XIXON SPANISH RESTAURANT

Name: XIXON SPANISH RESTAURANT
Address: 2101 SW 22 ST, MIAMI, FL, 33145, US
Rating: 59.1

2101 SW 22 ST, MIAMI, FL 33145

License #2332576

🏨 Hotel/Resort ℹ️

59.1 Grade F / 100

Failing Health Score

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Latest inspection

January 30, 2026 · 16 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

XIXON SPANISH RESTAURANT in MIAMI currently holds an InspectFL Health Score of 59.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on January 30, 2026. Across those visits, inspectors documented 69 total violations — 7 critical, 22 major, 40 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on January 30, 2026 shows 16 observation rows: 1 critical, 7 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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Community reaction

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Community pulse

Would you eat here?

XIXON SPANISH RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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

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