BODEGA TAQUERIA Y TEQUILA
3419 MAIN HWY, Miami FL 33133
Last inspected Aug 18, 2026 · 9 visits since November 2023
SEP 24
MAR 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Mexican rice (69-62 F - Hot Holding) at preparation table preparation area. As per operator since 9:00 am, six hours ago.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
What the inspector wrote — 15 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at prep area coolers containers of fajita peppers and Barbacoa date marked more than 7 days. Operator removed to discard.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at prep area coolers containers of fajita peppers and Barbacoa date marked more than 7 days.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter reach in cooler cooked chicken wings (51F - Cold Holding). As per operator less than 4 hours. Operator removed and stored at freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed for can opener blade.
Show the remaining 11 findings ▾
Handwash sink used for purposes other than handwashing. Observed at dish area hand sink used as dump sink with ice dumped inside.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for squeeze bottles of sauce and queso.
Ceiling tile missing. Observed at walk in cooler area.
Food not stored at least 6 inches off of the floor. Observed at walk in cooler area cases of water bottles stored on 1 inch riser.
Food stored on floor. Observed at walk in cooler buckets of queso sauces stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at standing reach in freezer unit.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Old labels stuck to food containers after cleaning. Observed on storage containers at prep area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in freezer unit.
Stored food not covered. Observed container of dry rice at prep area stored uncovered. Operator placed cover.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at walk in cooler area.
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Advised to discontinue use and utilize and set up three compartment sink until fixed.
Non-food grade paper/paper towel used as liner for food container. Observe at front line prep counter container with tortillas wrapped in wiping cloth to cover.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler raw beef strips stored over precooked pork alpastor.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front line cold table, diced tomatoes (49F - Cold Holding); shredded red cabbage (49F - Cold Holding). As per operator less than 1 hour.
Handwash sink not accessible for employee use at all times. Observed at rear prep area hand sink blocked by garbage and storage cart.
Handwash sink used for purposes other than handwashing. Observed at hand sink at rear prep area used as dump sink with evidence of food residue. Operator cleaned.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 employees present with no certified manager present. Manager arrived at end of inspection.
Cardboard used to line nonfood-contact shelves. Observed liquor storage shelves lines with cardboard.
Ceiling tile missing. Observed ceiling tile missing from in front of walk-in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at ceiling vent in front of walk-in cooler accumulation of dust.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed at,dishwashing area clean pots, stored on the floor.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and AirPods stored on front single service item shelf. Operator removed.
Food stored on floor. Observed at entrance of kitchen from lobby container if nachos stored on floor. Operator placed onto crate.
In-use knife/knives stored in cracks between pieces of equipment. Observed at front prep line knife stored between cutting board and prep cooler.
Storage shelves with rust that has pitted the surface. Observed near bar liquor storage shelves.
Sep 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler cooked steak bites (47F - Cold Holding); shredded chicken (47F - Cold Holding). As per operator for less than 3 hours. Operator removed and placed into reach in freezer to rapid cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line steam bins shredded beef (119F - Hot Holding); corn dip (109F - Hot Holding); as per operator for least than 2 hours. Operator increased heat to begin reheating process.
Bowl or other container with no handle used to dispense food. Observed stored in containers of rice and paprika at storage area.
In-use knife/knives stored in cracks between pieces of equipment. Observed stored between attached cutting board and prep table. Operator removed.
Working containers of food removed from original container not identified by common name. Observed for a container of sugar at storage area.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line reach in cooler raw chicken and beef stored over cooked pork, operator removed and stored correctly.
Handwash sink not accessible for employee use at all times. Observed at all hand sinks blocked with food containers and sanitizer buckets. Operator removed all.
Accumulation of debris on exterior of warewashing machine.
No handwashing sign provided at a hand sink used by food employees. Observed none posted in both bathrooms.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line reach in cooler, with accumulation of shredded cheese debris.
Single-service articles not stored inverted or protected from contamination. Observed at front area single serve storage shelf, to go catering trays not inverted or protected stored on top shelf. Operator inverted trays and lids.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed for Upstairs Bar Dishwasher (Chlorine 0ppm). Advised operator to stop use of dish machine and utilize main kitchen dish washer.
Non-food grade paper/paper towel used as liner for food container. Observed in container lining tortillas.
Raw animal food stored over or with unwashed produce. Observed in walk in cooler raw shelled eggs stored over oranges.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line steam table corn mix (113F - Hot Holding); shredded beef (122F - Hot Holding); as per operator for about 1 hour. Operator increased heat to reheat.
Handwash sink not accessible for employee use at all times. Observed at prep area of kitchen blocked by storage rack and trash can. Observed at bar area blocked with supplies. Operator removed items.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar area hand sink.
No soap provided at handwash sink. Observed at bar area hand sink.
Food stored on floor. Observed at prep area a container of beef broth stored on floor. Operator removed and placed on shelf.
In-use knife/knives stored in cracks between pieces of equipment. Observed stored under cutting boards. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Observed in all bathrooms.
Open dumpster lid.
Time/temperature control for safety food thawed in an improper manner. Observed at prep sink a container of frozen fish thawing at room temperature.
Jun 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority6 Intermediate8 Basic
Show 19 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in unclean water at 79° F. Next to grill. Operator started to change the water.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw beef stored over raw shred and raw fish at drawers reach in cooler. Operator was coached with the correct order to store raw products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Mexican rice (69-62 F - Hot Holding) at preparation table preparation area. As per operator since 9:00 am, six hours ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (47 F - Cold Holding); guacamole (54 F - Cold Holding) at reach in cooler. As per operator for the rust of the lunch time. Operator sent the products to the walk-in cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brisket (112 F - Hot Holding); cooked coconut shrimp (99 F - Hot Holding) at the top of steam table. As per operator for less than 30 minutes. And Mexican rice (69-62 F - Hot Holding) at preparation table preparation area. As per operator since 9:00 am, six hours ago. Operator sent the products to be reheating.
Handwash sink used for purposes other than handwashing. Observed an employee discarded the water of the utensils in the hand wash sink.
No Chlorine and quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed six employees on the establishment no food manager certificate on duty.
No paper towels or mechanical hand drying device provided at handwash sink bar area.
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. Observed employee Andrea hired six months ago, Josmaira hired four months ago, and Gabriela hired five months ago no proof of employee training.
No soap provided at handwash sink bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in the interior of ice machine.
Carbon dioxide/helium tanks not adequately secured.
Cleaned and sanitized equipment or utensils not properly stored. Observed pans and containers stored on floor next to dishwasher machine.
Food stored on floor. Observed a container with potatoes stored on floor next to the shelf at front counter.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching the cheese at drawers reach in cooler. Operator removed the handle.
Single-service articles not stored inverted or protected from contamination. Observed single service of aluminum no stored inverted at shelves next to chips station.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0 ppm) under preparation table. Operator changed the sanitizer solution. Final concentration 300 ppm.
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
No handwashing sign provided at a hand sink used by food employees. Observed for the female bathroom.
Working containers of food removed from original container not identified by common name. Observed for the squeeze bottles containing sauces.
Nov 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored above vegetables,fruits located in the walk-in cooler.
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.
No handwashing sign provided at a hand sink used by food employees. Observed for the female bathroom.
Unclean building components, attachments or fixtures. Observed fan covers in walk-in cooler soiled with accumulation of dust.
Working containers of food removed from original container not identified by common name. Observed for the squeeze bottles containing sauces.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.