Dr Limon Homestead
2508 NE 10 Ct, Homestead, FL 33033 · Permanent Food Service · License 2337513
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection6 high priority (2 fixed by the Jul 17 follow-up, 4 fixed on the spot, 3 repeats), 5 basic-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Still observed
More time given
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Still observed.
More time given
- First visitJul 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. Observed mixed seafood (97°F - Cooling); cooked steak (88°F - Cooling) as per operator for approximately 1.5 hrs. retest 30 minutes later mixed seafood (94°F - Cooling); cooked steak (81°F - Cooling). Time/temperature control for safety food cold held at greater than 41°F. Observed tomatoes (47°F - Cold Holding) inside reach in cooler at expo area. As per operator since the day before. Operator segregated. Observed at ceviche station diced calamari (47°F - Cold Holding) inside reach in cooler. As per operator since the day before. Operator segregated.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed tomatoes (47°F - Cold Holding) inside reach in cooler at expo area. As per operator since the day before. Observed at ceviche station diced calamari (47°F - Cold Holding) inside reach in cooler. As per operator since the day before. Operator segregated. Observed across wok station chicken (47°F - Cold Holding); steak (47°F - Cold Holding). As per operator for less than 4 hrs. Operator added ice for rapid cooling. Operator segregated. Observed across ceviche station masago (44°F - Cold Holding); cream cheese (45°F - Cold Holding); cut tuna (46°F - Cold Holding); Holding); salmon salad (46°F - Cold Holding). As per operator for less than 4 hrs. Operator moved to freezer for rapid cooling.
Fixed on the spotRepeat violation
Cooked poultry not reaching a minimum internal temperature of 165°F.
Observed chicken (155°F - Cooking). Operator put back on stove for finish cooking. Retest chicken (165°F - Cooking)
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed mixed seafood (97°F - Cooling); cooked steak (88°F - Cooling) as per operator for approximately 1.5 hrs. retest 30 minutes later mixed seafood (94°F - Cooling); cooked steak (81°F - Cooling).
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw fish stored over cooked ribs, steak and chicken inside reach in cooler across fryers. Operator properly rearranged.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Sanitizer Bucket (Chlorine 200ppm) under hand sink at ceviche station. Operator diluted with water. Restest Sanitizer Bucket (Chlorine 50ppm).
Fixed on the spotRepeat violation
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar inside plastic container at dessert station. Operator properly labeled.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee personal cup on prep table at ceviche station. Also observed at kitchen on prep table. Operator removed the cups.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at bar. Observed at prep area.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Observed at unisex employee restroom.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee glasses on cutting board at dessert station. Operator removed item.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.