JIMMY'S EAST SIDE DINER
7201 BISCAYNE BLVD, MIAMI, FL 33138
License #2300161
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Failing Health Score
How is this score calculated? →JIMMY'S EAST SIDE DINER in MIAMI currently holds an InspectFL Health Score of 62.7 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 60 total violations — 14 critical, 10 major, 36 minor.
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.
What stands out in this inspection history
The latest inspection on March 9, 2026 shows 26 observation rows: 8 critical, 2 major, and 16 minor.
What’s powering this page
InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
See the place, then share or verify
*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
- [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.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled.
- [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.
- [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).
- [29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed under mop sink.
- [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.
- [36-24-5] Hole in or other damage to wall. Observed wall in disrepair by ware washing area room.
- [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.
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
- [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.
- [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.
- [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.
- [12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- [10-08-5] Ice scoop handle in contact with ice. Observed ice machine by ware washing area. Employee stored properly.
- [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.
- [02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar powder at front counter not labeled.
- [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.
- [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.
- [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.
- [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.
- [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.
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
Would you eat here?
JIMMY'S EAST SIDE DINER has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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