OSTERIA
8001 BISCAYNE BLVD, Miami FL 33138 · 305.965.8031
Last inspected Apr 10, 2026 · 6 visits since January 2024
JAN 24
MAY 24
FEB 25
APR 26
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside walk in cooler cooked veal (54F - Cold Holding) acc to chef prepared two days ago.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 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 Curing, Vacuum packaging, raw meats/poultry, cheese, frozen fish. No HACCP approved.
Cutting board has cut marks and is no longer cleanable.
May 6, 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 ▾
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 ROP and Sous vide on premises no HACCP approved.
Equipment in poor repair. Observed gaskets in reach in cooler door torn.
Feb 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority4 Intermediate5 Basic
Show 9 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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee cleaned can opener.
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 ROP and Sous vide on premises no HACCP approved.
Equipment in poor repair. Observed gaskets in reach in cooler door torn.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door. The chef stored tongs properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at kitchen utensil water at 80 F Chef put utensils container on top of stove to heat up
In-use wet wiping cloth/towel used under cutting board.
Wet mop not stored in a manner to allow the mop to dry.
May 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside walk in cooler cooked veal (54F - Cold Holding) according to manager prepared two days ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside walk in cooler cooked veal (54F - Cold Holding) acc to chef prepared two days ago.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates on rack not inverted. Employee inverted plates.
Equipment and utensils not properly air-dried - wet nesting.
Exterior door has a gap at the threshold that opens to the outside. Observed in back door to the outside.
In-use tongs stored on equipment door handle between uses. Observed at kitchen tongs on oven door.
Wet mop not stored in a manner to allow the mop to dry.
Feb 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in salad prep reach-in cooler: mozzarella (49F - Cold Holding). Items in reach-in cooler next to cook line: creamer (45F - Cold Holding); ricotta cheese (45F - Cold Holding); noodles (46F - Cold Holding); meatballs (45F - Cold Holding). Items in reach-in cooler across from cook line oven: roast beef (44F - Cold Holding); veal (44F - Cold Holding). Manager stated all items placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in freezer reduce temperature to 41F. Items in walk-in cooler: milk (48F, 46F - Cold Holding). Items are stored close to door, manager stated items were at proper temperature at 3 pm before door was opened and closed often. Manager moved items to reach-in freezer to reduce temperature to 41F. Item in reach-in cooler beneath coffee machine: milk (48F - Cold Holding). Manager stated item stored in cooler overnight.
Jan 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority3 Intermediate8 Basic
Show 17 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to three compartment sink, 0 ppm. Sanitizer bucket empty.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside and put on gloves without washing hands before handling food in cook line reach-in cooler. Manager had employee wash hands and change gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over noodles in reach-in freezer across from three compartment sink.
Stop Sale issued due to food not being in a wholesome, sound condition. Container of raw clams/mussels/oysters does not have a proper label. See stop sale. Clams and mussels stored in reach-in cooler across from cook line oven.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in reach-in cooler beneath coffee machine: milk (48F - Cold Holding). Manager stated item stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in salad prep reach-in cooler: mozzarella (49F - Cold Holding). Items in reach-in cooler next to cook line: creamer (45F - Cold Holding); ricotta cheese (45F - Cold Holding); noodles (46F - Cold Holding); meatballs (45F - Cold Holding). Items in reach-in cooler across from cook line oven: roast beef (44F - Cold Holding); veal (44F - Cold Holding). Manager stated all items placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in freezer reduce temperature to 41F. Items in walk-in cooler: milk (48F, 46F - Cold Holding). Items are stored close to door, manager stated items were at proper temperature at 3 pm before door was opened and closed often. Manager moved items to reach-in freezer to reduce temperature to 41F. Item in reach-in cooler beneath coffee machine: milk (48F - Cold Holding). Manager stated item stored in cooler overnight.
Container of raw clams/mussels/oysters does not have a proper label. See stop sale. Clams and mussels stored in reach-in cooler across from cook line oven.
Establishment not maintaining clam/mussel/oyster tags for 90 days. No tags available for mussels and clams.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on salad prep reach-in cooler. Blade of can opener on kitchen prep table. Interior of ice machine in office.
Carbon dioxide/helium tanks not adequately secured. CO2 tank in office.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to oven in back of kitchen. Manager removed drink.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf car from three compartment sink.
Food stored on floor. Cases of cooking oil son floor in back of kitchen across from oven.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops in wait station, 76F. Spoons stored on cook line, 78F.
Stored food not covered. Choc cake in reach-in freezer across from three compartment sink. Manager placed cover on cake.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket. Manager had employee stand up mop to air dry.
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.