Ocean's Ten
Last inspected: Oct 28, 2025
52
Score
Ocean's Ten has been inspected nine times since 2022. The latest inspection on file is from Oct 28, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
By comparison, the average Miami Beach facility scores 69, putting Ocean's Ten on the weaker side. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
0
Major latest
7
Minor latest
Inspection History
Oct 28, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. As per manager for approximately 30 minutes prior, placed inside RIC. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken tender (52F - Cold Holding) next to fryers, as per chef for approximately 1 hour prior.
03A-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Ceiling tile missing. Observed by ware washing area.
36-36-4
Basic - Floor area(s) covered with standing water. Observed at ware washing area.
36-22-4
Basic - Food stored on floor. Observed oil container on floor at end of cook line. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout cook line. **Repeat Violation**
21-12-4
52
Apr 28, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Operator replaced water, final reading Triple Sink (Quaternary 200ppm). **Corrected On-Site**
22-43-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed 2 big pots on ware washing area.
31A-09-4
Basic - Equipment in poor repair. Observed gaskets inside reach in cooler at cook line in disrepair.
14-11-5
Basic - Food stored on floor. Observed oil container on floor at cook line. Observed case of produce on floor inside walk in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on floor inside walk in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in freezer gaskets soiled. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout cook line.
21-12-4
61
Dec 5, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
21
Jun 20, 2024
Routine - Food
No violations found.
100
Jun 19, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill line drawers. mahi (53F - Cold Holding); salmon (54F - Cold Holding); hamburger (51F - Cold Holding); noodles (52,50F - Cold Holding); shrimp (56F - Cold Holding); mussels (51F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items in bar area reach-in cooler: milk (48F - Cold Holding); yogurt (46F,45F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to another bar reach-in cooler, ambient temperature 33F, to reduce temperature to 41F. Items in reach-in cooler across from cook line grill closest to the office: turkey (41F - Cold Holding); tomatoes (48F - Cold Holding); cheese (47F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items in walk-in cooler: lettuce (45F - Cold Holding); pico (44F - Cold Holding); yogurt (45F - Cold Holding); cheese (46F - Cold Holding); slaw (46F - Cold Holding); steak (45F - Cold Holding); hamburger (45F - Cold Holding). Manager stated items were at the proper temperature two hours prior to temperature being taken and the doors were propped open quite a bit during prep. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-06-19: Reach-in cooler across from grill:ham 50 F, tomatoes 48F, shrimp 48F. Employee stated items were placed in cooler at 11:00 am. Appears as if air flow is obstructed by containers stored in cooler. Repair person moved containers and will continue to observe. Items were moved to reach-in freezer to reduce temperature to 41F. Walk-in cooler: beef 47F, lettuce 48F, fish 47F. Repair person stated cooler was working properly earlier in the day and then the compressor became iced over. Repair person was conducting repairs to get unit working properly. **Admin Complaint**
03A-02-5
86
Jun 17, 2024
Routine - Food
4 critical violations. 5 major violations. 16 minor violations.
View 25 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over whole beef roasts in walk-in cooler. Manager moved ground beef to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Mahi thawing in cook line drawers.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill line drawers. mahi (53F - Cold Holding); salmon (54F - Cold Holding); hamburger (51F - Cold Holding); noodles (52,50F - Cold Holding); shrimp (56F - Cold Holding); mussels (51F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items in bar area reach-in cooler: milk (48F - Cold Holding); yogurt (46F,45F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to another bar reach-in cooler, ambient temperature 33F, to reduce temperature to 41F. Items in reach-in cooler across from cook line grill closest to the office: turkey (41F - Cold Holding); tomatoes (48F - Cold Holding); cheese (47F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items in walk-in cooler: lettuce (45F - Cold Holding); pico (44F - Cold Holding); yogurt (45F - Cold Holding); cheese (46F - Cold Holding); slaw (46F - Cold Holding); steak (45F - Cold Holding); hamburger (45F - Cold Holding). Manager stated items were at the proper temperature two hours prior to temperature being taken and the doors were propped open quite a bit during prep. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items being held on cook line: onions (91F - Hot Holding); peppers (95F - Hot Holding); chicken (106F - Hot Holding); hamburger (101F - Hot Holding). Manager stated items were placed on cook line one hour prior to temperature being taken.manager placed items on grill to reheat. **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Cups stored in bar area hand washing sink. Employee removed cups from sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave in kitchen. Cutting board in bar area. Soda gun in bar area.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager working with nine employees working.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels and soap at bar area hand washing sink. **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Slaw stored in walk-in cooler dated 6/1/2023. Manager stated the slaw was prepared on 6/14. Manager placed proper date mark on item. **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Souffle cups used to dispense pesto and cheese in kitchen.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in bar area. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above three compartment sink.
