OCEAN 5 CAFE
444 Ocean Drive
Miami, Florida, 33139
South Beach
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/10/2025
High Priority
0
Intermediate
3
Basic
12
Total
15
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled throughout the kitchen. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at rack by main line at kitchen.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hairnet.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout the kitchen.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed box with watermelon not stored at least 6 inches off of the floor at dry storage area.
- 36-24-5:Basic - Hole in or other damage to wall. Observed wall in disrepair behind dishwasher.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled reach in coolers at kitchen. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves eggs and burgers not linked to consumer advisory.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed certificate for David Sanchez expired on 9-24-2024, David Camello expired on 9-24-2024, Crizeyda expired on 9-24-2024, Eduar Vasquez expired on 9-24-2024, Jorge Fuentes expired on 9-24-2024, Tiffany Cespedes 9-24-2024, Angelo expired on 9-24-2024, Yanet Rivas expired on 12-25-2024, Wallace Kahn expired on 12-25-2024 and Benito expired on 12-25-2024.
Food safety inspection conducted on 3/10/2025 revealed 15 total violations (0 high priority, 3 intermediate, 12 basic).
Inspection on 7/25/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled and ceiling tiles throughout the establishment. - From follow-up inspection 2024-07-25: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area. - From follow-up inspection 2024-07-25: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen. - From follow-up inspection 2024-07-25: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed wall in disrepair by kitchen. - From follow-up inspection 2024-07-25: **Time Extended**
Food safety inspection conducted on 7/25/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 7/24/2024
High Priority
1
Intermediate
4
Basic
15
Total
20
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout the kitchen.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled and ceiling tiles throughout the establishment.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler by entrance of kitchen in disrepair not working.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen.
- 36-24-5:Basic - Hole in or other damage to wall. Observed wall in disrepair by kitchen.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in cooler by cook line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout the kitchen.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth all over kitchen.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. At the time of the inspection observed 1 live roach on top of the mixer behind the preparation area at kitchen. Observed 4 live roaches crawling under mixer behind the preparation area at kitchen. Observed 1 live roaches crawling on the floor approximately 4ft from cook line at kitchen.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handsink located next to 3 compartment sink and handsink located by preparation area. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at handsink located next to 3 compartment sink and handsink located by preparation area. Repeat Violation
- 02C-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 Cooked lasagna , meatballs held for more than 24 hours with no date marked at reach in cooler.
Food safety inspection conducted on 7/24/2024 revealed 20 total violations (1 high priority, 4 intermediate, 15 basic).
Inspection on 4/29/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed inside flour container near cookline. Bowl was removed. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-11-5:Basic - Equipment in poor repair. Observed flour lid broken near cookline.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled at cookline.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Meatballs (50F - Cooling). As per operator, cooked last night. Product was discarded. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Meatballs (50F - Cooling). As per operator, cooked last night.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
- 02C-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 cooked black beans and ground beef no date mark. As per operator, two days ago.
Food safety inspection conducted on 4/29/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 2/1/2024
High Priority
1
Intermediate
4
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 38-01-4:Basic - Light shield damaged/in disrepair. Observed at the kitchen entrance.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed liquid eggs over cooked potatoes in an uproar cooler. The chef moved the items to the correct location. Corrected On-Site
- 11-27-4: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**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Corrected On-Site
- 11-26-1: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**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at the bar. The bartender brought soap. Corrected On-Site
Food safety inspection conducted on 2/1/2024 revealed 6 total violations (1 high priority, 4 intermediate, 1 basic).