NI.DO CAFFE'
7295 BISCAYNE BLVD, MIAMI, FL 33138
License #2328641
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Failing Health Score
How is this score calculated? →NI.DO CAFFE' in MIAMI currently holds an InspectFL Health Score of 67.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 47 total violations — 8 critical, 9 major, 30 minor.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on February 9, 2026 shows 25 observation rows: 6 critical, 5 major, and 14 minor.
What’s powering this page
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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
See the place, then share or verify
*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed by coffee station.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled across cook line.
- [25-06-4] Single-service articles not stored inverted or protected from contamination. Observed bowls and lids by prep area not inverted.
- [29-27-4] No mop sink or curbed cleaning facility provided at establishment. Observed mop sink blocked not accessible by dishwasher.
- [02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeezing bottle with cooking oil not labeled by cook line. Observed salt container not labeled at prep cooler across cook line.
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed by prep area near three compartment sink.
- [01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- [14-69-4] Ice buildup in reach-in freezer. By gelato freezer front counter. Observed by freezer across three compartment sink.
- [12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee began to work without wash hands. Coached employee to wash hands properly.
- [09-01-4] 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 bread with no gloves. Coached employee how to properly used gloves with RTE food.
- [16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- [01C-03-4] Clam/mussel/oyster tags not marked with last date served.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ground beef (45F - Cold Holding); cut tomatoes (46F - Cold Holding), as per manager prepared today. Manager put ice for rapid cooling.
- [16-23-4] Accumulation of lime scale on the inside of the dishmachine.
- [14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed across by three compartment sink.
- [14-11-5] Equipment in poor repair. Observed reach in cooler gasket torn across three compartment sink.
- [12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee bottle of water stored inside reach in cooler by ware washing area. Employee removed.
- [12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for only 5 seconds. Coached employee to wash hands properly.
- [14-14-4] Nonfood-grade basting brush used in food. At coffee station.
- [36-36-4] Ceiling tile missing. Observed ceiling tiles missing above prep area and kitchen.
- [14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed paper towel used as a liner for raw salmon, cooked mash potatoes stored inside reach in cooler by three compartment sink.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed by ware washing area and storage rack by freezers.
- [01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 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 bread with no gloves. Coached employee how to properly used gloves with RTE food.
- [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 mash potatoes not dated at reach in cooler across three compartment sink, as per manager a day prior.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
NI.DO CAFFE' has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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