NI.DO CAFFE'
7295 Biscayne Boulevard
Miami, Florida, 33138
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/16/2025
High Priority
2
Intermediate
5
Basic
17
Total
24
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in freezer door handles heavily soiled.
- 36-36-4:Basic - Ceiling tile missing. Observed at kitchen area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at ware washing area,preparation area and kitchen.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates at storage area not inverted. Operator started inverting plates. **Corrective Action Taken**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed a raw tuna reduced oxygen packaged stored at reach in cooler across cook line. As per manager since 12 pm. Operator discarded willingly.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed a large white cutting board at preparation table near ware washing area.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm) not working properly. Coach operator to set up three compartment sink to sanitize until dishmachine work properly.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees while preparing food at kitchen.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at back door at kitchen area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer near ware washing area.
- 33-11-4:Basic - Missing drain plug at dumpster.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer door gaskets soiled. Observed hood filters soiled.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an open employee water bottle stored inside reach in cooler near ware washing area. Operator discarded during inspection. Corrected On-Site
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler across cook line.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at ware washing area and kitchen area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt stored in a plastic container not labeled at preparation area also squeeze bottle with oil not labeled at kitchen area.
- 08A-17-6: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 raw chicken over raw fish stored at reach in freezer near ware washing area.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed a thawed raw tuna reduced oxygen packaged stored at reach in cooler across cook line. As per manager since 12 pm.
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed CFM unaware of minimum cooking temperature of raw chicken.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 11-27-4: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. Provided by email.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with food debris at kitchen.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink bar area. Operator provided. Corrected On-Site
Food safety inspection conducted on 1/16/2025 revealed 24 total violations (2 high priority, 5 intermediate, 17 basic).
Inspection on 9/24/2024
High Priority
1
Intermediate
3
Basic
7
Total
11
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board on reach in cooler next to hand sink.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed broken plastic containers stored on shelves over triple sink.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside reach in freezer at storage area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 93F.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at prep area. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets heavily soiled in all kitchen units. Repeat Violation
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed bag of raw mussels without tag.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container inside hand sink at kitchen. Employee removed the container. Repeat Violation
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed bag of raw mussels without tag.
- 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 lasagna inside reach in cooler without date mark. As per employee for 2 days. Employee properly marked product.
Food safety inspection conducted on 9/24/2024 revealed 11 total violations (1 high priority, 3 intermediate, 7 basic).
Inspection on 1/31/2024
High Priority
4
Intermediate
4
Basic
8
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers on shelf next to reach-in cooler across from cook line. Manager turned containers over. Corrected On-Site
- 29-18-4:Basic - Drain cover(s) missing. Floor drain next to three compartment sink.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of water stored in reach-in cooler across from three compartment sink.
- 10-20-4:Basic - In-use ladle stored on equipment door handle between uses. Ladle stored on handle of table next to cook line.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in ware washing area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in cooler next to cook line.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf in kitchen. Employee turned containers over. Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and veal stored above vegetables in reach-in cooler across from three compartment sink. Manager moved chicken and veal to bottom shelf. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in front counter reach-in cooler: butter (45F - Cold Holding); whipped topping (46F - Cold Holding). Manager stated items were placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored next to case of cooking oil in dry storage shed.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to three compartment sink stained.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Potato peeler in hand washing sink next to three compartment sink. Employee removed peeler from hand washing sink. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.
- 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. Lasagna in reach-in cooler next to three compartment sink. Manager stated lasagna was prepared the previous day. Repeat Violation
Food safety inspection conducted on 1/31/2024 revealed 16 total violations (4 high priority, 4 intermediate, 8 basic).
Inspection on 1/23/2024
High Priority
0
Intermediate
3
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.Observed ceiling tiles with water marks at kitchen area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units at kitchen area.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in cooler at kitchen area. Repeat Violation
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
- 11-27-4: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. Provided form during inspection.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed on both bathrooms. Employee restocked during inspection.
- 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 squash cream not date marked, as per employee over 24 hours. Employee dated during inspection.
Food safety inspection conducted on 1/23/2024 revealed 9 total violations (0 high priority, 3 intermediate, 6 basic).