Don Chepes Mexican Grill

9457 SW 56 St, Miami, FL 33165 · Permanent Food Service · License 2336786

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Jul 16, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 16 routine inspection
1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 11 basic
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul162026

Routine inspection

15 violations found

First visitJul 16, 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.
15 violations found:
- 1 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw shrimp (48°F - Cold Holding) inside reach in cooler located across the cook line. As per operator, product has been there for about two hours. Operator placed inside walk in cooler for rapid cooling.
  Fixed on the spot
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed bucket inside hand wash sink located next to prep table. Operator removed.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at the hand wash sink located next to prep in prep room.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed clear spray bottle of degreaser located at the three compartment sink with no label.
Basic11
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed two white cutting boards located across the cook line with cut marks and no longer cleanable.
  Equipment in poor repair.
  Observed reach in freezer near prep table with torn gaskets.
  Ripped/worn tin foil used as shelf cover.
  Observed tin foil used as a shelf cover near cook line soiled and torn.
  Reach-in freezer shelves with rust that has pitted the surface.
  Observed reach in freezer located near prep station with rusted shelves.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed exterior of dish machine soiled.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed two wet wiping cloths on top of white cutting boards located located across the cook line.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed black microwave located next to cook line with soiled interior.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed walk in cooler fan covers soiled. Observed reach in cooler drawers at the cook line soiled.
  Buildup of food debris/soil residue on equipment door handles.
  Observed black microwave near cook line with door handle covered in food debris.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall located behind black microwave heavily soiled.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles in kitchen area soiled.
Official report, on the Florida DBPR website

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.