Restaurant at Oceanside / the Tavern
Last inspected: Feb 2, 2026
58
Score
Public records show 10 inspections at Restaurant at Oceanside / the Tavern stretching back to 2022. The most recent report on file is from Feb 2, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly seven violations before.
The pattern that stands out is “equipment gaskets in poor repair”, which has been cited six times.
Compared to other Miami Beach restaurants (averaging 69), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
2
Major latest
7
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at the bar stations . Employee restocked the station. **Corrected On-Site**
31B-02-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed wash solution at 100 DM at the bar.
16-53-4
Basic - Equipment gaskets in poor repair. Observed reach in cooler gaskets in disrepair ( breakfast cooler).
14-11-5
Basic - Food stored on floor. Observed 5 gallon cooking oil containers stored on the kitchen floor.
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Observed at the outside bar. Employee moved it from the floor. **Corrected On-Site**
10-14-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on the top of ice vin cover. Cover top surface has not been sanitized.
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Manager removed them. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old debris inside oven that as per manager, they do not use.
22-08-4
58
Jul 25, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Employee washed her hands with cold water. Hot water line faucet could not be opened, it is in disrepair. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-25: Not observed at the time of the inspection. No employees working in this area at the time of the inspection.
12A-19-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test kit to check sanitizer concentration. **Warning** - From follow-up inspection 2025-07-25: Manager ordered the test kit. Delivery is coming on Sunday. **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed dishwasher chlorine sanitizer 0 ppm and dishwasher quat sanitizer 0 ppm. **Warning** - From follow-up inspection 2025-07-25: **Time Extended**
16-33-4
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 refrigeration unit with ambient temperature of 46 F. **Warning** - From follow-up inspection 2025-07-25: Observed reach in cooler is empty. As per person in charge, technician checked and ordered a piece to repair it. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Equipment gaskets in poor repair. Observed gaskets in disrepair on cooler located in front of the oven/stove. **Warning** - From follow-up inspection 2025-07-25: **Time Extended**
14-11-5
64
Jul 24, 2025
Routine - Food
8 critical violations. 3 major violations. 9 minor violations.
View 20 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food tray inside dishwasher machine with chlorine sanitizer 0 ppm. **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Employee washed hands with cold water. Employee washed her hands with cold water. Hot water line faucet could not be opened, it is in disrepair. **Repeat Violation** **Admin Complaint**
12A-19-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment offers grilled salmon cooked in different terms as customer requested it. Gordon Food Services sent the parasite letters. **Corrected On-Site** **Warning**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above cooked sausage inside reach in cooler located in front of the stove/oven. Chef inverted them. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Commercially processed reduced oxygen packaged salmon (9 fillets ) bearing a label indicating to puncture the bag before thawing and employees are not following the instructions. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 5 containers of diced tomatoes at 46.7 F, sliced tomatoes (47 F - Cold Holding), black beans f (47F - Cold Holding); pico de gallo (47F - Cold Holding) The time food items have exposed to high temperature could not be determined. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hollandaise sauce kept at room temperature of 68 F. Chef discarded it and they will be using time control for 4 hours 8am to 12pm. Information was sent. Also observed 5 containers of diced tomatoes at 46.7 F, sliced tomatoes (47 F - Cold Holding), black beans f (47F - Cold Holding); pico de gallo (47F - Cold Holding) The time food items have exposed to high temperature could not be determined. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing backflow at the outdoor bar . Hose was connected at the time of the inspection. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed dishwasher chlorine sanitizer 0 ppm and dishwasher quat sanitizer 0 ppm. **Warning**
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at the kitchen used as a dump sink. Observed food residue inside . **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test kit to check sanitizer concentration. **Warning**
16-37-1
Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handle. Chef moved them. **Corrected On-Site** **Warning**
10-20-4
