What is Dicrespo's health inspection score?

Dicrespo 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 Dicrespo last inspected?

Dicrespo was last inspected on March 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dicrespo have?

Dicrespo has 117 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dicrespo safe to eat at?

Dicrespo 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 Dicrespo serve?

Dicrespo serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Dicrespo

Name: Dicrespo
Address: 13772 SW 152ND ST, Miami, 33177
Rating: 0

13772 SW 152ND ST, Miami

Last Inspected: 3/13/2026

▲Improving

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0Poor

American•Cutler Bay

Ranked #180 of 190 in Cutler BayBetter than 22% of american restaurants

Improving

6 inspections

Last: Mar 13, 2026

high confidence

Directions Order

Inspections

Clean Rate

19.5

Avg Violations

2 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

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

12x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-108

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-22 pts

Best practices • 2 pts each

Inspection Timeline

+18 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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13772 SW 152ND ST, Miami, FL 33177

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Violation Timeline

Dec 2022

1 inspections

6 high priority

7 intermediate

12 basic

Dec

Oct 2025

2 inspections

7 high priority

7 intermediate

14 basic

Mar 2026

3 inspections

15 high priority

11 intermediate

38 basic

Mar

Inspection History

6 records on file

5 Routine - Food1 Complaint

Mar 26

Routine - Food InspectionLatestCall Back - Complied

1 High2 Med8 Basic

11 total2 risk factors

59/100inspection score

−58 pts

High Priority (2)

−30 pts

03FTime as a Public Health Control not followedRisk Factor−10
09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Intermediate (4)

−20 pts

01CShellstock tags missing or shellstock commingled−5
02ANo consumer advisory for raw/undercooked oysters−5
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5

Basic (3)

−8 pts

24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(2x)−4
45Fire extinguishing equipment not provided/maintained−2

Base deductions−58 pts

Risk factor bonus (2× +5)−10 pts

Mar 26

Routine - Food InspectionEmergency Order Callback Not Complied

2 High2 Med12 Basic

16 total2 risk factors

36/100inspection score

−82 pts

High Priority (2)

−40 pts

03FTime as a Public Health Control not followedRisk Factor−10
09Bare hand contact with ready-to-eat food(3x)Risk Factor−30

Intermediate (5)

−30 pts

01CShellstock tags missing or shellstock commingled−5
02ANo consumer advisory for raw/undercooked oysters−5
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5
27Water source not safe; no hot/cold water under pressure(2x)−10

Basic (5)

−12 pts

02DFood not properly labeled or not in original container−2
10In-use food utensils not properly stored−2
24Clean equipment not properly stored or air dried−2
28Sewage/waste water not properly disposed(2x)−4
45Fire extinguishing equipment not provided/maintained−2

Base deductions−82 pts

Risk factor bonus (2× +5)−10 pts

Mar 26

Routine - Food InspectionEmergency order recommended

12 High7 Med18 Basic

37 total5 risk factors

0/100inspection score

−250 pts

High Priority (6)

−190 pts

01AFood obtained from unapproved source(4x)Risk Factor−40
01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)(5x)Risk Factor−50
03FTime as a Public Health Control not followed(2x)Risk Factor−20
08BFood not protected during preparation/storage/display(2x)−20
09Bare hand contact with ready-to-eat food(5x)Risk Factor−50

Intermediate (6)

−40 pts

01CShellstock tags missing or shellstock commingled−5
02ANo consumer advisory for raw/undercooked oysters−5
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5
22Food-contact surfaces not clean and sanitized(2x)−10
27Water source not safe; no hot/cold water under pressure(2x)−10

Basic (7)

−20 pts

02DFood not properly labeled or not in original container(3x)−6
10In-use food utensils not properly stored−2
24Clean equipment not properly stored or air dried−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
45Fire extinguishing equipment not provided/maintained−2

Base deductions−250 pts

Risk factor bonus (5× +5)−25 pts

Oct 25

Routine - Food InspectionEmergency Order Callback Complied

1 High2 Med4 Basic

7 total1 risk factor

67/100inspection score

−30 pts

High Priority (1)

−20 pts

09Bare hand contact with ready-to-eat food(2x)Risk Factor−20

Basic (3)

−10 pts

10In-use food utensils not properly stored(2x)−4
28Sewage/waste water not properly disposed(2x)−4
45Fire extinguishing equipment not provided/maintained−2

Base deductions−30 pts

Risk factor bonus (1× +5)−5 pts

Oct 25

Routine - Food InspectionEmergency order recommended

6 High5 Med10 Basic

21 total5 risk factors

0/100inspection score

−110 pts

High Priority (5)

−70 pts

01AFood obtained from unapproved sourceRisk Factor−10
01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03CRaw animal food not cooked to proper temperatureRisk Factor−10
03FTime as a Public Health Control not followedRisk Factor−10
09Bare hand contact with ready-to-eat food(3x)Risk Factor−30

Intermediate (3)

−20 pts

01CShellstock tags missing or shellstock commingled−5
12AHands not clean or not washed properly−5
27Water source not safe; no hot/cold water under pressure(2x)−10

Basic (6)

−20 pts

10In-use food utensils not properly stored(2x)−4
28Sewage/waste water not properly disposed(4x)−8
32Bathroom not clean or properly supplied−2
33Garbage/refuse not properly handled; premises not maintained−2
45Fire extinguishing equipment not provided/maintained−2
46Exits blocked or locked−2

Base deductions−110 pts

Risk factor bonus (5× +5)−25 pts

Dec 22

Complaint Inspection

6 High7 Med12 Basic

25 total

0/100inspection score

−135 pts

High Priority (10)

−100 pts

02Inadequate cold holding temperature−10
02Inadequate cold holding temperature−10
03Potentially hazardous food not cooked properly−10
03Potentially hazardous food not cooked properly−10
03Potentially hazardous food not cooked properly−10
05No plan review submitted/approved−10
06Handwash sink not accessible−10
08Food-contact surfaces not properly sanitized−10
08Food-contact surfaces not properly sanitized−10
10Required employee training not completed−10

Intermediate (5)

−25 pts

13DBPR violation code 13−5
13DBPR violation code 13−5
21DBPR violation code 21−5
22DBPR violation code 22−5
22DBPR violation code 22−5

Basic (5)

−10 pts

29Improper food storage/protection−2
29Improper food storage/protection−2
31Non-food contact surfaces soiled−2
31Non-food contact surfaces soiled−2
31Non-food contact surfaces soiled−2

Base deductions−135 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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