OSTERIA DEL MAR
720 OCEAN DR, Miami Beach FL 33139 · (305) 674-8200
Last inspected Aug 14, 2026 · 9 visits since January 2024
NOV 24
MAR 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live rodent present. Observed at warewashing area live rodent crawling on the floor under dishwasher and another crawling On the floor at cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler across from walk-in freezer at kitchen area?
Aug 13, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 5 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Live rodent present. Observed at warewashing area live rodent crawling on the floor under dishwasher and another crawling On the floor at cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over a container of marinara sauce at walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep table soiled.
Reach-in cooler /Walk- cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler and reach in cooler across from walk in soiled with mold like substance.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler across from walk-in freezer at kitchen area?
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cheese at RIC cook line.
Clam/mussel/oyster tags not marked with last date served.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta inside WIC with no date marked, as per manager for more than 24 hours prior.
Ceiling tile missing. Observed by WIC.
Food stored on floor. Observed oil containers stored on floor by WIC.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled.
Uncovered food stored near sink exposed to splash. Observed condiments stored next to HWS at cook line.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink quat sanitizer at 0 ppm. Manager discarded water.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (52F - Cold Holding) inside reach in cooler as per chef for approximately 30 minutes prior.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed refried beans (112F - Hot Holding) at steam table, as per manager for approximately 2 hours prior.
Clam/mussel/oyster tags not marked with last date served.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta inside WIC with no date marked, as per manager for more than 24 hours prior.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. Observed by WIC.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Food stored on floor. Observed oil containers stored on floor by WIC.
In-use knife/knives stored in cracks between pieces of equipment.
Uncovered food stored near sink exposed to splash. Observed condiments stored next to HWS at cook line.
Wiping cloth sanitizing solution stored on the floor.
Jun 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe at cook line.
Cutting board has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside.
No conspicuously located ambient air temperature thermometer in holding unit. Observed throughout reach in coolers at kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table at kitchen.
Mar 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Manager or person in charge lacking proof of food manager certification. Observed Alexander Velasquez with no food manager certificate.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves eggs and steak for breakfast not linked to consumer advisory.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe at cook line.
Cutting board has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside.
In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Observed throughout reach in coolers at kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed at hand sink by cook line.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table at kitchen.
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate12 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook finished preparing an order removed gloves and put on new gloves without washing hands.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over romaine lettuce in the walk-in cooler. The chef moved the eggs to the bottom shelf.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board on the preparation reach in cooler soiled across from the walk-in freezer.
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 and dish machine uses chlorine and the operator has quaternary test strips.
No paper towels or mechanical hand drying device provided at handwash sink. Observed next to the ice machine.
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 in the dining room.
Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
Floor area(s) covered with standing water.
Ice bucket stored not inverted abetween uses. The chef inverted the bucket.
Ice scoop handle in contact with ice. Observed in the second ice machine. The cook inverted the scoop.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed a pizza peel on top of the oven. The chef put a clean metal tray on top of the oven and the peel on top.
No handwashing sign provided at a hand sink used by food employees. Observed in the men's restroom.
No suitable facilities provided to store employee clothing and other possessions. Observed a cell phone on a preparation table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled.
Old labels stuck to food containers after cleaning.
Single-service articles improperly stored. Observed a case of to go containers on the floor in the dry storage room. The chef put it on a shelf.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The bar tender put the straws behind the bar.
Time/temperature control for safety food thawed in an improper manner. Observed 5 mahi-mahi filets still in the vacuum sealed bag with an internal temperature of 35°F. In the walk in cooler. The chef cut the bags.
Jan 31, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Observed no paper towels or mechanical hand drying device provided at handwash sink. Chef provided paper towels.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents soiled at cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in water at 92F. Chef moved container to top of flat grill to increase temperature.
Observed equipment and utensils not properly air-dried - wet nesting at ware washing area.
Observed no handwashing sign provided at a hand sink used by food employees at cook line.
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Observed no lights at second storage room near back door.
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate3 Basic
Show 9 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. Form provided.
Handwash sink not accessible for employee use at all times. Observed a mixer in front of the hand washing sink at the bar.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the dish machine uses chlorine sanitizer and the establishment only has quaternary test strips.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on the menu not identified as raw. The chef marked the menus with an asterisk.
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.
No soap provided at handwash sink. Observed at the bar. The manager brought soap.
Carbon dioxide/helium tanks not adequately secured. Observed a the back of the kitchen.
Ice scoop handle in contact with ice. Observed at the bar. The manager inverted the scoop.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar. The manager put up a sign.
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.