Noa Cafe
Last inspected: May 9, 2025
43
Score
Going back to 2022, Noa Cafe has six inspections in the public record. The most recent report on file is from May 9, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly six violations earlier in the record.
“No chemical test kit provided when using sanitizer” comes up most often, recorded three times in the inspection record.
Restaurants in Miami average 74, so Noa Cafe trails the local norm. The pattern in the record is worth a careful look.
6
Inspections
3
Critical latest
1
Major latest
6
Minor latest
Inspection History
May 9, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above cooked pasta on reach in cooler at cook line, employee stored properly. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw salmon (53F - Cold Holding) on reach in cooler at cook line, as per employee over 24 hours, employee discarded during inspection. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (53F - Cold Holding) on reach in cooler at cook line, as per employee over 24 hours, employee discarded during inspection. **Corrected On-Site**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. **Repeat Violation**
16-37-1
Basic - Food stored on floor. Observed cooking oil container stored on floor at kitchen area.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at kitchen area.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at cook line.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fries stored on preparation table, as per employee less than 30 minutes. Employee moved fries to reach in cooler. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen area.
21-12-4
43
Nov 6, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over sliced onions inside reach in cooler across cook ,one. Employee placed eggs under onions. **Corrected On-Site**
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 chicken stock (80F - Hot Holding) next to cook line. As per employee for less than an hour. Employee placed product on stove for reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm).
16-59-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed sponges stored inside hand sink next to triple sink. Employee removed the items. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser not properly labeled next to storage rack.
41-17-4
Basic - Ice scoop handle in contact with ice. Observed at front counter. Employee removed the ice scoop. **Corrected On-Site**
10-08-5
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
47
May 9, 2024
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in cooler.
08A-20-5
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. **Repeat Violation**
11-27-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap. Observed employee washed hands with no soap in three compartment sink.
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 sponge pads and a metal scrubber stored in handwash sink at three compartment sink area.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips. **Repeat Violation**
16-37-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 1 out of 5 employees has proof of training.
53B-13-5
Basic - Food stored on floor. Observed 2 cases of fry oil stored on floor in kitchen. Employee moved to shelf. **Corrected On-Site**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. At both handwash sinks in the kitchen and handwash sink in restroom. **Repeat Violation**
31B-04-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unsealed wooden boards used to repaired wall on cook line. **Repeat Violation**
36-30-4
43
Jan 29, 2024
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing dishes but no sanitizing step. Provided proper warewashing sink set up handout.
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic/oil chimmichurri (74F - Cold Holding); cheese (50F - Cold Holding) sweet potatoes (56F - Cold Holding) items sitting on counter on cooks line no temperature control. Sweet potatoes were placed in oven to hot hold other items placed in coolers. Retemps taken on cheese 43, sweet potatoes 61, fresh garlic oil mix no change. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Repeat Violation**
16-37-1
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.
11-27-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink on cooks line and warewashing area. Missing soap in warewashing area. Missing paper towels in warewashing area and employee bathroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler. Black crate holding uncut veggies in walk in cooler. Interior reach in freezer outside.
23-03-4
Basic - Single-service articles improperly stored. Togo boxes on floor in outside shed.
25-05-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall behind oven area is wooden boards.
36-30-4
Basic - Standing water in bottom of reach-in-cooler. On cooks line.
29-49-6
Basic - Bowl or other container with no handle used to dispense food. Inside raw beef in reach in cooler on cook line. Inside dry rice container.
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Bowl of employee food with fork inside on prep table on cooks line.
12B-02-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French fries on cooks line, employee placed item back in freezer. **Corrected On-Site**
06-06-5
Basic - Ice buildup in reach-in freezer. Outside stand up.
14-69-4
39
Jun 23, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Dec 13, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation** **Warning** - From follow-up inspection 2022-12-13: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation **Time Extended**
32-04-4
95
Frequently Asked Questions
When was Noa Cafe last inspected?
The most recent health inspection at Noa Cafe on file is from May 9, 2025. The public record contains six inspections in total.
What is the most common violation at Noa Cafe?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited three times, more than any other issue at Noa Cafe.
How does Noa Cafe compare to other restaurants in Miami?
Noa Cafe most recently scored 43 out of 100, which is lower than the Miami average of 74.
Has Noa Cafe's inspection record improved over time?
No. Recent inspections at Noa Cafe have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Noa Cafe 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 Noa Cafe inspected?
Based on the inspection history on file, Noa Cafe is inspected around two times per year on average.
Nearby Restaurants