Nove Pasta House
915 Middle River Dr Ste 110, Fort Lauderdale, FL 33304 · Permanent Food Service · License 1613616
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection2 high priority, 2 intermediate (1 fixed on the spot), 2 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At the front line, bolo sauce (71°F - Cold Holding); carbonara sauce (71°F - Cold Holding). The sauces have been out of refrigeration for less than 3 hours. The owner requested Time as a Public Health Control paperwork. Supplied and printed.
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. Employee grated cheese onto a pasta dish without using gloves.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
The bolo sauce was not date marked after removing from the freezer. The sauce was date marked
Fixed on the spot
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Two employees engaged in food production not wearing hair restraints. Spoke to the owner about purchasing hats.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In the container of sugar, a cup size container was stored inside and used to dispense the sugar. The container was removed
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.