O’SOLE MIO
13452 BISCAYNE BLVD, North Miami FL 33181 · 305-816-6457
Last inspected Jun 2, 2026 · 8 visits since September 2023
SEP 23
APR 24
OCT 24
SEP 25
JUN 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
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.
Handwash sink not accessible for employee use at all times. Observed blocked hand sink at the ware washing area with a tray and a jar on the top. Employee moved it immediately.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing quat test kit to check sanitizer concentration.
No probe thermometer provided to measure temperature of food products.
Show the remaining 5 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table. Employee moved it immediately.
Food stored on floor. Observed flour bag stored on the dry storage floor.
No handwashing sign provided at a hand sink used by food employees.
Oct 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Form was provided to operator.
Current Hotel and Restaurant license not displayed.
Sep 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
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. Poster was provided to operator.
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. Form was provided to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cheese pizza and pepperoni pizza on a pizza rack without a time marked, as per manager less than 1/hr. Time as a Public Health Control Form was provided to operator.
Current Hotel and Restaurant license not displayed.
Oct 7, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Cleaning supplies stored inside hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in the restroom.
Floor area(s) covered with standing water. Standing water inside walk in cooler.
Floor soiled/has accumulation of debris. Drain soiled under triple sink.
Hole in or other damage to wall. Wall damage on hallway by walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in cooler ice buildup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
Mar 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Observed Sous vide reduced oxygen packaged food cooked to required minimum internal temperature, as per chef cold down to 41F in the same package, then portioned. ROP each portion and freeze them and held for more than 48/hrs.
No conspicuously located ambient air temperature thermometer in holding unit.
Nov 29, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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. Poster was provided to operator
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. Observed Sous vide reduced oxygen packaged food cooked to required minimum internal temperature, as per chef cold down to 41F in the same package, then portioned. ROP each portion and freeze them and held for more than 48/hrs.
No conspicuously located ambient air temperature thermometer in holding unit.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at front counter
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded.
0 High priority8 Intermediate3 Basic
Show 11 findings ▾
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. Poster was provided to operator
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand washing sink: bathroom and kitchen
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Form was provided to operator
No soap provided at handwash sink. No soap at the hand washing sink: at the restroom and kitchen by triple sink
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. Observed Sous vide reduced oxygen packaged food cooked to required minimum internal temperature, as per chef cold down to 41°F in the same package, then portioned. ROP each portion and freeze them and held for more than 48/hrs.
No conspicuously located ambient air temperature thermometer in holding unit.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at front counter
Water leaking from pipe and/or faucet/handle. Water leaking from pipe under hand washing sink by triple sink
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.