DON CAMARON SEAFOOD GRILL & MARKET

Name: DON CAMARON SEAFOOD GRILL & MARKET
Address: 501 NW 37 AVE, MIAMI, FL, 33125, US
Rating: 50.9

501 NW 37 AVE, MIAMI, FL 33125

License #2327639

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

50.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

DON CAMARON SEAFOOD GRILL & MARKET in MIAMI currently holds an InspectFL Health Score of 50.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 17, 2026. Across those visits, inspectors documented 46 total violations — 10 critical, 11 major, 25 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 17, 2026 only documented minor issues (2 total), which is usually a better sign than repeat high-priority findings.

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 April 16, 2026

The restaurant was allowed to reopen on April 17, 2026 after passing a callback inspection (Emergency Order Callback 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.

Emergency Order Callback Complied
[36-24-5] Hole in or other damage to wall. Bottom of wall by the prep area cookline. Outside storage container wooden wall in disrepair.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed the bay doors by the small cookline/seating area at the seafood market open during operation. Advised the manager to keep the doors closed, observed fans in the outside, not on.

Emergency order recommended
[10-20-4] In-use tongs stored on garbage can by the cook line handle between uses. Operator placed inside the three compartment sink to be cleaned,
[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. Inspector emailed for to the operator in English and Spanish.
[14-01-5] Bowl or other container with no handle used to dispense food. Outside storage container: bowl with handle stored inside a bag of flour. Steam table: cups with no handle stored inside pan with cooked whit rice and cooked yellow rice.
[29-11-4] Water leaking from pipe at the hand washing sink in the seafood prep area.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ceviche bar area: tres leches and Hawaiian leches, dated 4/2. Operator discarded.
[41-17-4] Spray bottle containing toxic substance not labeled. Main kitchen area: spray bottle with multi-surface cleaner not labeled
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in the small cook area, ambient temperature 51F reach in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw shell eggs stored above beverages mixes. Discussed with the operator and provided the handout for the proper storage of food
[01B-01-4] Dented/rusted cans present. See stop sale. Observed in the back storage area: whole peeled tomatoes inside a dented can on the shelf.
[35A-05-4] Roach activity present as evidenced by live roaches found. Seafood prep area: 2 live roaches crawling on the floor by the prep sink and underneath a table by the prep sink.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee by the cookline touch raw fish place on the flat top grill and grabbed a plate put a container in the plate to hold tortillas for soft tacos without removing gloves and washing hands. Observed employee ( cook) doing multiple tasks without removing gloves, instructed employee on proper method
[01C-05-4] Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee by the cookline touch raw fish place on the flat top grill and grabbed a plate put a container in the plate to hold tortillas for soft tacos without removing gloves and washing hands. Observed employee scraping a pot at the three compartment sink and then pick up strainer to take out cooked pasta noodles without removing gloves and washing hands.
[01C-03-4] Several oyster tags not marked with last date served. 4/4/26 harvest date. Operators were not sure if the dates on some tags were the date started using or the last day used. Discussed with both operators the proper method.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small cook area: ham (49F - Cold Holding); pork base (52F - Cold Holding); fully cooked pork (54F - Cold Holding); mozzarella cheese (49F - Cold Holding); As per operator, stored inside the reach in cooler overnight.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Missing DOB: Bryan, Greisy, Kiara, Kenny, Delhis, Jorge P., Pedro L., Isacc, Johana
[36-22-4] Floor area(s) covered with standing water. Observed throughout the establishment prep areas, kitchen area, and by the outside storage container
[22-16-4] Reach-in freezer in the seafood prep area interior/shelves have accumulation of soil residues.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. All food storage containers soiled, dry storage area. Cutting boards on the flip-top reach in cooler soiled.

Warning Issued
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee partake on multiple tasks without changing gloves. Instructed employee on proper method.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[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 fan cover at walk in cooler soiled. Observed gaskets soiled throughout reach in coolers at kitchen. Observed hood filter soiled at kitchen.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed throughout reach in coolers at kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at preparation area across cook line.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm).
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line. Employee removed it.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout kitchen.
[08A-17-6] 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 chicken over scallops at reach in freezer near the walk in cooler.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed certification expired for Kenny Robaina Gonzalez on 4/1/2025, Greisy Camejo Expired on 4/1/2025, Yaime Sosa expired on 4/1/2025.

Community reaction

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Community pulse