NOE SUSHI BAR
5958 S DIXIE HWY STE A101, South Miami FL 33143 · 305 3063708
Last inspected Jan 26, 2026 · 8 visits since November 2023
NOV 23
JUL 24
MAR 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. 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
8 visits, newest first
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority1 Intermediate13 Basic
What the inspector wrote — 18 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above cooked pork inside reach in across cook line. Operator corrected order during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside walk in cooler. Operator corrected order at time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 packets of raw tuna thawed completely in ROP
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. See stop sale. Observed sushi rice at front counter with no time stamp. As per operator; 3 hours at counter.
Show the remaining 14 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry dish racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen and restrooms; dust accumulation.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup on top of reach in next to kitchen entrance. Operator removed at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone above reach in across cook line. Observed bag on container of garbage bags in ware wash area. Operator has all employee items removed.
Equipment in poor repair. Observed cooler in bar with broken door.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in all 3 reach in freezers.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled interior of microwave located above hand sink. Operator had employee completely clean out at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled across cook line inside reach in cooler.
Reach-in cooler shelves with rust that has pitted the surface. Observed in cooler across cook line.
Single-service articles improperly stored. Observed case of napkins stored on floor of office. Operator removed from floor at time of inspection.
Standing water in bottom of reach-in-cooler. Observed inside cooler under service window in kitchen; observed in bar cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Oct 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed most recent tags with no last day of sale.
Food-contact surface soiled with food debris, mold-like substance or slime.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ramen bowls with under cooked eggs not properly marked on menu.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on vents dust accumulation.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler shelves with dust accumulation.
Aug 7, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed most recent tags with no last day of sale.
Establishment advertised crab on menu/menu board but served imitation crab. Observed on menu imitation krab not marked properly. Observed multiple items as "crab".
Food-contact surface soiled with food debris, mold-like substance or slime.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ramen bowls with under cooked eggs not properly marked on menu.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on vents dust accumulation.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler shelves with dust accumulation.
Jul 31, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine in bar and kitchen with 0 ppm; chlorine sanitizer.
Clam/mussel/oyster tags not marked with last date served. Observed most recent tags with no last day of sale.
Establishment advertised crab on menu/menu board but served imitation crab. Observed on menu imitation krab not marked properly. Observed multiple items as "crab".
Food-contact surface soiled with food debris, mold-like substance or slime.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ramen bowls with under cooked eggs not properly marked on menu.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on vents dust accumulation.
Food stored on floor. Observed in dry storage area; soy sauce on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler shelves with dust accumulation.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed packages in walk in cooler that are ROP on site; missing proper marking. As per operator; items were packaged less than 48 hours prior to inspection.
Jul 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority6 Intermediate12 Basic
Show 24 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine in bar and kitchen with 0 ppm; chlorine sanitizer.
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 bartender drink from personal cup, use same gloved hands to mix drink. Inspector spoke to operator on proper handwash techniques.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken in walk in stored above raw beef. Operator changed order during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5 tuna filets thawed in ROP. Observed 3 salmon filets thawed in ROP; all in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in prep top cooler across cook line with ambient temp of 51F. As per operator; all items since the night before. The following TCS foods stored inside since prior day: heavy cream (50F - Cold Holding); pork belly (47F - Cold Holding); edamame (47F - Cold Holding); mash potato (46F - Cold Holding); quinoa (56F - Cold Holding); bean sprouts (45F - Cold Holding); cooked noodle (49F - Cold Holding); boiled egg (52F - Cold Holding); mussels (60F - Cold Holding); white fish filet (57F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in prep top cooler across cook line with ambient temp of 51F. As per operator; all items since the night before. The following TCS foods stored inside since prior day: heavy cream (50F - Cold Holding); pork belly (47F - Cold Holding); edamame (47F - Cold Holding); mash potato (46F - Cold Holding); quinoa (56F - Cold Holding); bean sprouts (45F - Cold Holding); cooked noodle (49F - Cold Holding); boiled egg (52F - Cold Holding); mussels (60F - Cold Holding); white fish filet (57F - Cold Holding).
Clam/mussel/oyster tags not marked with last date served. Observed most recent tags with no last day of sale.
Establishment advertised crab on menu/menu board but served imitation crab. Observed on menu imitation krab not marked properly. Observed multiple items as "crab".
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. Observed no form or kit; inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime.
