Nameste Miami
Last inspected: Mar 24, 2026
47
Score
Inspectors have visited Nameste Miami 11 times, with records going back to 2022. Nameste Miami was last inspected on Mar 24, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded seven times.
Restaurants in Coral Gables average 68, so Nameste Miami trails the local norm. The pattern in the record is worth a careful look.
11
Inspections
1
Critical latest
3
Major latest
6
Minor latest
Inspection History
Mar 24, 2026
Complaint Full
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at kitchen.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. **Repeat Violation**
22-02-4
Intermediate - 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.
53B-01-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Food stored on floor. Observed by dishwashing area a container with raw poultry on floor. Employee removed chicken from the floor. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at kitchen soiled.
23-03-4
Basic - Standing water or very slow draining water in mop sink.
29-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen by prep area.
36-27-5
47
Jan 6, 2026
Complaint Full
No violations found.
100
Dec 11, 2025
Complaint Full
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food contacts in the kitchen need to be sanitized.
22-45-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at cook line soiled. Also, cutting board soiled.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed handle for unit outside the kitchen soiled with food debris.
23-24-4
Basic - Floor and wall cove molding needs to be replaced. junctures not coved in food preparation/storage/warewashing areas or bathroom.
36-08-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at towel under cutting board at cook line.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven dirty with food debris.
22-08-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor by dishwasher area.
36-64-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at kitchen.
22-16-4
Basic - Uncleanable knife block in use to store knives. Chef removed knives from the block. **Corrected On-Site**
14-55-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Inside restroom.
42-01-4
50
Oct 22, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at kitchen.
12A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed a bag with onions stored on floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Plumbing system in disrepair. Observed faucet at three compartment sink leaking water.
29-08-4
Basic - Uncleanable knife block in use to store knives. Observed at kitchen.
14-55-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen.
36-27-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler by kitchen entrance.
22-16-4
55
May 5, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
82
Aug 28, 2024
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed at kitchen food try's stored on floor.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Unnecessary items stored in garbage enclosure.
33-30-4
Basic - Unnecessary items/unused equipment on the premises.
33-31-5
Basic - Working containers of food removed from original container not identified by common name. At kitchen several containers with food without labels and cooked more than 24 hours stored at reach in cooler.
02D-01-5
58
Jan 17, 2024
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Establishment that serves a highly susceptible population failed to exclude food workers ill from the following symptoms, not caused by a noninfectious condition: sore throat with fever, vomiting or diarrhea. According to the manager the forms were ordered.**Repeat Violation** **Repeat Violation** - From follow-up inspection 2024-01-17: **Time Extended**
11-25-5
Intermediate - - From initial inspection : Intermediate - 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. **Repeat Violation** - From follow-up inspection 2024-01-17: **Time Extended**
11-26-1
78
Jan 16, 2024
Complaint Full
4 critical violations. 4 major violations. 11 minor violations.
View 19 violations
High Priority - Roach excrement and/or droppings present. Observed roach droppings around outlet in the kitchen closed to prep area.
35A-23-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees changing tasks from clean to dirty and no hand wash.
12A-07-5
High Priority - Establishment that serves a highly susceptible population failed to exclude food workers ill from the following symptoms, not caused by a noninfectious condition: sore throat with fever, vomiting or diarrhea. According to the manager the forms were ordered.**Repeat Violation** **Repeat Violation**
11-25-5
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach at kitchen on a wall's shelf. Observed approximately six live roaches at storage area and next to dishwasher machine crawling on floor.
35A-05-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed containers with food at units in the kitchen soiled.
22-02-4
Intermediate - 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. **Repeat Violation**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food in reach in cooler ( cooked beef) with more than 24 hours without label.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Floor soiled/has accumulation of debris. Kitchen, under cooking equipments.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed floor by the back door exit in disrepair.
36-17-5
Basic - Floors not constructed to be easily cleanable.
36-12-4
Basic - Food stored on floor. Observed at storage area/ kitchen a bag with vegetables on floor. Manager placed bag on shelf.. **Corrected On-Site**
08B-38-4
Basic - Inside/outside of dumpster not clean.
33-10-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Unit ( Reach n cooler)by kitchen entrance.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Unit located by kitchen entrance.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
36-27-5
21
Jan 5, 2024
Complaint Full
7 critical violations. 4 major violations. 23 minor violations.
