JIMMY'S EAST SIDE DINER

Name: JIMMY'S EAST SIDE DINER
Address: 7201 BISCAYNE BLVD, MIAMI, FL, 33138, US
Rating: 36.3

7201 BISCAYNE BLVD, MIAMI, FL 33138

License #2300161

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

36.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

JIMMY'S EAST SIDE DINER in MIAMI currently holds an InspectFL Health Score of 36.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 9, 2026. Across those visits, inspectors documented 52 total violations — 14 critical, 8 major, 30 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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked corned beef (103F - Hot Holding) by cook line, as per employee prepared today less than 2 hours. Employee moved to flat iron to reheat.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw beef Frozen thawing at room temperature by kitchen prep table. Employee stored inside walk in cooler for proper thawing.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Observed lid from white chest freezer in disrepair by prep area near three compartment kitchen. Observed reach in freezer gaskets torn near walk in cooler.
[08B-38-4] Food stored on floor. Observed oil container stored on floor by three compartment sink table by kitchen. Employee stored properly.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By kitchen, prep area and three compartment sink.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed under mop sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink container stored on prep area front counter near sauces prep table.
[36-24-5] Hole in or other damage to wall. Observed wall in disrepair by ware washing area room.
[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 cooked turkey not dated at walk in cooler, as per employee was prepared Saturday.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw tilapia stored above a container with pickles at walk in cooler.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200+ppm); employee diluted with water, Recheck; Triple Sink (Chlorine 100ppm).
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put gloves on with no wash hands to preparing food. Coach employee to wash hands before engaging with food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board at bread station front counter. Observed can opener soiled by prep area. Observed green cutting board at prep area heavily soiled by walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on top of prep area bread station front counter.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed two knives inside a container with standing water at prep area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container with raw beef stored above raw fish container at reach in cooler across cook line. Employee rearranged.
[10-08-5] Ice scoop handle in contact with ice. Observed ice machine by ware washing area. Employee stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (47F - Cold Holding) by prep area near stove, as per employee less than 4 hours. Employee put ice for rapid cooling.

Warning Issued
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet cloth under green cutting board near walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by cook line.
[50-09-4] Current Hotel and Restaurant license not displayed.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker connection by hose under hand sink by three compartment sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with bleach and another with degreaser not labeled above three compartment sink.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink by coffee station. Employee provided.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (65F - Cold Holding) by cook line. As per employee prepared less than 4 hours. Employee put more ice in the container for rapid chill.
[24-14-4] Clean utensils stored between equipment and wall. Observed 5 pair of knives between prep table and oven table by walk in cooler. Employee removed.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken marinade container stored over raw fish at walk in cooler. Employee rearranged products.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed two employees while preparing food. Employee put hat on.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at back door by three compartment sink.
[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 beef stew, cooked chicken,roast beef not dated at walk in cooler. As per employee prepared three days ago.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed an employee come from outside begin to handle clean cups. Inspector coach employee how to properly wash hands any time before handling foods or any clean equipments.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw lamb chops and raw chicken stored in thank you bags at reach in freezer by three compartment.
[36-24-5] Hole in or other damage to wall. Observed wall by ware washing area by door.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse