tacotomia?
Across the inspection record, “establishment has no written procedures for employees” has been cited six times, more than any other issue at Tacotomia.
How does Tacotomia compare to other restaurants in Miami?
Tacotomia most recently scored 52 out of 100, which is lower than the Miami average of 74.
Has Tacotomia's inspection record improved over time?
No. Recent inspections at Tacotomia have averaged around 10 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Tacotomia 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 Tacotomia inspected?
Based on the inspection history on file, Tacotomia is inspected around four times per year on average.
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