LA PLACITA TACO GRILL
6420 BIRD RD, Miami FL 33155
Last inspected Apr 26, 2024 · 3 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
APR 24
APR 24
≈ ERRATIC
3 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Apr 26, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate12 Basic
What the inspector wrote — 18 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Observed raw pork stored inside of non food grade bag at reach in freezer in kitchen area and chips stored inside non food grade bag at prep table.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over sliced mushrooms at flip top cooler.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed one employee unaware of proper cooking temperature for beef. Discussed with employee correct temperatures.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine sanitizer
Show the remaining 14 findings ▾
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer
Cardboard used to line prep table containing chips.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone and water bottle stored above flip top cooler.
Food stored outside. Observed cilantro stored outside in back of kitchen area. Employee brought cilantro inside kitchen.
Hole in or other damage to wall. Observed wall in disrepair at preparation room near floor, also observed cove molding missing.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of reach in freezer in kitchen area.
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 touching slaw stored inside container at flip top cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils stored inside water at 83F next to grill and 116F at steam table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled at kitchen area.
Outer openings not protected during operation. Observed air curtains not operating, person in charge turned them on.
Reuse of single-service or single-use articles. Observed reuse of single service can of tomato puree
Unclean building components, attachments or fixtures. Observed grease buildup on hood
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at ware wash area.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed propane tank inside storage area.
Apr 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 7 high priority.
7 High priority5 Intermediate11 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice with vegetables (57F - Cooling) at reach in cooler at back storage area. As per operator, product prepared on previous day.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook enter establishment and donned gloves and began preparing food at cook line, no hand wash.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over chicken raw bacon over mushrooms
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice with vegetables (57F - Cooling) at reach in cooler at back storage area. As per operator, product prepared on previous day. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (39F - Cold Holding) at reach in cooler at back storage area. As per operator, since the previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (39F - Cold Holding) at reach in cooler at back storage area. As per operator, since the previous day.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (113F - Hot Holding); rice (125F - Hot Holding) at steam table. As per employee, less than 2 hours. Advised operator to reheat product to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board with stains at preparation area. Observed can opener blade Sheila with old food debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink at ware washing area.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Observed at preparation room.
Covered waste receptacle not provided in women's bathroom.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed cooking oil stored on floor at cook line and preparation area.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use ice scoop stored on soiled surface between uses.
Interior of oven has accumulation of grease.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed air curtains off during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw beef thawing at room temperature at back storage area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled at ware washing area and preparation room.
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate8 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food.Observed tortilla chips covered with non food grade bag.
Spray hose at dish sink lower than flood rim of sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (56F - Cold Holding) at flip top reach in cooler across from cook line. As per operator, for 1 hour. Operator removed product from double container.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands inside 3 compartment sink. Manager coached employee on designated hand sinks.
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.
Handwash sink used for purposes other than handwashing. Observed sponge and plastic container stored inside hand sink at ware washing area.
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. Printed and provided employee health reporting agreement and some employees signed.
Employee with no hair restraint while engaging in food preparation.
Ice buildup in reach-in freezer and/or walk-in freezer.Observed at back storage area and front counter.
No handwashing sign provided at a hand sink used by food employees. Observed at hand sink at preparation area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf underneath flat top grill soiled with food debris.
Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease.
Wall soiled with accumulated food debris, and/or dust. Observed at preparation area and near garbage can.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0ppm.
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.