Noma Beach at Redfish

9610 Old Cutler Rd, Coral Gables, FL 33156 · Permanent Food Service · License 2336596

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
1 high priority (1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 13 basic (5 repeats); basic violations cost 12 at most
-26
Administrative complaint on Oct 16
Counts in full until a follow-up finds the problems fixed
-20
Safety score54

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct162026

Routine inspection

16 violations found

First visitOct 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
- 1 High priority
- 2 Intermediate
- 13 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooler across fryer with ambient temp if 52°F, the following TCS foods stored inside for less than 4 hours: Arborio rice (50°F - Cold Holding); cooked pasta (50°F - Cold Holding).
  Repeat violationAdministrative complaint
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at multiple handsinks. Paper towels were replaced during inspection.
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: 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/ Observed certified food manager not present, more than 4 employees on site.
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of flour; no label. Operator labeled during inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed cases of oil floor behind cook line.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed on oven door.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed cup on cutting board in front counter space. Operator had cup removed during inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed torn gaskets in cooler across fryer.
  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 cooler across fryer with ambient temp if 52°F, the following TCS foods stored inside: Arborio rice (50°F - Cold Holding); cooked pasta (50°F - Cold Holding).
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed exterior soiled in kitchen.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets soiled in bar.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed in reach in across stove.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed in Kitchen and walk in cooler.
  Repeat violation
  Floor area(s) covered with standing water.
  Observed in kitchen. Operator had employees clean.
  Fixed on the spotRepeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed phone on cutting board in front counter area. Operator had phone removed during inspection.
  Fixed on the spotRepeat violation
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  Observed no printed copy.
Reporting only1
- Code 45, Fire extinguishing equipment: 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 counter area; mini fryer and induction burner in use.
  Repeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.