DirtyFLRestaurant Inspection Data

OCEAN'S TEN

10th Street
Miami Beach, Florida, 33139
South Beach
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/28/2025

Inspection #: Visit ID: 10735858

  • 14-11-5:Basic - Equipment in poor repair. Observed gaskets inside reach in cooler at cook line in disrepair.
  • 08B-38-4:Basic - Food stored on floor. Observed oil container on floor at cook line. Observed case of produce on floor inside walk in cooler.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on floor inside walk in freezer. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in freezer gaskets soiled. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout cook line.
  • 22-43-4: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
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed 2 big pots on ware washing area.

Inspection Date: 12/5/2024

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour. The chef removed the pan. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed the license displayed expired on 10-01-2024. The manager printed the new license and posted it. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two water bottles over a prep table . The chef removed the bottles. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-69-4:Basic - Ice buildup in the walk-in freezer. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar and men's restroom.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed a large plastic container with flour not labeled.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher machine chemical sanitizer chlorine at 0.00 ppms. A technician came during the inspection and fixed it. Chlorine at 100 ppms. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ; chicken (105F - Hot Holding) at the cook line. As per the cook the chicken had been prepared approximately two hours a go. The cook turned up the heat. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed in the ware washing area.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. A scrubbing pad in the sink at the bar. The chef removed the pad. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at the bar.

Inspection Date: 6/20/2024

Inspection #: Visit ID: 8698388

  • N/A:No Violations Were Observed

Inspection Date: 6/19/2024

Inspection #: Visit ID: 8696056

  • 03A-02-5: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

Inspection Date: 6/17/2024

Inspection #: Visit ID: 8604681

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Souffle cups used to dispense pesto and cheese in kitchen.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in bar area. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above three compartment sink.
  • 06-09-1: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.
  • 40-06-5: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.
  • 14-11-5:Basic - Equipment in poor repair. Door for reach-in cooler across from cook line grill. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floor. Repeat Violation
  • 10-07-4: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**
  • 38-01-4:Basic - Light shield damaged/in disrepair. Lite cover for light next to kitchen microwave.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No sign at bar area hand washing sink. Repeat Violation
  • 23-03-4: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.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf next to three compartment sink.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado in make line reach-in cooler label not removed.
  • 25-05-4:Basic - Single-service articles improperly stored. Juice cups stored on floor in dry storage area.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line grill.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. Repeat Violation
  • 08A-20-5: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
  • 01B-13-4: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.
  • 03A-02-5: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
  • 03B-01-6: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
  • 22-02-4: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.
  • 31A-11-4: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
  • 53A-05-6: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.
  • 31B-02-4: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
  • 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. 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

Inspection Date: 4/24/2024

Inspection #: Visit ID: 8202217

  • 36-03-4: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**
  • 35B-01-4: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**
  • 08B-12-5: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**
  • 02D-01-5: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**

Inspection Date: 2/2/2024

Inspection #: Visit ID: 8369304

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
  • 06-09-1: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
  • 14-11-5:Basic - Equipment in poor repair. Observed the walk-in cooler gasket torn.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Form provided. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
  • 12B-13-4: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.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 08A-05-6: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
  • 03A-02-5: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
  • 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. Observed the soda gun nozzle soiled at the bar. The chef had the nozzles cleaned. Corrected On-Site
  • 31A-11-4: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
  • 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 chef brought soap. Corrected On-Site
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at the bar.

Additional Information

Contact Information

Google Rating

★★½☆☆ (2.8/5)
(2,596 reviews)

Price Level

$$$

Opening Hours

Monday:10:00 AM – 2:00 AM
Tuesday:10:00 AM – 2:00 AM
Wednesday:10:00 AM – 2:00 AM
Thursday:10:00 AM – 2:00 AM
Friday:10:00 AM – 2:00 AM
Saturday:10:00 AM – 2:00 AM
Sunday:10:00 AM – 2:00 AM
✓ Currently Open

Features

✓ Restaurant
✓ Bar

Restaurant Features

Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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