Ni.Do Caffe'
Last inspected: Feb 9, 2026
12
Score
Ni.Do Caffe' appears in inspection records eight times, starting in 2022. On Feb 9, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around 24 violations each, up from closer to 12 violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
By comparison, the average Miami facility scores 74, putting Ni.Do Caffe' on the weaker side. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
6
Critical latest
5
Major latest
14
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
6 critical violations. 5 major violations. 14 minor violations.
View 25 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ground beef (45F - Cold Holding); cut tomatoes (46F - Cold Holding), as per manager prepared today. Manager put ice for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee began to work without wash hands. Coached employee to wash hands properly.
12A-16-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for only 5 seconds. Coached employee to wash hands properly.
12A-17-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting bread with no gloves. Coached employee how to properly used gloves with RTE food.
09-01-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting bread with no gloves. Coached employee how to properly used gloves with RTE food.
01B-12-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel used as a liner for raw salmon, cooked mash potatoes stored inside reach in cooler by three compartment sink.
14-86-1
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - Nonfood-grade basting brush used in food. At coffee station.
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked mash potatoes not dated at reach in cooler across three compartment sink, as per manager a day prior.
02C-02-5
Basic - Equipment in poor repair. Observed reach in cooler gasket torn across three compartment sink.
14-11-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling tile missing. Observed ceiling tiles missing above prep area and kitchen. **Repeat Violation**
36-36-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed by prep area near three compartment sink. **Repeat Violation**
22-08-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Observed mop sink blocked not accessible by dishwasher.
29-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled across cook line. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee bottle of water stored inside reach in cooler by ware washing area. Employee removed. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed across by three compartment sink. **Repeat Violation**
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed bowls and lids by prep area not inverted.
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by ware washing area and storage rack by freezers.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed by coffee station.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed squeezing bottle with cooking oil not labeled by cook line. Observed salt container not labeled at prep cooler across cook line. **Repeat Violation**
02D-01-5
Basic - Ice buildup in reach-in freezer. By gelato freezer front counter. Observed by freezer across three compartment sink. **Repeat Violation**
14-69-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
12
Jul 28, 2025
Routine - Food
2 critical violations. 4 major violations. 16 minor violations.
View 22 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken frozen not commercially packaged stored above raw shrimp at reach in freezer by ware washing area.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw branzino stored over washed tomatoes at reach in cooler by dishwasher.
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked with trash can by front counter. Employee removed. **Corrected On-Site**
31A-09-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Clam/mussel tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled by prep table. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside flour container by storage area.
14-01-5
Basic - Ceiling tile missing. Observed ceiling tiles missing above storage prep table by cook line. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled above kitchen and ware washing area. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed container stored not inverted across cook line. **Repeat Violation**
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean ice bucket stored on floor by bar area.
24-07-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed by prep table.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees while preparing food. **Repeat Violation**
13-03-4
Basic - Ice buildup in reach-in freezer by front bar area. **Repeat Violation**
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet cloth stored under cutting board by cook line.
21-04-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets slime across cook line. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee open bottle of water stored at reach in cooler by ware washing area. Employee removed. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler by prep table across cook line. **Repeat Violation**
14-33-4
Basic - Ripped/worn tin foil used as shelf cover. Observed foil ripped as a shelf cover above reach in cooler near cook line.
14-20-4
Basic - Working containers of food removed from original container not identified by common name. Observed a plastic container with salt not labeled by prep table and a squeeze plastic bottle of cooking oil not labeled by cook line. Observed flour container not labeled by storage dry area. **Repeat Violation**
02D-01-5
22
Jan 16, 2025
Routine - Food
2 critical violations. 5 major violations. 17 minor violations.
View 24 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed a thawed raw tuna reduced oxygen packaged stored at reach in cooler across cook line. As per manager since 12 pm.
01B-13-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw fish stored at reach in freezer near ware washing area.
08A-17-6
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed CFM unaware of minimum cooking temperature of raw chicken.
