DR LIMON FIU
10544 SW 8 ST, Miami FL 33174 · 305.387.6931
Last inspected Aug 25, 2026 · 9 visits since July 2023
AUG 24
MAR 25
SEP 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observe 5 live flies landing in utensils at bar area. Operator moved the utensils to the dishwasher to be cleaned and sanitized.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2023052973 | Aug 1, 2023 | Oct 26, 2023 | $200 |
Inspection history
9 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put gloves on without washing hands his hands first. Manager coached employee on proper hand washing and gloves use.
Handwash sink not accessible for employee use at all times. Observed next to dish machine, Operator cleared space to make hand sink available.
Handwash sink used for purposes other than handwashing. Observed metal container inside hand wash sink at kitchen. Operator removed items
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. See stop sale. Observed raw fish thawing inside rop on cooler. Fish temperature 33F. Operator removed fish from rop, for proper thawing.
Show the remaining 1 finding ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food wearing wrist jewelry. Employee removed jewelry.
Mar 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Observed hand wash sink at kitchen to the left of dish machine blocked by metal table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled vent covers in walk in cooler.
Mar 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority4 Intermediate12 Basic
Show 18 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler below cook line raw salmon (48F - Cold Holding); raw snapper (56F - Cold Holding); raw beef heart (53F - Cold Holding); mahi mahi (51F - Cold Holding) as per operator less than 4 hours. Operator stored on ice in reach in unit.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed at three compartment sink to the left of walk in freezer Triple Sink (Quaternary 500ppm). Employee corrected concentration of Triple Sink (Quaternary 200ppm).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda nozzles at soda machine at soda station.
Handwash sink not accessible for employee use at all times. Observed hand wash sink at kitchen to the left of dish machine blocked by metal table.
Handwash sink used for purposes other than handwashing. Observed hand wash sink to the left of soda machine with discarded ice.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm). Operator primed sanitizer, retest Dishwasher (Chlorine 50ppm).
Blocked mop sink or curbed cleaning facility provided at establishment. Observed mop sink used as storage for clean equipment and not accessible. Employee removed items from mop sink.
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 Commercially processed mahi in reduced oxygen packaging defrosting in walk in cooler. Operator removed mahi from packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on preparation table across from sushi station at front counter. Operator discarded water bottle.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees throughout kitchen engaging in food preparation with a watch on. All employees removed and stored watches.
Food stored on floor. Observed case of chicken stored on floor at walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor of walk in freezer.
Insect control device installed over food preparation area. Observed bug zapper installed over preparation table across from ceviche station at front counter. Observed bug zapper installed over soda machine at server station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave across from three compartment sink soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled vent covers in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on preparation table at front counter bar station. Employee discarded towel.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at preparation table across from ceviche station at front counter Sanitizer Bucket (Chlorine 10ppm). Operator added chlorine, retest Sanitizer Bucket (Chlorine 100ppm)
Working containers of food removed from original container not identified by common name. Observed container of sugar at bar station at front counter without common name. Employee labeled container.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Observed employee washing utensils at bar hand sink.
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 raw tuna still inside ROP commercially processed package inside walk in cooler. Operator removed fish from package.
Cutting board has cut marks and is no longer cleanable. Observed blue cutting board at prep station at kitchen.
Floor area(s) covered with standing water. Observed through washing area. Employee dried out water.
In-use knife/knives stored in cracks between pieces of equipment. Observed 5 knives stored between 2 perp tables at prep area. Operator removed the knives.
Walk-in cooler shelves have accumulation of soil residues.
