Noi Chefs
Last inspected: Apr 7, 2026
74
Score
Across the available record, Noi Chefs has eight inspections on file, the first dated 2022. The latest inspection on file is from Apr 7, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged four times.
Noi Chefs scores about where you'd expect for a Miami restaurant. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 7, 2026
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener ( abridor)
22-02-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
74
Jul 18, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves without hand washing.
12A-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink located at cook line.
31B-02-4
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. **Repeat Violation**
13-03-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
06-06-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
64
Jan 15, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed tasks from clean equipment to personal items and back to work without hand washing.
12A-07-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Single-service articles improperly stored.
25-05-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Clean utensils stored between equipment and wall.
24-14-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
64
Aug 8, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer at kitchen, soiled.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line.Exterior of stove soiled.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers for sugar not labeled.
02D-01-5
67
Apr 19, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled at kitchen.
22-02-4
Basic - Ice scoop handle in contact with ice. Operator removed the scoop. **Corrected On-Site**
10-08-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Kitchen.
21-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. At restroom.
31B-04-4
74
Dec 6, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed at reach in freezer a mix of pasta, raw beef and shrimp all next to each other inside the unit.
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food containers for sauces soiled at cook line.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
74
Jun 21, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
82
Nov 4, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
Intermediate - No soap provided at handwash sink. Cook line. Operator replenished the soap container. **Corrected On-Site**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. At storage area.
23-24-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Stored food not covered. Observed at reach in cooler egg flan uncovered.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed at reach in cooler several item cooked from previous day and with more than 24 hours, not labeled. While conducting the inspection operator labeled the cooked products. **Corrected On-Site**
02D-01-5
61
Frequently Asked Questions
When was Noi Chefs last inspected?
The most recent health inspection at Noi Chefs on file is from Apr 7, 2026. The public record contains eight inspections in total.
What is the most common violation at Noi Chefs?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Noi Chefs.
How does Noi Chefs compare to other restaurants in Miami?
Noi Chefs most recently scored 74 out of 100, which is about the same as the Miami average of 74.
Has Noi Chefs' inspection record improved over time?
Results have been roughly steady. Inspections at Noi Chefs have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Noi Chefs 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 Noi Chefs inspected?
Based on the inspection history on file, Noi Chefs is inspected around two times per year on average.
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