What is Jimmy's East Side Diner's health inspection score?

Jimmy's East Side Diner has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Jimmy's East Side Diner last inspected?

Jimmy's East Side Diner was last inspected on March 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Jimmy's East Side Diner have?

Jimmy's East Side Diner has 72 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Jimmy's East Side Diner safe to eat at?

Jimmy's East Side Diner has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Jimmy's East Side Diner serve?

Jimmy's East Side Diner serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Jimmy's East Side Diner

Name: Jimmy's East Side Diner
Address: 7201 BISCAYNE BLVD, Miami, 33138
Rating: 0

7201 BISCAYNE BLVD, Miami

Last Inspected: 3/9/2026

▼Declining

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0Poor

American•Little Haiti

Ranked #504 of 509 in Little HaitiBetter than 22% of american restaurants

Declining

5 inspections

Last: Mar 9, 2026

high confidence

Directions Order

Inspections

Clean Rate

14.4

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

16x

Employee illness

Sick employee handling food — illness transmission risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-160

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-26 pts

Best practices • 2 pts each

Inspection Timeline

-9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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7201 BISCAYNE BLVD, Miami, FL 33138

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Violation Timeline

Sep 2022

1 inspections

2 high priority

1 intermediate

1 basic

Sep

Jun 2023

1 inspections

3 high priority

5 basic

Aug 2025

1 inspections

5 high priority

7 intermediate

13 basic

Aug

Oct 2025

1 inspections

1 high priority

1 intermediate

7 basic

Mar 2026

1 inspections

8 high priority

2 intermediate

16 basic

Mar

Inspection History

5 records on file

3 Routine - Food2 Routine

Mar 26

Routine - Food InspectionLatestInspection Completed - No Further Action

8 High2 Med16 Basic

26 total6 risk factors

0/100inspection score

−168 pts

High Priority (7)

−130 pts

01BFood not safe, unadulterated, or in unsound condition(2x)Risk Factor−20
03BTCS food not held hot at 135°F or above(2x)Risk Factor−20
03DTCS food not cooled properly (from 135°F to 41°F)(3x)Risk Factor−30
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20
08BFood not protected during preparation/storage/display−10
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (3)

−20 pts

01CShellstock tags missing or shellstock commingled(2x)−10
02BNo consumer advisory for raw/undercooked animal food−5
04Facilities inadequate to maintain TCS food temperatures−5

Basic (6)

−18 pts

02DFood not properly labeled or not in original container(3x)−6
10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed(2x)−4
32Bathroom not clean or properly supplied−2
33Garbage/refuse not properly handled; premises not maintained−2

Base deductions−168 pts

Risk factor bonus (6× +5)−30 pts

Oct 25

Routine - Food InspectionCall Back - Complied

1 High1 Med7 Basic

9 total4 risk factors

66/100inspection score

−53 pts

High Priority (4)

−40 pts

01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followedRisk Factor−10

Intermediate (1)

−5 pts

04Facilities inadequate to maintain TCS food temperatures−5

Basic (4)

−8 pts

10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed−2
45Fire extinguishing equipment not provided/maintained−2

Base deductions−53 pts

Risk factor bonus (4× +5)−20 pts

Aug 25

Routine - Food InspectionWarning Issued

5 High7 Med13 Basic

25 total5 risk factors

0/100inspection score

−138 pts

High Priority (6)

−80 pts

01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)(2x)Risk Factor−20
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20
08BFood not protected during preparation/storage/display−10
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (5)

−40 pts

01CShellstock tags missing or shellstock commingled−5
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present(2x)−10
22Food-contact surfaces not clean and sanitized(3x)−15
27Water source not safe; no hot/cold water under pressure−5

Basic (7)

−18 pts

02DFood not properly labeled or not in original container−2
10In-use food utensils not properly stored−2
16Dishwashing facilities inadequate; no chemical test kit−2
28Sewage/waste water not properly disposed(2x)−4
33Garbage/refuse not properly handled; premises not maintained−2
45Fire extinguishing equipment not provided/maintained−2
48Gas appliances not safe; boiler certificate not current(2x)−4

Base deductions−138 pts

Risk factor bonus (5× +5)−25 pts

Jun 23

Routine Inspection

3 High5 Basic

8 total1 risk factor

55/100inspection score

−51 pts

High Priority (4)

−40 pts

02Inadequate cold holding temperatureRisk Factor−10
03Potentially hazardous food not cooked properly−10
08Food-contact surfaces not properly sanitized−10
10Required employee training not completed−10

Intermediate (1)

−5 pts

22Food-contact surfaces not properly cleaned−5

Basic (3)

−6 pts

36Trash containers not covered−2
40Dumpster area not clean−2
50Single-service items reused−2

Base deductions−51 pts

Risk factor bonus (1× +5)−5 pts

Sep 22

Routine Inspection

2 High1 Med1 Basic

4 total

73/100inspection score

−27 pts

High Priority (2)

−20 pts

03Potentially hazardous food not cooked properly−10
08Food-contact surfaces not properly sanitized−10

Intermediate (1)

−5 pts

21Food time/temperature record missing−5

Basic (1)

−2 pts

31Non-food contact surfaces soiled−2

Base deductions−27 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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