Dr. Limon
Last inspected: Apr 8, 2026
45
Score
Dr. Limon appears in inspection records nine times, starting in 2022. The most recent visit was on Apr 8, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to 12 violations per visit.
Across the inspection history, “accumulation of black/green mold-like substance” is the issue that surfaces most often, recorded three times.
Compared to other Miami Lakes restaurants (averaging 73), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
0
Major latest
7
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
3 critical violations. 7 minor violations.
View 10 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 dishwasher machine with chlorine sanitation solution of 0 ppm, operator primed the machine, rechecked chlorine 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw shell eggs over sauce in open lid reach in cooler. Operator properly stored it. **Corrected On-Site**
08A-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP Tuna thawed in reach cooler.
01B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - 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. ROP Tuna thawed in reach cooler.
06-09-1
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed crab salad thawing in standing water.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
45
Oct 28, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw shell eggs with cut lemon on the same container. Operator removed it. **Corrected On-Site**
08A-08-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk in cooler, operator properly stored it.
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Underneath of hand sink located next to ice machine.
29-34-4
Intermediate - No soap provided at handwash sink. Observed no soap on hand sink next to ice machine. Soap was replaced during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser with no label.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table, operator removed it. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed reach in cooler gasket in disrepair. Located in reach in cooler in front of walk in cooler.
14-11-5
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water of 100°F. Operator placed on top of the stove to reheated. **Corrective Action Taken**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken, raw beef thawing at room temperature next to prep sink, operator placed under cold running water. **Corrected On-Site**
06-01-5
Basic - Floor tiles missing and/or in disrepair.
36-17-5
35
Mar 18, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. Sushi rice
01B-02-5
High Priority - 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. Sushi rice
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in hand sink located next to dishmachine. Operator removed it. **Corrected On-Site**
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open bottle water on top of the sushi station.
12B-12-5
Basic - Floor area(s) covered with standing water. Under ice machine
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Soiled dry wiping cloth in use.
21-10-4
35
Nov 15, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Operator properly stored it. **Warning** - From follow-up inspection 2024-11-15: Still observed **Time Extended**
10-20-4
95
Nov 6, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensil in water at 110°F. Operator placed on top of the stove. **Warning**
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (48 cold holding); cooked potatoes (47°F - Cooling); octopus (46F - Cold Holding); shrimp (42F - Cold Holding); risotto (46F - Cold Holding), for less than 4 hours. Food was replaced in walk in freezer. **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. Soap was replaced. **Corrected On-Site** **Warning**
31B-03-4
Basic - 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. **Warning**
06-09-1
Basic - Equipment in poor repair. Observed walk in cooler with ambient temperature of 50°F. **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. Underneath of ice machine. **Warning**
36-22-4
Basic - Food stored on floor. Observed vegetable containers, yellow sauce on walk in cooler floor. **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Operator properly stored it. **Warning**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled. **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
45
Mar 25, 2024
Routine - Food
1 critical violation. 1 major violation. 2 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
Approved Thawing Methods Used
FL-31
70
Sep 12, 2023
Routine - Food
2 minor violations.
View 2 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Personal Cleanliness
FL-40
90
Mar 20, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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.
11-27-4
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.
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cel phone on preparation table, operator properly stored it.
40-06-5
78
Oct 24, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
78
Frequently Asked Questions
When was Dr. Limon last inspected?
The most recent health inspection at Dr. Limon on file is from Apr 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Dr. Limon?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Dr. Limon.
How does Dr. Limon compare to other restaurants in Miami Lakes?
Dr. Limon most recently scored 45 out of 100, which is lower than the Miami Lakes average of 73.
Has Dr. Limon's inspection record improved over time?
No. Recent inspections at Dr. Limon have averaged around 12 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Dr. Limon means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Dr. Limon inspected?
Based on the inspection history on file, Dr. Limon is inspected around three times per year on average.
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