DirtyFLRestaurant Inspection Data

NOBU MIAMI BEACH

Based on 8 health inspections, NOBU MIAMI BEACH in MIAMI BEACH has earned a 2.6/5 food safety rating. Recent inspections show improving food safety practices.

4525 Collins Avenue
Miami Beach, Florida, 33140
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 11/10/2025

Inspection #: Visit ID: 13561607

  • 32-12-6: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**
  • 01C-03-4: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**
  • 16-54-4: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

Inspection Date: 10/28/2025

Inspection #: Visit ID: 10917145

  • 14-01-5: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
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Observed in both unisex restrooms in front of restaurant. Repeat Violation Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed on handle. Chef removed. Corrected On-Site Warning
  • 10-07-4: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
  • 23-03-4: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
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic pitchers in back area. Chef removed. Corrected On-Site Warning
  • 25-34-4: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
  • 01D-01-5: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
  • 08A-20-5: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
  • 03A-02-5: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
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags for oysters not marked with last date served. Warning
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed for oysters in the walk in cooler. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Warning
  • 03G-49-2: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
  • 16-54-4: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

Inspection Date: 5/21/2025

Inspection #: Visit ID: 10791111

  • 03G-50-1: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.

Inspection Date: 3/3/2025

  • 14-01-5: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
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 09-01-4: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
  • 03F-02-5: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
  • 31B-02-4: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
  • 03G-50-1: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.
  • 02C-02-5: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

Inspection Date: 10/11/2024

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles back prep area. Repeat Violation
  • 12B-07-4: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.
  • 10-12-5: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**
  • 10-07-4: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
  • 31B-04-4: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.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old debris on can opener .
  • 31B-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

Inspection Date: 4/4/2024

Inspection #: Visit ID: 8565416

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damaged throughout kitchen.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cleaned containers not inverted at kitchen shelf.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed at bathrooms. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at back exit door.
  • 08B-38-4:Basic - Food stored on floor. Observed oil container on floor at kitchen.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on oven handle. Employee removed tongs. Corrected On-Site
  • 10-01-5: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 handle inside cake flour container touching flour. Manager removed handle. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at shelf.
  • 03G-54-1: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. Observed cooked beef bacon been vacuumed sealed for more than 48 hrs without approved variance. As per quinones the establishment submitted the procedures but is not approved yet, ( verified on the website ) ; no warning.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth throughout kitchen. Repeat Violation
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm). Operator replaced sanitizer bucket . Final reading 200 ppm. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook discarded soiled can opener and began preparing fish with no handwashing. Employee was coached about the correct procedure . **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with old food debris. Operator throw it away. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi bar area.

Inspection Date: 3/15/2024

Inspection #: Visit ID: 8565108

  • 22-20-5: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**
  • 32-12-5: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**
  • 14-73-4: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**

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8376519

  • 22-20-5: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.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed missing cover for trash container inside unisex restrooms. Repeat Violation
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray. Missing grease container for hood located at the back prep area.
  • 03G-54-1: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.
  • 21-12-4: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
  • 09-01-4: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
  • 03G-43-1: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.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.0/5)
(1,332 reviews)

Price Level

$$$$

Opening Hours

Monday:6:00 – 9:45 PM
Tuesday:6:00 – 9:45 PM
Wednesday:6:00 – 9:45 PM
Thursday:6:00 – 9:45 PM
Friday:6:00 – 10:45 PM
Saturday:6:00 – 10:45 PM
Sunday:11:30 AM – 2:30 PM, 6:00 – 9:45 PM
✗ Currently Closed

Features

✓ Restaurant
✓ Bar

Restaurant Features

Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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