New Piment Bouk Restaurant
5961 NE 2 Ave, Miami, FL 33137 · Permanent Food Service · License 2331655
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 18 routine inspection2 high priority (no follow-up needed), 1 intermediate, 6 basic-15
- Safety score85
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 visitAug 18, 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.
9 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 pickliz (54°F - Cold Holding) stored in the walk in cooler over night as per manager. Stop sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed pickliz (54°F - Cold Holding) stored in the walk in cooler over night as per manager. Stop sale issued.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed reach in freezer Interior rusted.
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed pork thawing in room temperature.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed metal container used as a scoop in the beans with no handle, operator removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer have accumulation of soil residues.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Throughout the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed walls in kitchen soiled.
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.