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Mixed Health Record
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 80 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 16, 2026. Across those visits, inspectors documented 15 total violations — 1 critical, 3 major, 11 minor.
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What stands out in this inspection history
The latest inspection on July 16, 2026 shows 15 observation rows: 1 critical, 3 major, and 11 minor.
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What do locals think?
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Would you eat here?
DON CHEPES MEXICAN GRILL has some meaningful issues on record. Would you still eat here?
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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.
- [14-33-4] Reach-in freezer shelves with rust that has pitted the surface. Observed reach in freezer located near prep station with rusted shelves.
- [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.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards located across the cook line with cut marks and no longer cleanable.
- [14-11-5] Equipment in poor repair. Observed reach in freezer near prep table with torn gaskets.
- [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.
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed black microwave near cook line with door handle covered in food debris.
- [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.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed bucket inside hand wash sink located next to prep table. Operator removed.
- [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.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area soiled.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall located behind black microwave heavily soiled.
- [16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
- [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.
- [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.
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