DON DOMINGO CAFE PARRILLADA ARGENTINA
10817 SW 40 ST, Miami FL 33165 · 786.273.8278
Last inspected May 8, 2026 · 6 visits since October 2023
MAR 24
DEC 24
FEB 25
NOV 25
MAY 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (47F - Cold Holding); potato mix (45F - Cold Holding) at the reach in cooler near front service window. As per operator, items have been there for about an hour. Operator placed inside walk in cooler for rapid cooling.
Handwash sink used for purposes other than handwashing. Observed food debris inside hand wash sink located next to prep table.
Nonfood-grade basting brush used in food. Observed non food grade brush used for removing coffee grounds at the bar area.
Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing cleaning so,union next to dish machine with no label.
Show the remaining 7 findings ▾
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler inside the kitchen near the front service window with soiled door handles.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board at the main prep table in kitchen with cut marks and no longer cleanable.
Employee with ineffective hair restraint while engaging in food preparation. Observed male cook line employees with no hair restraint. Employees put on hair restraint.
In-use wet wiping cloth/towel used under cutting board. Observed cloth under white cutting board at the prep table.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler inside kitchen area with soiled interiors.
Single-service articles not stored inverted or protected from contamination. Observed single service straws at the bar area not covered or protected.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink not accessible for employee use at all times. Observed bar hand washing sink with bags,and a plastic container. Operator cleared hand washing sink.
Cutting board has cut marks and is no longer cleanable.
Insect control device installed over food preparation area. Observed an insect device light on top of the prep table located next to the dishwasher machine. Operator removed device.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of ovens soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled in the front counter reach in cooler, dessert reach in freezer.
Old labels stuck to food containers after cleaning. Observed clean pan with old label.
Stored food not covered. Observed plantains inside of the reach freezer not covered.
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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
Food stored on floor. Observed cases of drinks on the floor on the storage area.
In-use tongs stored on equipment door handle between uses.
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
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.
Handwash sink used for purposes other than handwashing. Observed employee washing a cloth in the front counter handwashing sink.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the whole kitchen.
Reach-in cooler shelves with rust that has pitted the surface.
Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler in front of the grill.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
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.
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.
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.
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/
No paper towels or mechanical hand drying device provided at handwash sink. Person in charge replenished paper towels.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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.
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.
Oct 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate8 Basic
Show 19 findings ▾
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. Priority: High Priority
Observed: Observed raw ground chicken and raw ground beef stored inside same container at walk in cooler. Priority: 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. Priority: 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
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
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
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
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
Observed: Handwash sink used for purposes other than handwashing. Observed hand-wash sink with containers inside located near the 3 compartment sink. Priority: 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. Priority: 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
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. Priority: 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
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 cooler Manager removed bowl from rice container. Priority: 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
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. 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
Observed: Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks located by the preparation area. Priority: 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. Priority: 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
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.