Don Chepe's Mexican Grill
8901 SW 157 Ave, Ste 1&2, Miami, FL 33196 · Permanent Food Service · License 2332076
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection2 high priority (no follow-up needed), 5 intermediate (1 fixed on the spot, 3 repeats), 16 basic (9 repeats); basic violations cost 12 at most-35
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 6, 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.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chorizo and raw steak above cooked chorizo and ready to eat sauces inside reach in cooler across stove. Observed raw shelled eggs above mole sauce and boiled tomatillos inside walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw marinated chicken over raw octopus inside walk in cooler.
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed in large container food pans and pots, cooked chicken, cooked beans, cooked beef soup, two containers of cooked pork, with no date marking, inside walk in cooler. Per operator, all were cooked yesterday. Advise operator to place date marking on food items.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soiled with accumulation of grease and debris on in use squeeze bottle caps located at cookline.
Repeat violation
Non-pitting surface rust on food-contact equipment.
Observed accumulation of rust on food pans drying shelves in warewashing area.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed Brillo cleaning scrub inside handwashing sink in the kitchen.
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Observed date of birth missing for Milenka Montaro and Ana Rodriguez.
Basic16
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed raw chicken wings uncovered inside reach freezer near walk in cooler.
Repeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed several tongs stored in oven handle door.
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed cook wearing a watch while engaging in food handling prep and cooking.
Code 14, Food-contact surfaces designed and maintained: Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Observed in disrepair and not longer smooth and cleanable the edge sealing of the wooden table near handwashing sink in the kitchen, housing microwave and service and condiment bowls.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Observed accumulation of black like substance inside dishwasher machine walls, located in the kitchen.
Repeat violation
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Observed gauge for wash reached a max temp of 72°F after three cycles for the glass dishwasher at the bar. Minimum wash temp per manufacturer 120°F. Sanitizer is chlorine for this equipment.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed white wiping cloth under ear cutting board on prep table in the kitchen.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed soiled shelves in walk in cooler.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed with black like substance the interior of large ice machine in the kitchen.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled, handwashing knobs paper towel dispenser handle in the kitchen. Observed soiled door gaskets of reach in freezer.
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
Observed two dumpster lids open.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Observed bug zapper in use on top of bar prep area near wine bottles.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water under mop sink, ice machine and three compartment sink.
Repeat violation
Hole in or other damage to wall.
Observed several holes on the wall behind kitchen handwashing sink.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed soiled wall around the handwashing sink in the kitchen.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed Oct. 1, 2026 displayed. Operator was able to post current license during inspection.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.