Nova Gourmet

7520 NW 104 Ave Ste A-106, Doral, FL 33178 · Permanent Food Service · License 2336329

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 21 follow-up · 20 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
3 high priority (2 fixed by the Oct 21 follow-up, 1 fixed on the spot), 6 intermediate (3 fixed on the spot), 12 basic (1 repeat); basic violations cost 12 at most
-36
Safety score64

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

Inspection history

1 inspection · 2 visits

Aug192026

Routine inspection

21 violations found · Inspector came back once

Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 5 Basic
What was still cited
Basic5
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Observed missing drain plug at dumpster.
  More time given
  Open dumpster lid.
  More time given
  Unnecessary items stored in garbage enclosure.
  Observed discarded tired dumpster enclosure.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 3 High priority
- 6 Intermediate
- 12 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed butter (73°F - Cold Holding). As per staff, more than 5 hours.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed butter (73°F - Cold Holding). As per staff, more than 5 hours.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored over cut ham at RIC at preparation area. Raw shell eggs were moved.
  Fixed on the spot
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed salmon croissant, brioche salmon and egg, high protein keto, and salmon toast not identify as containing raw foods.
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Observed salmon croissant, brioche salmon and egg, and high protein keto being sold with no consumer advisory present. Provided consumer advisory to operator during inspection and it was placed on front counter wall.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chlorine test strips.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed HWS blocked by cart at kitchen area. Cart was removed.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Observed plastic container with utensils inside HWS at kitchen. Container was removed.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: 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 ice machine added across 3CS and dish machine with no approved plan.
Basic12
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  In-use tongs stored on equipment door handle between uses.
  Observed tong stored on oven door handle. Tong was removed.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed staff doing food preparation while wearing bracelets and watch at preparation area.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed white cutting board grooved at preparation area.
  Equipment in poor repair.
  Observed Motak RIF gasket in disrepair next to back exit door.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed at Motak RIF door next to back exit door.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed at preparation area.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Observed at women bathroom.
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Open dumpster lid.
  Unnecessary items stored in garbage enclosure.
  Observed discarded sink, rug, and assorted items at dumpster enclosure.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed at preparation area ceiling tiles.
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 flat electrical grill at preparation area being used to fry eggs.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.