NU KITCHEN LAB MIAMI LLC
31 NW 9 ST STE 102, Miami, FL, 33136
Most recent inspection
- Date
- July 23, 2026
- Type
- Food-Licensing Inspection
- Result
- Inspection Completed - No Further Action
- Risk category
- Not reported
- Cited findings
- 3
- Jurisdiction
- Miami-Dade County (Miami), FL
Violations (3)
- 11-27-4
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.
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.
Intermediate
- 11-26-1
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Intermediate
- 03G-50-1
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is using sous vide with electric monitoring for raw chicken. No has a plan on file. as per operator they will not be do sous - vide and electric monitoring at this time, until they contact Jose Quinonez HACCP coordinator
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is using sous vide with electric monitoring for raw chicken. No has a plan on file. as per operator they will not be do sous - vide and electric monitoring at this time, until they contact Jose Quinonez HACCP coordinator **Corrective Action Taken** **Warning**
Intermediate
Source: Miami-Dade County (Miami), FL health department. Data refreshed October 16, 2026. Results are shown in the health department's own wording. This record is provided for general information; confirm current status with the health department before relying on it.