NOVECENTO

Name: NOVECENTO
Address: 260 CRANDON BLVD, C29-30, KEY BISCAYNE, FL, 33149, US
Rating: 40

260 CRANDON BLVD, C29-30, KEY BISCAYNE, FL 33149

License #2332686

🫔 Latin American ℹ️

40 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 11 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NOVECENTO in KEY BISCAYNE currently holds an InspectFL Health Score of 40 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 October 14, 2026. Across those visits, inspectors documented 66 total violations — 7 critical, 21 major, 38 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 17, 2026

The latest inspection on October 14, 2026 shows 11 observation rows: 1 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

NOVECENTO has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phones stored on top of prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers across cooking line.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee certification expired on 4/24/26.
[10-17-4] Observed spatulas stored between wall and three compartment sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored on top of fries inside walk in cooler across cooking lin3.
[10-20-4] Observed In-use tongs stored on equipment door handle between uses.
[10-07-4] Observed In-use utensil stored in standing water at 68F degrees Fahrenheit on prep table across cooking line.
[14-11-5] Equipment in poor repair. Observed gaskets torn at reach in cooler at cooking line. Also observed wooden serving boards are worn, stained, and in poor repair.
[14-09-4] Observed white Cutting board has cut marks and is no longer cleanable at bar area.
[22-02-4] Food-contact surface soiled. Observed wooden serving boards are worn, stained, and in poor repair.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris dust in kitchen area.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop grounded bread at second floor.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed plastic containers stored on floor next to WIC entrance.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at white cutting board at prep area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee open drink over prep table across from oven.
[14-11-5] Equipment in poor repair. Observed RIF gaskets in disrepair near stairs and unit u see microwave.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between 3CS and wall.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at HWS at bar.
[08B-12-5] Stored food not covered. Observed white fish not covered at WIC.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed plastic squeeze bottles with no labels at RIC across from fryer.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Bar Dishwasher (Chlorine 0ppm) at bar dishmachine.
[08A-17-6] 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 fish over pasta at RIF at second floor. Not commercially packaged.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing minimum concentration of quaternary at 3CS. Coached staff on correct procedure.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed vegetables inside HWS at kitchen entrance. Vegetables were removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at second floor.
[31B-03-4] No soap provided at handwash sink. Observed at HWS at kitchen entrance.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked gizzards not date marked. As per chef, cooked day before. Coached chef on correct procedure.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl inside rice container at second floor.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates, pots and pans not inverted at cook line.
[08B-38-4] Food stored on floor. Observed rice container on floor at second floor. Observed plastic container with potatoes by dishwasher machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided to operator via email.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed next to 3 compartment sink.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed vegetables inside reach in cooler at 2 floor.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed establishment offers clams, tags not kept for 90 days and not marked with last date served.
[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. Provided to operator via email.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed wet wiping cloth inside handwashing sink at first floor, chef removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Chef replaced roll.