Naomi's Garden Restaurant and Lounge
650 NW 71 St, Miami, FL 33150 · Permanent Food Service · License 2322592
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 Jul 27 complaint inspection4 high priority (3 fixed by the Jul 28 follow-up, 1 fixed on the spot), 2 intermediate, 8 basic-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 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 givenFixed on the spot
Basic3
Code 29, Plumbing and backflow prevention: Observed water leaking from AC vent onto floor near front line.
More time given
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Observed heavy accumulation of used equipment outside in gated area near back door.
More time given
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed raw fish (45°F - Cold Holding); whole raw fish (48°F - Cold Holding); curry sauce (47°F - Cold Holding); mixed cooked vegetables (60°F - Cooling); garlic with oil (50°F - Cold Holding) at walk in cooler. As per manager, product placed inside unit on previous days.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw fish (45°F - Cold Holding); whole raw fish (48°F - Cold Holding); curry sauce (47°F - Cold Holding); mixed cooked vegetables (60°F - Cooling); garlic with oil (50°F - Cold Holding) at walk in cooler. As per manager, product placed inside unit on previous days.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed plantains (126°F - Hot Holding) under heat lamp at front line. As per manager, product placed under lamp 2 hours prior. Employee took product to reheat. Observed plantain (110°F - Hot Holding); liver (129°F - Hot Holding); kingfish (116°F - Hot Holding) at hot box. As per employee products placed in unit less than 2 hours. Employee took products to reheat.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed mixed cooked vegetables (60°F - Cooling) at walk in cooler. As per manager, product prepared on previous night. Discussed proper cooling parameters with manager.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed interior of ice machine soiled near front line. Observed cutting board with black stains at preparation cooler across from front line. Observed oven mitts heavily soiled with old food debris at cook line. Manager discarded item.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food debris inside hand sink at cook line.
Basic8
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed at front line.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened).
Observed hotel pans and plates stored outside in gated area near back door. Employees began removing items.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Observed water leaking from AC vent onto floor near front line.
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Observed heavy accumulation of u used equipment outside in gated area near back door.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed hole in wall at front line. Observed dole in ceiling near AC unit near front line.
Floor soiled/has accumulation of debris.
Observed floor soiled with old food debris underneath stove at cook line.
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 employee beverage on preparation table at front line.
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.
- Stop sale
- An order that the food can’t be sold or served.