Noula Miami

18900 SW 114 Ave, Miami, FL 33157 · Permanent Food Service · License 2319399

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Aug 4, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
2 high priority, 8 basic (3 repeats)
-23
Complaint after follow-up on Aug 4
Counts in full until a follow-up finds the problems fixed
-20
Safety score57

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

Inspection history

1 inspection · 2 visits

Aug32026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitAug 4, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
6 violations still not corrected:
- 2 High priority
- 4 Basic
What was still 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 lettuce at 53°F and Mac and cheese at 53°F. As per manager foods were stored around 12:00 PM inside the reach in cooler.
  Administrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed lettuce at 53°F and Mac and cheese at 53°F. As per manager foods were stored around 12:00 PM inside the reach in cooler.
  Administrative complaint
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Observed equipment is not working properly. Thermometer was at 65°F.
  Administrative complaint
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable. .
  More time given
  Floor tiles missing and/or in disrepair.
  Observed floor tiles broken and in disrepair throughout the kitchen area.
  More time given
Official report, on the Florida DBPR website
First visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 2 High priority
- 8 Basic
What 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 turkey (60°F - Cold Holding); lettuce (60°F - Cold Holding); tomato (61°F - Cold Holding); chicken (61°F - Cold Holding); beef (61°F - Cold Holding); goat (61°F - Cold Holding) inside the reach in cooler at the front line. As per operator food was stored around 8:00 AM. Foods have been out of temperature for more than 4 hours.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed turkey (60°F - Cold Holding); lettuce (60°F - Cold Holding); tomato (61°F - Cold Holding); chicken (61°F - Cold Holding); beef (61°F - Cold Holding); goat (61°F - Cold Holding) inside the reach in cooler at the front line. As per operator food was stored around 8:00 AM. Foods have been out of temperature for more than 4 hours.
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed flour not identified in the kitchen.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensil stored in water at 87°F at the front line. Operator removed the water.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed tumbler stored on preparation table. Operator removed it.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed a plastic bowl used as scoop inside the flour.
  Repeat violation
  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 equipment is not working properly. Thermometer was at 60°F and all foods inside were out of temperature.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed metal containers not properly air-dried - wet nesting next to the 3 containers sink.
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable. .
  Observed floor tiles missing grout throughout the kitchen are.
  Repeat violation
  Floor tiles missing and/or in disrepair.
  Observed floor tiles broken and in disrepair throughout the kitchen are.
  Repeat violation
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

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.