Xixon Spanish Restaurant
2101 SW 22 St, Miami, FL 33145 · Permanent Food Service · License 2332576
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection1 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 2 repeats), 11 basic (5 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 visitOct 14, 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
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Kitchen food, preparation, helper.
Fixed on the spotRepeat violation
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
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.
Fixed on the spotRepeat violation
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.
Basic11
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Most kitchen cutting boards.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Cloth used as a food-contact surface.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Fixed on the spotRepeat violation
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed accumulation of old grease particles inside of kitchen oven.
Reach-in cooler interior/shelves have accumulation of soil residues.
Clean all kitchen reach in coolers throughout from food debris.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed accumulation of food debris on top of kitchen shelves throughout.
Repeat violation
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
- 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.