DR LIMON HOMESTEAD
2508 NE 10 CT, Homestead FL 33033 · 305-387-6931
Last inspected Jul 17, 2026 · 11 visits since September 2023
JUL 24
JAN 25
SEP 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections trending up, 27 points better than where it started.
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. Provided form during inspection.
★ 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--2026015165 | Jan 14, 2026 | Apr 23, 2026 | $200 |
Inspection history
11 visits, newest first
Jul 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Covered waste receptacle not provided in women's bathroom. Observed at unisex employee restroom.
No handwashing sign provided at a hand sink used by food employees. Observed at bar. Observed at prep area.
Jul 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority0 Intermediate5 Basic
Show 11 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken (155F - Cooking). Operator put back on stove for finish cooking. Retest chicken (165F - Cooking)
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed mixed seafood (97F - Cooling); cooked steak (88F - Cooling) as per operator for approximately 1.5 hrs. retest 30 minutes later mixed seafood (94F - Cooling); cooked steak (81F - Cooling).
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked ribs, steak and chicken inside reach in cooler across fryers. Operator properly rearranged.
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 mixed seafood (97F - Cooling); cooked steak (88F - Cooling) as per operator for approximately 1.5 hrs. retest 30 minutes later mixed seafood (94F - Cooling); cooked steak (81F - Cooling). Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes (47F - Cold Holding) inside reach in cooler at expo area. As per operator since the day before. Operator segregated. Observed at ceviche station diced calamari (47F - Cold Holding) inside reach in cooler. As per operator since the day before. Operator segregated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes (47F - Cold Holding) inside reach in cooler at expo area. As per operator since the day before. Observed at ceviche station diced calamari (47F - Cold Holding) inside reach in cooler. As per operator since the day before. Operator segregated. Observed across wok station chicken (47F - Cold Holding); steak (47F - Cold Holding). As per operator for less than 4 hrs. Operator added ice for rapid cooling. Operator segregated. Observed across ceviche station masago (44F - Cold Holding); cream cheese (45F - Cold Holding); cut tuna (46F - Cold Holding); Holding); salmon salad (46F - Cold Holding). As per operator for less than 4 hrs. Operator moved to freezer for rapid cooling.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) under hand sink at ceviche station. Operator diluted with water. Restest Sanitizer Bucket (Chlorine 50ppm).
Covered waste receptacle not provided in women's bathroom. Observed at unisex employee restroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal cup on prep table at ceviche station. Also observed at kitchen on prep table. Operator removed the cups.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee glasses on cutting board at dessert station. Operator removed item.
No handwashing sign provided at a hand sink used by food employees. Observed at bar. Observed at prep area.
Working containers of food removed from original container not identified by common name. Observed sugar inside plastic container at dessert station. Operator properly labeled.
Jan 14, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked corn (48F - Cold Holding) in reach in cooler at kitchen area. As per operator over 4 hours. Operator discarded during inspection. Also observed cooked beef steak (48F - Cold Holding); cooked chicken (48F - Cold Holding); raw beef steak (49F - Cold Holding)in reach in cooler at cook line, as per operator food was in reach in cooler since last night, operator removed food containers and discarded.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Wet mop not stored in a manner to allow the mop to dry.
Jan 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw fish fillets stored above fries inside reach in cooler at cook line, operator stored properly during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked corn (48F - Cold Holding) in reach in cooler at kitchen area. As per operator over 4 hours. Operator discarded during inspection. Also observed cooked beef steak (48F - Cold Holding); cooked chicken (48F - Cold Holding); raw beef steak (49F - Cold Holding)in reach in cooler at cook line, as per operator food was in reach in cooler since last night, operator removed food containers and discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked corn (48F - Cold Holding) in reach in cooler at kitchen area. As per operator over 4 hours. Operator discarded during inspection. Also observed cooked beef steak (48F - Cold Holding); cooked chicken (48F - Cold Holding); raw beef steak (49F - Cold Holding)in reach in cooler at cook line, as per operator food was in reach in cooler since last night, operator removed food containers and discarded.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +100ppm); operator discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Operator moved to dishwashing area.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked beans, chicken stew and homemade pesto sauce thawed and not dated, operator dated during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs, cooked steak and cooked pasta not date marked inside reach in cooler at cook line, as per operator over 24 hours.
