MILPA TACOS Y TORTILLAS
207 BREVARD AVE, Cocoa FL 32922 · 321-631-1133
Last inspected Mar 26, 2026 · 9 visits since December 2023
MAR 24
OCT 24
APR 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections trending up, 86 points better than where it started.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler unit hold live raw oysters without ambient air thermometer, inspector used their probe to temp unit. Ambient air thermometer found by operator and placed in unit
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024030995 | Mar 29, 2024 | Jul 11, 2024 | $200 |
| 4--2015044718 | Aug 12, 2015 | Nov 3, 2015 | $160 |
Inspection history
9 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For raw oysters and for 2 eggs over easy not identified on menu for customers. Owner is now making marks on menus to customers of raw or undercooked items on menu
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector emailed owner consumer advisory for raw oysters to owner email. Owner printed out consumer advisory and posted at front for all customers to see
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Bowl in flour. Owner removed and discarded the cup
Show the remaining 2 findings ▾
Observed interior ice machine is soiled with black like substance
Walk-in cooler/shelves are little soiled in walk in cooler
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Spray bottle containing toxic substance not labeled. Owner label it sanitizer
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in the kitchen is a little disrepair due too water damage and peeling a little bit
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor soiled/has accumulation of debris. Floor next hand wash sink on cook line is soiled because of spilled cooking oil
No handwashing sign provided at a hand sink used by food employees. At bar area hand wash sink needs a sign. Operator place sign at hand wash sink
Single-service articles not stored inverted or protected from contamination. Operator inverted the to go trays
Dec 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Sanitize bucket stored on the floor. Operator removed off the floor
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed establishment add a walk in cooler and remodel the bar
Spray bottle containing toxic substance not labeled. Operator labeled it sanitizer
No handwashing sign provided at a hand sink used by food employees. At bar area hand wash sink. Operator printed sign and post it up
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached the thread faucet under dish pit require back flow protection
Clam/mussel/oyster tags not marked with last date served. 2 tags not dated
Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opener blade soiled Stain cutting board prep room portable board
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line prep table
Equipment in poor repair. Observed make station flip top door handle is broken. Observed walk in cooler door gaskets is torn cooking utensils spatula broken corners
Floor tiles missing and/or in disrepair. Floor broken and missing in dry stock room
In-use wet wiping cloth/towel used under cutting board.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler cook line shelving rusted and walk in cooler
Soiled dry wiping cloth in use. Multiple dry towels all thru cook line and prep areas and dishwashing left on shelving, prep tables and walk in cooler and reach in cooler units
Unclean building components, attachments or fixtures. Multiple area with gas and water line soiled, walls on cookline not smooth and easily cleanable
Mar 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 5 high priority.
5 High priority5 Intermediate14 Basic
Show 24 findings ▾
On arrival find reach in cooler drawers at cooks line not maintaining at 41 or below, operator find that circuit breakers was off to unit and was able reset, but was not determine when breaker turned off unit for how long. On entering walk in cooler it was found that ambient air reading was at 50-51, see below for stop sale items due to not being able to determine how long unit was not maintaining at 41 or below Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See Stop Sale, internal ambient air of unit was 50-51 at the start of temp taking for unit,; heavy whipping cream - 4quarts (45F); butter 24# blocks (46-48F - Cold Holding); cooked on site pork, approx 20# (46-48F - Cold Holding); cut lettuce in water (46-48F); cooked fresh corn approx 38 each (46-48F - Cold Holding); raw salmon approx 7# (46-48F - Cold Holding); cooked on site from raw shredded chicken, 25# (46-48F - Cold Holding); cooked from raw beef tongue, approx 5# (46-48F - Cold Holding); assorted shredded cheese approx 25# (46-47F - Cold Holding); raw seasoned beef approx 25# (46-47F - Cold Holding)
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Grocery stored packaged raw chicken over Ready To Eat items
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale, 6quarts prepared on site queso cheese sauce dated 3/20/24 Approx 10# cooked on site pork dated 3/17/24 Todays date 3-29-24
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale, internal ambient air of unit was 50-51 at the start of temp taking for unit,; heavy whipping cream - 4quarts (45F); butter 24# blocks (46-48F - Cold Holding); cooked on site pork, approx 20# (46-48F - Cold Holding); cut lettuce in water (46-48F); cooked fresh corn approx 38 each (46-48F - Cold Holding); raw salmon approx 7# (46-48F - Cold Holding); cooked on site from raw shredded chicken, 25# (46-48F - Cold Holding); cooked from raw beef tongue, approx 5# (46-48F - Cold Holding); assorted shredded cheese approx 25# (46-47F - Cold Holding); raw seasoned beef approx 25# (46-47F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached the thread faucet under dish pit require back flow protection
Clam/mussel/oyster tags not marked with last date served. 2 tags not dated
Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opener blade soiled Stain cutting board prep room portable board
Handwash sink used for purposes other than handwashing. Cook line area Hand Wash Sink used to drain black beans and then again used to wash fresh produce
