DON DIEGO ARGENTINIAN STEAKHOUSE Inspection – June 10, 2025

High Priority 2

#5High Priority14-86-1

High Priority – Non-food grade paper/paper towel used as liner for food container. Croissant dough covered with thank you bags at cooks line

#6High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage and raw bacon stored over ham and cheese at glass reach in cooler on cooks line

Intermediate 2

#7Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line

#8Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Facility uses chlorine for sanitizer

Basic 4

#1Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. Exit door at back of restaurant

#2Basic36-11-4

Basic – Floors not maintained smooth and durable. Throughout kitchen

#3Basic08B-12-5

Basic – Stored food not covered. Salt at cooks line has no lid

#4Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Salt with no label at cooks line

Florida Food Watch