Nu Real Food
3250 NE 1 Ave Ste 117, Miami, FL 33137 · Permanent Food Service · License 2335328
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection3 high priority (fixed by the Aug 26 follow-up), 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 · 2 visitsRoutine inspection
- Follow-up visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed tofu (57°F - Cold Holding); sheared tuna (56°F - Cold Holding); raw shell egg (59°F - Cold Holding); slice tomatoes (47°F - Cold Holding) stored in the kitchen reach in cooler. As per operator it's been open for rush hour, temperature on cooler was taken at 9am at 41°F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed carrots (98°F - Hot Holding); rice (98°F - Hot Holding); broccoli (102°F - Hot Holding) stored at the front counter, for less than 2 hours as per operator. Gave TPHC form.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale. Observed salmon in ROP in the walk in cooler, thawed, not frozen.
Intermediate2
Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Observed beef partially cooked with no written procedures.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed sautéed carrots, mushrooms, quinoa, hummus and many other foods held at the front counter, as per operator only held for 2 hrs and then changed for new items. Gave form to operator.
Basic2
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Observed chicken, green sauce, salmon and beef in ROP for longer than 48 hours stored in walk in freezer and walk in cooler with no HACCP PLAN.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
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.