DON DOMINGO CAFE PARRILLADA ARGENTINA
10817 SW 40 ST, MIAMI 33165
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/25/2025
High Priority
0
Intermediate
0
Basic
4
Total
4
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Mahi mahi in commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator opened bag and stored mahi mahi in containers Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed cases of drinks on the floor on the storage area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
Food safety inspection conducted on 2/25/2025 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 12/12/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the whole kitchen.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler in front of the grill.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked chorizo over raw beef in the walk in cooler. Operator stored properly. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a cloth in the front counter handwashing sink.
Food safety inspection conducted on 12/12/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 3/27/2024
High Priority
1
Intermediate
4
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine does not fill automatically. Establishment utilizing hose connected at hand sink to fill dish machine.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 85F. Person in charge removed water and took to water washing area. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw strip steak (52F - Cold Holding) at preparation cooler at grill area. Person in charge placed bags of ice on top of product. Observed cooked eggs (54F - Cold Holding) resting on containers in top portion of salad reach in cooler. As per person in charge, for approximately 1 hour. Person in charge placed product inside cooler. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board with build up of food debris at bar area.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic tube connected at hand sink at ware washing area. Observed plastic container stored inside hand sink at preparation area. Person in charge removed item. Corrected On-Site Repeat Violation
- 53A-05-6:Intermediate - 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/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Person in charge replenished paper towels. Corrected On-Site
Food safety inspection conducted on 3/27/2024 revealed 8 total violations (1 high priority, 4 intermediate, 3 basic).
Inspection on 10/4/2023
High Priority
6
Intermediate
5
Basic
8
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - 4 Observed: Food stored on floor. Observed bucket of oil stored on the floor near the reach in cooler by the 3 compartment sink. employee removed the containers from the floor. Corrected On-Site Priority: Basic
- 22-20-5:Basic - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled located in the kitchen. Priority: Basic
- 14-01-5:Basic - Observed: Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense rice., near the walk in coolerCorrected On-Site Manager removed bowl from rice container. Corrected On-Site Priority: Basic
- 36-37-5:Basic - Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage and ware washing areas. Also observed at walk in cooler. Priority: Basic
- 06-09-1:Basic - Observed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed raw salmon, raw tilapia and raw mahi stored inside reduced oxygen packaging at reach in cooler at kitchen. Employee removed products from packaging. Corrected On-Site Reference: 3-501.13(E) FC: (E) Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in Paragraph (A) of this section; or (2) Prior to or immediately upon completion of its thawing using procedures specified in Paragraph (B) of this section. Priority: Basic
- 14-09-4:Basic - Observed: Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks located by the preparation area. Priority: Basic
- 22-41-4:High Priority - Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine machine at 0ppm. Manager primed line. Final reading, 100ppm. Corrected On-Site Priority: High Priority
- 11-27-4:Intermediate - Observed: 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. Priority: Intermediate
- 22-02-4:Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed meat slicer with accumulation of old food debris, located near the entrance of the kitchen. Priority: Intermediate
- 31A-11-4:Intermediate - Observed: Handwash sink used for purposes other than handwashing. Observed hand-wash sink with containers inside located near the 3 compartment sink. Corrected On-Site Priority: Intermediate
- 05-09-4:Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in coolers located in the kitchen. Employee placed thermometers inside of each reach in coolers. Corrected On-Site Priority: Basic
- 11-26-1:Intermediate - Observed: 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. Printed and provided employee health reporting agreement. Some employees reviewed and signed. **Corrective Action Taken** Priority: Intermediate
- 08A-08-5:High Priority - Observed: Observed raw ground chicken and raw ground beef stored inside same container at walk in cooler. Priority: High Priority
- 08A-20-5:High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at reach in cooler at kitchen. Employee rearranged products. Corrected On-Site Priority: High Priority
- 02C-02-5:Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of empanadas and rice in the walk in cooler with no date marking. Priority: Intermediate
- 01B-13-4:High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw ground chicken and raw ground beef stored inside same container at walk in cooler. Priority: High Priority
- 01B-02-5:High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef glands (46F - Cold Holding); and raw chicken (46F - Cold Holding) located in the reach in cooler at the cook line. As per manager stored from the previous day. Priority: High Priority
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef glands (46F - Cold Holding); and raw chicken (46F - Cold Holding) located in the reach in cooler at the cook line. As per manager stored from the previous day. Priority: High Priority
- 21-12-4:Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution throughout the kitchen Priority: Basic
Food safety inspection conducted on 10/4/2023 revealed 19 total violations (6 high priority, 5 intermediate, 8 basic).