DON CAMARON SEAFOOD GRILL & MARKET
501 NW 37 AVE · MIAMI · Dade County · FL 33125
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 5
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 female employee entering back kitchen and touched garbage bin with gloves on. Went to food prep area and grabbed a wet wiping cloth. Operator told employee to wash hands thoroughly and put on a new set of gloves. Observe same employee touching apron with gloves on. **Corrective Action Taken**
10-05-5High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensils inside standing water in back kitchen area. Operator discarded water. **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over fish (dolphin) inside walk in cooler. Operator moved and placed underneath fish. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Swai (54F – Cold Holding); dolphin (52F – Cold Holding); shrimp (56F – Cold Holding) oysters (49F – Cold Holding); calamari rings (51F – Cold Holding); seafood mix (52F – Cold Holding) inside walk in cooler in back prep area. According to the chef , the walk in cooler was working properly at earlier hours, so the food was out of temperature for less than 4 hrs. Food was transferred to a different walk in cooler and final temperature was Swai (41F – Cold Holding) seafood mix ( 42F – Cold Holding) calamari rings ( 41 F – Cold Holding) oysters (38F – Cold Holding). Observed swai (54F – Cold Holding); salmon (56F – Cold Holding); shrimp (49F – Cold Holding) at kitchen drawer. Operator placed ice to bring temperature down and temperature was at salmon (43F – Cold Holding); swai (41F – Cold Holding); shrimp (42F – Cold Holding) **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish croquettes (104F – Hot Holding); rice and beans (125F – Hot Holding) fried fish (119F – Hot Holding). Operator reheated products and temperatures were fish croquettes (189F – Reheating); fried fish (161F – Reheating) and rice and beans (203F – Hot Holding) **Corrected On-Site**
Intermediate 1
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Observed hand wash sink in food prep area in back blocked off by boxes of fish. Operator moved immediately. **Corrected On-Site**
Basic 11
06-09-1Basic – 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 fish inside ROP not cut and defrosted inside drawer. Operator immediately made incisions. **Corrected On-Site**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards with cut marks and no longer cleanable in back fish preparation area.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed plastic water bottle inside walk in fish cooler. Operator removed. **Corrected On-Site**
14-11-5Basic – Equipment in poor repair. Observed broken door at bottom of reach in cooler near back kitchen area. **Repeat Violation**
10-17-4Basic – In-use knife/knives stored in between pieces of equipment. Observed two knives between reach in coolers. Operator removed knives and washed, rinsed, and sanitized.
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under green cutting board in back prep area. Operator removed. **Corrected On-Site**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at ceviche bar.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan near back food prep area. **Repeat Violation**
16-46-4Basic – Old labels stuck to food containers after cleaning. Observed old label on plastic container near back food prep area. Operator removed. **Corrected On-Site**
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler outside with rusted shelves.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths in prep tables. Operator removed immediately. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 23, 2026 1:16 PM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.