36-34-5
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. Mahi thawing in cook line drawers.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored next to sugar on shelf in dry storage area.
40-06-5
Basic - Equipment in poor repair. Door for reach-in cooler across from cook line grill. **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floor. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line utensils stored in standing water, 105F. Manager placed utensil pan on grill to heat up water. **Corrective Action Taken**
10-07-4
Basic - Light shield damaged/in disrepair. Lite cover for light next to kitchen microwave.
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at bar area hand washing sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood above cook line. Shelves above make line reach-in coolers. Fan covers in beer walk-in cooler.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf next to three compartment sink.
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado in make line reach-in cooler label not removed.
08B-39-4
Basic - Single-service articles improperly stored. Juice cups stored on floor in dry storage area.
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line grill.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. **Repeat Violation**
14-17-4
15
Apr 24, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. From walk in cooler next to oven. **Warning** - From follow-up inspection 2024-04-24: Observed cove molding at floor/wall juncture broken/missing. From walk in cooler next to oven. **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed an air gap in exit door at storage room. **Warning** - From follow-up inspection 2024-04-24: Observed an air gap in exit door at storage room. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Stored food not covered. Observed a pan with lobster tails and a pan with shrimp stored uncovered in reach in cooler. **Warning** - From follow-up inspection 2024-04-24: Observed a pan with lobster tails and a pan with shrimp stored uncovered in reach in cooler. **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles not labeled at grill line **Warning** - From follow-up inspection 2024-04-24: Observed squeeze bottles not labeled at grill line. **Time Extended**
02D-01-5
82
Feb 2, 2024
Routine - Food
2 critical violations. 6 major violations. 10 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over buns at the cook line. The chef moved the buns. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (67F - Cold Holding) at the bar. The chef discarded the milk. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed an ice scoop in the hand washing sink at the bar. The chef removed it. **Corrected On-Site**
31A-11-4
Intermediate - 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. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Observed at the bar. The chef brought soap. **Corrected On-Site**
31B-03-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at the bar.
29-28-4
Intermediate - 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. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Observed the soda gun nozzle soiled at the bar. The chef had the nozzles cleaned. **Corrected On-Site**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
51-11-4
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. Observed 4 different varieties of fish still in the vacuum pack while defrosting, the internal temperature was 36°F or less. The chef cut open the bags. **Corrected On-Site**
06-09-1
Basic - Equipment in poor repair. Observed the walk-in cooler gasket torn.
14-11-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - No Heimlich maneuver/choking sign posted. Form provided. **Corrective Action Taken**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at the first cooler at the cook line.
12B-13-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
25
Dec 8, 2022
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef in walk in freezer. **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken cooked (50 F - Cold Holding); pico de gallo (48F - Cold Holding); cheese sliced (53 F - Cold Holding); corn (53 F - Cold Holding), as per manager since yesterday. Manager discarded product. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at three compartment sink area. **Warning**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection **Warning**
53B-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area **Warning**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates ready to be used, not inverted at cook line in front of fryers. Person in charge inverted them. **Corrected On-Site** **Warning**
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. From walk in cooler next to oven. **Warning**
36-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed an air gap in exit door at storage room. **Warning**
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled above steam products in grill line **Warning**
22-08-4
Basic - Stored food not covered. Observed a pan with lobster tails and a pan with shrimp stored uncovered in reach in cooler. **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Grill area and prep station. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles not labeled at grill line **Warning**
02D-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area **Warning**
36-27-5
39
Frequently Asked Questions
When was Ocean's Ten last inspected?
The most recent health inspection at Ocean's Ten on file is from Oct 28, 2025. The public record contains nine inspections in total.
What is the most common violation at Ocean's Ten?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Ocean's Ten.
How does Ocean's Ten compare to other restaurants in Miami Beach?
Ocean's Ten most recently scored 52 out of 100, which is lower than the Miami Beach average of 69.
Has Ocean's Ten's inspection record improved over time?
Results have been roughly steady. Inspections at Ocean's Ten have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Ocean's Ten 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's Ten inspected?
Based on the inspection history on file, Ocean's Ten is inspected around three times per year on average.
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