OCEAN BISTRO
1320 OCEAN DR, Miami Beach FL 33139 · 786.556.7805
Last inspected Jun 17, 2026 · 6 visits since January 2024
MAY 24
JAN 25
APR 25
JUL 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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 person in charge with cleanup procedures via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs and Pooled eggs (53F - Cold Holding) on top of reach in cooler at cook line. As per chef for less than 4 hours prior, employee placed inside reach in cooler.
Stored food not covered. Observed ice cream container un covered inside walk in freezer.
Apr 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger stored over cheese inside reach in cooler at cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed yellow rice no date marked inside walk in cooler, as per chef for more than 24 hours prior. Operator placed date mark.
Food stored on floor. Observed box of fries on floor inside walk in cooler. Observed containers of food on floor inside walk in cooler.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the bar tender put on gloves and began to cut fruit.
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 4 packs of tuna filets with an internal temperature of 41°F. still in the vacuum.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.
Oyster tags not marked with last date served.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Form provided via email. The chef printed it and posted it during the inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust in the ceiling by the second entrance to the kitchen.
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 4 packs of tuna filets with an internal temperature of 41°F. still in the vacuum.
No container installed for catching grease from hood drip tray.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Food not stored at least 6 inches off of the floor. Observed container of oil not stored at least 6 inches off of the floor.
No handwashing sign provided at a hand sink used by food employees. Observed handwashing sign missing at handsink by dishwasher area at kitchen.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 bags of commercially processed reduced oxygen packaged Mahi-mahi and 1 bag of snapper thawed in bags at cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (112F - Hot Holding) at cook line. As per chef, less than 1 hour. Chef will increase heat lamp temperature
Clam/mussel/oyster tags not marked with last date served.
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 person in charge with cleanup procedures via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled near walk-in cooler.
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. Provided person in charge with employee reporting agreements, they started signing it during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta container dated 12.22.23. As per chef, pasta made today. Chef asked staff to properly label container.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents at kitchen soiled with mold-like substance.
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 6 bags of commercially processed reduced oxygen packaged Mahi-mahi and 1 bag of snapper thawed at cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff cooking while wearing watch and bracelet.
Equipment in poor repair. Observed gaskets at reach-in cooler at cook line in disrepair. Observed microwave and reach-in cooler flip top missing at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at both reach-in cooler and reach-freezer soiled at kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind dishmachine.
Working containers of food removed from original container not identified by common name. Observed flour not identified by common name at kitchen area.
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.