NOMA BEACH AT REDFISH

Name: NOMA BEACH AT REDFISH
Address: 9610 OLD CUTLER RD, CORAL GABLES, FL, 33156, US
Rating: 0

9610 OLD CUTLER RD, CORAL GABLES, FL 33156

License #2336596

🦞 Seafood ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

March 5, 2026 · 12 findings · 0 critical

Routine - Food

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Quick take

NOMA BEACH AT REDFISH in CORAL GABLES currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on March 5, 2026. Across those visits, inspectors documented 180 total violations — 22 critical, 52 major, 106 minor.

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The latest inspection on March 5, 2026 shows 12 observation rows: no critical rows, 2 major, and 10 minor.

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Inspection coverage

100%

Inspector notes

180

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NOMA BEACH AT REDFISH has a rough inspection history. Would you risk it?

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.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed in kitchen area.
[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 across stove with ambient temp of 60F. The following TCS foods stored inside for less than 4 hours: tomato meatballs sauce (56F - Cold Holding); cream sauce (53F - Cold Holding); butter (52F - Cold Holding). Observed outside walk in cooler not working. As per operator, it is not in use. No TCS foods stored inside.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed at entrance to kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple reach in freezers.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in coolers in kitchen and bar.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen, bar and walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in both walk in coolers.
[22-31-4] Observed on dry food and dish racks. Observed on knife magnet.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed at waiter station; 11-2024.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed at front prep area mini fryer; no hood.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed in kitchen area.
[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 across stove with ambient temp of 60F. The following TCS foods stored inside for less than 4 hours: tomato meatballs sauce (56F - Cold Holding); cream sauce (53F - Cold Holding); butter (52F - Cold Holding). Observed outside walk in cooler not working. As per operator, it is not in use. No TCS foods stored inside.
[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 2 grouper filets comp,Emely thawed in ROP. Operator voluntarily discarded.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed at entrance to kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup of water on lowboy across cook line. Operator dumped on site.
[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 in warewash above clean utensils.
[36-22-4] Floor area(s) covered with standing water. Observed in bar area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple reach in freezers.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed in warewash area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in coolers in kitchen and bar.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in reach in across fryers.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen, bar and walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in both walk in coolers.
[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 0 ppm at bar. Operator replaced and primed sanitizer, final reading: 100 ppm.
[10-05-5] In-use utensil stored in unclean water. Observed at cook line.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 grouper filets comp,Emely thawed in ROP. Operator voluntarily discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across stove with ambient temp of 60F. The following TCS foods stored inside for less than 4 hours: tomato meatballs sauce (56F - Cold Holding); cream sauce (53F - Cold Holding); butter (52F - Cold Holding).
[41-10-4] Toxic substance/chemical improperly stored. Observed tea and coffee cleaner on shelf above ice bin. Operator moved ice bin over to prevent cross contamination.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed in warewash area; used as dump sink for ice. Operator had all ice removed and spoke to employees.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks. Observed on knife magnet.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed at waiter station; 11-2024.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed at front prep area mini fryer; no hood.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[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 at cook line with ambient temp of 45F +. The following TCS foods stored inside: cooked pasta (44F - Cold Holding); marinara (51F - Cold Holding); Alfredo (52F - Cold Holding); cooked linguini (46F - Cold Holding). As per operator, 2 hours inside cooler.
[36-22-4] Floor area(s) covered with standing water. Observed in outside walk in cooler.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no choking poster; inspector provided via email.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket on floor of bar. Operator placed off of ground.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[41-07-4] Container of medicine improperly stored. Observed sanitizer spray on top of prep cooler. Operator moved to secure location.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored above milk in walk in. Operator moved eggs to proper storage area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed tray of oysters with no tag. Operator voluntarily discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in at cook line: cooked pasta (44F - Cold Holding); marinara (51F - Cold Holding); Alfredo (52F - Cold Holding); cooked linguini (46F - Cold Holding). As per operator, 2 hours prior. Inspector had operator placed items in walk in cooler for rapid chill.
[41-10-4] Toxic substance/chemical improperly stored. Observed stainless steal polish above water pitchers. Operator moved chemicals.
[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. Observed soiled knife magnet.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed container stored in handsink at prep area. Observed container stored in handsink on cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at all handsinks.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed pan of oysters with tag missing. Operator voluntarily discarded oysters.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed on prep table; miniature fryer with no hood.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed no hair restraint for cook on line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water; 80 F. Operator moved to flat top for hot holding.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers in kitchen.