No paper towels or mechanical hand drying device provided at handwash sink. At bar
Spray bottle containing toxic substance not labeled. Spray bottle at bar not labeled
Ceiling/ceiling tile shows damage or is in disrepair. Missing over oven in prep room
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored with clean equipment at dish area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line prep table
Equipment in poor repair. Observed make station flip top door handle is broken. Observed walk in cooler door gaskets is torn cooking utensils spatula broken corners
Floor not cleaned when the least amount of food is exposed. Floor ceiling and baseboard and soiled under and behind equipment
Floor tiles missing and/or in disrepair. Floor broken and missing in dry stock room
Food not stored at least 6 inches off of the floor. Dry stock room
In-use wet wiping cloth/towel used under cutting board.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient air thermometer at make table flip top
Outer openings not protected. Observed back door left open by employees on arrival.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler cook line shelving rusted and walk in cooler
Soiled dry wiping cloth in use. Multiple dry towels all thru cook line and prep areas and dishwashing left on shelving, prep tables and walk in cooler and reach in cooler units
Standing water in bottom of reach-in-cooler. Observed standing water i the bottom of reach in cooler make station flip top
Unclean building components, attachments or fixtures. Multiple area with gas and water line soiled, walls on cookline not smooth and easily cleanable
Mar 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 7 high priority.
7 High priority6 Intermediate19 Basic
Show 32 findings ▾
Food placed in soiled container/equipment. Cooked on site tortillas cooling with chemical treated wiping towel in direct contact
On arrival find reach in cooler drawers at cooks line not maintaining at 41° or below, operator find that circuit breakers was off to unit and was able reset, but was not determine when breaker turned off unit for how long. On entering walk in cooler it was found that ambient air reading was at 50-51°, see below for stop sale items due to not being able to determine how long unit was not maintaining at 41° or below Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See Stop Sale, internal ambient air of unit was 50-51° at the start of temp taking for unit,; heavy whipping cream - 4quarts (45°F); butter 24# blocks (46-48F - Cold Holding); cooked on site pork, approx 20# (46-48F - Cold Holding); cut lettuce in water (46-48F); cooked fresh corn approx 38 each (46-48F - Cold Holding); raw salmon approx 7# (46-48F - Cold Holding); cooked on site from raw shredded chicken, 25# (46-48F - Cold Holding); cooked from raw beef tongue, approx 5# (46-48F - Cold Holding); assorted shredded cheese approx 25# (46-47F - Cold Holding); raw seasoned beef approx 25# (46-47F - Cold Holding)
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Grocery stored packaged raw chicken over Ready To Eat items
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale, 6quarts prepared on site queso cheese sauce dated 3/20/24 Approx 10# cooked on site pork dated 3/17/24 Todays date 3-29-24
Stop Sale issued due to food not being in a wholesome, sound condition. See stop sale, 6quarts prepared on site queso cheese sauce dated 3/20/24 Approx 10# cooked on site pork dated 3/17/24 Todays date 3-29-24
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale, internal ambient air of unit was 50-51° at the start of temp taking for unit,; heavy whipping cream - 4quarts (45°F); butter 24# blocks (46-48F - Cold Holding); cooked on site pork, approx 20# (46-48F - Cold Holding); cut lettuce in water (46-48F); cooked fresh corn approx 38 each (46-48F - Cold Holding); raw salmon approx 7# (46-48F - Cold Holding); cooked on site from raw shredded chicken, 25# (46-48F - Cold Holding); cooked from raw beef tongue, approx 5# (46-48F - Cold Holding); assorted shredded cheese approx 25# (46-47F - Cold Holding); raw seasoned beef approx 25# (46-47F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached the thread faucet under dish pit require back flow protection
Clam/mussel/oyster tags not marked with last date served. 2 tags not dated
Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opener blade soiled Stain cutting board prep room portable board
Handwash sink used for purposes other than handwashing. Cook line area Hand Wash Sink used to drain black beans and then again used to wash fresh produce
No paper towels or mechanical hand drying device provided at handwash sink. At bar
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. Ewes employee on site 2weeks, no written agreement in place, corrected while inspection was taking place
Spray bottle containing toxic substance not labeled. Spray bottle at bar not labeled
Bowl or other container with no handle used to dispense food. Observed in dry storage area containing flour base to make tortillas. Having a cup use as scoop with no handle. Operator discarded
Carbon dioxide/helium tanks not adequately secured.at wait/beverage station
Ceiling/ceiling tile shows damage or is in disrepair. Missing over oven in prep room
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored with clean equipment at dish area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line prep table
Equipment in poor repair. Observed make station flip top door handle is broken. Observed walk in cooler door gaskets is torn cooking utensils spatula broken corners
Floor not cleaned when the least amount of food is exposed. Floor ceiling and baseboard and soiled under and behind equipment
Floor tiles missing and/or in disrepair. Floor broken and missing in dry stock room
Food not stored at least 6 inches off of the floor. Dry stock room
In-use wet wiping cloth/towel used under cutting board.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient air thermometer at make table flip top
Old labels stuck to food containers after cleaning.
