NUSR-ET STEAKHOUSE
999 BRICKELL AVE #103, Miami FL 33133
Last inspected Mar 26, 2026 · 7 visits since October 2023
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cherry tomatoes at 45 f and onions at 46 f on front serve make line.
Accumulation of debris inside warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Food thermometer(s) not calibrated according to manufacturer's specifications.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Accumulation of debris inside warewashing machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
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.
Cutting board has cut marks and is no longer cleanable.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 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.
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.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge not reading damage operator call Ecolab.
Wiping cloth sanitizing solution stored on the floor.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Accumulation of debris inside warewashing machine.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. Sushi 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.