NU REAL FOOD
3250 NE 1 AVE STE 117 · MIAMI · Dade County · FL 33137
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
7 full violation description(s) documented by the inspector during this visit.
High Priority 3
03G-04-5High Priority – 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. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (57F – Cold Holding); sheared tuna (56F – Cold Holding); raw shell egg (59F – Cold Holding); slice tomatoes (47F – 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 41F. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed carrots (98F – Hot Holding); rice (98F – Hot Holding); broccoli (102F – Hot Holding) stored at the front counter, for less than 2 hours as per operator. Gave TPHC form. **Warning**
Intermediate 2
03C-89-4Intermediate – Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed beef partially cooked with no written procedures. **Warning**
03F-10-5Intermediate – 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. **Warning**
Basic 2
16-46-4Basic – Old labels stuck to food containers after cleaning. **Warning**
03G-54-1Basic – 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. **Warning**
Inspector observations synchronized from DBPR on August 26, 2026 11:09 AM.
Violation category totals
6 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.