Negroni Brickell
955 S Miami Ave, Miami, FL 33130 · Permanent Food Service · License 2338463
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 Oct 21 routine inspection3 high priority (no follow-up needed), 2 intermediate, 2 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat 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 sushi rice at 84°F. As per person in charge they cooked since yesterday.
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
See stop sale. Observed sushi rice at 84°F. As per person in charge they cooked the rice since yesterday.
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Observed quaternary solution at three compartment sink at 0 ppm.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Observed soiled can opener.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a spatula and a grill scrubber. Person in the kitchen removed.
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed pork belly thawed on top of prep table, operator refuting walk in cooler. Also observed five frozen Commercially ROP individual bag of white fish thawed in an improper manner. Operator removed ROP bag. Observed two frozen ROP Commercially Tuna thawed inside ROP bag. Operator removed.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
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.
- Stop sale
- An order that the food can’t be sold or served.