TACO RICO
895 NE 43 AVE, Homestead FL 33033 · 305-986-6347
Last inspected Aug 13, 2026 · 8 visits since May 2024
OCT 24
MAR 25
OCT 25
MAR 26
AUG 26
— STEADY
5 inspections within 38 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ground beef (132F - Hot Holding) on steam table, as per employee less than 1 hour. Employee proceeded to reheated.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed inside steam table Refried beans (118F - Hot Holding). As per operator for approximately 1 hr. Operator placed on stove to reheat.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed inside hand sink at washing area Sanitizer Bucket (Chlorine 200+ppm). Operator discarded solution.
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored inside hand sink at washing area. Operator removed.
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 4 food employees without manager present. Manager arrived during inspection.
Show the remaining 8 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed at washing area.
Spray bottle containing toxic substance not labeled. Observed bottle with table cleaner at service window without label. Operator labeled bottle.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents heavily soiled over kitchen area.
Exterior door has a gap at the threshold that opens to the outside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 4 containers with utensils in standing water 88-93F under steam table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled. Operator cleaned.
Walk-in cooler shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate15 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale. Observed a whole tomatillo dented can on rack at dry storage. Operator segregates can to be discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked steak (49F - Cold Holding); raw shrimp (47F - Cold Holding) on drawers at cook line, as per employee less than 2 hours. Employee moved food containers to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yellow rice (89F - Hot Holding) on top of stove, as per employee less than 2 hours. Employee proceeded to reheat food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled seasoning food containers at preparation area.
Buildup of food debris/soil residue on equipment door handles. Observed soiled walk in cooler handle.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean equipment stored on dirty containers on rack across 3 compartment sink.
Cutting board has cut marks and is no longer cleanable. Observed soiled white cutting boards under preparation table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone on shelves above food across flat grill. Employee removed during inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at cook line engaging food preparation wearing a bracelet.
Floor not cleaned when the least amount of food is exposed. Observed under rack at dry storage area. Also under fryers.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle on top of yellow rice warmer. Employee removed scoop during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas in standing water at 84° F under steam table at kitchen area, employee removed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit across flat grill. Also observed soiled bottom part of preparation table at kitchen area.
Old labels stuck to food containers after cleaning. Observed on clean containers rack across 3 compartment sink.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottles inside reach in cooler by dry storage.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at preparation area behind rack.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.Observed preparation table at kitchen area.
Oct 7, 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 ▾
Cutting board has cut marks and is no longer cleanable.
In-use tongs stored on equipment door handle between uses.
Single-service articles improperly stored. Observed cases of cups stored on the floor inside.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed kitchen floor unsealed.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching her phone and continuing to cut onions without changing gloves. Coached employee on proper procedures.
Handwash sink used for purposes other than handwashing. Observe dirty glasses inside hand wash sink at front counter, operator removed during inspection.
Spray bottle containing toxic substance not labeled. Observe cleaning solution spray bottle not labeled at front counter.
Dec 6, 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 ▾
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle on top of cooked rice.
Oct 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ground beef (132F - Hot Holding) on steam table, as per employee less than 1 hour. Employee proceeded to reheated.
Handwash sink used for purposes other than handwashing. Observed sponge and dirty utensils inside HWS at front counter. Also observed container inside HWS next to 3 compartment sink.
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 no training for Sarahi and Jenny have been working more than 60 days.
Observed desserts not properly identified on reach in cooler at ice cream station.Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Bowl or other container with no handle used to dispense food. Observed on diced pineapple container at cook line. Also observed on cut tomatoes container at walk in cooler. Employee removed during inspection.
Covered waste receptacle not provided in women's bathroom.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food inside reach in cooler at kitchen area.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle on top of cooked rice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 90°F by steam table.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Time/temperature control for safety food thawed in an improper manner. Observed raw pork(frozen) inside 3 compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter.
Jun 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (129F - Hot Holding); cheese sauce (166F - Reheating) at preparation area. As per employee less than 3 hours.
Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Send form to operator.
Handwash sink used for purposes other than handwashing. Observed dirty containers inside HWS by the back door.
Bowl or other container with no handle used to dispense food. Observed inside birria sauce container inside walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation area next to rice warmer.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of the machine.
Stored food not covered. Observed cooked shredded beef not covered inside drawers at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at kitchen area.
Working containers of food removed from original container not identified by common name. Observed crispy onions, rice and beans containers not identified with common name, at dry storage area.
May 17, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.