TALAVERA COCINA MEXICANA
2271 PONCE DE LEON BLVD, Coral Gables FL 33134 · 305.444.2955
Last inspected Mar 26, 2026 · 8 visits since August 2023
MAR 24
JUL 24
APR 25
SEP 25
MAR 26
▼ IMPROVING
5 inspections trending up, 25 points better than where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at cook line reach in cooler the following products out of temperature: Pork 55°F, beef 55°F, shrimp 55°, chicken 55°F
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Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
Handwash sink used for purposes other than handwashing.
No paper towels or mechanical hand drying device provided at handwash sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Boser station
Show the remaining 3 findings ▾
Accumulation of debris on exterior of warewashing machine.
Faucet/handle missing at plumbing fixture.
Portable water tank not enclosed or sloped to drain properly. At bosses station.
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At front counter bar. Employee placed a new roll.
Equipment in poor repair. Gaskets broken at unit at cook line.
Ice scoop handle in contact with ice. Chef removed scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Coffee station area.
Accumulation of debris inside warewashing machine.
Employee with no hair restraint while engaging in food preparation.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Reach-in cooler shelves with rust that has pitted the surface. Kitchen.
Jul 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink does not have enough water pressure to properly wash hands. Right beside dishwasher machine.
Handwash sink used for purposes other than handwashing. Observed at front bar a colander over hand sink.
Cleaned and sanitized equipment or utensils not properly stored. Observed lid stored on floor. Chef sent lid to dishwashing area.
Ice scoop handle in contact with ice. Employee removed scoop from bin.
Mar 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Floor soiled/has accumulation of debris. Storage area back room.
Mar 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees at kitchen changing tasks from clean items to soil without hand washing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp at 45°F, beef 45° F, Fish 45°. Observed the mentioned products out of temperature at cook line reach in cooler. According to the chef the items were placed just one hour prior to starting the inspection. Items removed and taken to reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
Handwash sink used for purposes other than handwashing. Containers stored inside sink at cook line. Chef removed items.
No paper towels or mechanical hand drying device provided at handwash sink. Chef sent for a new roll.Tea station.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at kitchen.
Accumulation of debris on exterior of warewashing machine.
Cleaned and sanitized equipment or utensils not properly stored. Lids stored on floor. Employee removed lids from the floor..
Floor soiled/has accumulation of debris. Storage area back room.
Plumbing system in disrepair. Hand sink at kitchen faucet for hot water no working.
Aug 11, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 9, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at cook line reach in cooler the following products out of temperature: Pork 55°F, beef 55°F, shrimp 55°, chicken 55°F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler the following products out of temperature: Pork 55°F, beef 55°F, shrimp 55°, chicken 55°F
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at kitchen can opener soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. To check dishwasher machine.
Accumulation of debris inside warewashing machine.
Equipment in poor repair. Observed front reach in cooler at cook line in poor repair not cooling properly. Stop sale issued.
Walk -in cooler interior/shelves have accumulation of soil residues.
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.