[14-20-4] Observed in warewash area.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in cooler across flat top.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in warewash area and kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[31A-11-4] Observed container in hand sink upon kitchen entrance.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in warewash area. Operator brought napkins over.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed mobile walk in cooler placed outside of establishment; no plan review plans submitted.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks. Observed under prep tables where food is held.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed glasses above prep station on plate.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed no hair restraint for cook on line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed from door handle.
[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 spoon stored inside risotto. Operator discarded.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water; 80 F. Operator moved to flat top for hot holding.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths stored under multiple cutting boards throughout establishment.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no choking poster on site; inspector provided via email.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers.
[16-46-4] Old labels stuck to food containers after cleaning. Observed in warewash area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in across cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers in kitchen.
[14-20-4] Ripped/worn tin foil used as shelf cover.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in cooler across flat top.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in warewash area and kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Observed champagne stored in ice at bar for customers. Operator discarded during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw meat above olives in walk in cooler. Operator fixed on site.
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed champagne stored in ice at bar for customers. Operator discarded during inspection.
[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 for or kit; inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Operator removed to be cleaned.
[31A-11-4] Handwash sink used for purposes other than handwashing.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in warewash area. Operator brought napkins over.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed mobile walk in cooler placed outside of establishment; no plan review plans submitted.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks. Observed under prep tables where food is held.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water at reach in cooler drawers.
[08B-62-4] Unprotected ice machine in a customer/nonsecure area. Observed ice machine outside of the back of the restaurant with no wall of enough roof.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area .
[29-11-4] Water leaking from pipe and/or faucet/handle at 3 compartment sink.
[01B-13-4] Observed 2 bag of clams without tag at walk in cooler located outside of establishment. As per operator the clams were delivered without tag. Operator segregate the 2 bags to be returned or discarded.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm) next to coffee equipment. Operator removed and add water.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed all tags with no date marking.
[03G-43-1] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed the establishment used ROP for cooked shrimp and cooked meatballs. The Special Process Guidance was provided.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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/
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[01C-01-4] Observed 2 bag of clams without tag at walk in cooler located outside of establishment. As per operator the clams were delivered without tag. Operator segregate the 2 bags to be returned or discarded.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured stored in the bar.
[24-24-4] Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed clean containers stored at plastic cabinet outside of the back restaurant.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-01-4] Floor not cleaned when the least amount of food is exposed. At dishwasher area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle. Operator removed.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at preparation table.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at preparation area at kitchen, preparation area and employee bathroom.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. At shelves at dishwasher area.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water at reach in cooler drawers.
[08B-62-4] Unprotected ice machine in a customer/nonsecure area. Observed ice machine outside of the back of the restaurant with no wall of enough roof.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area .
[29-11-4] Water leaking from pipe and/or faucet/handle at 3 compartment sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses throughout bar area.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil in standing water at 87F at preparation table. Operator removed water.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed about 20 fruits flies flying at dishwasher area.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license on 10-01-23. Operator paid during inspection. Confirmation number is 237478253.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored behind pasteurized eggs containers at walk in cooler inside restaurant.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 40 oysters at reach in cooler with no tag. Operator discarded oysters. And 1/2 pound of mussels with no tag at reach in cooler preparation area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish (46F - Cold Holding); shrimp (60F - Cold Holding); meatballs (53F - Cold Holding) at preparation table. As per manager from this morning. Operator discarded.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm) next to coffee equipment. Operator removed and add water.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed all tags with no date marking.
[03G-43-1] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed the establishment used ROP for cooked shrimp and cooked meatballs.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed next to the coffee machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed knife inside hand washing sink at kitchen.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at kitchen.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink at preparation table.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed 40 oysters at reach in cooler with no tag. Operator discarded oysters. And 1/2 pound of mussels with no tag at reach in cooler preparation area.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed sanitizer spray bottle not identified as common name.