DON JEDIONDO

Name: DON JEDIONDO
Address: 7535 SW 88 ST STE 1380, MIAMI, FL, 33156, US
Rating: 0

7535 SW 88 ST STE 1380, MIAMI, FL 33156

License #2335471

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 23, 2026 · 11 findings · 2 critical

Routine - Food (follow-up)

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DON JEDIONDO in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 23, 2026. Across those visits, inspectors documented 110 total violations — 22 critical, 22 major, 66 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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 October 23, 2026 shows 11 observation rows: 2 critical, 3 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

110

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

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.

Community pulse

Would you eat here?

DON JEDIONDO has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Disposition: Call Back - Admin. complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table: sausages (88F - Hot Holding); pork belly (89F - Hot Holding). As per chef, less than 1 hour. Inspector instructed chef to reheat for hot holding; 165F.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on coolers.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed Randy missing DOB.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed cans of raid in kitchen next to reach in cooler.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dish and single service container shelves.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers.
[36-36-4] Ceiling tile missing. Observed missing tile in kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on vents; front counter.
[51-18-6] No copy of latest inspection report available. Observed most recent copy not on site.

Disposition: Warning Issued
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on coolers.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee coffee cup inside cooler across cook line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table: sausages (88F - Hot Holding); pork belly (89F - Hot Holding). As per chef, less than 1 hour. Inspector instructed chef to reheat for hot holding; 165F.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dish and single service container shelves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over juices. Observed raw steak over plantains. Employee rearranged items.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers.
[36-36-4] Ceiling tile missing. Observed missing tile in kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on vents; front counter.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed cans of raid in kitchen next to reach in cooler.
[51-18-6] No copy of latest inspection report available. Observed most recent copy not on site.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed Ricardo Gonzalez with expired CFM certificate; 07/25/26.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed Randy missing DOB.

Disposition: Met Inspection Standards
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup as scoop in rice container.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to several tiles.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled tiles in kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler. Chef wiped out gaskets.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in reach in: cooked sausage (59F - Cooling). As per operator, made prior day and placed into cooler. Operator threw out sausages.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed in reach in: cooked sausage (59F - Cooling). As per operator, made prior day and placed into cooler. Operator threw out sausages.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed cabs of raid in kitchen next to reach in cooler.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw eggs stored above case of limes in reach in next to hand sink. Chef corrected during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry dish racks and single service racks.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sprays stored in kitchen hand sink. Chef removed items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup stored in rice as scoop.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed behind cook line.
[35A-03-4] Dead roaches on premises. Observed 1 dead roach on wall above hand sink in kitchen. Observed 1 dead roach in triple sink. Observed 3 dead roaches under hand sink at front counter; inside bucket of water. Observed 2 dead roaches under prep table in kitchen area. Observed 5 dead roaches behind posters above hand sink in kitchen area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at kitchen entrance.
[36-73-4] Floor soiled/has accumulation of debris. Observed next to steam table and behind cook line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer at front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers. Observed soiled hood system.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef parties above raw shell eggs. Operator corrected during inspection.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on wall in kitchen area next to entrance. Observed 1 live roach on floor next to entrance in kitchen area. Observed 1 live roach crawling on Tupperware container above mop sink in kitchen area. Observed 1 live roach on wall at front counter climbing above reach in cooler and chest freezer. Observed 1 live roach on dry dish rack above mop sink in kitchen area. Observed 9 live roaches behind posters above hand sink in kitchen area. Observed 1 live roach on wall behind hand sink in kitchen area next to steam table.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves above steam table where plates and containers are stored.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on knife magnet.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled microwave handles.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed clean cutting board on floor behind dry food tack in kitchen.
[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.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed chef with rings and bracelet.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on soiled top of ice bin. Operator removed onsite.
[51-18-6] No copy of latest inspection report available. Observed no copy available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler. Observed exterior of ice bin soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on floor under hand sink at counter.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[35A-02-7] Live, small flying insects found. Observed 5 live flies under soda machine at front counter; inside cabinet with soda and to go items.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw sausages over empanadas and Madurais in reach in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in across cook line with ambient temp of 54F. The following tcs foods stored inside for more than 4 hours: cooked tomato (52F - Cold Holding); cooked mushrooms (48F - Cold Holding); cooked onions (46F - Cold Holding).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across cook line with ambient temp of 54F. The following TCS foods stored inside: raw chicken (50F - Cold Holding); raw beef (54F - Cold Holding); sliced tomato (53F - Cold Holding); arepa (50F - Cold Holding); tostone (50F - Cold Holding); cooked tomato (52F - Cold Holding); cooked mushrooms (48F - Cold Holding); cooked onions (46F - Cold Holding).
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table: sausages (80F - Hot Holding). As per operator, less than 4 hours. Operator was instructed to reheat sausages to 165 or above. Observed warmer at front counter: empanadas (122F - Hot Holding). As per operator, less than 4 hours. Inspector spoke to operator about reheating for hot holding at proper temperatures.
[41-10-4] Toxic substance/chemical improperly stored. Observed sanitizers stored above dry food in kitchen. Operator moved for segregation.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed on dry food and dish racks.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed bucket stored in hand sink at counter. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at front counter hand sink.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic container in rice bin being used as a scoop. Operator removed scoop.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans stored not inverted. Operator inverted pots and pans.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board at prep line sandwich cooler .
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observe cook wearing a watch. Operator removed the watch.
[08B-38-4] Food stored on floor. Observed cases of water in plastic bottles stored on floor at front counter. Operator moved the bottles of water to a shelf.
[14-69-4] Ice buildup in reach-in freezer at front counter.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed soiled utensils stored on soiled surface on cook line. Operator moved the utensils to be cleaned.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in prep table cooler gasket soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of low boy cooler soiled.
[25-05-4] Single-service articles improperly stored. Observed single service items in cardboard case on floor at front counter area. Operator removed from floor.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed bin of rice bearing no label. Operator labeled bin.
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/Observed establishment is open and serving food to the public at the licensing inspection. The license was granted.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken soup (127F - Hot Holding); shedded chicken (128F - Hot Holding) at stove at preparation area. As per operator for less than one hour. Operator turned on the stove to reheat the soup and moved the shredded chicken to be reheated.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed rice cooker interior lid soiled with build up grease residue.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a sponge in front counter hand wash sink. Operator removed sponge.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle containing cleaner not labeled at 3 compartment sink.