CAFE NOSH
7 W FLAGLER ST, Miami FL 33130
Last inspected Jun 25, 2024 · 5 visits since February 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
FEB 24
APR 24
Roach activity present as evidenced by live roaches found. Observed two live roaches inside crawling on roll of black trash bags above mop sink. Employee killed and threw away roaches and roll of trash bags.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jun 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
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.
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.
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded.
0 High priority5 Intermediate7 Basic
Show 12 findings ▾
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.
No 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.
Probe thermometer not used to ensure proper food temperatures.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees observed 4 employees throughout.
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Walk in cooler.
Cutting board has cut marks and is no longer cleanable. Most kitchen cutting boards throughout.
Soiled dry wiping cloth in use.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp being thawed in room temperature.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Feb 8, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked onions (48F - Cold Holding) left on counter next to cook line. Observed make line cooler: cut tomatoes (59F - Cold Holding); ham (64F - Cold Holding); pico (49F - Cold Holding); cut lettuce (56F - Hot Holding); no shell hard boiled egg (48F - Cold Holding). Placed in cooler two hours prior to inspection. Person in charge placed all products in walk-in cooler.
Manager or person in charge lacking proof of food manager certification. Observed ServSafe certification with last name Estevez and number 9695099110 not recognized by ServSafe. The certificate does not look like comparable ServSafe certifications.
Feb 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee kill roach with gloves hands, dispose of roach and went back to prepping food on cook line without changing gloves or washing hands. Immediately intervened and discussed with employee. Employee washed hands and changed gloves.
Presence of insects, rodents, or other pests. Observed white/tan granular powder near all flying insect wings. Observed approximately 30 flying insect wings by cook line and to-go tablets. Observed approximately 120 flying insect wings by wait station coffee maker. Observed approximately 140 flying insect wings near front counter coffee maker. Person in charge had employees start cleaning up all wings and powder.
Roach activity present as evidenced by live roaches found. Observed two live roaches inside crawling on roll of black trash bags above mop sink. Employee killed and threw away roaches and roll of trash bags.
Roach excrement and/or droppings present. Observed four roach oothecae like casings on shelf above mop sink. Observed roach like dropping in silverware holder on front counter. Person in charge had employees start cleaning establishment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked onions (48F - Cold Holding) left on counter next to cook line. Observed make line cooler: cut tomatoes (59F - Cold Holding); ham (64F - Cold Holding); pico (49F - Cold Holding); cut lettuce (56F - Hot Holding); no shell hard boiled egg (48F - Cold Holding). Placed in cooler two hours prior to inspection. Person in charge placed all products in walk-in cooler.
Manager or person in charge lacking proof of food manager certification. Observed ServSafe certification with last name Estevez and number 9695099110 not recognized by ServSafe. The certificate does not look like comparable ServSafe certifications.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef stew for two days prior to inspection missing date mark. Person in charge added.
Dead roaches on premises. Observed approximately three dead roaches by back door area Observed approximately three dead roaches near ice maker Observed approximately five dead roaches next to safe and single service items Observed approximately two dead roaches on floor next to walk-in cooler. Observed approximately three dead roaches on bottom shelf of prep table in kitchen. Observed approximately four dead roaches on wait station near coffee maker. Observed approximately one dead roach on floor near wait station. Observed approximately one dead roach on shelf at front counter. Total approximately 22 dead in establishment. Person in charge had all employees start cleaning up dead roaches.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth bucket at 0ppm chlorine. Person in charge added bleach. Retested at 50ppm.
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.