Ocean Delight's Cafe
Last inspected: Jan 5, 2026
74
Score
Ocean Delight's Cafe appears in inspection records nine times, starting in 2022. The latest inspection on file is from Jan 5, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
The pattern that stands out is “interior of oven has accumulation”, which has been cited four times.
The city-wide average is 74, putting Ocean Delight's Cafe squarely in typical territory. The record is unremarkable in either direction.
9
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
74
Jul 17, 2025
Routine - Food
5 critical violations. 9 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib, located above the steamer.
29-34-4
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Sanitizer Bucket (Chlorine 0ppm). During the inspection employee added more chlorine Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
22-52-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee engaging in food preparation and no washing hands after changing task. Provided coaching and guidance to the employee on appropriate methods and best practices. Employee washed hands and put on new gloves. **Corrective Action Taken**
12A-07-5
High Priority - Employee washed hands with no soap. Observed employee cracking eggs and then washing hands without using soap. Provided coaching and guidance to the employee on appropriate methods and best practices. Employee washed hands **Corrective Action Taken**
12A-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef (picaña)stored over cooked pasta in reach in cooler, located at preparation kitchen. During the inspection employee removed items and placed them correctly. **Corrected On-Site**
08A-05-6
Basic - No handwashing sign provided at a hand sink used by food employees, located at men's bathroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed preparation kitchen reach in cooler gaskets soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of the sliding glass doors reach in cooler soiled.
22-16-4
Basic - Stored food not covered. Observed cooked beef not covered inside the 2 doors standing reach in cooler.
08B-12-5
Basic - Vending machine exterior soiled. Observed hood system soiled.
23-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed bottled with oils in the kitchen area not properly label.
02D-01-5
Basic - Equipment in poor repair. Observed preparation kitchen reach in cooler gaskets torn.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Discussed and coached employee. During the inspection employee removed item. **Corrective Action Taken**
21-04-4
30
Jan 24, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on shelves where to go containers and food is kept across cook line. Observed rust under prep table across flat top where shortening is kept. - From follow-up inspection 2025-01-24: Observed rust on shelves where to go containers and food is kept across cook line. Observed rust under prep table across flat top where shortening is kept. **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed broken wall tiles behind dish rack. - From follow-up inspection 2025-01-24: Observed broken wall tiles behind the dish rack. **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on multiple shelves in walk reach in coolers and freezers. - From follow-up inspection 2025-01-24: Observed rust on multiple shelves in walk reach in coolers and freezers. **Time Extended**
14-33-4
82
Jan 23, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage links stored above onions and potato. Cook moved to bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler across dish rack with ambient temperature of 57F. The following foods stored inside: salmon filets (56F - Cold Holding); mani filets (56F - Cold Holding); hamburger patty (47F - Cold Holding); churrasco (47F - Cold Holding); marinated steak (49F - Cold Holding); marinated steak (45F - Cold Holding); ham chunk (50F - Cold Holding); raw chicken (50F - Cold Holding); cooked rice and beans (50F - Cold Holding); cooked chicken (45F - Cold Holding); bacon (46F - Cold Holding); sausages (46F - Cold Holding). As per operator, food has been there for more than 4 hours prior to inspection.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler across dish rack with ambient temperature of 57F. The following foods stored inside: salmon filets (56F - Cold Holding); mani filets (56F - Cold Holding); hamburger patty (47F - Cold Holding); churrasco (47F - Cold Holding); marinated steak (49F - Cold Holding); marinated steak (45F - Cold Holding); ham chunk (50F - Cold Holding); raw chicken (50F - Cold Holding); cooked rice and beans (50F - Cold Holding); cooked chicken (45F - Cold Holding); bacon (46F - Cold Holding); sausages (46F - Cold Holding) As per operator, food has been there for more than 4 hours prior to inspection.
03A-02-5
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on shelves where to go containers and food is kept across cook line. Observed rust under prep table across flat top where shortening is kept.
