Novecento

260 Crandon Blvd, C29-30, Key Biscayne, FL 33149 · Permanent Food Service · License 2332686

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
1 high priority, 2 intermediate, 8 basic
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Oct142026

Routine inspection

11 violations found

First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 1 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shrimp stored on top of fries inside walk in cooler across cooking lin3.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled.
  Observed wooden serving boards are worn, stained, and in poor repair.
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all employee certification expired on 4/24/26.
Basic8
- Code 10, In-use utensils properly stored: Observed In-use utensil stored in standing water at 68°F degrees Fahrenheit on prep table across cooking line.
  Observed spatulas stored between wall and three compartment sink.
  Observed In-use tongs stored on equipment door handle between uses.
- Code 14, Food-contact surfaces designed and maintained: Observed white Cutting board has cut marks and is no longer cleanable at bar area.
  Equipment in poor repair.
  Observed gaskets torn at reach in cooler at cooking line. Also observed wooden serving boards are worn, stained, and in poor repair.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets soiled at reach in coolers across cooking line.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris dust in kitchen area.
- 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 personal phones stored on top of prep table.
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.