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Licensee
Name:
OCEAN SOCIAL
License Number:
SEA2336063
Rank:
Seating
License Expiration Date:
10/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
4525 Collins COLLINS MIAMI BEACH, FL 33140
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
03/28/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
3
7
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - 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. **Repeat Violation**
Basic - 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.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at bar area on top of preparation cooler. Operator placed inside sanitizer bucket. **Corrected On-Site**
High Priority - 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.
High Priority - 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. **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing. Observed pitcher inside handwashing sink at bar area. Operator removed pitcher. **Corrected On-Site**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
