TASCA PAELLA

Name: TASCA PAELLA
Address: 401 BISCAYNE BLVD UNIT 1030, MIAMI, FL, 33132, US
Rating: 77.5

401 BISCAYNE BLVD UNIT 1030, MIAMI, FL 33132

License #2338039

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TASCA PAELLA in MIAMI currently holds an InspectFL Health Score of 77.5 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 April 22, 2026. Across those visits, inspectors documented 19 total violations — 3 critical, 8 major, 8 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
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator provided during inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef located cook line area. Operator reorganized products.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Bar area near dishwasher area and three compartments sink.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed during inspection.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Inspection Completed - No Further Action
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed utensils inside and cable connections stored inside hand wash sink kitchen near dishwasher machine. Operator removed during inspection.
[14-74-7] 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. Ice machine. Bar area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[36-17-5] Floor tiles missing and/or in disrepair.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ambient temperatures cooked yellow rice (65F - Cold Holding); cut tomatoes (68F - Cold Holding) located cooked line area. As per operator less than one hour. Operator stored inside reach in cooler cook line area. Observed: Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Located cook line area..
[11-27-4] 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.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket.

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