Don Domingo Cafe Parrillada Argentina
Last inspected: Nov 12, 2025
58
Score
Going back to 2022, Don Domingo Cafe Parrillada Argentina has six inspections in the public record. The most recent report on file is from Nov 12, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly 12 violations before.
When inspectors have written things up, “cutting board has cut marks and is no longer cleanable” has been the most frequent reason, cited three times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
Intermediate - 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. **Corrected On-Site**
31A-09-4
Basic - 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. **Corrected On-Site**
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of ovens soiled
22-08-4
Basic - 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.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed clean pan with old label.
16-46-4
Basic - Stored food not covered. Observed plantains inside of the reach freezer not covered.
08B-12-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
58
Feb 25, 2025
Routine - Food
4 minor violations.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
82
Dec 12, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
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**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a cloth in the front counter handwashing sink.
31A-11-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler in front of the grill.
29-49-6
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the whole kitchen.
36-37-5
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
64
Mar 27, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
50
Oct 4, 2023
Routine - Food
6 critical violations. 5 major violations. 8 minor violations.
View 19 violations
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
03A-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
01B-02-5
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-13-4
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
08A-20-5
High Priority - Observed: Observed raw ground chicken and raw ground beef stored inside same container at walk in cooler. Priority: High Priority
08A-08-5
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
22-41-4
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
11-27-4
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
22-02-4
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
31A-11-4
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
11-26-1
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
02C-02-5
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
08B-38-4
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
22-20-5
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 cooler**Corrected On-Site** Manager removed bowl from rice container. **Corrected On-Site** Priority: Basic
14-01-5
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
36-37-5
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
06-09-1
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
14-09-4
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
05-09-4
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
21-12-4
17
Oct 27, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - 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 dish machine at 0ppm. **Repeat Violation**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over maduro and raw shrimp stored over tostones at reach in freezer at preparation area.
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container stored inside hand sink at preparation area.
31A-11-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer in disrepair at reach in cooler at salad station.
05-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at grill area. **Corrected On-Site**
21-12-4
Basic - Ice bucket stored on floor between uses. Observed at bar area. Manager placed item on shelf. **Corrected On-Site**
10-14-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing steaks not wearing hair restraint. **Corrected On-Site**
13-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at grill area and preparation area. **Repeat Violation**
14-09-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled with black substance over walk in freezer.
36-34-5
43
Frequently Asked Questions
When was Don Domingo Cafe Parrillada Argentina last inspected?
The most recent health inspection at Don Domingo Cafe Parrillada Argentina on file is from Nov 12, 2025. The public record contains six inspections in total.
What is the most common violation at Don Domingo Cafe Parrillada Argentina?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at Don Domingo Cafe Parrillada Argentina.
How does Don Domingo Cafe Parrillada Argentina compare to other restaurants in Miami?
Don Domingo Cafe Parrillada Argentina most recently scored 58 out of 100, which is lower than the Miami average of 74.
Has Don Domingo Cafe Parrillada Argentina's inspection record improved over time?
Yes. Recent inspections at Don Domingo Cafe Parrillada Argentina have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Don Domingo Cafe Parrillada Argentina means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Don Domingo Cafe Parrillada Argentina inspected?
Based on the inspection history on file, Don Domingo Cafe Parrillada Argentina is inspected around two times per year on average.
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