NOVU FUSION CUISINE
2475 NW 95 AVE STE 7, Doral FL 33172 · 9412039950
Last inspected Apr 24, 2026 · 8 visits since August 2023
JUN 24
OCT 24
FEB 25
SEP 25
APR 26
▼ IMPROVING
5 inspections trending up, 47 points better than where it started.
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
Apr 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate11 Basic
What the inspector wrote — 13 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards heavily soiled at prep table.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed raw cut chicken and beef containers not date marked, as per manager for less than 48 hours, coached staff on proper food labeling requirements.
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over dry storage area and mop sink.
Show the remaining 9 findings ▾
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 mahi portions corvina fillets thawing in ROP past walk in cooler, temped 35°F
Cutting board has cut marks and is no longer cleanable. Observed at some working tables.
Floor tiles missing and/or in disrepair. Observed across cook line area.
Food stored on floor. Observed at walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled surface dome soiled Gasket at some cooling units.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at entrance of walk in cooler area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed next to stove area.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Observed storage containers of salt and sugar not labeled
Sep 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed kitchen staff placing gloves without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Octopus (51F - Cold Holding); salmon (49F - Cold Holding) at reach in cooler unit at kitchen, as per manager for less than 4 hours, staff placed item in reach-in freezer for rapid cooling.
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket sharpening stoned stored inside hashing at kitchen line.
In-use tongs stored on equipment door handle between uses. Observed at oven door handle.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen prep table.
Feb 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed several items in the menu containing raw fish and not linked with the consumer advisory, owner had staff marked all menus and identified the raw product with an *.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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. Observed two new employees hired for less than 60 days and not proof of their responsibilities of reporting their health and foodborne illnesses. Manager provided employees with agreements, both employees signed it.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black substance like mold inside ice machine-bin at bar area.
Cutting board has cut marks and is no longer cleanable. Observed at kitchen preparation tables.
Equipment in poor repair. Observed ripped/broken reach-in cooler gaskets at unit under sushi box area.
In-use tongs stored on equipment door handle between uses. Observed at oven handle, staff relocated to a container.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach-in cooler lid interior soiled.
Oct 21, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Observed steel wool stored at handwashing sink at front counter area. Operator removed the item.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quad sanitizer three compartment sink and not test trip available.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a substance like mold in ice machine/ bin at bar area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusted/ soiled AC vents and AC return all throughout the kitchen area.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed heavy grease accumulation on hood filters and dripping pan.
Plumbing system in disrepair. Observed broken vacuum breaker at mop sink.
Jun 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Observed 2 trays on top of handwashing sink at the kitchen.
Handwash sink used for purposes other than handwashing. Observed ice being dumped in the handwashing sink at the sushi bar
Food stored in a location that is exposed to splash/dust. Observed handwashing sink next to food with no splash guard.
In-use knife/knives stored in cracks between pieces of equipment. Observed 5 knives stored at the sushi between reach in cooler and wall. Operator removed.
No handwashing sign provided at a hand sink used by food employees. At the bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with grease.
Jun 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority6 Intermediate9 Basic
Show 19 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs (48F - ambient temperature) stored at the reach in cooler in the burger section, as per operator placed on the line 1 hour before inspection. Operator placed items into another reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sweet plantains (50F - Cold Holding); shrimp roll (48F - Cold Holding) stored in the reach in cooler over night, as per operator. Stop sale issued. Observed at the sushi bar salmon (65F - Cold Holding); masago (62F - Cold Holding); sliced salmon (61F - Cold Holding); krab stick (63F - Cold Holding); krab mix (60F - Cold Holding) stored over night, as per operator. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet plantains (50F - Cold Holding); shrimp roll (48F - Cold Holding) stored in the reach in cooler over night, as per operator. Stop sale issued. Observed at the sushi bar salmon (65F - Cold Holding); masago (62F - Cold Holding); sliced salmon (61F - Cold Holding); krab stick (63F - Cold Holding); krab mix (60F - Cold Holding) stored over night, as per operator. Stop sale issued.
Toxic substance/chemical improperly stored. Observed butane fuel on top of the prep table. Operator removed.
Handwash sink not accessible for employee use at all times. Observed 2 trays on top of handwashing sink at the kitchen.
Handwash sink used for purposes other than handwashing. Observed ice being dumped in the handwashing sink at the sushi bar
No paper towels or mechanical hand drying device provided at handwash sink. At the bar and sushi bar and in the kitchen area.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Observed employee Amy hired 1 month ago with no knowledge of her responsibilities. Form was emailed to operator.
No soap provided at handwash sink. At the bar and sushi bar.
Food stored in a location that is exposed to splash/dust. Observed handwashing sink next to food with no splash guard.
In-use knife/knives stored in cracks between pieces of equipment. Observed 5 knives stored at the sushi between reach in cooler and wall. Operator removed.
In-use tongs stored on equipment door handle between uses. In the kitchen. Operator removed.
In-use wet wiping cloth/towel used under cutting board. At the bar. Operator removed.
No handwashing sign provided at a hand sink used by food employees. At the bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with grease.
Standing water in bottom of reach-in-cooler. At the kitchen. Operator cleaned during the inspection.
Wet mop not stored in a manner to allow the mop to dry. In the kitchen and bar area.
Wet wiping cloth not stored in sanitizing solution between uses. At the kitchen. Operator removed and stored properly.
Jun 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority5 Intermediate8 Basic
Show 16 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Chef stored eggs inside of the walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp (55F - Cold Holding) according to chef is being there since yesterday inside of a reach cooler located in the kitchen area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (55F - Cold Holding) according to chef is being there since yesterday inside of a reach cooler located in the kitchen area.
Handwash sink not accessible for employee use at all times. Observed a chair in front of the bar hand wash sink
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed person in charge Jonathan Arandia without a manager certification he is been working here for more than 60 days.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at kitchen area.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. Observed at front counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bottle of water at flip top cooler at kitchen area.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife between hand was sink and wall at front counter.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board next to stand up cooler at kitchen area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By the three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at frying station.
Wall soiled with accumulated grease, food debris, and/or dust.in the kitchen area.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at reach in cooler across from frying station.
Aug 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 3 high priority.
3 High priority11 Intermediate13 Basic
Show 27 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Chef stored eggs inside of the walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp (55F - Cold Holding) according to chef is being there since yesterday inside of a reach cooler located in the kitchen area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (55F - Cold Holding) according to chef is being there since yesterday inside of a reach cooler located in the kitchen area.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
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 not accessible for employee use at all times. Observed a chair in front of the bar hand wash sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed person in charge Jonathan Arandia without a manager certification he is been working here for more than 60 days.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at kitchen area.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
No soap provided at handwash sink. Observed at front counter.
Packaged food not labeled as specified by law. Observed no label on container of sugar above reach in freezer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bottle of water at flip top cooler at kitchen area.
Employee with no hair restraint while engaging in food preparation. Observed Employee with no hair restraint while washing dishes.
Food stored on floor. Observed box of potatoes, case of shell eggs stored on floor at walk in cooler
In-use knife/knives stored in cracks between pieces of equipment. Observed knife between hand was sink and wall at front counter.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board next to stand up cooler at kitchen area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By the three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at frying station.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverages in stand up reach in cooler.
Stored food not covered. Observed chicken breast no covered.
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Wall soiled with accumulated grease, food debris, and/or dust.in the kitchen area.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at reach in cooler across from frying station.
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.