XIXON SPANISH RESTAURANT
With 6 documented inspections, XIXON SPANISH RESTAURANT in MIAMI has achieved a 1.7/5 food safety rating. Food safety practices have remained consistent.
Last inspection: 1 months ago · 6 reports on file
2101 SW 22 ST
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
All Inspection Reports
1/30/2026· 1mo ago
Visit ID: 13533657
Met Inspection Standards1 high, 7 int, 8 basic
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed acclamation of food debris on top of kitchen shelves.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen employees.
- 11-27-4:Intermediate - 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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed kitchen pot inside employee han sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 11-26-1:Intermediate - 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.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
9/29/2025· 5mo ago
Visit ID: 10876557
Met Inspection Standards3 high, 4 int, 13 basic
- 16-07-4:Basic - Accumulation of debris in three-compartment sink.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed Most kitchen cutting board with cuts and not cleanable throughout kitchen area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee personal cell phones on top of kitchen shelves.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed accumulation of Food debris and grease underneath cooking equipment, and and throughout kitchen area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food Debris throughout top surfaces of all kitchen shelves.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mashed potato exceeds over 7 days as per kitchen cook.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. All kitchen employees throughout.
- 11-27-4:Intermediate - 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen Pots and pans inside Employer handwashing sink.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 11-26-1:Intermediate - 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.
1/15/2025· 1y 1mo ago
2 int, 3 basic
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor in the walk in cooler and walk in freezer. Cases of raw beef and calamari. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Main kitchen, prep table. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep area: meat slicer soil. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Main kitchen Corrected On-Site
8/30/2024· 1y 6mo ago
4 int, 2 basic
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 11-27-4:Intermediate - 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site
- 11-26-1:Intermediate - 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.
4/5/2024· 1y 11mo ago
Visit ID: 8531392
Met Inspection Standards1 high, 3 int, 11 basic
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 08B-38-4:Basic - Food stored on floor. Boxes of potatoes in kitchen area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Most kitchen employees hand washing sinks.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen RIC. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like Substance on wall behind dishwasher machine.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked potatoes in walk in cooler for over 7 days with not marked.
- 11-27-4:Intermediate - 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
10/19/2023· 2y 4mo ago
Visit ID: 8369120
Met Inspection Standards2 high, 2 int, 3 basic
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed two pair of tongs hanging on the oven door. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. By the entrance to the kitchen.
- 22-16-4:Basic - Reach-in freezer interior bottom shelf have accumulation of soil residues, bakery area.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler: raw shell eggs stored above oranges and lemons. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw shell eggs stored above milk Corrected On-Site
- 11-27-4:Intermediate - 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. Corrected On-Site
- 11-26-1:Intermediate - 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. Discussed with the operator and provided the form. **Corrective Action Taken**
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