OCEAN SOCIAL
4525 Collins COLLINS, Miami Beach FL 33140 · 305-674-3837
Last inspected Apr 24, 2026 · 15 visits since December 2023
NOV 24
MAR 25
MAY 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed miso butter from 11/2/2025.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2023047856 | Jun 21, 2023 | Oct 16, 2023 | $200 |
Inspection history
15 visits, newest first
Apr 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed glassware high temperature dishwasher machine never reaching proper temperature (169f on the plates). The machine was testing using 2 different methods ( thermo labels and thermometer) and temperature never went above 79 F/ 86 F. Glassware machine was reported and put out of order until repaired. Corrective Action Taken**
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed glassware inside high temperature dishwasher machine that was not reaching the required temperature. The highest temp was 86F for final rinse. Glassware were rewashed. Glassware machine was reported and put out of order until repaired.
Apr 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed glassware high temperature dishwasher machine never reaching proper temperature (169f on the plates). The machine was testing using 2 different methods ( thermo labels and thermometer) and temperature never went above 79 F/ 86 F. Glassware machine was reported and put out of order until repaired. Corrective Action Taken**
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed glassware inside high temperature dishwasher machine that was not reaching the required temperature. The highest temp was 86F for final rinse. Glassware were rewashed. Glassware machine was reported and put out of order until repaired.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp above cooked rice in the walk in cooler. Person in charge inverted the food immediately.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives in between reach in coolers in front of the cook line. Knives were washed and sanitized.
No handwashing sign provided at a hand sink used by food employees. Missing at the ware washing area. Sign was posted immediately.
Old labels stuck to food containers after cleaning. Observed old labels on clean container ready to use. Employee removed the old labels and washed the container.
Wet mop not stored in a manner to allow the mop to dry.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed miso butter dated 11/2/2025.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed miso butter from 11/2/2025.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed some mold like substance inside the ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at the front of the cook line. Sous chef opened the running water.
No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside the reach in cooler located next to prep sink at the kitchen area. Thermometers were placed inside.
No container installed for catching grease from hood drip tray. Missing grease tray container on the hood.
Trash receptacles not provided where needed in establishment. Missing trash containers at the hand sink stations. Some trash containers were placed in the areas.
May 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Nonfood-grade basting brush used in food. Observed painting brush used to prepared food. Employee changed it immediately.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on dirty place. Manager sent it to warewashing area.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel used for under cutting board at the pizza station..
May 21, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Displayed food not properly protected from contamination. Observed charcuterie ( cheese, smoked salmon, mortadella, ham ), pastries, sauces, bread, and dressing sauces, all food items exposed to cross contamination
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed charcuterie ( cheese, smoked salmon, mortadella, ham ), pastries, sauces, bread, and dressing sauces, all food items exposed to cross contamination.
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment is using a bar area that belongs to another revenue adding a prep area with omelet station and a self serving buffet with hot and cold stations.. Establishment has not submitted any request to obtain an approval from Plan Review.
Mar 14, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Displayed food not properly protected from contamination. Observed charcuterie ( cheese, smoked salmon, mortadella, ham ), pastries, sauces, bread, and dressing sauces, all food items exposed to cross contamination
Employee washed hands with no soap. As per employee, she washed her hands with water only and put the gloves on. Employee was coached about it.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed charcuterie ( cheese, smoked salmon, mortadella, ham ), pastries, sauces, bread, and dressing sauces, all food items exposed to cross contamination.
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment is using a bar area that belongs to another revenue adding a prep area with omelet station and a self serving buffet with hot and cold stations.. Establishment has not submitted any request to obtain an approval from Plan Review.
Spray bottle containing toxic substance not labeled. Observed server with an Soray bottle with a chemical product without label.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing jewelry when handling food.
Mar 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. Observed dented black beans can in the rack.
Displayed food not properly protected from contamination. Observed charcuterie ( cheese, smoked salmon, mortadella, ham ), pastries, sauces, bread, and dressing sauces, all food items exposed to cross contamination
Employee washed hands with no soap. As per employee, she washed her hands with water only and put the gloves on. Employee was coached about it.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed charcuterie ( cheese, smoked salmon, mortadella, ham ), pastries, sauces, bread, and dressing sauces, all food items exposed to cross contamination.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with accumulation of old debris on it. Chef sent the can opener to warewashing area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at the bar counter where new omelette station was set up. Station was restocked.
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment is using a bar area that belongs to another revenue adding a prep area with omelet station and a self serving buffet with hot and cold stations.. Establishment has not submitted any request to obtain an approval from Plan Review.
No soap provided at handwash sink. Observed no soap at the bar counter where new omelette station was set up. Station was restocked.
Spray bottle containing toxic substance not labeled. Observed server with an Soray bottle with a chemical product without label.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing jewelry when handling food.
No handwashing sign provided at a hand sink used by food employees. Observed at Nobu Bar. Sign was posted.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of debris inside reach in cooler locate at the hallway.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Bar counter used as prep area..Technician came to fix the issue.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese at 46 F left outside for approximately 20 minutes as per employee. Blue cheese was placed inside cooler.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by a reach at the breakfast area. Employee moved the rack.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Procedure was provided and fill it out.
Floor soiled/has accumulation of debris. Observed walk in cooler and walk in freezer floor is dirty.
In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at the counter ( breakfast area). Employee moved it out.
No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside reach in cooler located at the back of the breakfast area.
