UPTOWN 66 TAQUERIA
6600 BISCAYNE BLVD, Miami FL 33138 · 305.960.7117
Last inspected Apr 9, 2026 · 10 visits since February 2024
JUN 24
SEP 24
OCT 24
OCT 25
APR 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
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. Provided form during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025035176 | Jan 3, 2025 | Jul 30, 2025 | $440 |
Inspection history
10 visits, newest first
Apr 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board stained with food debris across cook line.
Apr 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Operator discarded solution.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside chest side walk in cooler birria tacos (51F - Cold Holding); flan (50F - Cold Holding); chicken flutes (51F - Cold Holding); cut lettuce (49F - Cold Holding). As per operator door was open for delivery and preparation. For less than 4 hrs.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board stained with food debris across cook line.
Handwash sink used for purposes other than handwashing. Observed aprons stored inside hand sink at cook line. Operator removed the aprons.
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 no CFM present. Manager arrived during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Observed at prep area. Operator provided.
Nonfood-grade basting brush used in food. Observed inside mayonnaise container er at cook line. Operator discarded.
Equipment in poor repair. Observed cold water handle in disrepair in hand sink at cook line.
Food stored on floor. Observed oil stored on floor next to cook line. Operator placed at 6 inches from floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside white chest freezer next to washing area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 2 pair of tongs in standing water 89F. Across cook line. Operator discarded the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) on shelves under prep table at prep area. Operator discarded the water.
Oct 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed walk in cooler plastic shelve cover soiled.
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 8 employees engaged in food preparation with no manager on duty. Manager arrived.
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. Observed 3 door reach in cooler in the cookline with ambient temperature of 56F.
Equipment in poor repair. Observed torn gaskets in the 3 door reach in cooler.
Food storage container/container lid cracked or broken. Observed rice, beans and flour containers with cracked lids.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cut carrots with Vinegar, dated 10/13 passing 7 days. Stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed cut carrots with Vinegar, dated 10/13 passing 7 days. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (54F - Cold Holding); shredded cheese (50F - Cold Holding); calamari (50F - Cold Holding) stored at the reach in cooler for less than 2 hours, as per operator. Items were placed back into walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed walk in cooler plastic shelve cover soiled.
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 8 employees engaged in food preparation with no manager on duty. Manager arrived.
No paper towels or mechanical hand drying device provided at handwash sink. Operator placed napkins.
Bowl or other container with no handle used to dispense food. Observed a plastic container used as a scoop with no handle in the rice. Operator removed.
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. Observed 3 door reach in cooler in the cookline with ambient temperature of 56F.
Equipment in poor repair. Observed torn gaskets in the 3 door reach in cooler.
Food storage container/container lid cracked or broken. Observed rice, beans and flour containers with cracked lids.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water of 78F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers
Standing water in bottom of jarritos reach-in-cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Observed flour, rice and beans with no name label. Operator placed name.
Jan 3, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
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 beverages cooler and white chest freezer stored at back of the building not enclosed.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 81 F, no hot water available. At kitchen hand sink. Manager open shut of valve water at 92F.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed beverage cooler and white chest freezer stored outside back of the building.
Oct 30, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 400+ppm). Operator put more water. Recheck Triple Sink (Quaternary 200ppm).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (46F - Cold Holding). Operator put ice for rapid chill.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
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 beverages cooler and white chest freezer stored at back of the building not enclosed.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 81 F, no hot water available. At kitchen hand sink. Manager open shut of valve water at 92F.
Food not stored at least 6 inches off of the floor. Observed a box of cheese stored on floor at walk in cooler.
Food stored on floor. Observed cases of bottles of water stored on floor. At front counter.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored on water at 96F. Operator start reheating water.
Single-service articles not stored inverted or protected from contamination. Observed at preparation area. Operator inverted single service.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed beverage cooler and white chest freezer stored outside back of the building.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Homemade tomato sauce (71F - Cold Holding); homemade green sauce(70F - Cold Holding) at front counter. As per employee for approximately 2 hrs. Employee placed inside cooler for rapid cooling.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Clam/mussel/oyster tags not marked with last date served.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chemical kit for chlorine not available.
Non-pitting surface rust on food-contact equipment. Observed rusted shelve under prep table at prep area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled at prep area.
Food stored on floor. Observed sauce buckets stored on walk in cooler floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water 95F in stove. Employee turned on stove for reheat water.
Standing water in bottom of reach-in-cooler. Observed in beverage cooler at back of the bussines.
Sep 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clam/mussel/oyster tags not marked with last date served.
Old labels stuck to food containers after cleaning. Observed old labels on plastic containers next to ware washing area.
Jun 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server came in from picking up dirty plates and then proceeded to pick up plated food to serve without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken flute (53F - Cold Holding) inside reach in cooler across cook line. As per employee for 4 hrs. Employee segregated product to discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken flute (53F - Cold Holding) inside reach in cooler across cook line. As per employee for 4 hrs. Employee segregated product to discard. Also observed birria tacos (68F - Cold Holding) under prep table across cook line. As per employe for 30 minutes. Employee placed product inside walk in cooler for rapid cooling.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clam/mussel/oyster tags not marked with last date served.
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.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board at preparation area.
Floor area(s) covered with standing water. Observed at front counter.
Food storage container/container lid cracked or broken. Observed container used for food storage cracked.
In-use wet wiping cloth/towel used under cutting board. Observed on table across grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled.
Old labels stuck to food containers after cleaning. Observed old labels on plastic containers next to ware washing area.
Reach-in cooler interior/shelves have accumulation of soil residues.
Soiled dry wiping cloth in use. Observed on cutting board on reach in cooler across cook line.
Wet mop not stored in a manner to allow the mop to dry.
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate10 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked corn (48F - Cold Holding); shredded cheese (48F - Cold Holding) in unit across flat grill, as per employee approximately 1 hour.
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. Provided form during inspection.
Establishment not maintaining oyster tags for 90 days.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Observed no chlorine test strips available.
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/
Oyster tags not marked with last date served.
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole on ceiling at the kitchen entrance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at cook line.
Employee with ineffective hair restraint while engaging in food preparation. Observed employee preparing food at the back area.
Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container, employee removed during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 79°F at cook line, employee discarded.
No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
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.