NOVECENTO
260 CRANDON BLVD, Key Biscayne FL 33149 · 305-362-0900
Last inspected Apr 28, 2026 · 8 visits since February 2024
FEB 24
AUG 24
JAN 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. 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. Provided to operator via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $280
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018015239 | Feb 19, 2018 | May 16, 2018 | $280 |
Inspection history
8 visits, newest first
Apr 28, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Bar Dishwasher (Chlorine 0ppm) at bar dishmachine.
Clam/mussel/oyster tags not marked with last date served.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop grounded bread at second floor.
Show the remaining 3 findings ▾
Cleaned and sanitized equipment or utensils not properly stored. Observed plastic containers stored on floor next to WIC entrance.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between 3CS and wall.
Working containers of food removed from original container not identified by common name. Observed plastic squeeze bottles with no labels at RIC across from fryer.
Mar 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority7 Intermediate10 Basic
Show 19 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Bar Dishwasher (Chlorine 0ppm) at bar dishmachine.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw fish over pasta at RIF at second floor. Not commercially packaged.
Clam/mussel/oyster tags not marked with last date served.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing minimum concentration of quaternary at 3CS. Coached staff on correct procedure.
Handwash sink used for purposes other than handwashing. Observed vegetables inside HWS at kitchen entrance. Vegetables were removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at second floor.
No soap provided at handwash sink. Observed at HWS at kitchen entrance.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked gizzards not date marked. As per chef, cooked day before. Coached chef on correct procedure.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop grounded bread at second floor.
Cleaned and sanitized equipment or utensils not properly stored. Observed plastic containers stored on floor next to WIC entrance.
Cutting board has cut marks and is no longer cleanable. Observed at white cutting board at prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee open drink over prep table across from oven.
Equipment in poor repair. Observed RIF gaskets in disrepair near stairs and unit u see microwave.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between 3CS and wall.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at HWS at bar.
Stored food not covered. Observed white fish not covered at WIC.
Working containers of food removed from original container not identified by common name. Observed plastic squeeze bottles with no labels at RIC across from fryer.
Jan 6, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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 all manager certification expired.
Food stored on floor. Observed fry oil at cook line stored on the floor.
Dec 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs and raw chicken stored over ready to eat food at walk in cooler.
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 all manager certification expired.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed Dishwasher (Temperature 150)at warewashing area.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter at ice machine on second floor missing service date.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with slime like substance.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic and metal containers at warewashing area wet nesting.
Food stored on floor. Observed fry oil at cook line stored on the floor.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board at prep area.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate6 Basic
Show 15 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed vegetables inside reach in cooler at 2 floor.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Clam/mussel/oyster tags not marked with last date served. Observed establishment offers clams, tags not kept for 90 days and not marked with last date served.
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 to operator via email.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink used for purposes other than handwashing. Observed wet wiping cloth inside handwashing sink at first floor, chef removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Chef replaced roll.
Bowl or other container with no handle used to dispense food. Observed bowl inside rice container at second floor.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates, pots and pans not inverted at cook line.
Food stored on floor. Observed rice container on floor at second floor. Observed plastic container with potatoes by dishwasher machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
No handwashing sign provided at a hand sink used by food employees. Observed next to 3 compartment sink.
Aug 8, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted at cook line.
Ice scoop handle in contact with ice. Observed inside ice machine at second floor.
Single-service articles not stored inverted or protected from contamination. Observed single service aluminum trays not inverted at shelf located at second floor.
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 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 written procedures and discussed with person in charge.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment has no independent way to measure high temp sanitation in dish wash. Discussed with person in charge.
Equipment in poor repair. Observed gaskets on multiple reach in cooler coming off doors. Discussed with person in charge.
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.