Xixon Spanish Restaurant
Last inspected: Jan 30, 2026
29
Score
Xixon Spanish Restaurant, located at 2101 Sw 22 St in Miami, FL, had a high-risk inspection on January 30, 2026, with a score of 29. This inspection identified one critical, seven major, and eight minor violations. Ten scored inspections on record for Xixon Spanish Restaurant have predominantly resulted in high-risk classifications.
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.
29
Sep 29, 2025
Routine - Food
3 critical violations. 4 major violations. 13 minor violations.
22
Jan 15, 2025
Routine - Food
2 major violations. 3 minor violations.
70
Aug 30, 2024
Routine - Food
4 major violations. 2 minor violations.
61
Apr 5, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
37
Oct 19, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
52
Jun 13, 2023
Routine - Food
No violations found.
100
Jan 17, 2023
Routine - Food
1 major violation. 1 minor violation.
86
Violations — Jan 30, 2026 Inspection
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
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
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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