Don Jediondo

7535 SW 88 St Ste 1380, Miami, FL 33156 · Permanent Food Service · License 2335471

Official report

out of 100

Grade F

Safety score 46 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
3 high priority (1 fixed on the spot), 4 intermediate, 7 basic
-34
Complaint after follow-up on Oct 23
Counts in full until a follow-up finds the problems fixed
-20
Safety score46

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

Inspection history

1 inspection · 2 visits

Oct222026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitOct 23, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
11 violations still not corrected:
- 2 High priority
- 3 Intermediate
- 6 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at steam table: sausages (59°F - Hot Holding); pork belly (67°F - Hot Holding).
  Administrative complaint
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  More time given
Intermediate3
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  More time given
Basic6
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Ceiling tile missing.
  More time given
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  More time given
Official report, on the Florida DBPR website
First visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at steam table: sausages (88°F - Hot Holding); pork belly (89°F - Hot Holding). As per chef, less than 1 hour. Inspector instructed chef to reheat for hot holding; 165°F.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs over juices. Observed raw steak over plantains. Employee rearranged items.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Observed cans of raid in kitchen next to reach in cooler.
Intermediate4
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Observed no form or kit; inspector provided via email.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled dish and single service container shelves.
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed Ricardo Gonzalez with expired CFM certificate; 07/25/26.
  Records/documents for required employee training do not contain all of the required information.
  Observed Randy missing DOB.
Basic7
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed employee coffee cup inside cooler across cook line.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed in chest freezer.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets in coolers.
  Buildup of food debris/soil residue on equipment door handles.
  Observed soiled handles on coolers.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed dust accumulation on vents; front counter.
  Ceiling tile missing.
  Observed missing tile in kitchen.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  Observed most recent copy not on site.
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.
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.