Don Criollito
12039 SW 132 Ct #1, Miami, FL 33186 · Permanent Food Service · License 2333164
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection5 intermediate (3 fixed on the spot, 3 repeats), 10 basic (4 repeats); basic violations cost 12 at most-27
- Safety score73
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 visitSep 21, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
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 cooked in reach in cooler across from three compartment sink cooked black beans and cooked shredded chicken as per operator held more than 24 hours without date marking.
Repeat violation
Code 11, Employee health: 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.
Observed Maria F. Engaging in food preparation, as per operator hired less than 60 days without proof of reporting agreement. Reporting agreement was provided and signed during time of inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towel in hand wash sink at front counter. Operator provided paper towel during time of inspection. Observed no paper towel at hand wash sink in kitchen area. Operator provided paper towel during time of inspection.
Fixed on the spotRepeat violation
No soap provided at handwash sink.
Observed no hand soap in hand wash sink's throughout kitchen and front counter. Operator provided soap at all sinks during time of inspection.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed establishment with 4 employees operating with CFM, Yaritza Garcia, present.
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed in dry storage closet case of plantains and oil stored on floor. Operator stored case of plantains and oil off of floor during time of inspection.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed handle of scoop submerged in sugar below preparation table at front counter. Operator removed scoop during time of inspection.
Fixed on the spotRepeat violation
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed handle of scoop submerged in container with shredded cheese in reach in cooler across from cook line. Operator removed scoop during time of inspection.
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 coffee on preparation table at front counter. Operator removed coffee during time of inspection.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee engaging in food preparation with watch on. Employee removed watch during time of inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in container below preparation table no scoop bowl being used to dispense flour. Operator removed bowl during time of inspection.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed fan in kitchen with accumulation of dust.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed to the left of three compartment sink pots not inverted.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed accumulation of grease behind cooking equipment at cook line.
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 phone stored on preparation table to the left of cook line. Operator stored phone during time of 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.