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate13 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed fish stock (119F - Cooling) on prep table across from three compartment sink. As per operator for over two hours. Operator discarded during inspection.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee begin preparing food with out washing hands. Manager discarded product and coached employee on proper handwashing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cut lettuce at reach in cooler across from fryer in kitchen area. Operator stored correctly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chili sauce at front counter with date marking 02/27. Operator segregated product to be discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed fish stock (119F - Cooling) on prep table across from three compartment sink. As per operator for over two hours. Operator discarded during inspection. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (45F - Cold Holding) at reach in prep table across from dishwasher. As per operator since yesterday 03/06. Operator discarded during inspection. Observed chili sauce at front counter with date marking 02/27. Operator segregated product to be discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (45F - Cold Holding) at reach in prep table across from dishwasher. As per operator since yesterday 03/06. Operator discarded during inspection. Also observed chicken stock (55F - Cold Holding) at prep table across from cookline. As per operator for two hours. Operator moved product to walk in cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish stock (73F - Hot Holding ) at prep table across from cook line. As per operator for two hours. Operator began reheating.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Also observed drink dispenser nozzles soiled at front counter drink station. Operator began cleaning during inspection.
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in handwashing sink next to dish washer. Opera removed bucket.
Carbon dioxide/helium tanks not adequately secured. Observed next to ice machine.
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 multiple packages of tuna (frozen)thawing in reduced oxygen packaging in walk in cooler. Operator cut the bags during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal cup stored at front counter coffee station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone stored on shelf at prep table across from fryer in kitchen area Operator removed the phone.
Garbage can located outside has no lid or lid open/broken. Observed one lid missing at dumpster.
Ice scoop handle in contact with ice. Observed at beverage station. Operator stored scoop properly.
Missing drain plug at dumpster.
Single-service articles not stored inverted or protected from contamination. Observed single service containers not inverted at top shelf on prep table across from fryer. Operator inverted during inspection.
Soiled dry wiping cloth in use. Observed soiled dry wiping cloth on cutting board at front counter. Operator removed wiping cloth.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef (frozen), seafood mix (frozen), salsa madre (frozen) thawing at room temperature on cart across from three compartment sink. Operator moved products to walk in cooler.
Water leaking from pipe and/or faucet/handle. Observed leak from pipe at handwashing sink next to dishwasher in kitchen area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) Operator added sanitizer. Final solution Sanitizer Bucket (Quaternary 150ppm)
Working containers of food removed from original container not identified by common name. Observed squeeze bottles at cook line containing vinegar, chicha de jora, coconut cream at prep table across from cook line. Operator began labeling the bottles during inspection.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Container of medicine improperly stored. Observed burn spray stored on make table across cook line. Employee removed the medicine.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed onions. Employee properly arranged products by cooking tempetures.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Obviously fish stock (73F - Hot Holding); chicken stock (85F - Hot Holding) on grill as per employee for approximately an hour. Employee turned on grill for reheating.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Non-pitting surface rust on food-contact equipment. Observed at kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled with black mold like substance. Employee cleaned during inspection.
Bowl or other container with no handle used to dispense food. Observed bowl without handle inside rice container at kitchen. Employee removed the item.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on shelves over prep area next to single service items at front counter. Also observed employee bag on storage rack used for dry storage. Employee removed the items.
Exposed studs/joists/rafters present in food preparation or warewashing area. Observed at front counter.
Ice scoop handle in contact with ice. Observed at soda station. Employee placed handle upwards.
In-use wet wiping cloth/towel used under cutting board. Observed at prep area at kitchen. Employee removed the towel.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate13 Basic
Show 21 findings ▾
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 Dishwasher (Chlorine 200ppm). Operator verified connections and last reading Dishwasher (Chlorine 100ppm).
Nonfood-grade containers used for food storage - direct contact with food. Observed corn juice stored in Nonfood-grade buckets inside walk in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna salad (40F-Cold Holding) labeled 9/25/23 more than 7 days inside reach in cooler at sushi station. Operator discarded the tuna salad.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna salad (40F-Cold Holding) labeled 9/25/23 more than 7 days inside reach in cooler at sushi station. Operator discarded the tuna salad.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish sauce (49F - Cooling from ambient) Operator put ice and stored inside reach in cooler for rapid cooling and last reading fish sauce (47F-Cold Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Operator cleaned the blade.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Quaternary test kit
Records/documents for required employee training do not contain all of the required information. Observed all food handler certificate incompleteed.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage throughout the kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty over kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board throughout kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and bottle stored on prep table at front counter. Operator removed the items.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed bowl used as scoop inside sugar container located at front counter. Operator removed the bowl.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board throughout the kitchen. Operator removed the cloths.
