LA SANTA TAQUERIA BY CHEF OMI / LA YOLANDA MEZCALERIA BAR
201 NE 82 ST · MIAMI · Dade County · FL 33138
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 6
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in cold drawers at cook line.
08A-17-6High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Observed raw chicken over raw beef inside freezer at kitchen.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pico de gallo (53F – Cooling) inside walk in cooler. As per employee for 4 hrs.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed green tomato sauce (51F – Cold Holding); cooked octopus (47F – Cold Holding); red tomato sauce (53F – Cold Holding); cooked tripe (47F – Cold Holding) inside walk in cooler. For less than 4 hrs. As per employee door is constantly open.
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed picked gallo, raw beef, cheese at front counter without time mark. As per employee for 2 hrs. Employee properly marked products. **Corrected On-Site**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed pico de gallo (53F – Cooling) inside walk in cooler. As per employee for 4 hrs.
Intermediate 3
11-27-4Intermediate – 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. Discussed and provided to manager via email. **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed equipment stored inside bar hand sink. **Repeat Violation**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw chicken and raw beef stored in ROP inside reach in cooler at kitchen. As per employee it is packaged on site and it's kept for more than 48 hrs inside package.
Basic 5
32-04-4Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed doors of unisex restrooms.**Repeat Violation** **Repeat Violation**
10-08-5Basic – Ice scoop handle in contact with ice. Observed at bar. Employee removed scoop from ice.
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside flour container with handle in contact with product at prep area.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tong in standing water 94F next to grill.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Observed next to oven.
Inspector observations synchronized from DBPR on September 25, 2026 12:33 PM.
Violation category totals
1 observation(s)
4 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.