LA TABERNA DE IGNACIO

Name: LA TABERNA DE IGNACIO
Address: 1800 W 68 ST #123, HIALEAH, FL, 33014, US
Rating: 78.3

1800 W 68 ST #123, HIALEAH, FL 33014

License #2321989

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LA TABERNA DE IGNACIO in HIALEAH currently holds an InspectFL Health Score of 78.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 23, 2026. Across those visits, inspectors documented 25 total violations — 3 critical, 7 major, 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils stored in standing water at 84°F. Operator discarded it.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on preparation table, operator placed in chlorine sanitizer of 100 ppm.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink, located at the front line.
[35B-02-4] Insect control device installed over food preparation area.
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitaizer spray bottle with no label, operator properly labeled it.
[31B-03-4] No soap provided at handwash sink, located at the front line.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked potatoes (109/100F - Cooling) covered with a plastic wrap, operator uncovered it.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees glasses on preparation table.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above the preparation sink.

Warning Issued
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler and open lids reach in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Above steam table.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed salmon, calamari, beef thawing at room temperature underneath of preparation table, operator placed back to reach in cooler.
[08B-38-4] Food stored on floor. Observed ice bag on walk in freezer floor. Bag of sugar on dry storage floor.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed metal pitcher on hand sink located at the front counter.
[14-11-5] Equipment in poor repair. Observed walk in cooler with ambient temperature of 60/59°F Reach in cooler with ambient temperature of 57°F.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple cleaned metal containers no inverted. Operator properly stored it.
[53A-05-6] 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 6 employees working at the same time with no manager certificate present.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler salmon (56F - Cold Holding); tilapia (54F - Cold Holding); sausage (53F - Cold Holding); cooked potatoes (49F - Cold Holding); asparagus soup (55F - Cold Holding); tomatoes sofrito (58F - Cold Holding); milk (56F - Cold Holding) for more than 4 hours. Open lid reach in cooler shrimp (65F - Cold Holding); calamari (66F - Cold Holding); mussels (68F - Cold Holding); tomatoes sauce (69F - Cold Holding)for more than 4 hours as per operator.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employees cut tomatoes to prepare tomatoes salad without wearing gloves. Instructed operator regarding the BHC. operator placed gloves in her hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler salmon (56F - Cold Holding); tilapia (54F - Cold Holding); sausage (53F - Cold Holding); cooked potatoes (49F - Cold Holding); asparagus soup (55F - Cold Holding); tomatoes sofrito (58F - Cold Holding); milk (56F - Cold Holding) for more than 4 hours. Open lid reach in cooler shrimp (65F - Cold Holding); calamari (66F - Cold Holding); mussels (68F - Cold Holding); tomatoes sauce (69F - Cold Holding)for more than 4 hours as per operator.

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