DON CAMARON RESTAURANT

Name: DON CAMARON RESTAURANT
Address: 9491 NW 77 COURT, HIALEAH GARDENS, FL, 33016, US
Rating: 38.8

9491 NW 77 COURT, HIALEAH GARDENS, FL 33016

License #2332751

🍕 Pizza/Italian ℹ️

38.8 Grade F / 100

Failing Health Score

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Latest inspection

November 5, 2026 · 10 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DON CAMARON RESTAURANT in HIALEAH GARDENS currently holds an InspectFL Health Score of 38.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on November 5, 2026. Across those visits, inspectors documented 79 total violations — 11 critical, 8 major, 60 minor.

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The latest inspection on November 5, 2026 shows 10 observation rows: no critical rows, 2 major, and 8 minor.

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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

F record

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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
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind dishwasher.
[33-29-4] Grease receptacle lid open, broken, or missing. Observed grease receptacle lid open
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under flat and charbroiled grill soiled.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed prep cooler soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach reach in cooler shelves with rust.
[08B-12-5] Stored food not covered. Observed shrimp not covered in the kitchen reach in cooler, observed ready to eat salad not covered inside of the reach in cooler
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking at hand washing sink faucet loca in the kitchen area.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[16-37-1] No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit onsite.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in the walk in cooler ROP fish not removed from the packaging, observed fish still frozen, as per operator fish was recently placed to thaw from the frizzer. Employee removed all of the fish from the fish the ROP during the inspection.
[14-11-5] Equipment in poor repair. Observed reach in cooler gasket torn, unit located at cook line by the hws.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at front counter between ice bin and prep table.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed Hanging on oven handle at cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing water at 90F, at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with some grease buildup, oven at cook line. Observed interior of the microwave soiled, located above the prep cooler at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of the microwave soiled, located above the prep cooler at cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler located across from the fryers at cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler located across from the fryers at cook line.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken stored over limes, observed in the walk in cooler.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed last tags not date marked. As per operator last day was 2 days after purchased, manager marked tags on site.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in the walk in cooler ROP fish not removed from the packaging, observed fish still frozen, as per operator fish was recently placed to thaw from the frizzer. Employee removed all of the fish from the fish the ROP during the inspection.
[14-11-5] Equipment in poor repair. Observed reach in cooler gasket torn, unit located at cook line by the hws.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at front counter between ice bin and prep table.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed Hanging on oven handle at cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing water at 90F, at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with some grease buildup, oven at cook line. Observed interior of the microwave soiled, located above the prep cooler at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of the microwave soiled, located above the prep cooler at cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler located across from the fryers at cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler located across from the fryers at cook line.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken stored over limes, observed in the walk in cooler.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed last tags not date marked. As per operator last day was 2 days after purchased, manager marked tags on site.

Disposition: Warning Issued
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in used scoop in water at 46F. Employee removed it on site.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately about 6 flying insects flying around the preparation area in the kitchen, did not observed flies landing on food at the time of the inspection.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw fish in ROP not removed from packaging. Manager stated that he had recently taking the fish from the freezer. Employee removed all vacuum packaged fish on site.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed containers drying on shelves above the drain board at DW area wet nesting.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed in used tongs stored on oven handle at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior soiled oven located at cook line. Observed interior of microwave soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed microwave food handle soiled.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer solution 0 ppm.
[11-25-5] Establishment that serves a highly susceptible population failed to exclude food workers ill from the following symptoms, not caused by a noninfectious condition: sore throat with fever, vomiting or diarrhea.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In a prep cooler located across from the stoves at cook line observed raw beef stored over cooked potatoes. Employee placed raw beef on the bottom of the cooler on site.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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. Provided health agreement to operator. Operator printed and had all present employees acknowledge and sign on site.