Taqueria Los Nopales
Last inspected: Dec 10, 2025
74
Score
Taqueria Los Nopales appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Dec 10, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Standing water or very slow draining water in handwash sink” accounts for the largest share of issues, appearing five times across the record.
The city-wide average is 74, putting Taqueria Los Nopales squarely in typical territory. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. Stand up reach in cooler in the prep area: raw chicken stored inside Thank you bags.
14-31-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen.
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Standing water or very slow draining water in handwash sink by the entrance to the kitchen. Operator awaiting technician. **Corrective Action Taken**
29-20-5
74
Sep 9, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler inside the kitchen: raw shell eggs stored above salsas. Discussed with the operator and provided the handout for the proper storage of food. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stand up reach in cooler inside the kitchen: cooked pork not date marked. As per operator, cooked 2 days ago. Discussed the proper method with the operator. Operator placed the date on the containers. **Corrected On-Site**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.
36-34-5
Basic - Equipment in poor repair. Front counter: ice machine not working
14-11-5
Basic - Reach-in cooler and standup reach in freezer bottom shelves have accumulation of soil residues. **Corrective Action Taken**
22-16-4
67
Mar 31, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods. - From follow-up inspection 2025-03-31: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink by the three compartment sink. - From follow-up inspection 2025-03-31: Standing water or very slow draining water in handwash sink by the three compartment sink. **Time Extended**
29-20-5
90
Jan 16, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Front counter: 4 squeeze bottles and a spoon stored inside the hand washing sink. Prep area: tray covering the hand washing sink. **Corrected On-Site**
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. NRFSP: Lucia De Jesus Garcia, expired 1/10/25
53B-14-5
Basic - Standing water or very slow draining water in handwash sink by the three compartment sink.
29-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods.
23-03-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Observed the mop sink in the warewash area removed by the hot water heater on the approved plans. Observed two pipes ( hot/cold water) and a drain pipe capped off in the location the mop sink was located originally. **Repeat Violation**
29-27-4
70
Nov 1, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Microwave at the front counter: cooked vegetable rice stored inside Thank you bags. **Corrected On-Site** - From follow-up inspection 2024-11-01: cooked vegetable rice stored inside Thank you bags in reach in cooler near warewash area **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler by the three compartment sink: raw beef stored above cut onions. Discussed with the operator the proper storage of food and provided the handout. - From follow-up inspection 2024-11-01: observed raw chicken stored above fresh salsa **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Observed the mop sink in the warehouse wash area removed by the hot water heater. - From follow-up inspection 2024-11-01: Observed the mop sink in the warehouse wash area removed by the hot water heater. **Admin Complaint**
29-27-4
70
Aug 27, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler by the three compartment sink: raw beef stored above cut onions. Discussed with the operator the proper storage of food and provided the handout.
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Microwave at the front counter: cooked vegetable rice stored inside Thank you bags. **Corrected On-Site**
14-31-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep area: employee cutting a tomatoe to be stored for later use without gloves. Observed employee discard the tomatoe. Inspector discussed with the employee the proper methods. Employee washed hand , put on gloves and continued prepping. **Corrected On-Site**
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in the kitchen covered with equipment. **Corrected On-Site**
31A-11-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Prep area: employee cutting a tomatoe to be stored for later use without gloves. Inspector discussed with the employee the proper methods. Employee washed hand , put on gloves and continued prepping.
53B-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.
22-02-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Observed the mop sink in the warehouse wash area removed by the hot water heater.
29-27-4
Basic - In-use tongs stored on equipment door handle between uses. Cook line: 3 pair of tongs on the handle **Corrected On-Site** **Repeat Violation**
10-20-4
43
Mar 13, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Glass door reach in cooler in the kitchen: raw beef stored above salsa. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in the warehouse wash area. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. NRFSP, food handlers training for Irene Coronavirus, expired 10/15/2023.
53B-14-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Front counter, reach in cooler top with cut limes and glasses.
14-33-4
Basic - Standing water or very slow draining water mop sink. In front of the three compartment sink. **Repeat Violation**
29-20-5
Basic - Stored food not covered. Glass door reach in cooler in the kitchen: containers with salsa, cooked pork, and cooked chicken.
08B-12-5
Basic - Plumbing system in disrepair. Hand washing sink in the prep area, leaks water when turned on.
29-08-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
52
Oct 13, 2023
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with unwashed produce. Prep area, stand-up reach in cooler: raw shell eggs stored above whole pineapples, cilantro, and whole peppers. Discussed with the operator and provided the handout for the proper storage of food. **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Discussed with the operator. **Corrected On-Site**
50-17-3
High Priority - Nonfood-grade bags used in direct contact with food. Prep area, reach in cooler: cut tortillas stored inside Thank you carry out bags.
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Prep area, hand washing sink covered with a cutting board and front counter, utensils stored inside the hand washing sink. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit not provided during the inspection.
16-37-1
Intermediate - No running water at hand sink prep area. Operator turned on the valves , water leaked.
27-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prep area, stand- up reach in cooler: tamales not date marked, as per operator, prepared 3 days ago. Operator placed the date on the pan during the inspection. **Corrected On-Site**
02C-02-5
Basic - Chest reach-in freezer at the front counter interior have accumulation of soil residues.
22-16-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in front of the cook line, knives stored between the flip-top reach in cooler and the steam table. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at the cookline soiled.
23-03-4
Basic - Standing water or very slow draining water in handwash mop sink.
29-20-5
Basic - Stored food not covered. Prep area, stand-up reach in cooler: pans with cooked rice and tamales not covered. **Corrected On-Site**
08B-12-5
Basic - Water leaking from pipes underneath the three compartment sink. Observed two bus tubs on the floor underneath to catch the water. Prep area: hand wash sink not working due to pipe leak.
29-11-4
32
Sep 1, 2022
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Stand up reach in cooler in the prep kitchen: cartons of raw shelled eggs stored above limes, lettuce, and peppers. Discussed with the operator the proper procedures. Observed operator move the cartons of raw shell eggs to the bottom shelf of the stand up reach in cooler. **Corrected On-Site**
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter nearby the ice machine. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. By the steam table. **Corrected On-Site**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. NRFSP, Employee Sandra Diaz, expired 5/13/22.
53B-14-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the water shut off at the prep hand washing sink due to a leak. As per operator, awaiting a part. **Corrective Action Taken**
27-16-4
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink by the prep table by the dish machine
29-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ware wash area.
36-27-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most reach in coolers in the establishment.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top, fryers, flat top, all kitchen top shelves throughout, and kitchen hood. **Repeat Violation**
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Baker's pride oven. **Repeat Violation**
22-08-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Equipment in poor repair. As per operator, dishwasher not working. Observed the dishwasher with containers with utensils stored inside.
14-11-5
41
Frequently Asked Questions
When was Taqueria Los Nopales last inspected?
The most recent health inspection at Taqueria Los Nopales on file is from Dec 10, 2025. The public record contains nine inspections in total.
What is the most common violation at Taqueria Los Nopales?
Across the inspection record, “standing water or very slow draining water in handwash sink” has been cited five times, more than any other issue at Taqueria Los Nopales.
How does Taqueria Los Nopales compare to other restaurants in Miami?
Taqueria Los Nopales most recently scored 74 out of 100, which is about the same as the Miami average of 74.
Has Taqueria Los Nopales' inspection record improved over time?
Results have been roughly steady. Inspections at Taqueria Los Nopales have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Taqueria Los Nopales 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 Taqueria Los Nopales inspected?
Based on the inspection history on file, Taqueria Los Nopales is inspected around three times per year on average.
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