Nostimo Greek Kitchen
Last inspected: May 19, 2025
11
Score
Inspectors have visited Nostimo Greek Kitchen seven times, with records going back to 2022. The latest inspection on file is from May 19, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near 12 violations each time.
When inspectors have written things up, “no chemical test kit provided when using sanitizer” has been the most frequent reason, cited four times.
By comparison, the average Miami facility scores 74, putting Nostimo Greek Kitchen on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
1
Critical latest
14
Major latest
13
Minor latest
Inspection History
May 19, 2025
Complaint Full
1 critical violation. 14 major violations. 13 minor violations.
View 28 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher not sanitizing properly temperature Dishwasher (Temperature 145f)
22-49-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot running water per four minutes at 78°f at hand wash sink bar and kitchen area.
27-16-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed cutting board at handwashing sink located at bar area not accessible for employee use. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed medal thongs and utensils store at handwashing sink inside kitchen area
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Manager lacking proof of food manager certification Jonathan Fornes. For more than 60 days.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No hot running water at three-compartment sink. Observed hot running water per four minutes at 78°f at three compartment sink bar and kitchen area.
27-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at bar area. During inspection operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. Alex Gomez, Eddy Delgado, Anonymous. More 69 days.
53B-01-5
Intermediate - No soap provided at handwash sink. Observed no soap provided at handwashing sink at bar area. During inspection operator provided soap. **Corrected On-Site**
31B-03-4
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. Observed ROP chicken wings and cooked pork stored inside at reach in freezer. Chef open all bags. **Corrective Action Taken**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser not labeled at bar area near tree compartment sink.
41-17-4
Basic - Cardboard used to line food-contact shelves. Kitchen.
14-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed at cook like reach in cooler in disrepair.
14-74-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint at cook line.
13-03-4
Basic - Floor soiled/has accumulation of debris. Observed Floor and drain under the handwashing sink at bar area soiled. Observed Floor and drain near under the three compartment sink kitchen area soiled.
36-73-4
Basic - Food stored on floor. Observed plastic container with food stored on floor at prep area near tree compartment sink. Operator store during inspection. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler and reach in cooler.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink at bar area.
31B-04-4
Basic - No hot running water at mop sink. Observed hot running water per four minutes at 78°f at mop sink.
27-10-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe located at tree compartment sink at bar area
29-11-4
11
Feb 19, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
58
Sep 30, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine and quaternary test kit for three compartment sink.
16-37-1
Basic - Employee with no hair restraint while engaging in food preparation. Observed male employee at cook line with no hair restraint. Operator put hat on. **Corrected On-Site**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 87F near cook line. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of white cutting board located across the cook line. Operator discarded. **Corrected On-Site**
21-12-4
78
Apr 26, 2024
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
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. Provided form to operator. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary testing kit for three compartment sink and no chlorine testing kit for dish machine. **Repeat Violation** **Warning**
16-37-1
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. **Warning**
53B-01-5
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. **Corrective Action Taken** **Warning**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container inside seasoning bin in dry storage area. Observed plastic container used a scoop inside pico de gallo located across cook line. Operator removed immediately. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor inside walk in cooler. **Warning**
36-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed green and white cutting board located at prep tables with cut marks and no longer cleanable. **Warning**
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 83F. Operator discarded water. **Corrected On-Site** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler vents soiled. Observed reach in cooler gaskets located at cook line soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth near cook line not stored inside sanitizing solution. **Warning**
21-12-4
50
Nov 13, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over beef and chicken in walk in cooler. Operator removed eggs and placed items in correct order based on required cooking temperatures. **Corrected On-Site**
08A-20-5
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink across cook line. Operator restocked. **Corrected On-Site**
31B-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit for three compartment sink.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Observed small plastic container used to scoop shredded cheese at reach in cooler across cook line. Operator removed immediately. **Corrected On-Site**
14-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth used under green cutting board in prep area. Operator discarded. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed reach in cooler gaskets soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping cloths not stored in chlorine sanitizer solution at reach in cooler near cook line. Operator discarded cloths immediately. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottles containing vegetable oil and sauces not labeled on the cook line. Operator labeled immediately. **Corrected On-Site**
02D-01-5
55
Mar 14, 2023
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Employee washed hands with no soap.Employee handle dirty dishes to the 3 compartment sink and washed her hands with no soap. Employee was coached to wash her hands with soap all the time.
12A-20-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee failed to wash hands before putting on gloves to initiate a task working with food at the dishwasher area . **Repeat Violation**
12A-07-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Observed 4 employees working at establishment during inspection.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar counter. Employee placed a roll of paper towel. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at the hand wash sink at the front counter. **Repeat Violation**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside the salt. **Repeat Violation**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed a white cutting board no longer cleanable at the preparation table at the front area. **Repeat Violation**
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employees drinking from an unenclosed beverage container in a food preparation , 2 cup with soda next to the microwave. Employee removed them. **Corrected On-Site**
12B-12-5
Basic - Equipment in poor repair. Observed reach in cooler gasket torn at the front line.
14-11-5
Basic - Food stored on floor. Observed plastic oil container stored on the floor. Employee removed it. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on the hand wash sink.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a plastic cup used as spoon in touch with salt.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled. **Repeat Violation**
23-03-4
Basic - Soiled dry wiping cloth in use. Observed a soiled dry wiping cloth on the preparation table. Employee removed it. **Corrected On-Site**
21-10-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water at the reach in cooler.
29-49-6
32
Oct 7, 2022
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Adequate Handwashing Facilities Supplied and Accessible
FL-10
27
Frequently Asked Questions
When was Nostimo Greek Kitchen last inspected?
The most recent health inspection at Nostimo Greek Kitchen on file is from May 19, 2025. The public record contains seven inspections in total.
What is the most common violation at Nostimo Greek Kitchen?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited four times, more than any other issue at Nostimo Greek Kitchen.
How does Nostimo Greek Kitchen compare to other restaurants in Miami?
Nostimo Greek Kitchen most recently scored 11 out of 100, which is lower than the Miami average of 74.
Has Nostimo Greek Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Nostimo Greek Kitchen have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Nostimo Greek Kitchen 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 Nostimo Greek Kitchen inspected?
Based on the inspection history on file, Nostimo Greek Kitchen is inspected around three times per year on average.
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