LA DIOSA TAQUERIA MIAMI LAKES Inspection – April 8, 2026

High Priority 3

#4High Priority12A-13-4

High Priority – 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.

#5High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in drawer cold holding. Operator properly stored it. **Corrected On-Site**

Corrected On-Site

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichurri (73°F – Cold Holding), for less than 4 hours as per operator. Operator placed under ice.

Intermediate 1

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed employee washing dishes on hand sink, located at the bar station.

Basic 3

#1Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.

#2Basic16-46-4

Basic – Old labels stuck to food containers after cleaning.

#3Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

Florida Food Watch