Ocean Social
Last inspected: Apr 20, 2026
52
Score
The health department has logged 16 inspections at Ocean Social, the earliest from 2022. Ocean Social was last inspected on Apr 20, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things are looking better lately, with recent visits averaging around six violations compared to roughly nine violations earlier on.
The most common issue across all inspections has been “wet mop not stored in a manner to allow the mop to dry”, showing up four times.
The city-wide average sits at 69, which Ocean Social's 52 doesn't quite reach. There are enough flags in the record to merit a second thought.
16
Inspections
3
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp above cooked rice in the walk in cooler. Person in charge inverted the food immediately. **Corrected On-Site**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed glassware inside high temperature dishwasher machine that was not reaching the required temperature. The highest temp was 86F for final rinse. Glassware were rewashed. Glassware machine was reported and put out of order until repaired. **Corrective Action Taken**
22-45-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed glassware high temperature dishwasher machine never reaching proper temperature (169f on the plates) . The machine was testing using 2 different methods ( thermo labels and thermometer) and temperature never went above 79 F/ 86 F. Glassware machine was reported and put out of order until repaired. **Corrective Action Taken* **Corrective Action Taken**
22-49-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean container ready to use. Employee removed the old labels and washed the container. **Corrected On-Site**
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives in between reach in coolers in front of the cook line. Knives were washed and sanitized. **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at the ware washing area. Sign was posted immediately. **Corrected On-Site**
31B-04-4
52
Dec 1, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed miso butter from 11/2/2025.
02C-01-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed miso butter dated 11/2/2025.
01B-28-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed some mold like substance inside the ice machine.
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at the front of the cook line. Sous chef opened the running water. **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside the reach in cooler located next to prep sink at the kitchen area. Thermometers were placed inside. **Corrected On-Site**
05-09-4
Basic - No container installed for catching grease from hood drip tray. Missing grease tray container on the hood.
14-73-4
Basic - Trash receptacles not provided where needed in establishment. Missing trash containers at the hand sink stations. Some trash containers were placed in the areas. **Corrected On-Site**
33-06-4
58
May 21, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Nonfood-grade basting brush used in food. Observed painting brush used to prepared food. Employee changed it immediately. **Corrected On-Site**
14-14-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on dirty place. Manager sent it to warewashing area. **Corrective Action Taken**
10-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel used for under cutting board at the pizza station. .
21-04-4
82
Mar 14, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Observed charcuterie ( cheese, smoked salmon , mortadella, ham ), pastries , sauces, bread, and dressing sauces , all food items exposed to cross contamination **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-03-14: **Time Extended**
08B-02-4
High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed charcuterie ( cheese, smoked salmon , mortadella, ham ), pastries , sauces, bread, and dressing sauces , all food items exposed to cross contamination. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-03-14: **Time Extended**
08B-01-4
High Priority - - From initial inspection : High Priority - Employee washed hands with no soap. As per employee , she washed her hands with water only and put the gloves on. Employee was coached about it. **Corrective Action Taken** - From follow-up inspection 2025-03-14: **Time Extended**
12A-20-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment is using a bar area that belongs to another revenue adding a prep area with omelet station and a self serving buffet with hot and cold stations . . Establishment has not submitted any request to obtain an approval from Plan Review. - From follow-up inspection 2025-03-14: **Time Extended**
51-14-7
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed server with an Soray bottle with a chemical product without label. - From follow-up inspection 2025-03-14: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing jewelry when handling food. **Repeat Violation** - From follow-up inspection 2025-03-14: **Time Extended**
13-07-4
50
Mar 11, 2025
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed charcuterie ( cheese, smoked salmon , mortadella, ham ), pastries , sauces, bread, and dressing sauces , all food items exposed to cross contamination. **Repeat Violation** **Admin Complaint**
08B-01-4
High Priority - Employee washed hands with no soap. As per employee , she washed her hands with water only and put the gloves on. Employee was coached about it. **Corrective Action Taken**
12A-20-4
High Priority - Displayed food not properly protected from contamination. Observed charcuterie ( cheese, smoked salmon , mortadella, ham ), pastries , sauces, bread, and dressing sauces , all food items exposed to cross contamination **Repeat Violation** **Admin Complaint**
08B-02-4
High Priority - Dented/rusted cans present. See stop sale. Observed dented black beans can in the rack.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with accumulation of old debris on it. Chef sent the can opener to warewashing area. **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at the bar counter where new omelette station was set up. Station was restocked. **Corrected On-Site**
31B-02-4
Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment is using a bar area that belongs to another revenue adding a prep area with omelet station and a self serving buffet with hot and cold stations . . Establishment has not submitted any request to obtain an approval from Plan Review.
