NOVECENTO

Name: NOVECENTO
Address: 260 CRANDON BLVD, C29-30, KEY BISCAYNE, FL, 33149, US
Rating: 41.5

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

License #2332686

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

41.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

NOVECENTO in KEY BISCAYNE currently holds an InspectFL Health Score of 41.5 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 April 28, 2026. Across those visits, inspectors documented 28 total violations — 2 critical, 9 major, 17 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 17, 2026

The latest inspection on April 28, 2026 included 1 critical violation, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

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.

Location + actions

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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.

Call Back - Admin. complaint recommended
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed plastic containers stored on floor next to WIC entrance.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[22-41-4] Observed Bar Dishwasher (Chlorine 10ppm) at bar dishmachine.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between 3CS and wall.
[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.
[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.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms.

Warning Issued
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between 3CS and wall.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed plastic containers stored on floor next to WIC entrance.
[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.
[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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at HWS at bar.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms.
[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.
[08B-12-5] Stored food not covered. Observed white fish not covered at WIC.
[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.
[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.
[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.

Community reaction

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.

Community pulse