DON JEDIONDO

Name: DON JEDIONDO
Address: 7535 SW 88 ST STE 1380, MIAMI, FL, 33156, US
Rating: 54.3

7535 SW 88 ST STE 1380, MIAMI, FL 33156

License #2335471

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

54.3 Grade F / 100

Failing Health Score

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Quick take

DON JEDIONDO in MIAMI currently holds an InspectFL Health Score of 54.3 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 April 6, 2026. Across those visits, inspectors documented 50 total violations — 12 critical, 10 major, 28 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 April 6, 2026 included 4 critical violations, 2 major, and 4 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.

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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
[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.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed cabs of raid in kitchen next to reach in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink.
[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.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup as scoop in rice container.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry dish racks and single service racks.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to several tiles.

Warning Issued
[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.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed on dry food and dish racks.
[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.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed clean cutting board on floor behind dry food tack in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed bucket stored in hand sink at counter. Operator removed.
[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.
[51-18-6] No copy of latest inspection report available. Observed no copy available.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed chef with rings and bracelet.
[14-74-7] 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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers.
[41-10-4] Toxic substance/chemical improperly stored. Observed sanitizers stored above dry food in kitchen. Operator moved for segregation.
[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.
[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).

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