XIXON SPANISH RESTAURANT

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

2101 SW 22 ST, MIAMI, FL 33145

License #2332576

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

F 67.5/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

2.5 points to reach C grade

How is this calculated? →

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

DBPR

Inspection History

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
[05-13-5] Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
[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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen employees.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed acclamation of food debris on top of kitchen shelves.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[05-10-4] Probe thermometer not used to ensure proper food temperatures.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
[21-10-4] Soiled dry wiping cloth in use.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed kitchen pot inside employee han sink.
[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.

Inspection Completed - No Further Action
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[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.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
[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.
[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.
[16-03-4] Accumulation of debris inside warewashing machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed kitchen Pots and pans inside Employer handwashing sink.
[36-73-4] Floor soiled/has accumulation of debris. Observed accumulation of Food debris and grease underneath cooking equipment, and and throughout kitchen area.
[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.
[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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. All kitchen employees throughout.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[21-10-4] Soiled dry wiping cloth in use.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[16-07-4] Accumulation of debris in three-compartment sink.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[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.