Nusr-Et Steakhouse
Last inspected: Mar 26, 2026
74
Score
Nusr-Et Steakhouse has been inspected nine times since 2022. The most recent visit was on Mar 26, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to five violations per visit.
The most common issue across all inspections has been “accumulation of debris inside warewashing machine”, showing up three times.
The city-wide average is 74, putting Nusr-Et Steakhouse squarely in typical territory. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 26, 2026
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cherry tomatoes at 45 f and onions at 46 f on front serve make line.
03A-02-5
Basic - Accumulation of debris inside warewashing machine. **Corrected On-Site**
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
74
Feb 9, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
16-54-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
74
Oct 31, 2025
Routine - Food
5 major violations. 1 minor violation.
View 6 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.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-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. **Corrected On-Site**
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
58
Feb 17, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
74
Aug 12, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC.
14-33-4
95
Jan 30, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Corrected On-Site**
05-07-4
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. **Corrected On-Site** **Repeat Violation**
11-07-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
78
Oct 17, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
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 - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site**
16-37-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Sushi Station.
14-09-4
67
Jul 22, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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. **Corrected On-Site**
11-07-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site**
01C-05-4
Basic - Accumulation of debris on drainboards or equivalent.
16-15-4
Basic - Buildup of food debris/soil residue on equipment door handles. Beef walk-in cooler .
23-24-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
67
Jul 7, 2022
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Servers/coffee station, water temperature 75-77F. Water running slow for the hot water valve. Water running for two minutes. Observed maintenance repair the sink during the inspection Hot water temperature above 102F. **Corrected On-Site**
27-16-4
Basic - In-use tongs stored on equipment door handle between uses. Back kitchen: tongs on the oven door handle. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front bar area, first hand washing sink missing the hand washing sign. **Corrected On-Site**
31B-04-4
Basic - Water leaking from pipe underneath the three compartment sink in the ware wash area. **Repeat Violation**
29-11-4
78
Frequently Asked Questions
When was Nusr-Et Steakhouse last inspected?
The most recent health inspection at Nusr-Et Steakhouse on file is from Mar 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Nusr-Et Steakhouse?
Across the inspection record, “accumulation of debris inside warewashing machine” has been cited three times, more than any other issue at Nusr-Et Steakhouse.
How does Nusr-Et Steakhouse compare to other restaurants in Miami?
Nusr-Et Steakhouse most recently scored 74 out of 100, which is about the same as the Miami average of 74.
Has Nusr-Et Steakhouse's inspection record improved over time?
No. Recent inspections at Nusr-Et Steakhouse have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Nusr-Et Steakhouse 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 Nusr-Et Steakhouse inspected?
Based on the inspection history on file, Nusr-Et Steakhouse is inspected around two times per year on average.
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