NOE SUSHI BAR

Name: NOE SUSHI BAR
Address: 5958 S DIXIE HWY STE A101, SOUTH MIAMI, FL, 33143, US
Rating: 59

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

License #2335859

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

59 Grade F / 100

Failing Health Score

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Quick take

NOE SUSHI BAR in SOUTH MIAMI currently holds an InspectFL Health Score of 59 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 50 total violations — 7 critical, 16 major, 27 minor.

How to read this page

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.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 26, 2026 included 3 critical violations, 1 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Administrative complaint recommended
[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.
[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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in all 3 reach in freezers.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[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.
[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.
[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.
[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.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry dish racks.
[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
[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.

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 phone on counter at bar. Observed AirPods on prep table across cook line. Operator removed during inspection.Observed eyeglasses and phone above prep top..
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
[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.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in hand sink at bar. Operator moved during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on vents dust accumulation.
[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.
[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).
[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).
[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).
[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".
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at bar.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[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.
[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.
[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.

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