Cafe Taberna
Last inspected: Apr 16, 2026
29
Score
Cafe Taberna has been inspected 10 times since 2022. The latest inspection on file is from Apr 16, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around 13 violations to closer to 16 violations.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up seven times.
Restaurants in Hialeah average 76, so Cafe Taberna trails the local norm. This restaurant has more on its record than most do.
10
Inspections
0
Critical latest
7
Major latest
11
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
7 major violations. 11 minor violations.
View 18 violations
Intermediate - 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. Emailed poster to operator. **Corrective Action Taken**
11-07-5
Intermediate - 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. Emailed poster to operator. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container with fish on hand sink, operator removed it. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with degreaser with no label.
41-17-4
Basic - Bathroom door left open other than during cleaning or maintenance.
32-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water of 112°F. Operator discarded it. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soild.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Underneath of the mop sink.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Salt container with no label, operator properly labeled it. **Corrected On-Site**
02D-01-5
Basic - Food stored on floor. Observed rice container, seasoning container on kitchen floor, operator properly stored it. **Corrected On-Site**
08B-38-4
29
Oct 17, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (50F - Cold Holding); pico de gallo (68F - Cold Holding); sliced tomatoes (67F - Cold Holding); fresh garlic in oil (67F - Cold Holding), in the preparation cooler located at cook line. As per employee food was bought to the cooler about 4 hours ago. Instructed employee to remove and discard the food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-17: During the callback inspection did not observe time control food or food of any kind in this unit. As per operator unit will not be use to store any kind of food until is fixed. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Person in charge in the kitchen was unable to answer the probe thermometer calibration. - From follow-up inspection 2025-10-17: **Time Extended**
53B-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. - From follow-up inspection 2025-10-17: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust inside standing cooler at cook line. - From follow-up inspection 2025-10-17: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gasket in disrepair, standing cooler located at cook line. - From follow-up inspection 2025-10-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed floor with old food debris under the cooking equipments at in the kitchen area. - From follow-up inspection 2025-10-17: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed wall in disrepair under the hand wash sink and the three component sink. - From follow-up inspection 2025-10-17: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled. Oven interior soiled. - From follow-up inspection 2025-10-17: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler exterior soiled, unit located at cook line. Observed shelf above the reach in cooler soiled. Observed hood system soiled. - From follow-up inspection 2025-10-17: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, unit located at cook line. Observed interior of the reach in freezer soiled. - From follow-up inspection 2025-10-17: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Observed underneath the preparation table at cook line. - From follow-up inspection 2025-10-17: **Time Extended**
14-20-4
45
Oct 3, 2025
Routine - Food
4 critical violations. 5 major violations. 9 minor violations.
View 18 violations
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed restaurant added ceviche on the menu. Operator was unable to provide parasite destruction letter.
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (50F - Cold Holding); pico de gallo (68F - Cold Holding); sliced tomatoes (67F - Cold Holding); fresh garlic in oil (67F - Cold Holding), in the preparation cooler located at cook line. As per employee food was bought to the cooler about 4 hours ago. Instructed employee to remove and discard the food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Person in charge in the kitchen was unable to answer the probe thermometer calibration.
53B-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust inside standing cooler at cook line.
22-31-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel at front counter not dispensing paper towel.
31B-05-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at hand wash sink located in the kitchen.
31B-06-4
Basic - Equipment in poor repair. Observed reach in cooler gasket in disrepair, standing cooler located at cook line.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed floor with old food debris under the cooking equipments at in the kitchen area.
36-73-4
Basic - Hole in or other damage to wall. Observed wall in disrepair under the hand wash sink and the three component sink.
36-24-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils in standing water at 79F. Instructed operator to maintain the utensil in water at 135F or without water. **Corrective Action Taken**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled. Oven interior soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler exterior soiled, unit located at cook line. Observed shelf above the reach in cooler soiled. Observed hood system soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, unit located at cook line. Observed interior of the reach in freezer soiled.
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. Observed underneath the preparation table at cook line.
14-20-4
21
Mar 6, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
32
Jan 28, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located at the cook line cut tomatoes (50 F - Cold Holding); micro greens (58F - Cold Holding); raw shell eggs (50 F - Cold Holding); sausage (50 F - Cold Holding); Dairy (60 F - Cold Holding); raw bacon (59F - Cold Holding); mashed potatoes (50 F - Cold Holding), as per cook he transferred all these food items to the cooler less than 1 hour ago. Employee started to transfer food to another working cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-28: Observed at reach in cooler at cook line ham 51F, raw bacon 49F, cheese 50F. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2025-01-28: Manager no proof of manager certification. **Admin Complaint**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2025-01-28: Not available. **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lazaro Gutierrez, working for over over with no proof of training. **Warning** - From follow-up inspection 2025-01-28: Not available at the time of inspection. **Admin Complaint**
53B-02-5
Basic - - From initial inspection : Basic - 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. Observe under counter reach in cooler located at cook line in disrepair not maintaining food at proper temperature, observed reach in cooler internal temperature about 50F. **Warning** - From follow-up inspection 2025-01-28: During the callback observed reach in cooler internal temperature still about 50F. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Storage under a small table bellow the grill with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-01-28: **Time Extended**
14-33-4
58
Sep 19, 2024
Routine - Food
5 critical violations. 5 major violations. 13 minor violations.
