Donde Juana
5205 NE 2 Ct, Miami, FL 33137 · Permanent Food Service · License 2334224
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsFollow-up to an earlier licensing inspection
- 2nd follow-up visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
More time given
- 1st follow-up visitAug 20, 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:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken frozen stored inside ziplock stored over a ziplock with ground beef at reach in freezer and open bags of cut frozen fruits.
Administrative complaint
At the first visit
Observed raw beef stored over beef empanadas based upon minimum required cooking temperature at white freezer across bathroom.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee answer personal phone with gloves on, and proceeded to prepared food. Coached employee to wash hands.
Administrative complaint
At the first visit
Observed employee washing dishes and continued to grab food to reheat. Coached employee to wash hands properly.
Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
Two weeks Time extension approved by DDM Maurice Chi.
More time given
At the first visit
Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
More time given
At the first visit
Observed sugar,rice,beans and flour containers not labeled at front counter. Observed sugar container not labeled at coffee station.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
More time given
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
More time given
At the first visit
Across employee bathroom door.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
At the first visit
Observed reach in cooler soiled across steamer.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
More time given
Covered waste receptacle not provided in women's bathroom.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Two weeks Time extension approved by DDM Maurice Chi.
More time given
At the first visit
Observed en prep area, kitchen and ware washing area no smooth and cleanable not drop ceiling provided.
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
More time given
At the first visit
Observed light shield missing above prep area front counter.
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.