Tasca Paella
Last inspected: Apr 22, 2026
32
Score
Tasca Paella has been inspected seven times since 2024. The latest inspection on file is from Apr 22, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around nine violations to closer to 12 violations.
When inspectors have written things up, “establishment has no written procedures for employees” has been the most frequent reason, cited five times.
The city-wide average sits at 74, which Tasca Paella's 32 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
3
Critical latest
5
Major latest
4
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef located cook line area. Operator reorganized products. **Corrected On-Site**
08A-20-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-10-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-13-4
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 - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator provided during inspection.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.
22-20-5
Basic - Ceiling tile missing. Kitchen.
36-36-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed during inspection. **Corrective Action Taken**
06-09-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Bar area near dishwasher area and three compartments sink.
36-27-5
32
Oct 29, 2025
Routine - Food
2 critical violations. 6 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ambient temperatures cooked yellow rice (65F - Cold Holding); cut tomatoes (68F - Cold Holding) located cooked line area. As per operator less than one hour. Operator stored inside reach in cooler cook line area. Observed: Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Located cook line area..
03A-02-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-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 - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
12A-03-4
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 - Handwash sink not accessible for employee use at all times. Observed utensils inside and cable connections stored inside hand wash sink kitchen near dishwasher machine. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
16-37-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.
05-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket.
24-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ice machine. Bar area.
14-74-7
Basic - Floor tiles missing and/or in disrepair.
36-17-5
32
Jan 28, 2025
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs over whole tomatoes also raw chicken over raw beef inside walk in cooler. Operator stored properly during inspection. **Corrected On-Site**
08A-04-5
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Located near dishwasher machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed door blocked hand wash sink located next to dishwasher area. Operator removed the door. **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located next to dishwasher area also employee bathroom Operator provided during inspection. **Corrective Action Taken**
31B-02-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice bucket near ice machine and dishwasher area. Operator inverted during inspection. **Corrected On-Site**
24-07-4
Basic - Hole in or other damage to wall. Located near bar area.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer and reach freezer ice cream. **Repeat Violation**
14-69-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Located cooked line area.
14-33-4
43
Nov 19, 2024
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-11-19: **Time Extended**
11-07-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-11-19: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Located near dishwasher machine. - From follow-up inspection 2024-11-19: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. - From follow-up inspection 2024-11-19: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-11-19: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream. - From follow-up inspection 2024-11-19: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Located cooked line area. - From follow-up inspection 2024-11-19: **Time Extended**
14-33-4
58
Oct 3, 2024
Routine - Food
3 critical violations. 9 major violations. 8 minor violations.
View 20 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Butter (84F - Cold Holding) located inside cooked line area. As per operator from the previous day.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Butter (84F - Cold Holding) located inside cooked line area. As per operator from the previous day. See stop sale.
03B-01-6
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking cup then prepared food without washing hands. Coached employee on proper hand washing procedures.
12A-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Located near dishwasher machine.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed metal tray inside hand wash sink located at cooked line area. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area and cooked line. Operator provided during inspection.
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 - No soap provided at handwash sink. Bar area and cooked line. Operator provided during inspection. **Corrected On-Site**
31B-03-4
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
Basic - Reach-in cooler shelves with rust that has pitted the surface. Located cooked line area.
14-33-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.
31B-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler located cooked line area and also reach in cooler near walk in cooler.
05-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream.
14-69-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler located cooked linen area and also reach in cooler and walking cooler in disrepair door for walk in freezer is open during inspection.
14-74-7
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking in cooked line area. Operator removed during inspection.
12B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Portable water tank not enclosed or sloped to drain properly. Hand was sink near ice machine and dishwasher area. Operator fixed during inspection. **Corrected On-Site**
29-01-4
17
Apr 22, 2024
Food-Licensing Inspection
No violations found.
100
Apr 15, 2024
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
16-54-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom.
31B-04-4
Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Front counter area.
35B-07-4
Basic - Outdoor ice machine with no overhead protection.
08B-61-5
78
Frequently Asked Questions
When was Tasca Paella last inspected?
The most recent health inspection at Tasca Paella on file is from Apr 22, 2026. The public record contains seven inspections in total.
What is the most common violation at Tasca Paella?
Across the inspection record, “establishment has no written procedures for employees” has been cited five times, more than any other issue at Tasca Paella.
How does Tasca Paella compare to other restaurants in Miami?
Tasca Paella most recently scored 32 out of 100, which is lower than the Miami average of 74.
Has Tasca Paella's inspection record improved over time?
No. Recent inspections at Tasca Paella have averaged around 12 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Tasca Paella 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 Tasca Paella inspected?
Based on the inspection history on file, Tasca Paella is inspected around three times per year on average.
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