Garbage on the ground and/or pad around dumpster.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between preparation table and reach in cooler at kitchen area, operator removed knives to dishwashing area.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottle inside reach in cooler at cook line, operator discarded during inspection.
Stored food not covered. Observed Peruvian cancha container not covered at front counter. Operator covered during inspection.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Sep 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Observed on clean metal containers across dishwasher machine.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk in freezer door.
Wet mop not stored in a manner to allow the mop to dry.
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority0 Intermediate13 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above cooked shrimp on shelves at walk in cooler, operator stored properly during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw shrimp on drawers at cook line, operator stored properly during inspection.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna salad dated 09/08, smoked salmon mix dated 09/01 and crab salad dated 09/08 on shelves at walk in cooler. Operator discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna salad dated 09/08 smoked salmon mix dated 09/01 and crab salad dated 09/08 on shelves at walk in cooler. Operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed swai fillet (47F - Cold Holding) on shelves at walk in cooler, as per operator less than 1 hour. Operator moved container to walk in freezer to cooldown. Also observed raw steak (49F - Cold Holding); cooked steak (48F - Cold Holding); cooked chicken (48F - Cold Holding); bean sprouts (47F - Cold Holding) in reach in cooler at cook line, as per operator less than 2 hours. Operator add ice to cooldown.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +100ppm); at cook line, operator discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm)
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal glasses on preparation table at kitchen area, employee removed during inspection.
Equipment and utensils not properly air-dried - wet nesting. Observed on clean metal containers across dishwasher machine.
Food stored on floor. Observed corn chicha container stored on walk in cooler floor. Operator stored properly.
Ice buildup in walk-in freezer.
Ice scoop handle in contact with ice. Observed at juices station. Employee stored scoop properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in standing water at 89° F at front counter. Operator removed during inspection.
No conspicuously located ambient air temperature thermometer in holding unit. Observed on 2 units at cook line.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk in freezer door.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breast being stored above cooked chicken on reach in cooler across fryers.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak being stored above raw shrimp on drawers at cook line.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked octopus container dated on 01/06 inside walk in cooler. Employee segregated food and proceeded to discard.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw steak (52F - Cold Holding); cooked steak (53F - Cold Holding) on reach in cooler at cook line, as per employee from previous day. Employee segregate food and proceeded to discard. Observed cooked octopus container dated on 01/06 inside walk in cooler. Employee segregated food and proceeded to discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (52F - Cold Holding); cooked steak (53F - Cold Holding) on reach in cooler at cook line, as per employee from previous day. Employee segregate food and proceeded to discard.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Observed on raw beans white bin container at kitchen area.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spatula stored on raw steak container at cook line, employee removed.
Stored food not covered. Observed cancha container not covered at front counter.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at cook line.
Working containers of food removed from original container not identified by common name. Observed Peruvian cancha container not identified at cook line.
Jul 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Ceiling tile missing. Observed missing ceiling tile on top of the ice machine.
Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
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 packets still on ROP inside walk in cooler.
Insect control device installed over food preparation area. Observed over rice warmer at kitchen area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC throughout kitchen.
Jul 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 6 high priority.