53A-10-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with food debris at kitchen.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink bar area. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Ceiling tile missing. Observed at kitchen area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at ware washing area,preparation area and kitchen.
36-34-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in freezer door handles heavily soiled.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates at storage area not inverted. Operator started inverting plates. **Corrective Action Taken**
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed a raw tuna reduced oxygen packaged stored at reach in cooler across cook line. As per manager since 12 pm. Operator discarded willingly.
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed a large white cutting board at preparation table near ware washing area.
14-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm) not working properly. Coach operator to set up three compartment sink to sanitize until dishmachine work properly.
16-55-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees while preparing food at kitchen.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at back door at kitchen area.
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer near ware washing area.
14-69-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer door gaskets soiled. Observed hood filters soiled.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an open employee water bottle stored inside reach in cooler near ware washing area. Operator discarded during inspection. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler across cook line.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at ware washing area and kitchen area.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed salt stored in a plastic container not labeled at preparation area also squeeze bottle with oil not labeled at kitchen area.
02D-01-5
19
Sep 24, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed bag of raw mussels without tag.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container inside hand sink at kitchen. Employee removed the container. **Repeat Violation**
31A-11-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed bag of raw mussels without tag.
01C-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna inside reach in cooler without date mark. As per employee for 2 days. Employee properly marked product.
02C-02-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board on reach in cooler next to hand sink.
14-09-4
Basic - Food storage container/container lid cracked or broken. Observed broken plastic containers stored on shelves over triple sink.
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside reach in freezer at storage area.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 93F.
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at prep area. **Repeat Violation**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets heavily soiled in all kitchen units. **Repeat Violation**
23-03-4
45
Jan 31, 2024
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands.
12A-13-4
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and veal stored above vegetables in reach-in cooler across from three compartment sink. Manager moved chicken and veal to bottom shelf. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in front counter reach-in cooler: butter (45F - Cold Holding); whipped topping (46F - Cold Holding). Manager stated items were placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored next to case of cooking oil in dry storage shed.
41-10-4
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in reach-in cooler next to three compartment sink. Manager stated lasagna was prepared the previous day. **Repeat Violation**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to three compartment sink stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Potato peeler in hand washing sink next to three compartment sink. Employee removed peeler from hand washing sink. **Corrected On-Site**
31A-11-4
Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers on shelf next to reach-in cooler across from cook line. Manager turned containers over. **Corrected On-Site**
24-05-4
Basic - Drain cover(s) missing. Floor drain next to three compartment sink.
29-18-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of water stored in reach-in cooler across from three compartment sink.
08B-49-4
Basic - In-use ladle stored on equipment door handle between uses. Ladle stored on handle of table next to cook line.
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in ware washing area.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in cooler next to cook line.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf in kitchen. Employee turned containers over. **Corrected On-Site**
25-06-4
25
Jan 23, 2024
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed on both bathrooms. Employee restocked during inspection.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed squash cream not date marked, as per employee over 24 hours. Employee dated during inspection.
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.Observed ceiling tiles with water marks at kitchen area.
36-32-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units at kitchen area.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in cooler at kitchen area. **Repeat Violation**
14-33-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
21-09-4
55
Jun 12, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
52
Aug 31, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken and raw beef stored above unwashed carrots.
08A-04-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment uses quaternary ammonium and chlorine as forms of sanitizer. However, establishment only has chlorine test strips.
16-37-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 82°F. Employee discarded water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wire shelves with dust.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
61
Frequently Asked Questions
When was Ni.Do Caffe' last inspected?
The most recent health inspection at Ni.Do Caffe' on file is from Feb 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Ni.Do Caffe'?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Ni.Do Caffe'.
How does Ni.Do Caffe' compare to other restaurants in Miami?
Ni.Do Caffe' most recently scored 12 out of 100, which is lower than the Miami average of 74.
Has Ni.Do Caffe''s inspection record improved over time?
No. Recent inspections at Ni.Do Caffe' have averaged around 24 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Ni.Do Caffe' means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ni.Do Caffe' inspected?
Based on the inspection history on file, Ni.Do Caffe' is inspected around two times per year on average.
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