51-14-7
Intermediate - No soap provided at handwash sink. Observed no soap at the bar counter where new omelette station was set up. Station was restocked. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed server with an Soray bottle with a chemical product without label.
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing jewelry when handling food. **Repeat Violation**
13-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at Nobu Bar . Sign was posted . **Corrected On-Site**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of debris inside reach in cooler locate at the hallway.
22-16-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Bar counter used as prep area..Technician came to fix the issue . **Corrective Action Taken**
29-20-5
27
Nov 18, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Hot and Cold Holding Temperatures
FL-21
50
Oct 11, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw beef inside walk in cooler. Chef inverted the storage position of the good items. **Corrected On-Site**
08A-20-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching raw shrimp at the cook line, then changed gloves to continuing working with clean utensils without hand washing in between. Employee was coached and washed her hands. **Corrected On-Site**
12A-07-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartar not identified on the new menu as raw item. Manager asked the hostess to mark the item immediately.. **Corrective Action Taken**
02B-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leak underneath utility sink at the ware washing area.
29-11-4
Basic - In-use wet wiping cloth/towel used under cutting board. Person in charge removed it immensely. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at the hand sink located at the ware washing area.
29-20-5
Basic - Food stored on floor. Observed cooking oil 5 gallon container on the floor by the cook line. Person in charge moved it 6 inches off of the floor. **Corrected On-Site**
08B-38-4
52
May 28, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment gaskets in poor repair. Observed thorn gasket at RIC under coffee machine bar area. - From follow-up inspection 2024-05-28: Observed RIC gaskets in disrepair. **Time Extended**
14-11-5
95
May 23, 2024
Complaint Full
4 critical violations. 7 major violations. 7 minor violations.
View 18 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked fish thawed inside sealed ROP inside WIC.
01B-13-4
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.
08B-01-4
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.
03G-04-5
High Priority - Displayed food not properly protected from contamination. Observed pastries, bread , muffins , cut cantaloupe melon and honey dew, Berries compote, mango compote, brown sugar, powder sugar uncovered at buffet area.
08B-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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.
03G-43-1
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**
22-02-4
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**
31A-11-4
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**
03F-10-5
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.
03G-50-1
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**
16-54-4
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.
36-34-5
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**
08B-49-4
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
13-07-4
Basic - Equipment gaskets in poor repair. Observed thorn gasket at RIC under coffee machine bar area.
14-11-5
Basic - Food storage container/container lid cracked or broken. Observed cracked container at rack rear kitchen area. Staff disposed the container. **Corrected On-Site**
14-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed inside kitchen area. Staff removed towels. **Corrected On-Site**
21-04-4
Basic - Waste line missing at soda gun holster. Observed at soda dispenser at bar area by coffee machine.
29-17-4
19
Mar 29, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Equipment Adequate to Maintain Product Temperature
FL-29
82
Mar 28, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
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**
03A-02-5
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.
01B-02-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed inside of reach in cooler soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed pitcher inside handwashing sink at bar area. Operator removed pitcher. **Corrected On-Site**
31A-11-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at bar area.
05-09-4
Basic - Standing water in bottom of reach-in-cooler. Observed at bar area.
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking underneath dishwasher at warewashing area.
