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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
DON CHEPES MEXICAN GRILL in MIAMI currently holds an InspectFL Health Score of 87 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 16, 2026. Across those visits, DBPR recorded 15 total findings; InspectFL has detailed violation rows for 9 of them so far.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on July 16, 2026 shows 9 observation rows: 1 critical, 2 major, and 6 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
DON CHEPES MEXICAN GRILL looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding) inside reach in cooler located across the cook line. As per operator, product has been there for about two hours. Operator placed inside walk in cooler for rapid cooling.
- [14-20-4] Ripped/worn tin foil used as shelf cover. Observed tin foil used as a shelf cover near cook line soiled and torn.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink located next to prep in prep room.
- [16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
- [41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle of degreaser located at the three compartment sink with no label.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall located behind black microwave heavily soiled.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed reach in cooler drawers at the cook line soiled.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping cloths on top of white cutting boards located located across the cook line.
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed black microwave located next to cook line with soiled interior.
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