HIJOLE TAQUERIA
2164 NW 7 ST, Miami FL 33125 · 7869086023
Last inspected Feb 10, 2026 · 8 visits since January 2024
APR 24
SEP 24
MAR 25
SEP 25
DEC 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Form was provided to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate8 Basic
What the inspector wrote — 8 findingsThe state's own report →
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed at kitchen.
Equipment in poor repair. Observed reach in freezer gasket in disrepair at entrance of kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build at reach in freezer stored at entrance of kitchen.
Show the remaining 4 findings ▾
No Heimlich maneuver/choking sign posted. Provided via mail to operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled at cook line. Observed gaskets soiled at reach in cooler across at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled across at cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind handsick at kitchen
Dec 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee place gloves without washing hands, instructed employee in proper method.
Nonfood-grade bags used in direct contact with food. Observed employee use thank you bag for beef stored at chest freezer kitchen.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple task without removing gloves, instructed employee in proper method.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no food certification for Jennifer Castillo, Brenda Rivera and Ledisney Fernandez.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed at kitchen.
Equipment in poor repair. Observed reach in freezer gasket in disrepair at entrance of kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build at reach in freezer stored at entrance of kitchen.
No Heimlich maneuver/choking sign posted. Provided via mail to operator.
No container installed for catching grease from hood drip tray.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled at cook line. Observed gaskets soiled at reach in cooler across at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled across at cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind handsick at kitchen
Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen.
Dec 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Cutting board has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled at cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind handsink located next to cook line.
Sep 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Manager or person in charge lacking proof of food manager certification. At the time of the inspection no food manager for Jose Luis Quintero Perez.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef tongue held more than 24 hours not properly date marked at reach in cooler across cook line.
Cutting board has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled at cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind handsink located next to cook line.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Current Hotel and Restaurant license not displayed.Manager printed license and displayed license behind front counter.
Food stored on floor. Observed box of Soy sauce being stored on the floor next to oven. Operator removed and stored properly.
Open dumpster lid. Manager closed lids during inspection.
Water leaking from pipe and/or faucet/handle. Observed handwashing sink faucet leaking water.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Observed reach in cooler gasket located at front counter torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located near front counter with soiled gasket. Operator wiped down immediately.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Upon inspection observed reach in cooler vents soiled with mold like substance in the kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. Observed food stored inside supermarket bags inside the reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sausage at 58°F inside the reach in cooler. As per operator it was placed inside the reach in cooler yesterday night. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage at 58°F inside the reach in cooler. As per operator it was placed inside the reach in cooler yesterday night. Stop sale was issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef at 123° F next to the grill. As per employee less than 2 hours. Employee reheated the beef to 165° F.
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. Form was provided to operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Form was provided to operator.
No soap provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef and sausage stored inside the reach in cooler for over 24 hours not date marked. Operator date marked the food.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at the unisex bathroom.
Equipment in poor repair. Observed reach in cooler it is not working properly. Also reach in cooler gasket torn at the reach in cooler at the front.
Food stored on floor. Observed oil containers stored on the floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the chest reach in cooler and also at the reach in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at the chest reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled and also hood filters soiled.
Open dumpster lid.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wiping cloths at the preparation table. Operator removed them.
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.