LA DIOSA TAQUERIA MIAMI LAKES
7321 MIAMI LAKES DR, Miami Lakes FL 33014 · 7862719314
Last inspected Apr 8, 2026 · 11 visits since September 2023
MAR 24
OCT 24
FEB 25
OCT 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies on bar station walls.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
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.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in drawer cold holding. Operator properly stored it.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichurri (73°F - Cold Holding), for less than 4 hours as per operator. Operator placed under ice.
Handwash sink used for purposes other than handwashing. Observed employee washing dishes on hand sink, located at the bar station.
Show the remaining 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
Old labels stuck to food containers after cleaning.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 29, 2025□ 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 ▾
Equipment in poor repair. Reach in cooler located in front of cook line. Observed Poultry (52F - Cold Holding); shrimp (50F - Cold Holding); Beef (53F - Cold Holding); mushrooms (54F - Cold Holding). In reach in cooler for less than 4 hours as per operator. Operator removed the items to another reach in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
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. Observed dishwasher placed dirty dishes than touched clean dishes. Instructed operator regarding the wash hand procedure.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Poultry (52F - Cold Holding); shrimp (50F - Cold Holding); Beef (53F - Cold Holding); mushrooms (54F - Cold Holding). In reach in cooler for less than 4 hours as per operator. Operator removed the items to another reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef (122F - Hot Holding); Poultry (130F - Hot Holding); pork (125F - Hot Holding); sweet plantain (106F - Hot Holding); chorrizo (86F - Hot Holding) in portable steam table. For less than 4 hours, operator increased equipment temperature.
Handwash sink used for purposes other than handwashing. Observed ice cube inside hand sink, located on the back area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Plastic bowl inside rice container.
Equipment in poor repair. Reach in cooler located in front of cook line. Observed Poultry (52F - Cold Holding); shrimp (50F - Cold Holding); Beef (53F - Cold Holding); mushrooms (54F - Cold Holding). In reach in cooler for less than 4 hours as per operator. Operator removed the items to another reach in cooler.
Floor area(s) covered with standing water. On dry storage floor.
Floor tiles missing and/or in disrepair. Cook line.
Old labels stuck to food containers after cleaning. Observed old label on cleaned plastic containers.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority1 Intermediate9 Basic
Show 13 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 glass dishwasher machine with Chlorine sanitaizer solution of 0 ppm. Instructed operator to used high temperature dishwasher machine while the glass machine is getting fix.
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (47F - Cold Holding); Beef (48F - Cold Holding); cooked pork (47F - Cold Holding); cooked beef (47F - Cold Holding); cooked beef (46F - Cold Holding); chicken (46F - Cold Holding); raw beef (46F - Cold Holding) for less than 4 hours as per operator. Operator moved the food items to reach in cooler and walk in freezer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed multiple food items under cooling process covered by a plastic wrap. Operator uncovered.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured.
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.
Equipment in poor repair. Observed walk in cooler with ambient temperature of 55°F.
Ice bucket/shovel stored on floor between uses. Operator properly stored it.
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water at 84°F, operator placed on top of the stove, to be reheat at 135°F or above.
Old labels stuck to food containers after cleaning.
Wet mop not stored in a manner to allow the mop to dry.
Oct 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer.
Oct 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 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 dishwasher machine with chlorine sanitation solution of 0 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies on bar station walls.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over pork, also raw chicken in the same container with raw beef. Operator properly stored it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
Spray bottle containing toxic substance not labeled. Observed softener chemicals in spray bottle with no label.
Cutting board has cut marks and is no longer cleanable. Observed single white cutting board with marked located at the waitress station.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer.
Ice scoop handle in contact with ice. Operator removed it.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in hot water at 84°F operator placed on flat grilled during inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Standing water in bottom of reach-in-cooler. Next
Apr 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Bottle of syrup stored in ice used for drinks. See stop sale.
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 machine with chlorine sanitation solutions of 0 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cheese inside reach in cooler operator properly stored it.
Stop Sale issued due to food not being in a wholesome, sound condition. Bottle of syrup stored in ice used for drinks. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ahogado sauce (50F - Cold Holding) cut melon (64F - Cold Holding) for less than 4 hours as per operator. Operator placed the food items under ice.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche.
No paper towels or mechanical hand drying device provided at handwash sink. Located next to preparation table. Paper towel was replaced during inspection.
No soap provided at handwash sink. Located next to preparation table. Soap was replaced during inspection.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Carbon dioxide/helium tanks not adequately secured.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Floor tiles missing and/or in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop inside water at 84°F. Operator discarded it.
Old labels stuck to food containers after cleaning.
Sep 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority6 Intermediate5 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (93°F/90°F - Cooling) was cooked at 10 am as per operator, temperature checked at 1:15 pm.
Food stored in ice used for drinks. See stop sale. Observed multiple syrup bottles inside ice located at the bar station"
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handled dirty placed from customer table to dishwasher area than touched pitcher of water and server water to customer. Instructed operator regarding hand wash procedure.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed multiple syrup bottles inside ice located at the bar station"
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (93°F/90°F - Cooling) was cooked at 10 am as per operator, temperature checked at 1:15 pm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon (56°F - Cold Holding) located at the bar station for less than 4 hours as per operator. Operator placed inside reach in cooler.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken (93°F/90°F - Cooling) under ice but the container was covered with a plastic wrapped.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine with a final rinsed of 140°F.
No paper towels or mechanical hand drying device provided at handwash sink. On hand wash sink located at the bar station, operator replaced paper towel during inspection.
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 soap provided at handwash sink. On hand wash sink located at the bar station. Operator placed bottle of soap on hand wash sink during inspection.
Faucet/handle missing at plumbing fixture. On hand wash sink next to three compartment.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Old labels stuck to food containers after cleaning.
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.