NOBU MIAMI BEACH
4525 COLLINS AVE, Miami Beach FL 33140 · 646-783-5444
Last inspected Jul 7, 2026 · 10 visits since December 2023
OCT 24
MAR 25
OCT 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored above raw fish in the walk in cooler. Manager corrected by placing beef below fish.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 7, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef above ham in the walk in cooler. Person in charge changed the storage order.
Exterior door has a gap at the threshold that opens to the outside. Observed big gap underneath the door that opens to the outside.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop on the top of the ice machine in the kitchen. Person in charge sent it to ware washing area. Scoop was sanitized.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the rice. Person in charge fixed it immediately.
Show the remaining 4 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing light cover at the prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on reach in cooler gaskets ( pastry service line).
Water draining onto floor surface.
Apr 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken above cooked beef inside walk in cooler. Manager inverted them.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ observed multiple food manager certificates expired Thomas Buckley expired since4/7/2026 and Corbie J Gregory 1/26/2026.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Carlos Taffin expired food handler since 3/12/2026.
Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop rice. Manager discarded it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed some soiled ceiling tiles inside pastry room.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some pots not inverted on shelving. Person in charge inverted them.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container with water on prep table. Employee discarded it.
Equipment and utensils not properly air-dried - wet nesting. Observed water residue on clean containers because they were not inverted. Manager inverted them.
Exterior door has a gap at the threshold that opens to the outside. Observed big gap underneath the door that opens to the outside.
Old labels stuck to food containers after cleaning.
Nov 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed tags for oysters not marked with last date served.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed dishwasher reached 129F. 3rd cycle per monitor wash temp. 129F and final rinse 129F.
Covered waste receptacle not provided in women's bathroom. Observed in both unisex restrooms in front of restaurant.
Oct 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observe no parasite destruction letter for raw fish distributor JFC. Operator was able to receive and provide parasite destruction letter for JFC.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored above raw fish in the walk in cooler. Manager corrected by placing beef below fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crispy rice (59F - Cold Holding) in the reach in cooler at prep area. Per operator, it was prepared yesterday. Operator discarded before stop sales was issued.
Clam/mussel/oyster tags not marked with last date served. Observed tags for oysters not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed for oysters in the walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. No evidence or log records maintained according to HACCP plan.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed dishwasher reached 129°F. 3rd cycle per monitor wash temp. 129°F and final rinse 129°F.
Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle being used as a scoop for cooked edamame in the reach in cooler at kitchen line and for rice in back prep area.
Covered waste receptacle not provided in women's bathroom. Observed in both unisex restrooms in front of restaurant.
In-use tongs stored on equipment door handle between uses. Observed on handle. Chef removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed dipper well not on and stored with utensils in standing water at the front line area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door frames soiled in the front area.
Old labels stuck to food containers after cleaning. Observed on clean plastic pitchers in back area. Chef removed.
Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Observed a container of empty clam shells inside the walk in cooler. Per operator, shells are purchased from supplier Patagonia, and reused as containers for food serving.
May 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducting ROP process without approved HACCP for raw meat and frozen fish.
Mar 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching with bare hands the raw tuna that will be served without cooking. Employee washed his hands, put gloves on and discarded the small piece of tuna.
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. Observed sushi rice at 135 F with not time marking. Employee marked the rice with 4 hrs time control.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at the hand sink located at the sushi area. Employee restocked the area.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducting ROP process without approved HACCP for raw meat and frozen fish.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed homemade Chimichurri and squash purée with no date. Food items were prepared on Sunday. Employee labeled the items.
Bowl or other container with no handle used to dispense food. Observed container with no handle used to serve raw shrimp ( tempura station ). Manager moved it out.
In-use wet wiping cloth/towel used under cutting board.
Oct 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old debris on can opener.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at sushi bar area. Employee restocked the station immediately.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles back prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water on prep table in the back prep area.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop left on the side top of the ice machine. Manager sent it back to be washed, rinsed and sanitized.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water at the pastry area. Employee discarded the water.
No handwashing sign provided at a hand sink used by food employees. Missing handwashing sign at the hand sink located at the back prep area.
Wet mop not stored in a manner to allow the mop to dry.
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate11 Basic
Show 14 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 cook discarded soiled can opener and began preparing fish with no handwashing. Employee was coached about the correct procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with old food debris. Operator throw it away.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi bar area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damaged throughout kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cleaned containers not inverted at kitchen shelf.
Covered waste receptacle not provided in women's bathroom. Observed at bathrooms.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at back exit door.
Food stored on floor. Observed oil container on floor at kitchen.
In-use tongs stored on equipment door handle between uses. Observed tong stored on oven handle. Employee removed tongs.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle inside cake flour container touching flour. Manager removed handle.
Old labels stuck to food containers after cleaning. Observed old labels on clean containers at shelf.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked beef bacon been vacuumed sealed for more than 48 hrs without approved variance. As per quinones the establishment submitted the procedures but is not approved yet, ( verified on the website ); no warning.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth throughout kitchen.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm). Operator replaced sanitizer bucket. Final reading 200 ppm.
Mar 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside ice machine located at the prep area.
Covered waste receptacle not provided in women's bathroom. Observed missing cover for trash container inside unisex restrooms.
No container installed for catching grease from hood drip tray. Missing grease container for hood located at the back prep area.
Dec 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting a ready to eat orange peels in pieces to be added to a salad without wearing gloves. Employee discarded them, washed his hands and placed glove on.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.Observed cooked beef bacon been vacuumed sealed for more than 48 hrs without approved variance.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside ice machine located at the prep area.
Covered waste receptacle not provided in women's bathroom. Observed missing cover for trash container inside unisex restrooms.
No container installed for catching grease from hood drip tray. Missing grease container for hood located at the back prep area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is vacuumed packaging raw meat and cooked beef bacon without an approved HACCP.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on prep table. Employee placed towel inside sanitizer solution.
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.