Novecento
3450 NW 83 Ave #137, Doral, FL 33122 · Permanent Food Service · License 2335515
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection2 high priority (fixed by the Aug 18 follow-up, 1 repeat), 2 intermediate, 15 basic (1 repeat); basic violations cost 12 at most-26
- Administrative complaint on Aug 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 18, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic4
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed light ceiling tile damage on the second floor.
More time given
Light not functioning.
Light not functioning. Observed light out at the dishwasher machine area.
More time given
- First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed inside of the walk in cooler Swiss cheese (50°F - Cold Holding); milk (49°F - Cold Holding); Sliced ham (47°F - Cold Holding); Prosciutto (52°F - Cold Holding); Branzino (49°F - Cold Holding); Salmon (49°F - Cold Holding); Empanadas (57°F - Cold Holding); Heavy cream (59°F - Cold Holding) according to operator for more than 48 hours.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed inside of the walk in cooler Swiss cheese (50°F - Cold Holding); milk (49°F - Cold Holding); Sliced ham (47°F - Cold Holding); Prosciutto (52°F - Cold Holding); Branzino (49°F - Cold Holding); Salmon (49°F - Cold Holding); Empanadas (57°F - Cold Holding); Heavy cream (59°F - Cold Holding) according to operator for more than 48 hours.
Administrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed slicer guard soiled.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed kitchen hand washing sink used as a dump sink.
Basic15
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed ice scoop handle in contact with ice in the bar area.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair.
Observed walk in cooler ambient temperature 49°F
Administrative complaint
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup inside of the back area reach in freezer
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 walk in cooler ambient temperature 49°F
Repeat violationAdministrative complaint
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Old labels stuck to food containers after cleaning.
Observed old labels on clean containers.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gasket soiled at the bar area.
Buildup of food debris/soil residue on equipment.
Observed fan at dessert reach in cooler soiled
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed mop sink pipe leaking.
Waste line missing at soda gun holster.
Code 33, Garbage and refuse: Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
Observed cardboard boxes on the back area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed walk light ceiling tile damage on the second floor.
Light not functioning.
Observed walk light out at the dishwasher machine area.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.