Nobu Miami Beach
Last inspected: Apr 24, 2026
45
Score
Going back to 2023, Nobu Miami Beach has 12 inspections in the public record. The most recent visit was on Apr 24, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly five violations before.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited three times.
Nobu Miami Beach's latest score of 45 falls below the Miami Beach average of 69. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
1
Critical latest
3
Major latest
7
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken above cooked beef inside walk in cooler. Manager inverted them. **Corrected On-Site**
08A-05-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Carlos Taffin expired food handler since 3/12/2026.
53B-14-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ observed multiple food manager certificates expired Thomas Buckley expired since4/7/2026 and Corbie J Gregory 1/26/2026.
53A-03-7
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop rice. Manager discarded it. **Corrective Action Taken** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed some soiled ceiling tiles inside pastry room.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some pots not inverted on shelving. Person in charge inverted them. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container with water on prep table. Employee discarded it. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water residue on clean containers because they were not inverted. Manager inverted them. **Corrective Action Taken**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed big gap underneath the door that opens to the outside.
35B-01-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
45
Nov 10, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags for oysters not marked with last date served. **Warning** - From follow-up inspection 2025-11-10: Observed tags for oysters not marked with last date served. **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed dishwasher reached 129F. 3rd cycle per monitor wash temp. 129F and final rinse 129F. **Warning** - From follow-up inspection 2025-11-10: Observed dishwasher reached 102°F wash temp. and final rinse 80°F per monitors after two cycles. On the 3rd cycle themolabel shows it is not reaching minim 160°F rinse temp. Per ware wash employees, using disrepair machine with sign stating it is out of order. **Admin Complaint**
16-54-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Observed in both unisex restrooms in front of restaurant. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-10: **Time Extended**
32-12-6
78
Oct 28, 2025
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crispy rice (59F - Cold Holding) in the reach in cooler at prep area. Per operator, it was prepared yesterday. Operator discarded before stop sales was issued. **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored above raw fish in the walk in cooler. Manager corrected by placing beef below fish. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observe no parasite destruction letter for raw fish distributor JFC. Operator was able to receive and provide parasite destruction letter for JFC. **Corrected On-Site** **Warning**
01D-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags for oysters not marked with last date served. **Warning**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed for oysters in the walk in cooler. **Warning**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. **Warning**
22-02-4
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. No evidence or log records maintained according to HACCP plan. **Warning**
03G-49-2
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed dishwasher reached 129°F. 3rd cycle per monitor wash temp. 129°F and final rinse 129°F. **Warning**
16-54-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle being used as a scoop for cooked edamame in the reach in cooler at kitchen line and for rice in back prep area. **Warning**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. Observed in both unisex restrooms in front of restaurant. **Repeat Violation** **Warning**
32-12-6
Basic - In-use tongs stored on equipment door handle between uses. Observed on handle. Chef removed. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed dipper well not on and stored with utensils in standing water at the front line area. **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door frames soiled in the front area. **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic pitchers in back area. Chef removed. **Corrected On-Site** **Warning**
16-46-4
Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Observed a container of empty clam shells inside the walk in cooler. Per operator, shells are purchased from supplier Patagonia, and reused as containers for food serving. **Warning**
25-34-4
27
May 21, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducting ROP process without approved HACCP for raw meat and frozen fish. - From follow-up inspection 2025-05-21: Establishment is not using the vacuum seal machine for raw beef until HACCP Plan be submitted and approved.
03G-50-1
90
Mar 3, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 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 . Observed sushi rice at 135 F with not time marking . Employee marked the rice with 4 hrs time control. **Corrected On-Site**
03F-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching with bare hands the raw tuna that will be served without cooking. Employee washed his hands , put gloves on and discarded the small piece of tuna. **Corrected On-Site**
09-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at the hand sink located at the sushi area. Employee restocked the area . **Corrected On-Site**
31B-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducting ROP process without approved HACCP for raw meat and frozen fish.
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed homemade Chimichurri and squash purée with no date. Food items were prepared on Sunday . Employee labeled the items. **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used to serve raw shrimp ( tempura station ) . Manager moved it out. **Corrected On-Site**
14-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
50
Oct 11, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old debris on can opener .
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at sushi bar area. Employee restocked the station immediately. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils inside standing water at the pastry area. Employee discarded the water . **Corrected On-Site**
10-07-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop left on the side top of the ice machine . Manager sent it back to be washed, rinsed and sanitized. **Corrective Action Taken**
10-12-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles back prep area. **Repeat Violation**
36-32-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing handwashing sign at the hand sink located at the back prep area.
31B-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water on prep table in the back prep area.
12B-07-4
61
Apr 4, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
41
Mar 15, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside ice machine located at the prep area. - From follow-up inspection 2024-03-15: Observed mold like substance inside ice machine located at the prep area. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Observed missing cover for trash container inside unisex restrooms. **Repeat Violation** - From follow-up inspection 2024-03-15: Observed missing cover for trash container inside unisex restrooms. **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. Missing grease container for hood located at the back prep area. - From follow-up inspection 2024-03-15: No container installed for catching grease from hood drip tray. Missing grease container for hood located at the back prep area. **Time Extended**
14-73-4
86
Dec 4, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting a ready to eat orange peels in pieces to be added to a salad without wearing gloves. Employee discarded them, washed his hands and placed glove on. **Corrected On-Site**
09-01-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.Observed cooked beef bacon been vacuumed sealed for more than 48 hrs without approved variance.
03G-43-1
Basic - No container installed for catching grease from hood drip tray. Missing grease container for hood located at the back prep area.
14-73-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed missing cover for trash container inside unisex restrooms. **Repeat Violation**
32-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside ice machine located at the prep area.
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on prep table. Employee placed towel inside sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is vacuumed packaging raw meat and cooked beef bacon without an approved HACCP.
03G-54-1
61
Jun 28, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : 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. See stop sale. Observed sushi rice at 121 F without time marking and the time cannot be determined. - From follow-up inspection 2023-06-28: No sushi rice set up at the time of the inspection
03F-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed sushi rice at 121 F without time marking and the time cannot be determined. - From follow-up inspection 2023-06-28: Not observed at the time of the inspection.
01B-19-5
Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting ROP with raw beef. - From follow-up inspection 2023-06-28: **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Cooked Octupus using Sous vide method. - From follow-up inspection 2023-06-28: **Time Extended**
03G-09-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water on the floor . - From follow-up inspection 2023-06-28: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed old stickers stick on containers. - From follow-up inspection 2023-06-28: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler located in front of the kitchen fryer. - From follow-up inspection 2023-06-28: Observed at the time of the inspection. **Time Extended**
29-49-6
52
Jun 26, 2023
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
25
Jan 6, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Washing Fruits and Vegetables
FL-42
Proper Hot and Cold Holding Temperatures
FL-21
45
Frequently Asked Questions
When was Nobu Miami Beach last inspected?
The most recent health inspection at Nobu Miami Beach on file is from Apr 24, 2026. The public record contains 12 inspections in total.
What is the most common violation at Nobu Miami Beach?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Nobu Miami Beach.
How does Nobu Miami Beach compare to other restaurants in Miami Beach?
Nobu Miami Beach most recently scored 45 out of 100, which is lower than the Miami Beach average of 69.
Has Nobu Miami Beach's inspection record improved over time?
No. Recent inspections at Nobu Miami Beach have averaged around 10 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Nobu Miami Beach 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 Nobu Miami Beach inspected?
Based on the inspection history on file, Nobu Miami Beach is inspected around four times per year on average.
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