XIXON SPANISH RESTAURANT

Name: XIXON SPANISH RESTAURANT
Address: 2101 SW 22 ST, MIAMI, FL, 33145, US
Rating: 23.1

2101 SW 22 ST, MIAMI, FL 33145

License #2332576

🏨 Hotel/Resort ℹ️

23.1 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 15 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

XIXON SPANISH RESTAURANT in MIAMI currently holds an InspectFL Health Score of 23.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 84 total violations — 8 critical, 25 major, 51 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 14, 2026 shows 15 observation rows: 1 critical, 3 major, and 11 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

XIXON SPANISH RESTAURANT 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.

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*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: Inspection Completed - No Further Action
[08B-47-4] Food not stored at least 6 inches off of the floor.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen food, preparation, helper.
[21-10-4] Soiled dry wiping cloth in use.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Clean all kitchen reach in coolers throughout from food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of food debris on top of kitchen shelves throughout.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[21-05-5] Cloth used as a food-contact surface.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old grease particles inside of kitchen oven.
[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.

Disposition: Met Inspection Standards
[16-07-4] Accumulation of debris in three-compartment sink.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed Most kitchen cutting board with cuts and not cleanable throughout kitchen area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee personal cell phones on top of kitchen shelves.
[36-73-4] Floor soiled/has accumulation of debris. Observed accumulation of Food debris and grease underneath cooking equipment, and and throughout kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food Debris throughout top surfaces of all kitchen shelves.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
[21-10-4] Soiled dry wiping cloth in use.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mashed potato exceeds over 7 days as per kitchen cook.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. All kitchen employees throughout.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed kitchen Pots and pans inside Employer handwashing sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.