ORO & ELIXIR
818 LINCOLN RD, Miami Beach FL 33139
Last inspected Apr 6, 2026 · 5 visits since November 2024
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
4 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lobster (59F - Cooling); in the reach in cooler. As per the chef it was cooked yesterday. The chef discarded the lobster.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
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. Observed the dish washer touch dirty dishes and then touched clean dishes with out washing her hands.
Raw animal food stored over canned/bottled drinks. Observed raw shell eggs over juices in the walk in cooler. The chef moved the eggs to the bottom shelf.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lobster (59F - Cooling); in the reach in cooler. As per the chef it was cooked yesterday. The chef discarded the lobster.
Raw animal food stored over canned/bottled drinks. Observed raw shell eggs over juices in the walk in cooler. The chef moved the eggs to the bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lobster (59F - Cooling); in the reach in cooler. As per the chef it was cooked yesterday.
Spray bottle containing toxic substance not labeled. Observed two spray bottles with different liquids not labeled. The chef had them labeled.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
Show 11 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed at the cook remove his ear buds and continue to prep food.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a cook drink from a bottle and then continue to cut fish.
Toxic substance/chemical improperly stored. Observed chemical being stored above the triple sink and over clean dishes.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Observed at the metal strainer and knife in the hand washing sink at the bar. The chef removed the items.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink uses quaternary sanitizer and the establishment only had chlorine test strips.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Tom kha crudo, oysters in the half shell on the menu as per the those items are served raw.
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 provided via email.
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.
Ice bucket not stored inverted between uses. The chef inverted the buckets.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
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.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing at handsink throughout the establishment.
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.