DICRESPO

Name: DICRESPO
Address: 13772 SW 152ND ST, MIAMI, FL, 33177, US
Rating: 4.7

13772 SW 152ND ST, MIAMI, FL 33177

License #2323330

🥩 Steakhouse ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

4.7 Grade F / 100

Failing Health Score

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Quick take

DICRESPO in MIAMI currently holds an InspectFL Health Score of 4.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 13, 2026. Across those visits, inspectors documented 76 total violations — 18 critical, 16 major, 42 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.

⚠️

DBPR ordered this restaurant shut on March 11, 2026

The restaurant was allowed to reopen on March 13, 2026 after passing a callback inspection (Call Back - Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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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.

Call Back - Complied
[24-06-4] At time of callback inspection observed some debris removed from shelves.
[50-09-4] At time of callback inspection observed license posted from 2025.
[14-09-4] At time of callback inspection observed cutting boards stored with cut marks at preparation cooler at cook line.
[36-22-4] At time of callback inspection observed standing water on floor at cook line.
[05-09-4] At time of callback inspection observed no ambient thermometer inside reach in cooler across from cook line.
[22-16-4] At time of callback inspection observed debris removed from interior of reach in coolers.
[36-02-5] At time of callback inspection observed unsealed concrete floor throughout kitchen and ware washing areas.
[33-31-5] At time of callback inspection observed reach in cooler removed. Observed stand mixer near back exit door.
[03A-02-5] At time of callback inspection observed cut tomato at 51F at reach in cooler across from cook line. As per operator since the previous day.
[16-37-1] At time of callback inspection observed no chemical test kit available.
[22-31-4] At time of callback inspection observed shelves with rust.

Emergency Order Callback Not Complied
[24-06-4] Clean utensils and equipment stored on dirty wire shelf above 3 compartment sink.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35A-03-4] During callback inspection observed approximately 10+ dead roaches on floor at cook line. Observed 1 dead roach at prep table next to gloves box.
[36-22-4] Floor area(s) covered with standing water. Observed at cook line in front of fryers.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with old food debris.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at the reach in cooler across from the stove.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled. Observed soiled gaskets in reach coolers at cook line and storage area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in coolers at cook line and storage area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[33-31-5] Unused equipment on the premises. Observed mixer near back exit door and reach in cooler at kitchen entrance. As per operator, items are not utilized.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored with ready to eat food at walk in cooler. Coach operator.
[35A-05-4] During callback inspection observed 1 live roach crawling under the handwash sink near dry storage area. Observed 3 live roaches crawling inside reach in cooler where food is stored across from cook line. Observed 1 live roach crawling near the walk in cooler door. Observed 1 live roach crawling near gloves box at prep table across cook line.
[03A-02-5] During callback inspection observed fresh garlic with oil (55F - Cooling); mozzarella(47F - Cooling) ; raw chicken (59F - Cold Holding); cut tomato (52F - Cold Holding) at reach in cooler across cook line. Operator moved products to walk in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dish and food racks.

Emergency order recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed raw marinated chicken, flan, cooked rice, breaded steak, no date mark and operator unable to determine when products prepared.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled. Observed soiled gaskets in reach coolers at cook line and storage area.
[24-06-4] Clean utensils and equipment stored on dirty wire shelf above 3 compartment sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in coolers at cook line and storage area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee plastic container with water stored at prep table across cook line.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored with ready to eat food at walk in cooler. Coach operator.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at the reach in cooler across from the stove.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on preparation table.
[50-09-4] Current Hotel and Restaurant license not displayed.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Observed roach spray stored with clean plates. Coach operator.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed produce at walk in cooler. Coach operator.
[33-31-5] Unused equipment on the premises. Observed mixer near back exit door and reach in cooler at kitchen entrance. As per operator, items are not utilized.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry storage shelves soiled with old food debris. Observed interior of food storage container at cook line soiled with old food debris.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook cracked raw shell eggs and then proceeded to plate food to serve to customers.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dish and food racks.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink at the bar area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook began preparing sandwich at cook line, no hand wash.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic with oil (59F - Cold Holding); cut lettuce (48F - Cooling) ; raw chicken (59F - Cold Holding); yuca (62F - Cold Holding) at reach in cooler across cook line. As per cook for more than 12 hours.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored with passion fruits at white chest freezer across cook line.
[22-12-5] Metal stem-type thermometer soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on preparation table in the cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic with oil (59F - Cold Holding); cut lettuce (48F - Cooling) ; raw chicken (59F - Cold Holding); yuca (62F - Cold Holding) at reach in cooler across cook line. As per cook for more than 12 hours.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touched soiled aprons and then proceeded to plate sandwich to serve to customers.
[35A-03-4] Dead roaches on premises. Observed 8 dead roaches inside reach in cooler across from cook line. Observed 4 dead roaches inside hand wash sink near exit door at kitchen. Observed 5 dead roaches inside hand wash sink near mop sink that is located inside kitchen.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 3 live roaches on sanitizer bucket at kitchen. Observed 6 live roaches crawling inside reach in cooler where food is stored across from cook line. Observed 3 live roaches crawling out of raw potato bag near exit door. Observed 1 live roach crawling on reach in cooler gasket near cook line. Observed 2 live roaches crawling on stove near ovens at cook line. Observed 2 live roaches crawling inside of the triple sink adjacent to cook line.

Emergency order recommended
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed ceviche on menu and operator unable to provide letter.
[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. Observed no form or kit; inspector provided via email.
[25-05-4] Single-service articles improperly stored. Observed to go containers on floor across slicer.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[14-14-4] Nonfood-grade basting brush used in food. Observed in reach in across cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed on dry dish and food racks. Observed soiled knife magnet.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 5 live roaches on dry food racks where flour, fruit cocktail and ketchup is stored. Observed 1 live roach crawling on kitchen floor outside of walk in cooler. Observed 1 live roach in reach in cooler behind warewash area. Observed 1 live roach behind reach in cooler across triple sink on floor.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on slicer.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed exterior of microwave soiled.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche on menu with no indication that it is raw.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in across cook line: raw chicken (50F - Cold Holding); cut tomato (69F - Cold Holding); raw beef (56F - Cold Holding). As per operator, placed 1 hour prior. Observed in walk in cooler: sausages (46F - Cold Holding); potato salad (50F - Cold Holding); cooked rice (54F - Cold Holding); raw steak (44F - Cold Holding); raw beef (44F - Cold Holding); breaded steak (49F - Cold Holding); flan (49F - Cold Holding). As per operator, all items prepped less than 1 hour ago.
[41-10-4] Toxic substance/chemical improperly stored. Observed WD40 stored on shelf with Nutella.

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