Novikov Restaurant and Bar
Last inspected: Jan 29, 2026
64
Score
Novikov Restaurant and Bar has been inspected nine times since 2022. Novikov Restaurant and Bar was last inspected on Jan 29, 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.
When inspectors have written things up, “clean glasses” has been the most frequent reason, cited five times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
12A-09-4
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.
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
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. **Corrected On-Site**
13-03-4
64
Oct 24, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most Kitchen employee in dumpling station.
12A-09-4
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.
11-27-4
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.
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
61
Feb 21, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Personal Cleanliness
FL-40
82
Sep 16, 2024
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Corrected On-Site**
05-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish washing area walls.
36-27-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Corrected On-Site**
40-06-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
55
May 15, 2024
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
05-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork belly being thawed in standing water food preparation area. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
78
Feb 29, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
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.
11-26-1
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
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. **Corrected On-Site**
11-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Coffee area **Repeat Violation**
38-05-4
67
Oct 9, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing watches while preparing food.
13-07-4
Basic - Faucet/handle missing at plumbing fixture. Fish area.
29-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rational oven.
23-03-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Dishwasher area.
38-05-4
70
Jun 23, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
70
Oct 26, 2022
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
67
Frequently Asked Questions
When was Novikov Restaurant and Bar last inspected?
The most recent health inspection at Novikov Restaurant and Bar on file is from Jan 29, 2026. The public record contains nine inspections in total.
What is the most common violation at Novikov Restaurant and Bar?
Across the inspection record, “clean glasses” has been cited five times, more than any other issue at Novikov Restaurant and Bar.
How does Novikov Restaurant and Bar compare to other restaurants in Miami?
Novikov Restaurant and Bar most recently scored 64 out of 100, which is lower than the Miami average of 74.
Has Novikov Restaurant and Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Novikov Restaurant and Bar have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Novikov Restaurant and Bar 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 Novikov Restaurant and Bar inspected?
Based on the inspection history on file, Novikov Restaurant and Bar is inspected around three times per year on average.
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