Taqueria Los Potrillos
Last inspected: Dec 2, 2025
70
Score
Inspectors have visited Taqueria Los Potrillos eight times, with records going back to 2022. The most recent report on file is from Dec 2, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has been favorable: violation counts have eased from around 11 violations to closer to nine violations per visit over the last few inspections.
The most common issue across all inspections has been “vacuum breaker missing at mop sink faucet”, showing up five times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked beef in flip top reach in cooler, located at cooking line. During the inspection employee removed items and placed them correctly. **Corrected On-Site**
08A-05-6
Basic - Walk in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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 plastic scoop handle touching rice in plastic container.
10-01-5
Basic - Stored food not covered. Observed container of cooked beef and pork stored in flip top reach in cooler not covered after cooling, located at cooking line.
08B-12-5
70
Jul 7, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked beef at flip top reach in cooler located at cooking line. During the inspection employee removed items and placed them correctly. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer machine soiled.
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on shelves where dry food is stored. **Repeat Violation**
22-31-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Observed flip top reach in cooler gaskets torn.
14-11-5
Basic - Food stored on floor. Observed 2 plastic containers with cooked pork stored on the floor at walk in cooler. During the inspection employee removed items and placed them correctly. **Corrected On-Site**
08B-38-4
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 An aluminum scoop stored inside a plastic container with its handle in direct contact with the rice.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top reach in cooler gaskets soiled, located at cooking line. Observed hood system soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed white standing reach in cooler interior soiled.
22-16-4
Basic - Stored food not covered. Observed most cooked foods not covered inside the flip top reach in cooler located at cooking line.
08B-12-5
43
Jan 6, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed eggs stored above bread in reach in fridge next to window. Operator changed order. **Corrected On-Site**
08A-05-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employees had three compartment sink set up with soap and chlorine sanitizer in same compartment. Inspector explained proper three compartment sink order, employees complied. **Corrected On-Site**
53B-15-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on shelves where dry food is stored.
22-31-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap and chlorine used in same sink. Inspector explained proper order and operator complied. **Corrected On-Site**
16-13-5
Basic - Garbage can located outside has no lid or lid open/broken. Observed one side of dumpster lid missing.
33-15-4
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 tongs used for chips inside of container, handle touching food. Operator removed and placed on clean surface. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled with crumbs.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler under taco prep station soiled inside.
22-16-4
Basic - Reuse of single-service or single-use articles. Observed margarine bucket reused for detergent, underneath prep table at window.
25-32-4
Basic - Standing water in bottom of reach-in-cooler. Observed water inside of reach in cooler under taco prep.
29-49-6
43
Aug 6, 2024
Routine - Food
1 critical violation. 6 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. **Repeat Violation**
29-42-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
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. **Corrected On-Site**
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 - Accumulation of debris in three-compartment sink. **Repeat Violation**
16-07-4
Basic - Equipment in poor repair. Damage walk in cooler door.
14-11-5
Basic - Soiled dry wiping cloth in use. **Repeat Violation**
21-10-4
Basic - Stored food not covered. Observed most cooked, raw food not covered inside RIC.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen walls from food spills.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
35
Apr 5, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
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
Equipment Adequate to Maintain Product Temperature
FL-29
41
Oct 31, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Repeat Violation**
12A-18-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
12A-28-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
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. **Repeat Violation**
11-07-5
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site**
05-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawed in room temperature.
06-01-5
Basic - Food stored on floor. Observed Trace of raw beef on kitchen floor.
08B-38-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. **Corrected On-Site**
24-07-4
Basic - Soiled dry wiping cloth in use. **Repeat Violation**
21-10-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside most kitchen coolers. **Repeat Violation**
05-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area food spills. **Repeat Violation**
36-27-5
35
Mar 14, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen cook tocching his clothes and engaging in food preparation.
12A-28-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Kitchen cook.
12A-18-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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 - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hand in three compartment sink.
12A-03-4
Intermediate - Packaged food not labeled as specified by law. Beans, flower etc.
02D-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of food spills throughout kitchen walls.
36-27-5
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside most kitchen coolers kitchen area.
05-09-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
37
Jul 7, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
47
Frequently Asked Questions
When was Taqueria Los Potrillos last inspected?
The most recent health inspection at Taqueria Los Potrillos on file is from Dec 2, 2025. The public record contains eight inspections in total.
What is the most common violation at Taqueria Los Potrillos?
Across the inspection record, “vacuum breaker missing at mop sink faucet” has been cited five times, more than any other issue at Taqueria Los Potrillos.
How does Taqueria Los Potrillos compare to other restaurants in Miami?
Taqueria Los Potrillos most recently scored 70 out of 100, which is lower than the Miami average of 74.
Has Taqueria Los Potrillos' inspection record improved over time?
Yes. Recent inspections at Taqueria Los Potrillos have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Taqueria Los Potrillos 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 Potrillos inspected?
Based on the inspection history on file, Taqueria Los Potrillos is inspected around two times per year on average.
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