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 refrigeration unit with ambient temperature of 46 F. **Warning**
14-74-7
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 Commercially processed reduced oxygen packaged salmon bearing a label indicating to puncture the bag before thawing and employees are not following the instructions ( 9 fillets were already thawed inside sealed bags. **Warning**
06-09-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine is not sanitizing the utensils as evidence of chlorine sanitizer 0 ppm. Observed also bar dishwasher with quat sanitizer 0 ppm. **Warning**
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Open beverage containers left next to food in the kitchen. **Warning**
12B-07-4
Basic - Equipment gaskets in poor repair. Observed gaskets in disrepair on cooler located in front of the oven/stove. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed dirty floor on the kitchen corners. **Warning**
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel underneath cutting board. **Warning**
21-04-4
Basic - Plumbing system in disrepair. Hot water line faucet is in disrepair. Technician came and fixed it. **Corrected On-Site** **Warning**
29-08-4
14
Jan 2, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Employee washed hands with cold water. Hot water faucet was in disrepair at the basement prep area. Person in charge called the maintenance to fix the issue. **Corrective Action Taken**
12A-19-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed no sanitizer at the dishwasher machine located in the indoor bar. Machine was in use with glassware inside. Sanitizer was restocked to chlorine 50 ppm. **Corrected On-Site**
22-45-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As evidence of 0 chlorine ppm at the dishmachine located at the indoor bar. Sanitizer was adjusted to 50 ppm and checked . **Corrected On-Site**
16-33-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee working at the ware washing area was unable to answer manual ware washing properly. Employee was coached about it. **Corrective Action Taken**
53B-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at the indoor bar. Paper towel was restocked. **Corrected On-Site**
31B-02-4
Basic - Plumbing system in disrepair. Observed faucet for hot line is in disrepair at the hand sink located in the prep area at the basement.
29-08-4
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. Sanitizer bucket on the kitchen floor. Sanitizer bucket was moved off of the floor.
21-38-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks not secured at the bar.
51-11-4
45
Aug 14, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing backflow preventer on hose Bibb located by the hand sink at the open bar. **Repeat Violation**
29-34-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching part of his head with gloves on when accommodating his hat , then engaged in food prep without washing his hands. Employee was coached and washed his hands. **Corrected On-Site**
12A-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo at 48 F in the reach in cooler ( as per employee for less than 4 hrs) . Cooler was with the lid completely open in front of the cook line. Lid was closed for a while , then pico de gallo 43 F . **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink in the kitchen used to wash and rinse the wet towels.
31A-11-4
Basic - Floor area(s) covered with standing water. Observed standing water on the floor .
36-22-4
Basic - Food stored on floor. Observed cooking oil 5 gallon containers on the floor , underneath the oven by the kitchen entry second floor.
08B-38-4
Basic - Water leaking from pipe / air conditioning units and/or faucet/handle. Observed leak came from air conditioning unit at the ware washing area floor.
29-11-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet towel in use on the top of one reach in cooler in front of the line.
21-09-4
47
Jan 23, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast (129 F - Hot Holding) left on the side on the cook line . As per employee for approximately 25 minutes . Employee reheated it to 170 F. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter added without backflow preventer . Hose was connected at the outside bar area.
29-34-4
Intermediate - Expired quaternary and chlorine chemical test kits provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expiration date 2019 and 2022.
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some debris on can opener . Employee cleaned it . **Corrected On-Site**
22-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
58
Jul 11, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed RIC 1: shredded cheese (41 F - Cold Holding); ham (50 F - Cold Holding); sausage (52 F - Cold Holding); cut cantaloupe (49 F - Cold Holding); cut honeydew (52 F - Cold Holding); RIC 2 : cooked quinoa (47 F - Cold Holding); pico de gallo (49 F - Cold Holding); caramelized onions (45 F - Cold Holding); diced tomatoes (45 F - Cold Holding); chicken wings (47 F - Cold Holding), all the food for more than 4 hrs **Warning** - From follow-up inspection 2023-07-11: No food inside the reach in cooler.
