TACO RICO

Name: TACO RICO
Address: 895 NE 43 AVE, HOMESTEAD, FL, 33033, US
Rating: 73.8

895 NE 43 AVE, HOMESTEAD, FL 33033

License #2338056

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

73.8 Grade C / 100

Mixed Health Record

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Quick take

TACO RICO in HOMESTEAD currently holds an InspectFL Health Score of 73.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 18 total violations — 3 critical, 1 major, 14 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.

Inspection Completed - No Further Action
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle on top of yellow rice warmer. Employee removed scoop during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit across flat grill. Also observed soiled bottom part of preparation table at kitchen area.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean containers rack across 3 compartment sink.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed a whole tomatillo dented can on rack at dry storage. Operator segregates can to be discarded.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at cook line engaging food preparation wearing a bracelet.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed clean equipment stored on dirty containers on rack across 3 compartment sink.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottles inside reach in cooler by dry storage.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at preparation area behind rack.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.Observed preparation table at kitchen area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone on shelves above food across flat grill. Employee removed during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked steak (49F - Cold Holding); raw shrimp (47F - Cold Holding) on drawers at cook line, as per employee less than 2 hours. Employee moved food containers to walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yellow rice (89F - Hot Holding) on top of stove, as per employee less than 2 hours. Employee proceeded to reheat food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled seasoning food containers at preparation area.

Community reaction

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