NOE SUSHI BAR

Name: NOE SUSHI BAR
Address: 5958 S DIXIE HWY STE A101, SOUTH MIAMI, FL, 33143, US
Rating: 0.3

5958 S DIXIE HWY STE A101, SOUTH MIAMI, FL 33143

License #2335859

🍱 Japanese/Sushi ℹ️

0.3 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2026 · 17 findings · 2 critical

Routine - Food

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Minor

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Quick take

NOE SUSHI BAR in SOUTH MIAMI currently holds an InspectFL Health Score of 0.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 9, 2026. Across those visits, inspectors documented 106 total violations — 16 critical, 29 major, 61 minor.

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Record snapshot

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The latest inspection on September 9, 2026 shows 17 observation rows: 2 critical, 4 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

106

Coverage note

Inspector notes linked where available

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 salmon filet thawed in ROP. Employees threw out filet and inspector provided handout.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line; tongs on oven door. Employee removed during inspection.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in coolers in bar.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dish racks.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food in handsink at cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bag on box of trash bags.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed unsecured tanks next to chest freezers; kitchen area.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at handsink on cook line; no sign posted. Inspector provided via email.
[06-09-2] 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. See stop sale. Observed 6 salmon filet thawed in ROP. Employees threw out filet and inspector provided handout.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers in kitchen; ice buildup.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled; on cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife magnet soiled.
[41-07-4] Container of medicine improperly stored. Observed advil on shelf above reach in freezer across cook line. Employee removed and put into first aid kit.
[53A-05-6] 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/. Observed no CFM on site; 6 employees on the clock.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen and restrooms; dust accumulation.
[06-09-1] 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.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup on top of reach in next to kitchen entrance. Operator removed at time of inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone above reach in across cook line. Observed bag on container of garbage bags in ware wash area. Operator has all employee items removed.
[14-11-5] Equipment in poor repair. Observed cooler in bar with broken door.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in all 3 reach in freezers.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled interior of microwave located above hand sink. Operator had employee completely clean out at time of inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled across cook line inside reach in cooler.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in cooler across cook line.
[25-05-4] Single-service articles improperly stored. Observed case of napkins stored on floor of office. Operator removed from floor at time of inspection.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed inside cooler under service window in kitchen; observed in bar cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above cooked pork inside reach in across cook line. Operator corrected order during inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside walk in cooler. Operator corrected order at time of inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 packets of raw tuna thawed completely in ROP
[03F-02-5] 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 and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice at front counter with no time stamp. As per operator; 3 hours at counter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry dish racks.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on vents dust accumulation.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in prep top cooler across cook line with ambient temp of 51F. As per operator; all items since the night before. The following TCS foods stored inside since prior day: heavy cream (50F - Cold Holding); pork belly (47F - Cold Holding); edamame (47F - Cold Holding); mash potato (46F - Cold Holding); quinoa (56F - Cold Holding); bean sprouts (45F - Cold Holding); cooked noodle (49F - Cold Holding); boiled egg (52F - Cold Holding); mussels (60F - Cold Holding); white fish filet (57F - Cold Holding).
[06-09-1] 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 5 tuna filets thawed in ROP. Observed 3 salmon filets thawed in ROP; all in walk in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinking cup on counter of bar next to hand sink. Operator placed to segregated shelf at bar.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on counter at bar. Observed AirPods on prep table across cook line. Operator removed during inspection.Observed eyeglasses and phone above prep top..
[08B-38-4] Food stored on floor. Observed in dry storage area; soy sauce on floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at bar.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler shelves with dust accumulation.
[08B-12-5] Stored food not covered. Observed in reach in freezer outside of walk in; containers of food with no cover.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed packages in walk in cooler that are ROP on site; missing proper marking. As per operator; items were packaged less than 48 hours prior to inspection.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine in bar and kitchen with 0 ppm; chlorine sanitizer.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed bartender drink from personal cup, use same gloved hands to mix drink. Inspector spoke to operator on proper handwash techniques.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken in walk in stored above raw beef. Operator changed order during inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5 tuna filets thawed in ROP. Observed 3 salmon filets thawed in ROP; all in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in prep top cooler across cook line with ambient temp of 51F. As per operator; all items since the night before. The following TCS foods stored inside since prior day: heavy cream (50F - Cold Holding); pork belly (47F - Cold Holding); edamame (47F - Cold Holding); mash potato (46F - Cold Holding); quinoa (56F - Cold Holding); bean sprouts (45F - Cold Holding); cooked noodle (49F - Cold Holding); boiled egg (52F - Cold Holding); mussels (60F - Cold Holding); white fish filet (57F - Cold Holding).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in prep top cooler across cook line with ambient temp of 51F. As per operator; all items since the night before. The following TCS foods stored inside since prior day: heavy cream (50F - Cold Holding); pork belly (47F - Cold Holding); edamame (47F - Cold Holding); mash potato (46F - Cold Holding); quinoa (56F - Cold Holding); bean sprouts (45F - Cold Holding); cooked noodle (49F - Cold Holding); boiled egg (52F - Cold Holding); mussels (60F - Cold Holding); white fish filet (57F - Cold Holding).
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed most recent tags with no last day of sale.
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. Observed on menu imitation krab not marked properly. Observed multiple items as "crab".
[11-27-4] 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. Observed no form or kit; inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in hand sink at bar. Operator moved during inspection.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ramen bowls with under cooked eggs not properly marked on menu.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent at ware washing area soiled with dust build up.
[06-09-1] 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 frozen packages of tuna at walk-in cooler still sealed for thawing . Operator begins to remove during inspection..
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed stored in server counter in kitchen area. Operator removed.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed stored on door handle. Operator removed.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a rolling container of tempura flour. Operator removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at hand sink at entrance of kitchen. Operator placed sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hood filters soiled with grease build up.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at reach in cooler across from cook line.
[08B-12-5] Stored food not covered. Observed raw cooked pork belly stored uncovered at reach in cooler. Operator covered.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed for a container of sugar. Operated place the label.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reaching cooler across from cook line, raw pieces of beef stored overcooked Ramen . Observed raw shelled egg stored over cut cucumbers at reaching cooler . Operator removed items in store correctly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and beef stored over raw prawns and fish at lowboy reach in cooler at cook line. Operator removed and stored correctly.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink next to server station in kitchen used to store lids. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi bar hand sink. Operator provided.
[11-26-1] 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. Provided operator with firm. Operator completed form with all employees during inspection.
[03G-50-1] 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. Observed packages of sous vide lamb at reach in freezer. As per operator items are kept no more than 72 hours, advised operator of non-HAACP required 48 hour plan, operator removed items from vacuum packaging.
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with consumer advisory. Operator posted at bar area.