BEST NRG CAFE CORPORATION
6280 SW SUNSET DR #301, South Miami FL 33143 · 305.668.8160
Last inspected Dec 8, 2025 · 6 visits since August 2023
APR 24
SEP 24
JAN 25
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed dust accumulation on dry food rack next to fridge.
Current Hotel and Restaurant license not displayed. Observed current license not displayed.
Equipment in poor repair. Observed torn gasket in reach in cooler under coffee machine.
No copy of latest inspection report available. Observed no copy on site.
Show the remaining 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket in reach in coolers in kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored on floor.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed cooking inside of kitchen with no hood system.
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 10 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating personal food in kitchen then ladle soup into to go cups.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (85F - Hot Holding) on counter. As per cook, less than 4 hours and they reheat for sandwiches. Inspector explained TCS foods must remain at 135F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife magnets soiled.
Handwash sink used for purposes other than handwashing. Observed dish soaking in hand sink at time of inspection.
Buildup of food debris/soil residue on equipment door handles. Observed at microwave.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage in kitchen.
Current Hotel and Restaurant license not displayed. Observed old license displayed; 2024.
Food stored on floor. Observed oil and cooking wine on floor under flat top.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind flat top.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage over washing area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind flat grill soiled with grease.
Sep 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over lettuce at reach in cooler. And raw beef stored over cooked chicken at standing reach in cooler. Operator relocated the shell eggs and started to move the raw beef.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cutting raw chicken and then touching single service articles without discarding gloves and washing hands. Operator was instructed to discarded gloves, washing hands and put on new gloves. Operator discarded gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ham (47 F - Cold Holding); sliced tomatoes (47 F - Cold Holding) at reach in cooler. As per operator for the breakfast time. Operator closed the reach in cooler for rapid cooling.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed empanadas under time control no time marked. As per operator was cooked less than 2 hours. Operator time marked the products.
Equipment in poor repair. Observed standing reach cooler gasket torn.
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed an employee cracked eggs and then handed bread without washing hands. Operator was informed that he needs to wash hands before touching ready to eat food.
Raw animal food stored over or with unwashed produce. Observed raw shells eggs stored over lettuce at reach in cooler. Operator relocated the shells eggs.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm). Operator added water to get 100 ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No hot running water at three-compartment sink. Observed hot water at three compartment sink turned off. Operator turned on the hot water. Final temperature 100°F.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water was turned off. Operator tuned on the hot water. Temperature 100°F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled.
Reach-in cooler interior/shelves have accumulation of soil residues.
Silverware/utensils dried with a towel/cloth. Observed silverware dried with a towel.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet hot water at three compartment sink.
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate1 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine < 10 ppm). Operator added chlorine to get 50 ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over smoked ham. Operator relocated the smoked ham.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over cheese at white reach in cooler. Operator was informed that the raw shells eggs need to be relocated.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (88 F - Hot Holding); cooked onions (101F - Hot Holding) at preparation table. As per operator per less than half an hour. Operator moved the products to a grill to reheat and put the rice in the rice cooker.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures was provided and explained how to fill out.
Cutting board has cut marks and is no longer cleanable. Observed one white cutting board is no longer cleanable.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.