Don Camaron Seafood Grill & Market
501 NW 37 Ave, Miami, FL 33125 · Permanent Food Service · License 2327639
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 Oct 23 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 8 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed boiled corn (71°F - Cold Holding) located at the ceviche bar prep area. As per operator, product was made 10/17/26. Operator discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed boiled corn (71°F - Cold Holding) located at the ceviche bar prep area. As per operator, product was made 10/17/26. Operator discarded
Fixed on the spot
Intermediate2
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
Observed non-food grade brush being used in the coffee station. Operator discarded brush.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand wash sink contain cut lemons and ice.
Basic8
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed jewelry on employee while handling food in the kitchen.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl with no handle being used as a scoop in reach in cooler across cook line.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored on top of cutting board.
Wiping cloth sanitizing solution stored on the floor.
Observed sanitizing solution stored on the floor.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave interior have an accumulation of food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed air curtains that lead to the storage area soiled. Observed fan in lemon cutting station have an accumulation of dust. Observed reach in cooler gasket soiled in the bar area.
Buildup of food debris/soil residue on equipment door handles.
Observed microwave handle soiled, located in the kitchen area.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed current October 1, 2027 not displayed, have previous October 1, 2026 license.
Earlier inspections 1
A97Routine inspection1 violation, 1 high priority No follow-up needed
- First visitJul 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Small cafeteria, reach in cooler: unwrapped bread stored inside carry out bags.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.