NOVECENTO
620 CRANDON BLVD #7, Key Biscayne FL 33149
Last inspected Jun 27, 2024 · 4 visits since October 2023
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.
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. Provided form to operator. Operator printed and posted.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019060206 | Nov 5, 2019 | Jan 15, 2020 | $160 |
Inspection history
4 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Violations found and a warning issued, with a return visit required. 5 recorded.
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on Back side of slicer
Handwash sink not accessible for employee use at all times. Dishes covering dish pit hand wash sink. Items removed at time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 cooked pork, raw ribeye, cooked sweet bread vacuum sealed on-site. No approved HACCP plan or variance.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta cooked 2-23-24, not date marked. Marked at time of inspection.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 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. Provided form to operator. Operator printed and posted.
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 form to operator. Operator printed and staff signed.
Buildup of food debris/soil residue on equipment door handles.
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses.
Old labels stuck to food containers after cleaning.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand sink in front kitchen cook line.
A return visit. The problems from the previous inspection had been dealt with.
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.