NU REAL FOOD

Based on 4 health inspections, NU REAL FOOD in MIAMI has earned a 2.7/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 4 reports on file

3250 NE 1 AVE STE 117

Overall Food Safety Rating

★★½☆☆ (2.7/5)

Based on 4 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 10982921

Met Inspection Standards

2 high, 3 int, 3 basic

36-73-4:Basic - Floor soiled/has accumulation of debris. Observed at cook line.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC fan soiled.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over cooked rice inside WIC.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quinoa (53F - Cold Holding); chick peas (56F - Cold Holding) at front counter, as per manager product is not served within 2 hours they discard. Advise to use time as a public health control.
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
53A-05-6: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/ Kitchen manager arrived during the inspection. **Corrective Action Taken**
03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a health control for rice, chick peas, quinoa and cut greens with no written procedures.

7/11/2025· 8mo ago

Visit ID: 10982376

Met Inspection Standards

1 int, 1 basic

16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed at old labels stuck on containers at dishwasher area. - From follow-up inspection 2025-07-11: **Time Extended**
16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-07-11: **Time Extended**

7/2/2025· 8mo ago

Visit ID: 10942464

Follow-up Inspection Required

1 high, 2 int, 1 basic

16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed at old labels stuck on containers at dishwasher area.
22-49-4: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, chlorine 0ppm.
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed containers inside handsink located next to 3 compartment sink. Employee removed it. Corrected On-Site
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

7/2/2024· 1y 8mo ago

3 int, 1 basic

29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Mop sink.
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.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom.
31B-03-4:Intermediate - No soap provided at handwash sink.

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Last Enriched At: 5/14/2025

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