6 High priority3 Intermediate23 Basic
Show 32 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw octopus container stored over unwashed limes cases at walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak containers stored above raw fish containers at walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw cut steak (47F - Cold Holding); cooked chicken (47F - Cold Holding); cooked steak (51F - Cold Holding); cooked yuca (51F - Cold Holding); cooked rice (48F - Cold Holding); cooked pasta (48F - Cold Holding) inside reach in cooler at cook line, as per employee from previous day. Employee discarded food during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw cut steak (47F - Cold Holding); cooked chicken (47F - Cold Holding); cooked steak (51F - Cold Holding); cooked yuca (51F - Cold Holding); cooked rice (48F - Cold Holding); cooked pasta (48F - Cold Holding) inside reach in cooler at cook line, as per employee from previous day. Employee discarded food during inspection.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed on sushi rice container at front counter, as per employee less than 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish broth (115F - Hot Holding); chicken broth (123F - Hot Holding) at cook line, as per employee less than 1 hour, employee proceeded to reheat.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw tuna dish not identified as a raw food.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked beans and cooked chicken containers not date marked inside walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed on rice container by employee bathroom.
Ceiling tile missing. Observed missing ceiling tile on top of the ice machine.
Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
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 packets still on ROP inside walk in cooler.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker on shelves at cook line.
Floor not cleaned when the least amount of food is exposed. Observed at walk in freezer.
Floor soiled/has accumulation of debris. Observed at soda storage.
Food stored on floor. Observed cooked fish broth stored on kitchen floor by walk in freezer.
Ice scoop handle in contact with ice. Observed at juice station.
In-use ice scoop stored on soiled surface between uses. Observed on top of ice machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container at front counter.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop on standing water 89° F at front counter.
Insect control device installed over food preparation area. Observed over rice warmer at kitchen area.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed several personal drinks inside reach in coolers at cook line.
Stored food not covered. Observed cut onions containers not covered at walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC throughout kitchen.
Wiping cloth sanitizing solution stored on the floor. Observed at front counter.
Working containers of food removed from original container not identified by common name. Observed cancha, flour, sugar and salt containers not identified with common names throughout kitchen.
Dec 15, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate14 Basic
Show 25 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over cooked white rice in shelves at walk in cooler. Employee rearranged properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna,crab and chicken salad dated on 12/03/2023 at ceviche's station. Manager discarded during inspection.Also cooked pasta dated on 12/07/2023 at walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (54F - Cold Holding); at walk in cooler. As per employee over 24 hours. Employee discarded during inspection. Observed tuna,crab and chicken salad dated on 12/03/2023 at ceviche's station. Manager discarded during inspection.Also cooked pasta dated on 12/07/2023 at walk in cooler. Observed sushi rice containers not date marked at sushi station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (54F - Cold Holding); at walk in cooler. As per employee over 24 hours. Employee discarded during inspection. Also homemade tartar sauce (52F - Cold Holding); as per employee less than 2 hours. Employee moved sauce to walk-in cooler to rapid chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice containers not date marked at sushi station.
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. Provided form during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area.
Handwash sink used for purposes other than handwashing. Observed employee washing container at ceviches station HWS.
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form and discussed with Chef during inspection.
Records/documents for required employee training do not contain all of the required information. Observed food handlers missing date of birth.
Bowl or other container with no handle used to dispense food. Observed in rice container at kitchen area.
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 tuna and mahi mahi fillets not longer frozen in reach in cooler at cook line. Also at ceviche station. Manager discarded during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at cook line, also at ceviche station at front counter. Manager discarded during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored above sugar bags at preparation table in kitchen area.
Ice scoop handle in contact with ice. Observed in ice machine at kitchen area. Employee rearranged properly.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in msg container at preparation area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 78° at cook line, employee removed during inspection. Also ice cream scoop stored in standing water at 80° at front counter.
In-use wet wiping cloth/towel used under cutting board. Observed at kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters.
Single-service articles not stored inverted or protected from contamination. Observed clean utensils not inverted in shelves across 3 compartment sink. Employee rearranged properly.
Soiled dry wiping cloth in use. Observed at kitchen area.
Time/temperature control for safety food thawed in an improper manner. Observed fries(frozen) stored under preparation table at cook line. Employee moved fries to freezer during inspection.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout kitchen.
Working containers of food removed from original container not identified by common name. Observed flour white bin container not identified with common name at kitchen area.
Sep 28, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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. Provided form during inspection.
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. Provided form during inspection.
No Heimlich maneuver/choking sign posted.
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.