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in hand sink at bar. Operator moved during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ramen bowls with under cooked eggs not properly marked on menu.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on vents dust accumulation.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in prep top cooler across cook line with ambient temp of 51F. As per operator; all items since the night before. The following TCS foods stored inside since prior day: heavy cream (50F - Cold Holding); pork belly (47F - Cold Holding); edamame (47F - Cold Holding); mash potato (46F - Cold Holding); quinoa (56F - Cold Holding); bean sprouts (45F - Cold Holding); cooked noodle (49F - Cold Holding); boiled egg (52F - Cold Holding); mussels (60F - Cold Holding); white fish filet (57F - Cold Holding).
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 tuna filets thawed in ROP. Observed 3 salmon filets thawed in ROP; all in walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinking cup on counter of bar next to hand sink. Operator placed to segregated shelf at bar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on counter at bar. Observed AirPods on prep table across cook line. Operator removed during inspection.Observed eyeglasses and phone above prep top..
Food stored on floor. Observed in dry storage area; soy sauce on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
In-use wet wiping cloth/towel used under cutting board. Observed at bar.
No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler shelves with dust accumulation.
Stored food not covered. Observed in reach in freezer outside of walk in; containers of food with no cover.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed packages in walk in cooler that are ROP on site; missing proper marking. As per operator; items were packaged less than 48 hours prior to inspection.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate12 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reaching cooler across from cook line, raw pieces of beef stored overcooked Ramen. Observed raw shelled egg stored over cut cucumbers at reaching cooler. Operator removed items in store correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and beef stored over raw prawns and fish at lowboy reach in cooler at cook line. Operator removed and stored correctly.
Handwash sink used for purposes other than handwashing. Observed hand sink next to server station in kitchen used to store lids. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi bar hand sink. Operator provided.
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. Provided operator with firm. Operator completed form with all employees during inspection.
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. Observed packages of sous vide lamb at reach in freezer. As per operator items are kept no more than 72 hours, advised operator of non-HAACP required 48 hour plan, operator removed items from vacuum packaging.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with consumer advisory. Operator posted at bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent at ware washing area soiled with dust build up.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed frozen packages of tuna at walk-in cooler still sealed for thawing. Operator begins to remove during inspection..
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed stored in server counter in kitchen area. Operator removed.
In-use tongs stored on equipment door handle between uses. Observed stored on door handle. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a rolling container of tempura flour. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Observed at hand sink at entrance of kitchen. Operator placed sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hood filters soiled with grease build up.
Standing water in bottom of reach-in-cooler. Observed at reach in cooler across from cook line.
Stored food not covered. Observed raw cooked pork belly stored uncovered at reach in cooler. Operator covered.
Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink.
Working containers of food removed from original container not identified by common name. Observed for a container of sugar. Operated place the label.
Jul 29, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw lobster inside reach in cooler at kitchen area.
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 food residue inside HWS by expo line.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing. Observed by cook line.
Nov 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 9 high priority.
9 High priority5 Intermediate9 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed tomatoes sauce (2:10 pm) (120 F - Cooling) and tomatoes sauce (3:20 pm) (114 F - Cooling). Operator separated the products into the smaller containers for rapid cooling.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils inside of water at 100°F.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary < 100 ppm). Operator changed the solution. Final concentration, Triple Sink (Quaternary 200 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 French fried at reach in freezer. Operator relocated the raw chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed mussels (48 F - Cold Holding); cooked cauliflower (54 F - Cold Holding) at reach in cooler preparation area. As per operator since the night before. Operator discarded the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mussels (48 F - Cold Holding); cooked cauliflower (54 F - Cold Holding) at reach in cooler preparation area. As per operator since the night before. Operator discarded the products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (108-111 F - Hot Holding) at steam table. As per operator for less than 2 hrs. Operator moved the products to the oven to reheat.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Dishwasher (Chlorine > 200 ppm).
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
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 raw beef inside of Reduced oxygen package on premises at walk-in cooler. The information of the OPQ was provided.
Handwash sink used for purposes other than handwashing. Observed a container with ice stored inside of hand wash sink front counter. Operator removed the container.
Nonfood-grade basting brush used in food. Observed a nonfood grade brush used at pizza station. Operator discarded the brush.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation.
Floor area(s) covered with standing water at pasta prep station.
No handwashing sign provided at a hand sink used by food employees. At front counter.
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 duck and raw beef packages using ROP at walk-in cooler. As per operator for more than 48 hours.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with mold like substance behind the three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. At preparation table.
Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets were relocated.
Working containers of food removed from original container not identified by common name. Observed flour/rice container not identified by common name.
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.