Talavera Cocina Mexicana
Last inspected: Mar 26, 2026
58
Score
Talavera Cocina Mexicana appears in inspection records 10 times, starting in 2022. Inspectors last stopped by on Mar 26, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around six violations each.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up four times.
Talavera Cocina Mexicana's latest score of 58 falls below the Coral Gables average of 68. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
4
Major latest
3
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Boser station **Repeat Violation**
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Faucet/handle missing at plumbing fixture.
29-09-4
Basic - Portable water tank not enclosed or sloped to drain properly. At bosses station.
29-01-4
58
Sep 22, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter bar. Employee placed a new roll.
31B-02-4
Basic - Equipment in poor repair. Gaskets broken at unit at cook line.
14-11-5
Basic - Ice scoop handle in contact with ice. Chef removed scoop. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
78
Apr 2, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Coffee station area.
27-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Kitchen.
14-33-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Ice scoop handle in contact with ice.
10-08-5
70
Jul 16, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Right beside dishwasher machine.
27-19-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at front bar a colander over hand sink.
31A-11-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed lid stored on floor. Chef sent lid to dishwashing area.
24-07-4
Basic - Ice scoop handle in contact with ice. Employee removed scoop from bin. **Corrected On-Site**
10-08-5
74
Mar 20, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
86
Mar 19, 2024
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp at 45°F, beef 45° F, Fish 45°. Observed the mentioned products out of temperature at cook line reach in cooler. According to the chef the items were placed just one hour prior to starting the inspection. Items removed and taken to reach in freezer. **Corrected On-Site**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees at kitchen changing tasks from clean items to soil without hand washing.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Containers stored inside sink at cook line. Chef removed items. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef sent for a new roll.Tea station. **Corrected On-Site**
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.
53B-01-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at kitchen.
27-16-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Lids stored on floor. Employee removed lids from the floor.. **Corrected On-Site**
24-07-4
Basic - Floor soiled/has accumulation of debris. Storage area back room.
36-73-4
Basic - Plumbing system in disrepair. Hand sink at kitchen faucet for hot water no working.
29-08-4
37
Aug 11, 2023
Complaint Full
No violations found.
100
Aug 9, 2023
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler the following products out of temperature: Pork 55°F, beef 55°F, shrimp 55°, chicken 55°F
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at cook line reach in cooler the following products out of temperature: Pork 55°F, beef 55°F, shrimp 55°, chicken 55°F
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at kitchen can opener soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. To check dishwasher machine.
16-37-1
Basic - Walk -in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Equipment in poor repair. Observed front reach in cooler at cook line in poor repair not cooling properly. Stop sale issued.
14-11-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
52
Feb 6, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler.
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed at bar food containers store inside hand wash. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Men's restroom. Manager sent employee to refill the dispenser.**Corrected On-Site** **Corrected On-Site**
31B-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.
31B-04-4
61
Nov 10, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling tile missing. Storage area. - From follow-up inspection 2022-11-10: **Time Extended**
36-36-4
95
Frequently Asked Questions
When was Talavera Cocina Mexicana last inspected?
The most recent health inspection at Talavera Cocina Mexicana on file is from Mar 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Talavera Cocina Mexicana?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Talavera Cocina Mexicana.
How does Talavera Cocina Mexicana compare to other restaurants in Coral Gables?
Talavera Cocina Mexicana most recently scored 58 out of 100, which is lower than the Coral Gables average of 68.
Has Talavera Cocina Mexicana's inspection record improved over time?
Results have been roughly steady. Inspections at Talavera Cocina Mexicana have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Talavera Cocina Mexicana means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Talavera Cocina Mexicana inspected?
Based on the inspection history on file, Talavera Cocina Mexicana is inspected around three times per year on average.
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