How many health inspections has NOI CHEFS had?

NOI CHEFS has had 23 inspections according to Florida DBPR records.

Has NOI CHEFS ever been shut down?

No, NOI CHEFS has no emergency closures on record.

What are the most common violations at NOI CHEFS?

The most frequently cited violations at NOI CHEFS are: Food contact surfaces, Clean multi-use utensils, Consumer advisory.

What does Florida violation V10 (Approved food source) mean?

UNSAFE FOOD SOURCE: Food from unapproved sources bypasses USDA/FDA safety inspections, potentially harboring Listeria, Salmonella, E. coli O157:H7, parasites, or chemical contaminants. Uninspected meat may contain antibiotics, hormones, or prions (mad cow disease). Home-canned foods risk deadly Clostridium botulinum toxin. Wild-harvested shellfish may contain paralytic toxins. All food must come from approved, inspected sources. Maintain supplier documentation and invoices. Shellfish must have proper tags retained for 90 days. No home-prepared, home-canned, or uninspected foods. Wild game must be commercially processed. Verify supplier licenses and inspection status.

What does Florida violation V12 (Shell stock requirements) mean?

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

What does Florida violation V13 (Parasite destruction) mean?

PARASITE SURVIVAL: Without proper freezing or cooking, parasites in fish (Anisakis, tapeworm), pork (Trichinella), and wild game survive to infect consumers. Anisakis larvae in raw sushi cause severe abdominal pain and allergic reactions. Tapeworm cysts in undercooked pork/beef grow into 15-30 foot worms in intestines. Proper freezing (-4°F for 7 days) kills parasites. Fish intended for raw consumption (sushi, sashimi, ceviche, tartare) must be frozen to -4°F for 7 days, or -31°F for 15 hours before service. Exception: tuna species and aquacultured fish fed processed feed. Pork and wild game must reach minimum internal cooking temperature. Document all freezing records.

NOI CHEFS

4320 SW 8 ST UNIT 14, Miami, FL 33134

Miami-Dade County · Permanent Food Service · Owner: CULINARY ARTS BY CHEF PARETS LLC · License: SEA2334302

NOI CHEFS in Miami, FL has 23 inspections on record with 196 total violations (8.5 per inspection) and 0 emergency closures.

23Inspections

196Violations

0Closures

Data current as of January 15, 2025

Inspection History (23)

Jan 15, 2025 — Routine - Food· 7 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V10 Approved food source

V12 Shell stock requirements

V13 Parasite destruction

V14 Food contact surfaces

V24 Toxic substance control

V25 Allergen awareness

Intermediate Violations

V32 Proper sanitizing

Aug 8, 2024 — Routine - Food· 6 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V05 Handwashing procedures

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V32 Proper sanitizing

V33 Proper cooling equipment

Apr 19, 2024 — Routine - Food· 5 violations · Inspection Completed - No Further Action

High Priority Violations

V10 Approved food source

V21 Time as control

V22 Consumer advisory

Intermediate Violations

V31 Clean multi-use utensils

Dec 6, 2023 — Routine - Food· 3 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

V22 Consumer advisory

Jun 21, 2023 — Routine - Food· 3 violations · Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

V21 Time as control

Basic Violations

V53 Outer openings protected

Nov 4, 2022 — Routine - Food· 7 violations (1 high priority)· Inspection Completed - No Further Action

May 13, 2022 — Routine - Food· 4 violations · Inspection Completed - No Further Action

High Priority Violations

V10 Approved food source

Intermediate Violations

V31 Clean multi-use utensils

Mar 3, 2022 — Routine - Food· 6 violations · Inspection Completed - No Further Action

High Priority Violations

V10 Approved food source

V14 Food contact surfaces

Intermediate Violations

V31 Clean multi-use utensils

V42 Equipment condition

Sep 2, 2021 — Routine - Food· 6 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V10 Approved food source

V14 Food contact surfaces

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

Feb 3, 2021 — Routine - Food· 6 violations · Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V31 Clean multi-use utensils

V32 Proper sanitizing

V38 Waste properly disposed

Oct 27, 2020 — Routine - Food· 6 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

