Best Nrg Cafe Corporation
Last inspected: Dec 8, 2025
70
Score
Best Nrg Cafe Corporation has been inspected eight times since 2022. The most recent visit was on Dec 8, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up three times.
Among South Miami restaurants, the typical score is 63; Best Nrg Cafe Corporation is comfortably above that bar. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dust accumulation on dry food rack next to fridge. **Repeat Violation**
22-02-4
Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed. **Repeat Violation**
50-09-4
Basic - Equipment in poor repair. Observed torn gasket in reach in cooler under coffee machine.
14-11-5
Basic - No copy of latest inspection report available. Observed no copy on site.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket in reach in coolers in kitchen.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored on floor.
42-01-4
70
Jul 15, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (85F - Hot Holding) on counter. As per cook, less than 4 hours and they reheat for sandwiches. Inspector explained TCS foods must remain at 135F.
03B-01-6
High Priority - 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 employee eating personal food in kitchen then ladle soup into to go cups.
12A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife magnets soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dish soaking in hand sink at time of inspection.
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at microwave.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage in kitchen. **Repeat Violation**
36-32-5
Basic - Current Hotel and Restaurant license not displayed. Observed old license displayed; 2024.
50-09-4
Basic - Food stored on floor. Observed oil and cooking wine on floor under flat top.
08B-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind flat top. **Repeat Violation**
36-27-5
47
Jan 21, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage over washing area.
36-32-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind flat grill soiled with grease.
36-27-5
90
Sep 13, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - 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. Observed empanadas under time control no time marked. As per operator was cooked less than 2 hours. Operator time marked the products. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ham (47 F - Cold Holding); sliced tomatoes (47 F - Cold Holding) at reach in cooler. As per operator for the breakfast time. Operator closed the reach in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cutting raw chicken and then touching single service articles without discarding gloves and washing hands. Operator was instructed to discarded gloves, washing hands and put on new gloves. Operator discarded gloves and washing hands.**Corrected On-Site** **Corrected On-Site**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over lettuce at reach in cooler. And raw beef stored over cooked chicken at standing reach in cooler. Operator relocated the shell eggs and started to move the raw beef. **Corrective Action Taken**
08A-05-6
Basic - Equipment in poor repair. Observed standing reach cooler gasket torn.
14-11-5
52
Apr 1, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
39
Aug 16, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
32
Mar 30, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at the Hot Box ; croquettes (129F - Hot Holding); empanadas (133F - Hot Holding). Per operator less than two hours. Food in the hot box sells in less than 4hours.
03B-01-6
Basic - Working containers of food removed from original container not identified by common name. Observed soups containers without. name and date label **Repeat Violation**
02D-01-5
Basic - Uncleanable knife block in use to store knives. **Repeat Violation**
14-55-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
74
Sep 15, 2022
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the hotbox of the front counter. cheese empanada (127F - Hot Holding). Per operator less than one hour. Operator increased the temperature of the hot box. **Repeat Violation**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed the sanitizing bucket chlorine concentration at 200 ppm. Operator diluted the concentration to 50ppm
41-15-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in the reach in freezer food prepared more than 24 hours without date marking.
02C-02-5
Basic - Food stored in a location that is exposed to splash/dust. Observed milk stored in front of the hand wash sink not covered and exposed to splash from the hand wssh sik.
08B-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Bowl or other container with no handle used to dispense food. Observed a black plastic cup without handle used as scoop in the rice container.
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed soups stored in plastic containers with no name label or date
02D-01-5
Basic - Uncleanable knife block in use to store knives. Observed knifes stored in knife block
14-55-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - No Heimlich maneuver/choking sign posted. Emailed chocking poster to operator
51-13-4
45
Frequently Asked Questions
When was Best Nrg Cafe Corporation last inspected?
The most recent health inspection at Best Nrg Cafe Corporation on file is from Dec 8, 2025. The public record contains eight inspections in total.
What is the most common violation at Best Nrg Cafe Corporation?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Best Nrg Cafe Corporation.
How does Best Nrg Cafe Corporation compare to other restaurants in South Miami?
Best Nrg Cafe Corporation most recently scored 70 out of 100, which is higher than the South Miami average of 63.
Has Best Nrg Cafe Corporation's inspection record improved over time?
Results have been roughly steady. Inspections at Best Nrg Cafe Corporation have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Best Nrg Cafe Corporation means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Best Nrg Cafe Corporation inspected?
Based on the inspection history on file, Best Nrg Cafe Corporation is inspected around two times per year on average.
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