Open dumpster lid. Observed outside dumpster I'll is open
Outer openings not protected. Observed back door left open by employees on arrival.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler cook line shelving rusted and walk in cooler
Soiled dry wiping cloth in use. Multiple dry towels all thru cook line and prep areas and dishwashing left on shelving, prep tables and walk in cooler and reach in cooler units
Standing water in bottom of reach-in-cooler. Observed standing water i the bottom of reach in cooler make station flip top
Stored food not covered. Cooked corn in walk in cooler not covered from overnight
Unclean building components, attachments or fixtures. Multiple area with gas and water line soiled, walls on cookline not smooth and easily cleanable
Dec 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate14 Basic
Show 23 findings ▾
Food stored in ice used for drinks. See stop sale. Multiple refilled glass water bottles and opened canned beverages stored in the ice of the beverage station that is also used to prepared soft drinks, approx 40# ice discarded, unit cleaned and sanitized before refilling with consumable ice.
Pesticide/insecticide labeled for household use only present in establishment. Can spray Raid at bar stored with food items under hand wash sink, removed b6 operator
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored behind cooked ready to eat chicken in reach in cooler drawer, corrected
Stop Sale issued due to food not being in a wholesome, sound condition. Approx 40# consumable ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted tomato salsa 50° on rail, roasted tomitios salsa prepared on site 50° on rail, items pulled from reach in cooler at approx 11 am, added to time plan
Clam/mussel/oyster tags not marked with last date served. Raw oysters on site, no date from when last oyster used from case marked on the individual tags, re-educated operator
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled counter mounted can opener, moved to dish washing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared on site deep fried Chiles not date marked on cooks line, item date marked from 12-10-23
Records/documents for required employee training do not contain all of the required information. Some information missing from training record, DOH and expires date.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in prep area not all flush and fully in place, gaps present. Hole in wall be the beverage unit at wait station, floor at wait station missing wood
Drain cover(s) missing. Under 3 compartment sink, strainer in place to catch food particles but no drain cover in place.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on prep table with microwave, removed.
Equipment or utensils not designed or constructed in a durable manner. Handle to reach in cooler make table on cooks line broken. Plastic sealant used to ship table still adhered to prep table and is currently fraying at bar.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Soft wood Cutting boards at the bar in place, multiple deep cut marks and mold like substance in the wood. Both removed by operator.
Floor not cleaned when the least amount of food is exposed. Floor drains soiled, floor, wall and baseboards under and behind equipment soiled thru location, large amounts of grease behind cooks line.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler unit hold live raw oysters without ambient air thermometer, inspector used their probe to temp unit. Ambient air thermometer found by operator and placed in unit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment, Table legs and bottom shelves of prep tables soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in dessert cooler soiled interior, wire metal shelving in walk in cooler soiled. Ice bin at the inside bar soiled interior
Reach-in cooler shelves with rust that has pitted the surface.
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Used apron stored on prep table touching masa, removed by operator
Unwashed fruits/vegetables stored with ready-to-eat food. Prepped pineapple stored under unwashed cases produce in walk in cooler, corrected. Unwashed mushrooms stored behind prepped washed/ ready to eat onions in reach in cooler drawer, corrected. Dry stock room, tubs holding flour, masa and large bulk salt, 5 gallon fryer oil stored on floor.
Wet wiping cloth not stored in sanitizing solution between uses.
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.