NOA CAFE
2711 NE 2 AVE, Miami FL 33137
Last inspected May 9, 2025 · 4 visits since January 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.
JAN 24
MAY 24
NOV 24
MAY 25
— STEADY
4 inspections within 6 points of each other. Whatever this kitchen does, it does consistently.
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
4 visits, newest first
May 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above cooked pasta on reach in cooler at cook line, employee stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw salmon (53F - Cold Holding) on reach in cooler at cook line, as per employee over 24 hours, employee discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (53F - Cold Holding) on reach in cooler at cook line, as per employee over 24 hours, employee discarded during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
Show the remaining 6 findings ▾
Food stored on floor. Observed cooking oil container stored on floor at kitchen area.
No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at cook line.
Time/temperature control for safety food thawed in an improper manner. Observed frozen fries stored on preparation table, as per employee less than 30 minutes. Employee moved fries to reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen area.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over sliced onions inside reach in cooler across cook,one. Employee placed eggs under onions.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken stock (80F - Hot Holding) next to cook line. As per employee for less than an hour. Employee placed product on stove for reheat.
Handwash sink used for purposes other than handwashing. Observed sponges stored inside hand sink next to triple sink. Employee removed the items.
Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser not properly labeled next to storage rack.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm).
Ice scoop handle in contact with ice. Observed at front counter. Employee removed the ice scoop.
Standing water in bottom of reach-in-cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
May 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in cooler.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap. Observed employee washed hands with no soap in three compartment sink.
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.
Handwash sink used for purposes other than handwashing. Observed 2 sponge pads and a metal scrubber stored in handwash sink at three compartment sink area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 1 out of 5 employees has proof of training.
Food stored on floor. Observed 2 cases of fry oil stored on floor in kitchen. Employee moved to shelf.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. At both handwash sinks in the kitchen and handwash sink in restroom.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unsealed wooden boards used to repaired wall on cook line.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing dishes but no sanitizing step. Provided proper warewashing sink set up handout.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic/oil chimmichurri (74F - Cold Holding); cheese (50F - Cold Holding) sweet potatoes (56F - Cold Holding) items sitting on counter on cooks line no temperature control. Sweet potatoes were placed in oven to hot hold other items placed in coolers. Retemps taken on cheese 43, sweet potatoes 61, fresh garlic oil mix no change.
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. Chlorine.
Bowl or other container with no handle used to dispense food. Inside raw beef in reach in cooler on cook line. Inside dry rice container.
Employee eating in a food preparation or other restricted area. Bowl of employee food with fork inside on prep table on cooks line.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French fries on cooks line, employee placed item back in freezer.
Ice buildup in reach-in freezer. Outside stand up.
No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink on cooks line and warewashing area. Missing soap in warewashing area. Missing paper towels in warewashing area and employee bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler. Black crate holding uncut veggies in walk in cooler. Interior reach in freezer outside.
Single-service articles improperly stored. Togo boxes on floor in outside shed.
Standing water in bottom of reach-in-cooler. On cooks line.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall behind oven area is wooden boards.
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.