TACOS WEY
16961 MIRAMAR PKWY, Miramar FL 33027
Last inspected Nov 14, 2025 · 9 visits since March 2024
□ 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.
JUN 24
AUG 24
JAN 25
FEB 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insect by dishwasher area, outside of kitchen, employee killed flies, cleaned and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024030248 | May 1, 2024 | Jul 8, 2024 | $200 |
Inspection history
9 visits, newest first
Nov 14, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
What the inspector wrote — 4 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer
No paper towels or mechanical hand drying device provided at handwash sink. Front counter, next to coffee station, employee provided.
No probe thermometer provided to measure temperature of food products.
Employee with no hair restraint while engaging in food preparation. Employee placed a hat.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insect by dishwasher area, outside of kitchen, employee killed flies, cleaned and sanitized area.
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer- Salmon and swai over bottles of frozen juice and bags of frozen yuca, employee moved fish to bottom shelf
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken portioned in bags over pork and beef. Operator moved chicken to last shelf.
Oct 28, 2024□ 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 ▾
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Norlake- 3 doors cooler, leaking water and not keeping temperature control food temperatures of 41F or below.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filter
Aug 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority6 Intermediate3 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken broth (66F - Cooling- at 11:00 am- since 6:00 am), advised operator to uncover container and placed inside reach in freezer, second temperature at 12:00, (58F-Cooling) See Stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken broth (66F - Cooling- at 11:00 am- since 6:00 am), advised operator to uncover container and placed inside reach in freezer, second temperature at 12:00, (58F-Cooling) employee discarded.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw steak to placed on grill, then grabbed a sandwich bread, using same gloves, after instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Per operator food held less than 4 hours, observed food stored in anon working reach in cooler. Employee moved to a working unit, for a quick chill
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken broth (66F - Cooling- since 6:00 am), observed food stored inside a non-working cold holding unit.
Handwash sink used for purposes other than handwashing. Mixing spoon and sponge inside sink, next to triple sink, employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink., employee provided
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. One employee working in food preparation.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, made plus 24 hours, not dated. Employee date labeled
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Norlake- 3 doors cooler, leaking water and not keeping temperature control food temperatures of 41F or below.
Floor area(s) covered with standing water. In Front of Norlake 3 doors-cold holding unit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filter
Jun 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine sanitizer at 50ppm.
Employee personal food not properly identified and segregated from food to be served to the public. one door glass cooler-flans and drinks, manager removed.
Equipment in poor repair. 3 doors NORLAKE - cooler, ambient temperature 54F.
Floor area(s) covered with standing water. In front of reach in freezer.
Reach-in freezer- GE- interior/shelves have accumulation of soil residues. Bottom shelf.
Standing water in bottom of reach-in-cooler. 3 doors cooler -NORLAKE.
May 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority2 Intermediate3 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked unpasteurized raw shell eggs, then grabbed a clean plate to serve different customer, after instructed, employee discarded gloves and washed hands.
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. Employee placed dirty tray on 3 compartment sink, after went back to cook line to continue serving customers orders without washing hands, after instructed, employee discarded gloves and washed hands.
Nonfood-grade bags used in direct contact with food. One door reach in freezer- fried pork belly stored on several bags of grocery store, employee begins take food and placed on food grade bags.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Food not prep or portioned today. 3 doors reach in cooler-Raw shell eggs (52F - Cold Holding), per operator food held less than 4 hours, operator moved to lower cooler for a quick chill.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee pressed a used packing box, and a soiled tray, placed on top of garbage can, proceed to cook line, open microwave to grabs a hot holding tray of TCS, using same gloves, after instructed employee discarded gloves and wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 doors cooler-; raw shell eggs (52F - Cold Holding); raw bacon (50F - Cold Holding); pork link sausage (48F - Cold Holding); tomatoes sauce (48F - Cold Holding); butter (48F - Cold Holding), per employee food held sleds than 4 hours, moved to a working unit for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees -Fahrenheit. fries (119F - Hot Holding); milk (112F - Hot Holding); pork belly (113F - Hot Holding), per operator food hot held less than 2 hours. Operator reheated on oven to 167F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Prepackaged pasta sauce, in bottle more than 24 hours, not dated.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer test strips
Equipment in poor repair. 3 doors reach in cooler- Norlake- leaking water, not keeping time temperature foods to 41F or below
Food stored on floor. Box of oranges
Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven of stove
Mar 26, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Three doors reach in cooler.
Mar 25, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer- raw pork belly over precooked pork chops. Manager placed pork belly on bottom.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 3 doors- raw shell eggs (50F - Cold Holding), observed eggs stored on no. Working cooling unit, per manager eggs held less than 4 hours, employee moved to lower cooler for a quick chill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 doors- cooked pork belly (51F - Cold Holding); pork shoulder (45-47 F - Cold Holding); beans and rice (49F - Cold Holding), beans 50-Cold Holding), per operator food held since Saturday. Employee discarded,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 doors- cooked pork belly (51F - Cold Holding); pork shoulder (45-47 F - Cold Holding); beans and rice (49F - Cold Holding), beans 50-Cold Holding), per operator food held since Saturday. See Stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers unpasteurized raw shell eggs to customer's preferences. Poster emailed to operator.
Equipment in poor repair. Three doors reach in cooler.
Food-contact surface not smooth and easily cleanable. Packages of pork ribs stored inside cardboard box in reach in freezer, employee removed box and placed ribs on food grade plastic container.
Reach-in freezer- interior/shelves have accumulation of soil residues. Lower shelf soiled with food debris
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.