22-31-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Operator placed at sink to be washed, rinsed and sanitized. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed knife in kitchen handsink. Cook moved during inspection. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple soiled ceiling tiles in kitchen area.
36-34-5
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 reach in cooler across dish rack with ambient temperature of 57F. The following foods stored inside: salmon filets (56F - Cold Holding); mani filets (56F - Cold Holding); hamburger patty (47F - Cold Holding); churrasco (47F - Cold Holding); marinated steak (49F - Cold Holding); marinated steak (45F - Cold Holding); ham chunk (50F - Cold Holding); raw chicken (50F - Cold Holding); cooked rice and beans (50F - Cold Holding); cooked chicken (45F - Cold Holding); bacon (46F - Cold Holding); sausages (46F - Cold Holding)
14-74-7
Basic - Hole in or other damage to wall. Observed broken wall tiles behind dish rack.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer at bar area.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers throughout kitchen. Observed hood system above flat top soiled. Observed pipe next to steam table and outlets soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on multiple shelves in walk reach in coolers and freezers.
14-33-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.
22-08-4
33
Sep 20, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over chopped romaine. Chef moved eggs to bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in bar area, operator brought paper towels over. **Corrected On-Site**
31B-02-4
Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Observed clean dishware stored underneath leaking air vent. Chef moved dishes from underneath air vent. **Corrected On-Site**
24-15-4
Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles in between three compartment sink and flat top.
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of ovens soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed vents above fryer soiled.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed handles leaking at three compartment sink
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored underneath three compartment sink. Chef moved cloths to sanitizer bucket. Observed wiping cloth at three compartment sink at bar area, operator moved to sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of breadcrumbs not labeled.
02D-01-5
55
Feb 16, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice pudding with no date marked. **Repeat Violation**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
22-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee removed Mahi-mahi from packaging. **Corrective Action Taken**
06-09-1
Basic - Hole in or other damage to wall. Observed under counter hole on wall.
36-24-5
74
Oct 31, 2023
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steaks over cooked chicken and cooked pork inside reach in cooler located at back kitchen.
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm). Operator made a new solution Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
41-27-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed plastic containers with dressing inside with no date marked stored inside standing reach in cooler at front counter.
02C-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice pudding, and flan without date marked. As per operator desserts are made every day. **Repeat Violation**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vents throughout establishment.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans no inverted on top of shelves at cook line.
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable, located at prep table near cook line.
14-09-4
Basic - Hole in or other damage to wall. Observed wall tiles missing in the kitchen area.
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment/wall. Observed knife store between wall tiles.
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at prep table near steam table. Operator removed it.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled oven interior located at cook line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets located at sandwiches station.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed plastic bottles with oil without labels located at prep table near flat grill and cook line
02D-01-5
37
Jun 5, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
74
Jul 28, 2022
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Employee washed hands with cold water.
12A-19-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw turkey burgers over pork chops inside reach in cooler located in the kitchen, operator stored food properly. **Corrected On-Site**
08A-20-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine >200ppm), operator prepared new solution at 100ppm. **Corrected On-Site**
41-27-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink located at the kitchen area.
29-11-4
61
Frequently Asked Questions
When was Ocean Delight's Cafe last inspected?
The most recent health inspection at Ocean Delight's Cafe on file is from Jan 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Ocean Delight's Cafe?
Across the inspection record, “interior of oven has accumulation” has been cited four times, more than any other issue at Ocean Delight's Cafe.
How does Ocean Delight's Cafe compare to other restaurants in Miami?
Ocean Delight's Cafe most recently scored 74 out of 100, which is about the same as the Miami average of 74.
Has Ocean Delight's Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Ocean Delight's Cafe have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ocean Delight's Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ocean Delight's Cafe inspected?
Based on the inspection history on file, Ocean Delight's Cafe is inspected around three times per year on average.
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