View 23 violations
High 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 beef patty stored over mango pulp and raw fish, in the reach in freezer located in the kitchen. **Warning**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located at the cook line cut tomatoes (50 F - Cold Holding); micro greens (58F - Cold Holding); raw shell eggs (50 F - Cold Holding); sausage (50 F - Cold Holding); Dairy (60 F - Cold Holding); raw bacon (59F - Cold Holding); mashed potatoes (50 F - Cold Holding), as per cook he transferred all these food items to the cooler less than 1 hour ago. Employee started to transfer food to another working cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the flat grill observed sauté onions (119F - Hot Holding), as per cook held less than 1 hour, employee discarded food item on site. **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored.observed QT sanitizer stored on food storage shelves at cook line, employee removed it. **Corrected On-Site** **Warning**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler located by the kitchen door entrance observed Raw Philly steak stored over bread. **Warning**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed a cutting board stored on the hand wash sink located in the kitchen. **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink located in the kitchen. **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lazaro Gutierrez, working for over over with no proof of training. **Warning**
53B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine Located at front counter. **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen area. **Repeat Violation** **Warning**
36-34-5
Basic - 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. Observe under counter reach in cooler located at cook line in disrepair not maintaining food at proper temperature, observed reach in cooler internal temperature about 50F. **Warning**
14-74-7
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils at cook line in standing water at 109F. **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both oven interior with heavy grease buildup. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink located in the kitchen and bar area. Printed hand wash sign, employee posted it on site. **Corrected On-Site** **Repeat Violation** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed stove with heavy grease buildup, stove located in the cook line. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler located at cook line. **Warning**
22-16-4
Basic - Smoking or vaping in an enclosed indoor workplace. Observed employee vaping at bar area front counter. **Warning**
54-01-5
Basic - Standing water in bottom of reach-in-cooler. Observed under-counter reach in cooler located at cook line with Standing water in bottom of reach-in-cooler. **Warning**
29-49-6
Basic - Storage under a small table bellow the grill with rust that has pitted the surface. **Warning**
14-33-4
Basic - Water leaking from pipe and/or faucet/handle. Observed under-counter reach in cooler located at cook line leaking water. **Warning**
29-11-4
15
Feb 21, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed vaca frita and chicken stored at walk in cooler located with no date marked, a per chef prepared on previous date.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle use to dispense cooked ceviche located in walk in cooler. Chef removed bowl from container. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled located right above preparation table at kitchen. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table located across from cook line. **Repeat Violation**
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink next to 3 compartment sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled. Observed gasket in reach in freezer soiled located across from preparation area.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed plates stored at above preparation table located across from cook line not inverted.
25-06-4
67
Oct 25, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork bacon stored over flans in the walk in cooler. Observed in the reach in cooler located next to the prep table in in the kitchen raw chicken stored over bread. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in the cook line observed cut tomatoes (48F - Cold Holding); cheese (50F - Cold Holding), as per employee for less than 4 hours, employee added ice under the food products to rapidly cool down. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed QT sanitizer tables stored on the food storage shelf behind the reach in cooler in the kitchen. Employee removed it on site. **Corrected On-Site** **Warning**
41-10-4
Intermediate - 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. **Warning**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Basic - Equipment in poor repair. Observed Reach cooler middle door in disrepair, cooler located in front of the stove in the kitchen. **Repeat Violation** **Warning**
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in the cook line. **Repeat Violation** **Warning**
31B-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
41
Feb 20, 2023
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed thank you bags used to store pork inside reach in freezer.
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ch container stored over raw beef inside walk in cooler. Employee stored raw chicken on bottom shelf under raw beef. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed outside next to mop sink no vac breaker. **Repeat Violation**
29-34-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flans and cream brûlée prepared two days ago according to cook, no date labeled. Employee labeled food items. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling with water damage at dining area. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. Observed door in disrepair at reach in cooler prep table at kitchen . **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed inside walk in cooler, box with green plan and sack of sugar cane stored on the floor. Employee stored food items six inches above the floor. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Observed across from 3 compartment sink hole in the wall
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door ha and stored them in utensils container. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand wash sink at kitchen, no sign. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
35
Aug 26, 2022
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed outside next to mop sink, no vacuum breaker. **Repeat Violation**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles containing degreaser and chlorine no labeled. Employee labeled with names. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at dining area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed trough out establishment dusty vents and tiles. **Repeat Violation**
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook no hair restraint at kitchen. Cook put a cap on his head. **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Observed door in reach in cooler at kitchen in disrepair.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. On kitchen door to the outside. **Repeat Violation**
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils water at 110 F Cook put container with utensils on top of stove to heat up. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed on hand sink next to 3 compartment sink, no hand washing sign.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
47
Frequently Asked Questions
When was Cafe Taberna last inspected?
The most recent health inspection at Cafe Taberna on file is from Apr 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cafe Taberna?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Cafe Taberna.
How does Cafe Taberna compare to other restaurants in Hialeah?
Cafe Taberna most recently scored 29 out of 100, which is lower than the Hialeah average of 76.
Has Cafe Taberna's inspection record improved over time?
No. Recent inspections at Cafe Taberna have averaged around 16 violations per visit, up from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Cafe Taberna means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cafe Taberna inspected?
Based on the inspection history on file, Cafe Taberna is inspected around three times per year on average.
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