DON CAMARON SEAFOOD GRILL & MARKET
501 NW 37 AVE · MIAMI · Dade County · FL 33125
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
33 full violation description(s) documented by the inspector during this visit.
High Priority 9
01B-01-4High Priority – Dented/rusted cans present. See stop sale. Observed in the back storage area: whole peeled tomatoes inside a dented can on the shelf.
12A-13-4High Priority – 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 scraping a pot at the three compartment sink and then pick up strainer to take out cooked pasta noodles without removing gloves and washing hands. Inspector coached employee. **Corrective Action Taken**
35A-02-7High Priority – Live, small flying insects found. Dining room: 2 live flies landed on tables. Ceviche area, by the glass display: approximately 4 live flies on flying throughout the area and 1 on the glass display case. Seafood prep area: 4 live flies resting on the prep table and 2 live flies on the prep sink. Main kitchen: 2 live flies flying throughout the warewash and cook line area.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw shell eggs stored above beverages mixes. Discussed with the operator and provided the handout for the proper storage of food **Corrected On-Site**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ceviche bar area: tres leches and Hawaiian leches, dated 4/2. Operator discarded.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Seafood prep area: 2 live roaches crawling on the floor by the prep sink and underneath a table by the prep sink.
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee by the cookline touch raw fish place on the flat top grill and grabbed a plate put a container in the plate to hold tortillas for soft tacos without removing gloves and washing hands. Observed employee ( cook) doing multiple tasks without removing gloves, instructed employee on proper method **Repeat Violation**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. small cook area: ham (49F – Cold Holding); pork base (52F – Cold Holding); fully cooked pork (54F – Cold Holding); mozzarella cheese (49F – Cold Holding); As per operator, placed inside the reach in cooler over night for the last 4 days ago.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small cook area: ham (49F – Cold Holding); pork base (52F – Cold Holding); fully cooked pork (54F – Cold Holding); mozzarella cheese (49F – Cold Holding); As per operator, stored inside the reach in cooler overnight.
Intermediate 7
53B-15-4Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee by the cookline touch raw fish place on the flat top grill and grabbed a plate put a container in the plate to hold tortillas for soft tacos without removing gloves and washing hands. Observed employee scraping a pot at the three compartment sink and then pick up strainer to take out cooked pasta noodles without removing gloves and washing hands.
11-27-4Intermediate – 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. Inspector emailed for to the operator in English and Spanish. **Corrected On-Site** **Repeat Violation**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. All food storage containers soiled, dry storage area. Cutting boards on the flip-top reach in cooler soiled.
01C-05-4Intermediate – Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
53B-10-4Intermediate – Records/documents for required employee training do not contain all of the required information. Missing DOB: Bryan, Greisy, Kiara, Kenny, Delhi's, Jorge P., Pedro L., Isacc, Johana
01C-03-4Intermediate – Several oyster tags not marked with last date served. 4/4/26 harvest date. Operators were not sure if the dates on some tags were the date started using or the last day used. Discussed with both operators the proper method.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Main kitchen area: spray bottle with multi-surface cleaner not labeled
Basic 17
14-01-5Basic – Bowl or other container with no handle used to dispense food. Outside storage container: bowl with handle stored inside a bag of flour. Steam table: cups with no handle stored inside pan with cooked whit rice and cooked yellow rice. **Corrected On-Site**
01C-06-5Basic – Clams/mussels/oysters removed from original container for long-term storage. Observed in the ceviche station reach in cooler: oysters inside a container without the tag. Operator states, " oysters removed from original box today, operator made a copy and placed into the container.
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Small cook area: small reach in cooler ambient temperature 51F.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
35A-03-4Basic – Dead roaches on premises. Seafood prep area: 2 dead roaches on the floor: Back area cookline: 1 dead roach on the floor. By the large mixer nearby the walk in cooler: 1 dead roach on the floor behind the large mixer Prep table in front of the main cookline: 1 dead roach by on the table by a container without wrapped utensils. Small cook area: 1 dead fly inside the reach in cooler with bottled sodas and water bottles.
36-22-4Basic – Floor area(s) covered with standing water. Observed throughout the establishment prep areas, kitchen area, and by the outside storage container
08B-47-4Basic – Food not stored at least 6 inches off of the floor. Walk in freezer: cases of chicken stored on the floor underneath shelves. Walk in cooler: containers with peeled carrots stored on the floor. **Corrected On-Site** **Repeat Violation**
36-24-5Basic – Hole in or other damage to wall. Bottom of wall by the prep area cookline. Outside storage container wooden wall in disrepair.
14-42-4Basic – Hood filter missing from automatic fire suppression/exhaust system. Main cookline: gaps /missing at least 1 hood filter.
10-20-4Basic – In-use tongs stored on garbage can by the cook line handle between uses. Operator placed inside the three compartment sink to be cleaned, **Corrective Action Taken**
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in the small cook area, ambient temperature 51F reach in cooler.
36-64-5Basic – Objectionable odors in bathroom or other areas of the establishment. Back area by the dry goods storage container outside
35B-05-4Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed the bay doors by the small cookline/seating area at the seafood market open during operation. Advised the manager to keep the doors closed, observed fans in the outside, not on.
03A-24-5Basic – Raw in-shell clams/mussels/oysters received at greater than 50 degrees Fahrenheit. Delivery, left in the kitchen: oysters (57-58F – Cold Holding), as per operator, received 30 minutes before the inspection, Operator placed inside the walk cooler, second temperature 20 minutes later, oysters (49-51F – Cooling)
22-16-4Basic – Reach-in freezer in the seafood prep area interior/shelves have accumulation of soil residues.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Throughout the prep kitchen.
29-11-4Basic – Water leaking from pipe at the hand washing sink in the seafood prep area.
Inspector observations synchronized from DBPR on August 10, 2026 2:04 AM.
Violation category totals
5 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.