No suitable facilities provided to store employee clothing and other possessions. Observed employee bags stored over seasonings under prep table at front counter. Operator removed the bags.
Old food stuck to clean dishware/utensils. Observed cleaned containers with food residue on shelves across dish machine.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink inside reach in cooler. At the front counter.Operator removed the drink.
Wash/Rinse/Sanitizing solution not maintained clean. Observed sanitizing solution not clean at 3 compartment sink. Operator discarded the solution and refilled with clean solution.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths not stored in sanitizing solution at front counter and throughout the kitchen. Operator removed the cloth.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket (Chlorine-200 plus ppm) in kitchen area.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor under hand wash sink across ceviche station. Operator removed from the floor the bucket.
Aug 1, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed sushi rice time marked at 11 am. Four and a half hours. Operator discarded the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet potato (63F - Cold Holding); green mussels (53F - Cold Holding); cooked corn (53F - Cold Holding); creme cheese (45F - Cold Holding); chicken salad (46F - Cold Holding); massago (49F - Cold Holding); raw tuna (52F - Cold Holding); corvine raw fish (50F - Cold Holding); sliced boiled eggs (50F - Cold Holding); kitchen area: diced tomato (50F - Cold Holding); cut lettuce (50F - Cold Holding) at reach in cooler. As per operator for less than 2 hours. Operator put ice at some of the products and send other to the walk in cooler for rapid cooling.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of pink mold-like substance in the interior of the ice machine.
No handwashing sign provided at a hand sink used by food employees. Observed no sign in HW sink in kitchen area next to the dishwasher.
Jul 31, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 22 recorded, 8 high priority.
8 High priority2 Intermediate12 Basic
Show 22 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee was cleaning the preparation sink with gloves and after that touching RTE food. Manager was informed and employee washed her hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observe 5 live flies landing in utensils at bar area. Operator moved the utensils to the dishwasher to be cleaned and sanitized.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over raw fish. Operator stated to relocate the products.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over sauce containers at reach un cooler located in front counter. Operator moved the tuna to the bottom part.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and beef stored over raw fish at walk in cooler. Operator rearranged the products.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed sushi rice time marked at 11 am. Four and a half hours. Operator discarded the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet potato (63F - Cold Holding); green mussels (53F - Cold Holding); cooked corn (53F - Cold Holding); creme cheese (45F - Cold Holding); chicken salad (46F - Cold Holding); massago (49F - Cold Holding); raw tuna (52F - Cold Holding); corvine raw fish (50F - Cold Holding); sliced boiled eggs (50F - Cold Holding); kitchen area: diced tomato (50F - Cold Holding); cut lettuce (50F - Cold Holding) at reach in cooler. As per operator for less than 2 hours. Operator put ice at some of the products and send other to the walk in cooler for rapid cooling.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice time marked at 11 am. Four and a half hours. Operator discarded the products.
Handwash sink used for purposes other than handwashing. Observed employee washing food and utensils in the hand wash sink.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of pink mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food. Observed plastic container without handle inside of the rice container in kitchen area. Operator removed the container.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers not inverted on shelf in kitchen area. Operator inverted the container.
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 raw tuna with the label inside ROP. Operator opened the package
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone in front of the microwave at bar area. And back pack over the pineapple juice in the preparation area. Operator removed the phone and the back pack.
Food stored on floor. Observed plastic water bottles stored in the floor next to the walk in cooler.
Ice scoop handle in contact with ice at front counter. Operator removed the handle.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensils handle touching the flour in kitchen area. The operator removed the handle.
No handwashing sign provided at a hand sink used by food employees. Observed no sign in HW sink in kitchen area next to the dishwasher.
Observed 3 Carbon dioxide tanks not adequately secured.
Single-service articles not stored inverted or protected from contamination at front counter.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet towels on preparation table located in front counter.
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.