Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
OCEAN SOCIAL
License Number:
SEA2336063
Rank:
Seating
License Expiration Date:
10/01/2025
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
Complaint Full
05/23/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
7
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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold like substance at AC vent kitchen area.
Basic - 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 . **Corrected On-Site**
Basic - 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
High Priority - 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.
High Priority - 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.
Intermediate - 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.
Intermediate - 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. **Corrected On-Site** **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored inside HWS at the kitchen area.
Staff removed container. **Corrected On-Site** **Repeat Violation**
Intermediate - 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 **Corrective Action Taken**
Intermediate - 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.
Intermediate - 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. **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.
