Novel Cafe Social

2323 N Miami Ave, Miami, FL 33137 · Permanent Food Service · License 2337223

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Nov 6, 2026 (2 days ago)

What drove the grade

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.High priority, repeat · no follow-up needed · 24 other violations

How the score was calculated

Starting score100
Violations at the Nov 6 routine inspection
4 high priority (no follow-up needed, 1 repeat), 4 intermediate (1 fixed on the spot), 17 basic (5 repeats); basic violations cost 12 at most
-37
Safety score63

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

Inspection history

1 inspection · 1 visit

Nov62026

Routine inspection

25 violations found

First visitNov 6, 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.
25 violations found:
- 4 High priority
- 4 Intermediate
- 17 Basic
What the inspector cited
High priority4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed tuna salad dated 10-22-26 at walk in cooler. As per employee forgot to put new date on container and it was prepared two days prior.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed liquid egg whites container stored over pico de gallo containers at walk in cooler.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee discarded soiled gloves and put new gloves without wash hands first.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Repeat violation
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed soft boiled eggs and eggs over easy offered in the menu not identified.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed two pair of knives stored inside hand sink by walk in cooler. Observed hand sink front counter used as a dump sink.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed sanitizer spray bottle with chlorine not labeled. Manager labeled.
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof for some employees Karen and Karina.
Basic17
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed salt container not labeled by prep area above shelves.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed cooked chicken soup container not covered inside walk in cooler.
  Food stored on floor.
  Observed sugar bags stored on floor by three compartment sink. Observed boxes of tomatoes and cilantro boxes stored on floor inside walk in cooler.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  By oven at kitchen.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed an employee plastic water stored on top of dishwasher machine.
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed an employee open plastic bottle of water stored inside reach in cooler across cook line.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  By prep area.
  Walk-in cooler shelves with rust that has pitted the surface.
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Chlorine 0ppm) at front counter by coffee. Manager prepared new solution. Recheck; Sanitizer Bucket (Chlorine 100ppm).
  Fixed on the spot
  Soiled dry wiping cloth in use.
  At cook line.
  Wet wiping cloth not stored in sanitizing solution between uses.
  At front counter by tea.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed all reach in cooler gaskets soiled at kitchen.
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed clean cook pan stored on floor across three compartment sink.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation.
  Observed side door and front door open during inspection.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  At kitchen wall soiled.
  Repeat violation
Reporting only1
- Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
  Notified Fire AHJ. For reporting purposes only. Observed sandwich press on table across hand sink.
  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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.