03A-02-5
Basic - - From initial inspection : Basic - Equipment gaskets in poor repair. Observed gaskets on RIC 2 are in disrepair. **Warning** - From follow-up inspection 2023-07-11: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed accumulation of water inside reach in cooler located by pizza oven. **Warning** - From follow-up inspection 2023-07-11: **Time Extended**
29-49-6
78
Jul 10, 2023
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed food items in RIC 1: shredded cheese (41 F - Cold Holding); ham (50 F - Cold Holding); sausage (52 F - Cold Holding); cut cantaloupe (49 F - Cold Holding); cut honeydew (52 F - Cold Holding); and RIC 2 : cooked quinoa (47 F - Cold Holding); pico de gallo (49 F - Cold Holding); caramelized onions (45 F - Cold Holding); diced tomatoes (45 F - Cold Holding); chicken wings (47 F - Cold Holding), all the food for more than 4 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed RIC 1: shredded cheese (41 F - Cold Holding); ham (50 F - Cold Holding); sausage (52 F - Cold Holding); cut cantaloupe (49 F - Cold Holding); cut honeydew (52 F - Cold Holding); RIC 2 : cooked quinoa (47 F - Cold Holding); pico de gallo (49 F - Cold Holding); caramelized onions (45 F - Cold Holding); diced tomatoes (45 F - Cold Holding); chicken wings (47 F - Cold Holding), all the food for more than 4 hrs **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 6 + live , small flies at the outdoor bar . **Warning**
35A-02-6
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 8 + live roaches: 3 crawling on the wall , 4 on the floor , 1 by the window frame and another one by the air conditioning ducts, all in the kitchen area . Also observed 3 + live roaches at the warewashing area: 2 behind a reach in cooler and the other one by the duct behind the rack used for clean items. **Warning**
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with old food debris . **Warning**
22-02-4
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. Proof of employee reporting agreement was provided at the end of the inspection. **Corrected On-Site** **Warning**
11-26-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at the hand sink at the outside bar. Station was restocked. **Corrected On-Site** **Repeat Violation** **Warning**
31B-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. Proof of employee training was provided at the end of the inspection. **Corrected On-Site** **Warning**
53B-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed not secured CO2 tanks at the bar area. **Repeat Violation** **Warning**
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed holes on the kitchen ceiling. **Warning**
36-32-5
Basic - Equipment gaskets in poor repair. Observed gaskets on RIC 2 are in disrepair. **Warning**
14-11-5
Basic - Standing water in bottom of reach-in-cooler. Observed accumulation of water inside reach in cooler located by pizza oven. **Warning**
29-49-6
Basic - Stored food not covered. Observed coleslaw and butter containers with no cover inside reach in cooler 1. **Warning**
08B-12-5
29
Feb 1, 2023
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
37
Sep 6, 2022
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee was coming from outside and started working with food without washing hands. Manager coached him and employee washed his hands. **Corrected On-Site**
12A-16-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils and glassware inside DM and chlorine sanitizer 0 ppm. Sanitizer bucket was not connected . Manager connected the sanitizer to the machine immediately. Dismachine was calibrated to 50 ppm available chlorine. **Corrected On-Site**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken above seasoning inside walk in cooler. Manager inverted the storage order. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food residue on can opener. Manager clean up the can opener. **Corrected On-Site**
22-02-4
Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. As evidence of chlorine sanitizer 0 ppm inside bar. DM Sanitizer bucket was not connected at the time of the inspection.
16-43-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the outdoor bar. **Repeat Violation**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water residue on food containers. Food containers were stored with food contact surface up.
24-08-4
Basic - Equipment gaskets in poor repair.Observed reach in cooler gaskets in disrepair. Equipment is located in front of the cook line.
14-11-5
Basic - Food storage container/container lid cracked or broken. Observed cracked plastic container used to store salt at the outside bar. Employee replaced it. **Corrected On-Site**
14-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the prep area.
21-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler located in front of the cook line .
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in cooler located in front of the cook line.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Observed container with salt without label. Employee placed the label. **Corrected On-Site**
02D-01-5
33
Frequently Asked Questions
When was Restaurant at Oceanside / the Tavern last inspected?
The most recent health inspection at Restaurant at Oceanside / the Tavern on file is from Feb 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Restaurant at Oceanside / the Tavern?
Across the inspection record, “equipment gaskets in poor repair” has been cited six times, more than any other issue at Restaurant at Oceanside / the Tavern.
How does Restaurant at Oceanside / the Tavern compare to other restaurants in Miami Beach?
Restaurant at Oceanside / the Tavern most recently scored 58 out of 100, which is lower than the Miami Beach average of 69.
Has Restaurant at Oceanside / the Tavern's inspection record improved over time?
No. Recent inspections at Restaurant at Oceanside / the Tavern have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Restaurant at Oceanside / the Tavern 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 Restaurant at Oceanside / the Tavern inspected?
Based on the inspection history on file, Restaurant at Oceanside / the Tavern is inspected around three times per year on average.
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