29-11-4
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**
21-12-4
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**
14-74-7
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.
12B-12-5
Basic - Ice scoop handle in contact with ice. Observed at bar area. Employee removed handle. **Corrected On-Site**
10-08-5
39
Mar 19, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed screen stating low temperature for wash cycle. - From follow-up inspection 2024-03-19: Observed wash solution at 125 F **Time Extended**
16-54-4
90
Dec 1, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server came with dirty dishes and then, plated food without washing hands in between.
12A-02-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked raw shell eggs inside pizza station cooler. Chef discarded.
01B-14-4
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. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed cooked food ( meats, pork , poultry ) are vacuumed sealed without approved variance. **Repeat Violation**
03G-43-1
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 frozen fish, cooked pork and cooked beef, and cooked poultry being vacuumed packed on site without approved HACCP plan. **Repeat Violation**
03G-50-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper dispenser not functioning at the pizza station .
31B-05-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed screen stating low temperature for wash cycle.
16-54-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Old labels stuck to food containers after cleaning. Observed on containers at the pizza station.
16-46-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at the salad station. **Repeat Violation**
10-07-4
Basic - Food storage container/container lid cracked or broken. Observed some broken plastic food containers . **Repeat Violation**
14-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed accumulation of water inside reach to use containers .
24-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside ice machine .
22-20-5
37
Jun 21, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed plantains at 57 F, cheese 49 F, sausage at 58 F inside reach in cooler located in front of the cook line for less than 4 hrs according the employee. Employee placed ice underneath the items. **Corrective Action Taken** - From follow-up inspection 2023-06-21: Observed plantains at 56 F, calamari at 49 F and cherry tomatoes at 56 F inside reach in cooler . Reach in cooler was at ambient temperature of 50 F. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple tags with no date on them. - From follow-up inspection 2023-06-21: **Time Extended**
01C-03-4
Intermediate - - From initial 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 food ( meats ) are vacuumed sealed without approved variance. - From follow-up inspection 2023-06-21: Operator was advised to submit a variance to Tallahassee to obtain approval for the ROP process. **Time Extended**
03G-43-1
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. All the kitchen area. - From follow-up inspection 2023-06-21: Operator was advised about ceiling tile replacement. **Time Extended**
36-37-5
Basic - - From initial inspection : 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 with ambient temperature of 55 F. Cooler is located in front of the cook line. Cooler door is not closing properly. - From follow-up inspection 2023-06-21: Observed reach in cooler with ambient temperature of 50 F. **Admin Complaint**
14-74-7
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** - From follow-up inspection 2023-06-21: **Time Extended**
50-09-4
61
Jun 19, 2023
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
Sewage and Wastewater Properly Disposed
FL-27
18
Nov 29, 2022
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some mussel and oyster tags without dates. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar Hand sink used to store different containers.
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Employee labeled the container with the common name ( sugar). **Corrected On-Site**
02D-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at the bar area. **Repeat Violation**
21-38-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed warewashing area with porous ceiling tiles.
36-37-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand was sign at the prep area. Sign was posted. **Corrected On-Site**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Trash receptacles not provided where needed in establishment. Handwashing station at the pizza area. Trash container was placed . **Corrected On-Site**
33-06-4
52
Frequently Asked Questions
When was Ocean Social last inspected?
The most recent health inspection at Ocean Social on file is from Apr 20, 2026. The public record contains 16 inspections in total.
What is the most common violation at Ocean Social?
Across the inspection record, “wet mop not stored in a manner to allow the mop to dry” has been cited four times, more than any other issue at Ocean Social.
How does Ocean Social compare to other restaurants in Miami Beach?
Ocean Social most recently scored 52 out of 100, which is lower than the Miami Beach average of 69.
Has Ocean Social's inspection record improved over time?
Yes. Recent inspections at Ocean Social have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Ocean Social means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ocean Social inspected?
Based on the inspection history on file, Ocean Social is inspected around five times per year on average.
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