Intermediate Violations

V31 Clean multi-use utensils

Oct 29, 2019 — Routine - Food· 3 violations · Call Back - Admin. complaint recommended

High Priority Violations

V05 Handwashing procedures

V16 Proper cooking temps

Basic Violations

V53 Outer openings protected

Aug 21, 2019 — Routine - Food· 13 violations (1 high priority)· Warning Issued

High Priority Violations

V03 Employee health reporting

V05 Handwashing procedures

V08 Proper hand/arm washing

V10 Approved food source

V14 Food contact surfaces

V16 Proper cooking temps

V23 Chemical properly stored

Intermediate Violations

V29 Proper sewage disposal

V35 Single-use items

V36 Proper ventilation

Basic Violations

V53 Outer openings protected

Jun 17, 2019 — Routine - Food· 23 violations (4 high priority)· Warning Issued

High Priority Violations

V01 Management awareness

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V10 Approved food source

V13 Parasite destruction

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V25 Allergen awareness

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

V40 Wiping cloths usage

Basic Violations

V53 Outer openings protected

Apr 4, 2019 — Routine - Food· 4 violations · Call Back - Complied

High Priority Violations

V05 Handwashing procedures

V16 Proper cooking temps

Intermediate Violations

V35 Single-use items

Jan 31, 2019 — Routine - Food· 15 violations (2 high priority)· Warning Issued

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V05 Handwashing procedures

V08 Proper hand/arm washing

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V31 Clean multi-use utensils

V35 Single-use items

Basic Violations

V53 Outer openings protected

Apr 23, 2018 — Food-Licensing Inspection· 28 violations (4 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V05 Handwashing procedures

V08 Proper hand/arm washing

V10 Approved food source

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

V25 Allergen awareness

Intermediate Violations

V31 Clean multi-use utensils

V35 Single-use items

V36 Proper ventilation

Nov 29, 2017 — Routine - Food· 1 violations · Call Back - Complied

Intermediate Violations

V36 Proper ventilation

Oct 26, 2017 — Routine - Food· 3 violations · Call Back - Extension given, pending

Intermediate Violations

V36 Proper ventilation

V38 Waste properly disposed

Basic Violations

V53 Outer openings protected

Aug 24, 2017 — Routine - Food· 19 violations (2 high priority)· Warning Issued

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V11 Food in good condition

V14 Food contact surfaces

V22 Consumer advisory

Intermediate Violations

V31 Clean multi-use utensils

V32 Proper sanitizing

V36 Proper ventilation

V38 Waste properly disposed

Basic Violations

V53 Outer openings protected

May 16, 2017 — Routine - Food· 1 violations · Call Back - Complied

Basic Violations

V51 Premises clean

Apr 11, 2017 — Routine - Food· 17 violations (3 high priority)· Warning Issued

High Priority Violations

V01 Management awareness

V02 Employee health policy

V05 Handwashing procedures

V11 Food in good condition

V14 Food contact surfaces

V22 Consumer advisory

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

Basic Violations

V51 Premises clean

V53 Outer openings protected

Aug 16, 2016 — Food-Licensing Inspection· 10 violations · Inspection Completed - No Further Action

High Priority Violations

V05 Handwashing procedures

V16 Proper cooking temps

V22 Consumer advisory

V24 Toxic substance control

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V35 Single-use items

V36 Proper ventilation

V41 Toilet facilities

How Does This Facility Compare?

NOI CHEFS has had 0 emergency closures, compared to the Miami-Dade County average of 0.08 closures per facility. It has averaged 8.5 violations per inspection vs. the county average of 4.07.

Frequently Asked Questions

How many health inspections has NOI CHEFS had?: NOI CHEFS has had 23 inspections according to Florida DBPR records.
Has NOI CHEFS ever been shut down?: No, NOI CHEFS has no emergency closures on record.
What are the most common violations at NOI CHEFS?: The most frequently cited violations at NOI CHEFS are: Food contact surfaces, Clean multi-use utensils, Consumer advisory.

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Editorial Standards & Data Oversight

Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).

Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.

Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal, using professional regulatory data auditing protocols.

Last verified: January 15, 2025 | Our methodology | Editorial standards | Report an error

This page is maintained by FloridaFoodSafety.org and is not affiliated with NOI CHEFS.