Olivers
Last inspected: Mar 24, 2026
90
Score
Across the available record, Olivers has eight inspections on file, the first dated 2022. The most recent visit was on Mar 24, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly 17 violations earlier in the record.
The pattern that stands out is “floor tiles missing and/or in disrepair”, which has been cited four times.
Among Miami Beach restaurants, the typical score is 70; Olivers is comfortably above that bar. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 24, 2026
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed for chlorine.
16-37-1
90
Aug 7, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
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) at cook line, manager replaced solution final reading Sanitizer Bucket (Chlorine 50ppm). **Corrected On-Site**
22-52-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed unwashed vegetables stored over ready to eat inside reach in cooler by cook line.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (50F - Cold Holding) inside reach in cooler by cook line. Coached manager on correct procedures. **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (83F - Hot Holding); soup (113F - Hot Holding) inside steam table, chef turn steam table to a higher temperature.
03B-01-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-14-5
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unaware of minimum hot holding temperature.
53A-14-4
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tile in disrepair near 3 compartment sink. **Repeat Violation**
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
35
Mar 12, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled. Observed vents soiled. - From follow-up inspection 2025-03-12: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area. - From follow-up inspection 2025-03-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor tile in disrepair near 3 compartment sink. - From follow-up inspection 2025-03-12: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen. - From follow-up inspection 2025-03-12: **Time Extended**
36-27-5
82
Dec 26, 2024
Routine - Food
2 critical violations. 2 major violations. 20 minor violations.
View 24 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw oysters at walk in cooler. Manager relocated products. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (48F - Cold Holding); beef (51F - Cold Holding); fish (49F - Cold Holding); burgers (55F - Cold Holding) at reach in cooler across cook line. As per manager for less than 2 hours. Employee placed items at walk in cooler.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta and short ribs held more than 24 hours not properly date marked at walk in cooler. Manager placed label. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler certificate for Mario Castillo expired on 12-13-2024, and Jose Castillo certificate expired on 12-05-2024.
53B-14-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observer walk in cooler shelves rusted.
14-17-4
Basic - Stored food not covered. Observed cut lettuce, cut tomatoes and ham not covered at reach in cooler near cook line. Employee covered items. **Corrected On-Site**
08B-12-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed equipment door soiled throughout the kitchen.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled. Observed vents soiled.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored at preparation are across cook line.
24-05-4
Basic - Cloth gloves contacting ready-to-eat food.
21-34-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Observed gaskets in disrepair at reach in cooler at kitchen.
14-11-5
Basic - Floor area(s) covered with standing water. Observed throughout kitchen floor.
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tile in disrepair near 3 compartment sink.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. At cook line.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled by dry storage area.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handsink soiled at kitchen.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler soiled by kitchen.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed chef used soiled wet wiping cloth used on spills at kitchen.
21-09-4
Basic - Hole in or other damage to wall. Observed hole on the wall under handsink by kitchen.
36-24-5
22
Aug 20, 2024
Routine - Food
3 critical violations. 4 major violations. 19 minor violations.
View 26 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed chef placed new gloves on without washing hands, instructed chef on proper procedure. **Repeat Violation**
12A-07-5
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 beef over raw fish at walk in freezer.
08A-17-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer at 200ppm chlorine.
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer stored across from walk in cooler soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container with celery inside handsink at entrance of kitchen. Employee removed it. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta, cooked potatoes and bolognese sauce held at walk in cooler for more than 24 hours not properly date marked.
02C-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the establishment.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution throughout the establishment.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed chef wipe cutting board with soiled wet wiping cloth.
21-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping cloth chlorine sanitizer at 200+ppm.
21-07-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside cooked potatoes at walk in cooler.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door soiled at entrance of kitchen.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area across cook line.
14-09-4
Basic - Employee eating while preparing food. Observed chef eating a boiled egg while preparing food at cook line.
12B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal food stored in walk in cooler next to bolognese sauce. Manager on duty removed it from walk in cooler. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed gaskets at reach in coolers, and on walk in cooler in disrepair.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen, Observed floor soiled at walk in cooler.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed cardboard boxes with seafood, fish, and chicken not stored at least 6 inches off of the floor at walk in freezer. Observed bag of sugar not stored at least 6 inches off of the floor at dry storage area. **Repeat Violation**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at women's restroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the establishment. Observed fan cover at walk in cooler soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled by cook line.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware facing up stored at entrance of the kitchen.
24-18-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
14-17-4
17
Jun 21, 2024
Routine - Food
No violations found.
100
Jan 19, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw tuna over tortillas in the reach in cooler. The chef moved the fish to the bottom shelf.
08A-14-5
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 - 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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided. **Corrective Action Taken**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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. Observed several filets of fish still frozen in the vacuum. The manager cut the corners of each vacuum sealed bag. **Corrected On-Site**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed by the steam table. The cook removed it. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.
23-03-4
50
Dec 12, 2022
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in a temperature of 78°F at the cook line. The manager poured out the water.
10-05-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on the soda gun at the bar. The manager cleaned it. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a cutting board and knife in the sink.
31A-11-4
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/
53A-05-6
Basic - Floor tiles missing and/or in disrepair. Observed several cracked tiles in front of the fryer.
36-17-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The manager removed it. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled at the bar.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in the reach in cooler at kitchen entrance l
14-33-4
Basic - Stored food not covered. Observed several pans with different items inside the reach in cooler.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the bar entrance.
36-27-5
39
Frequently Asked Questions
When was Olivers last inspected?
The most recent health inspection at Olivers on file is from Mar 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Olivers?
Across the inspection record, “floor tiles missing and/or in disrepair” has been cited four times, more than any other issue at Olivers.
How does Olivers compare to other restaurants in Miami Beach?
Olivers most recently scored 90 out of 100, which is higher than the Miami Beach average of 70.
Has Olivers' inspection record improved over time?
Yes. Recent inspections at Olivers have averaged around five violations per visit, down from roughly 17 earlier in the record.
What does a low risk rating mean?
A low risk rating at Olivers means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Olivers inspected?
Based on the inspection history on file, Olivers is inspected around two times per year on average.
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