Osteria Del Mar
Last inspected: Feb 24, 2026
45
Score
Going back to 2022, Osteria Del Mar has nine inspections in the public record. The latest inspection on file is from Feb 24, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
The most common issue across all inspections has been “wet wiping cloth not stored”, showing up four times.
Osteria Del Mar's latest score of 45 falls below the Miami Beach average of 69. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cheese at RIC cook line.
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta inside WIC with no date marked, as per manager for more than 24 hours prior. **Repeat Violation**
02C-02-5
Basic - Ceiling tile missing. Observed by WIC. **Repeat Violation**
36-36-4
Basic - Food stored on floor. Observed oil containers stored on floor by WIC. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled.
23-03-4
Basic - Uncovered food stored near sink exposed to splash. Observed condiments stored next to HWS at cook line. **Repeat Violation**
08B-54-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
45
Oct 27, 2025
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed refried beans (112F - Hot Holding) at steam table, as per manager for approximately 2 hours prior.
03B-01-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink quat sanitizer at 0 ppm. Manager discarded water. **Corrective Action Taken**
22-43-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (52F - Cold Holding) inside reach in cooler as per chef for approximately 30 minutes prior.
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
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 cooked pasta inside WIC with no date marked, as per manager for more than 24 hours prior.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling tile missing. Observed by WIC.
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Food stored on floor. Observed oil containers stored on floor by WIC.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
Basic - Uncovered food stored near sink exposed to splash. Observed condiments stored next to HWS at cook line.
08B-54-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
29
Jun 12, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe at cook line. - From follow-up inspection 2025-06-12: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-06-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-06-12: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed throughout reach in coolers at kitchen. - From follow-up inspection 2025-06-12: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table at kitchen. - From follow-up inspection 2025-06-12: **Time Extended**
21-12-4
78
Mar 25, 2025
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Alexander Velasquez with no food manager certificate.
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves eggs and steak for breakfast not linked to consumer advisory.
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line.
10-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed throughout reach in coolers at kitchen.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink by cook line.
31B-04-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table at kitchen.
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observe at cook line.
24-05-4
50
Nov 7, 2024
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
22
Jan 31, 2024
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink. Chef provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents soiled at cook line.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at storage area.
24-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in water at 92F. Chef moved container to top of flat grill to increase temperature. **Corrective Action Taken**
10-07-4
Basic - Observed equipment and utensils not properly air-dried - wet nesting at ware washing area.
24-08-4
Basic - Observed no handwashing sign provided at a hand sink used by food employees at cook line.
31B-04-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Observed no lights at second storage room near back door.
38-05-4
67
Jan 19, 2024
Routine - Food
6 major violations. 3 minor violations.
View 9 violations
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 manager brought soap. **Corrected On-Site**
31B-03-4
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 - Handwash sink not accessible for employee use at all times. Observed a mixer in front of the hand washing sink at the bar.
31A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the dish machine uses chlorine sanitizer and the establishment only has quaternary test strips.
16-32-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on the menu not identified as raw. The chef marked the menus with an asterisk. **Corrected On-Site**
02B-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed a the back of the kitchen. **Repeat Violation**
51-11-4
Basic - Ice scoop handle in contact with ice. Observed at the bar. The manager inverted the scoop. **Corrected On-Site**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar. The manager put up a sign. **Corrected On-Site**
31B-04-4
47
Jun 15, 2023
Routine - Food
No violations found.
100
Nov 28, 2022
Routine - Food
2 critical violations. 1 major violation. 14 minor violations.
View 17 violations
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Observed raw fish and lobster over ready to eat bread.
08A-16-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed baked potatoes (56F - Cold Holding). As per chef cooked last night.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at grill area and prep area.
22-02-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Throughout the kitchen area
36-30-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand washing sink next to walk-in freezer.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet or on use towels not stored in sanitizer solution. Manager removed them. **Corrected On-Site**
21-12-4
Basic - Wood food-contact surface not properly sealed. Observed hand washing sink next to ice machine mounted on wood not properly sealed.
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Observed food cooker ready to eat not labeled in walk in cooler.
02D-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen area.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area.
36-34-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed ready to use drink cups exposed to splash from hand washing sink by ice machine, Manager moved the cup tray. **Corrected On-Site**
24-27-4
Basic - Covered waste receptacle not provided in women's bathroom. Employees restroom next to office.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen area.
14-09-4
Basic - Employee beverage container in ice machine/ice bin. Observed a bottle of milk stored inside ice machine. Manager removed the container and tossed the ice out. **Corrected On-Site**
12B-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks in cooking area as well as prep area. Manager removed the drinks. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed an air gap in exit dood by walk in freezer.
35B-01-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at prep station. Manager removed the towel. **Corrected On-Site**
21-04-4
33
Frequently Asked Questions
When was Osteria Del Mar last inspected?
The most recent health inspection at Osteria Del Mar on file is from Feb 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Osteria Del Mar?
Across the inspection record, “wet wiping cloth not stored” has been cited four times, more than any other issue at Osteria Del Mar.
How does Osteria Del Mar compare to other restaurants in Miami Beach?
Osteria Del Mar most recently scored 45 out of 100, which is lower than the Miami Beach average of 69.
Has Osteria Del Mar's inspection record improved over time?
Results have been roughly steady. Inspections at Osteria Del Mar have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Osteria Del Mar 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 Osteria Del Mar inspected?
Based on the inspection history on file, Osteria Del Mar is inspected around three times per year on average.
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