Xixon Spanish Restaurant
Last inspected: Jan 30, 2026
29
Score
Going back to 2023, Xixon Spanish Restaurant has eight inspections in the public record. The newest entry in the record is dated Jan 30, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around 14 violations lately compared to roughly eight violations before.
The pattern that stands out is “establishment has no written procedures for employees”, which has been cited four times.
The city-wide average sits at 74, which Xixon Spanish Restaurant's 29 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
1
Critical latest
7
Major latest
8
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
1 critical violation. 7 major violations. 8 minor violations.
View 16 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen employees.
12A-07-5
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 - Handwash sink not accessible for employee use at all times. Observed kitchen pot inside employee han sink.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cleaned and sanitized equipment or utensils not properly stored.
24-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed acclamation of food debris on top of kitchen shelves.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
29
Sep 29, 2025
Routine - Food
3 critical violations. 4 major violations. 13 minor violations.
View 20 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
10-05-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mashed potato exceeds over 7 days as per kitchen cook.
02C-01-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. All kitchen employees throughout.
12A-09-4
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
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 - Handwash sink used for purposes other than handwashing. Observed kitchen Pots and pans inside Employer handwashing sink.
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed Most kitchen cutting board with cuts and not cleanable throughout kitchen area.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee personal cell phones on top of kitchen shelves.
40-06-5
Basic - Floor soiled/has accumulation of debris. Observed accumulation of Food debris and grease underneath cooking equipment, and and throughout kitchen area.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food Debris throughout top surfaces of all kitchen shelves.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
22
Jan 15, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep area: meat slicer soil. **Corrective Action Taken**
22-02-4
Intermediate - No soap provided at handwash sink. Main kitchen **Corrected On-Site**
31B-03-4
Basic - Food not stored at least 6 inches off of the floor in the walk in cooler and walk in freezer. Cases of raw beef and calamari. **Corrected On-Site**
08B-47-4
Basic - In-use wet wiping cloth/towel used under cutting board. Main kitchen, prep table. **Corrected On-Site**
21-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
70
Aug 30, 2024
Routine - Food
4 major violations. 2 minor violations.
View 6 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 - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
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 - Accumulation of debris inside warewashing machine. **Corrected On-Site**
16-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
61
Apr 5, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
37
Oct 19, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler: raw shell eggs stored above oranges and lemons. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw shell eggs stored above milk **Corrected On-Site**
08A-05-6
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. Discussed with the operator and provided the form. **Corrective Action Taken**
11-26-1
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. **Corrected On-Site**
11-27-4
Basic - In-use tongs stored on equipment door handle between uses. Observed two pair of tongs hanging on the oven door. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. By the entrance to the kitchen.
31B-04-4
Basic - Reach-in freezer interior bottom shelf have accumulation of soil residues, bakery area.
22-16-4
52
Jun 13, 2023
Routine - Food
No violations found.
100
Jan 17, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
86
Frequently Asked Questions
When was Xixon Spanish Restaurant last inspected?
The most recent health inspection at Xixon Spanish Restaurant on file is from Jan 30, 2026. The public record contains eight inspections in total.
What is the most common violation at Xixon Spanish Restaurant?
Across the inspection record, “establishment has no written procedures for employees” has been cited four times, more than any other issue at Xixon Spanish Restaurant.
How does Xixon Spanish Restaurant compare to other restaurants in Miami?
Xixon Spanish Restaurant most recently scored 29 out of 100, which is lower than the Miami average of 74.
Has Xixon Spanish Restaurant's inspection record improved over time?
No. Recent inspections at Xixon Spanish Restaurant have averaged around 14 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Xixon Spanish Restaurant 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 Xixon Spanish Restaurant inspected?
Based on the inspection history on file, Xixon Spanish Restaurant is inspected around three times per year on average.
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