Old labels stuck to food containers after cleaning. Observed old label stuck in clean container ready to use.
Trash receptacles not provided where needed in establishment. Missing trash container at the hand sink station for breakfast buffet.
Unnecessary items/unused equipment on the premises. Observed a full line of broken coolers present at the bar area.
Water leaking from pipe and/or faucet/handle. Observed a faucet leak at the hand sink station located at the breakfast area. Plumber fixed it.
Oct 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching raw shrimp at the cook line, then changed gloves to continuing working with clean utensils without hand washing in between. Employee was coached and washed her hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw beef inside walk in cooler. Chef inverted the storage position of the good items.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartar not identified on the new menu as raw item. Manager asked the hostess to mark the item immediately..
Food stored on floor. Observed cooking oil 5 gallon container on the floor by the cook line. Person in charge moved it 6 inches off of the floor.
In-use wet wiping cloth/towel used under cutting board. Person in charge removed it immensely.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at the hand sink located at the ware washing area.
Water leaking from pipe and/or faucet/handle. Observed leak underneath utility sink at the ware washing area.
Wet mop not stored in a manner to allow the mop to dry.
May 28, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment gaskets in poor repair. Observed thorn gasket at RIC under coffee machine bar area.
May 23, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority7 Intermediate7 Basic
Show 18 findings ▾
Displayed food not properly protected from contamination. Observed pastries, bread, muffins, cut cantaloupe melon and honey dew, Berries compote, mango compote, brown sugar, powder sugar uncovered at buffet area.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed cooked mahi-mahi portions and cooked shrimp inside WIC packed onsite under ROP. No procedure has been approved.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed buffet line not sneeze guard protection. Food was exposed at the time of the inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked fish thawed inside sealed ROP inside WIC.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed cooked fish and shrimp in ROP sealed bags without proper variance inside WIC.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at kitchen area with blade soiled. Employee clean it up.
Handwash sink used for purposes other than handwashing. Observed container stored inside HWS at the kitchen area. Staff removed container.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cut melons at buffet table. Operator was provided with forms for proper time temperature control. Manager completed the procedures
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 cooked fish and shrimp in ROP sealed bags without proper HACCP plan inside WIC.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed at dishwashing facility machine not hot sanitizing correctly (145F). Technician fix machine while we conducted inspection, observed temperature at 182F.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold like substance at AC vent kitchen area.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee open bottle of water stored inside drawer where pasteurized liquid egg bag at the pizza station. Person in charge discarded.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed kitchen employee with bead bracelet prepping food at salad station
Equipment gaskets in poor repair. Observed thorn gasket at RIC under coffee machine bar area.
Food storage container/container lid cracked or broken. Observed cracked container at rack rear kitchen area. Staff disposed the container.
In-use wet wiping cloth/towel used under cutting board. Observed inside kitchen area. Staff removed towels.
Waste line missing at soda gun holster. Observed at soda dispenser at bar area by coffee machine.
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Establishment not maintaining clam/mussel/oyster tags for 90 days.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at bar area.
Water leaking from pipe and/or faucet/handle. Observed pipe leaking underneath dishwasher at warewashing area.
Mar 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs (54F - Cold Holding); cooked vegetables (55F - Cold Holding); ham (54F - Cold Holding); cut tomatoes (57F - Cold Holding); sausage (56F - Cold Holding); bacon (56F - Cold Holding); chicken (79F - Cold Holding); cooked potatoes (48F - Cold Holding); shrimp (51F - Cold Holding) stored at walk in cooler. As per manager walk in cooler is in disrepair since previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs (54F - Cold Holding); cooked vegetables (55F - Cold Holding); ham (54F - Cold Holding); cut tomatoes (57F - Cold Holding); sausage (56F - Cold Holding); bacon (56F - Cold Holding); chicken (79F - Cold Holding); cooked potatoes (48F - Cold Holding); shrimp (51F - Cold Holding) stored at walk in cooler. As per manager walk in cooler is in disrepair since previous day.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed inside of reach in cooler soiled.
Handwash sink used for purposes other than handwashing. Observed pitcher inside handwashing sink at bar area. Operator removed pitcher.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler ambient temperature at 57F.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking soda at bar area.
Ice scoop handle in contact with ice. Observed at bar area. Employee removed handle.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at bar area.
Standing water in bottom of reach-in-cooler. Observed at bar area.
Water leaking from pipe and/or faucet/handle. Observed pipe leaking underneath dishwasher at warewashing area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at bar area on top of preparation cooler. Operator placed inside sanitizer bucket.
Mar 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 2 findings ▾
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed screen stating low temperature for wash cycle.
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Dec 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 13 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server came with dirty dishes and then, plated food without washing hands in between.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked raw shell eggs inside pizza station cooler. Chef discarded.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed cooked food ( meats, pork, poultry ) are vacuumed sealed without approved variance.
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 frozen fish, cooked pork and cooked beef, and cooked poultry being vacuumed packed on site without approved HACCP plan.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper dispenser not functioning at the pizza station.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed screen stating low temperature for wash cycle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside ice machine.
Equipment and utensils not properly air-dried - wet nesting. Observed accumulation of water inside reach to use containers.
Food storage container/container lid cracked or broken. Observed some broken plastic food containers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at the salad station.
Old labels stuck to food containers after cleaning. Observed on containers at the pizza station.
Wet mop not stored in a manner to allow the mop to dry.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
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.