View 34 violations
High Priority - Container of medicine improperly stored. Observed multivitamin on shelve over preparation table in kitchen. **Warning**
41-07-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed bread dough stored in a Nonfood-grade bag inside reach in cooler next to bread oven. **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked chicken inside reach in cooler next to bread oven. Employee rearranged the items by cooking temperature. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Melted butter (80F - Hot Holding) on prep table next to bread oven. Employee started to reheat the butter. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Employee discarded the solution and fill with new one and last reading Triple Sink (Chlorine 50ppm). **Corrected On-Site** **Warning**
22-42-4
High Priority - 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 Dishwasher (Chlorine 0ppm). Instructed manager to set up triple compartment sink and to use it until dish machine is fixed. **Warning**
22-41-4
High Priority - Food with mold-like growth. See stop sale. Observed tamarind mixed with mold-like growth stored inside standing cooler next to dish machine. Employee discarded the item. **Corrected On-Site** **Warning**
01B-07-4
Intermediate - 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. **Warning**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - 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. **Warning**
11-26-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for Cassey Dasilva, Anlslem Parreral. **Warning**
53B-05-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed cheese thawing at room temperature under a small preparation table in the kitchen. **Warning**
06-01-5
Basic - Uncleanable knife block in use to store knives. Observed on preparation table at kitchen area. **Warning**
14-55-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind reach in cooler next to bread oven. **Warning**
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout the kitchen. **Warning**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed black salt and bread stuffing in working containers not labeled on shelves above reach in cooler. **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed 2 bowls without handle, one inside cooked lamb container and the other inside sauce container stored at standing reach in cooler on hallway next to kitchen entrance. Employee removed the bowls. **Corrected On-Site** **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles with buildup of old food debris. Also on oven door handle and microwave handle. **Warning**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled throughout kitchen area. **Warning**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout kitchen area. **Warning**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed two employee engaging in food preparation without hair restraint. **Warning**
13-03-4
Basic - Equipment in poor repair. Observed torn door gaskets and broken door handles on reach in cooler next to bread oven. **Warning**
14-11-5
Basic - Food stored on floor. Observed cashews, sugar stored on floor at back kitchen storage. Also cooking oil on kitchen entrance floor. **Repeat Violation** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer. Observed in white chest freezer at kitchen and white freezer at back out part of the restaurant. **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from trash can next to bread oven. Employee removed the tongs and placed then in triple compartment sink to wash and sanitize. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed under cutting boards on both kitchen prep tables. Employee removed the cloth. **Warning**
21-04-4
Basic - Interior of microwave has accumulation of old food debris. Observed on shelve over prep table next to bread oven. **Warning**
22-08-4
Basic - Light not functioning. Observed in the hood system. **Warning**
36-62-4
Basic - Light shield damaged/in disrepair. Observed cracked light shield over kitchen area. **Warning**
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters. Also observed reach in cooler door gaskets soiled with old food debris throughout kitchen. **Warning**
23-03-4
Basic - Open dumpster lid. **Repeat Violation** **Warning**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed on prep reach in cooler across stove. **Warning**
29-49-6
Basic - Stored food not covered. Observed tamarind mix not covered stored on standing cooler next to were washing area. Also raw chicken and cooked chicken not covered stored on reach in cooler next to bread oven. Also cooked lamb not covered stored on standing reach in cooler on hallway. Also rice not covered stored on shelve next to dish machine. **Warning**
08B-12-5
7
Jul 26, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets at kitchen.
23-24-4
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook line.
38-11-4
Basic - Food stored on floor. Onion bag at storage area.
08B-38-4
Basic - Open dumpster lid.
33-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Worn, torn and/or soiled floors. Cook line, Kitchen.
36-10-4
64
Dec 12, 2022
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at kitchen food containers soiled.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - 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.
53B-01-5
Basic - Floors not constructed to be easily cleanable. Kitchen underneath equipments.
36-12-4
Basic - Food stored on floor. Observed at dishwashing area a bag of rice on floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Soiled dry wiping cloth in use. Cook line.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
36-27-5
50
Frequently Asked Questions
When was Nameste Miami last inspected?
The most recent health inspection at Nameste Miami on file is from Mar 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at Nameste Miami?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Nameste Miami.
How does Nameste Miami compare to other restaurants in Coral Gables?
Nameste Miami most recently scored 47 out of 100, which is lower than the Coral Gables average of 68.
Has Nameste Miami's inspection record improved over time?
Results have been roughly steady. Inspections at Nameste Miami have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Nameste Miami means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Nameste Miami inspected?
Based on the inspection history on file, Nameste Miami is inspected around three times per year on average.
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