OLIVERS
959 W AVE, # 15
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
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 tiles soiled. Observed vents soiled. - From follow-up inspection 2025-03-12: **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 2025-03-12: **Time Extended**
- 36-17-5: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**
- 36-27-5: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**
Food safety inspection conducted on 3/12/2025 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 12/26/2024
High Priority
2
Intermediate
2
Basic
20
Total
24
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed equipment door soiled throughout the kitchen.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled. Observed vents soiled.
- 24-05-4: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.
- 21-34-4:Basic - Cloth gloves contacting ready-to-eat food.
- 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 gaskets in disrepair at reach in cooler at kitchen.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed throughout kitchen floor.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor tile in disrepair near 3 compartment sink.
- 36-24-5:Basic - Hole in or other damage to wall. Observed hole on the wall under handsink by kitchen.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled by dry storage area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handsink soiled at kitchen.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler soiled by kitchen.
- 08B-12-5: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
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observer walk in cooler shelves rusted.
- 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 throughout the kitchen.
- 21-09-4: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.
- 08A-20-5: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
- 03A-02-5: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.
- 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 pasta and short ribs held more than 24 hours not properly date marked at walk in cooler. Manager placed label. Corrected On-Site
- 53B-14-5: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.
Food safety inspection conducted on 12/26/2024 revealed 24 total violations (2 high priority, 2 intermediate, 20 basic).
Inspection on 8/20/2024
High Priority
3
Intermediate
4
Basic
19
Total
26
Inspection Details:
- 14-01-5: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.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door soiled at entrance of kitchen.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area across cook line.
- 12B-01-4:Basic - Employee eating while preparing food. Observed chef eating a boiled egg while preparing food at cook line.
- 40-06-5: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
- 14-11-5:Basic - Equipment in poor repair. Observed gaskets at reach in coolers, and on walk in cooler in disrepair.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen, Observed floor soiled at walk in cooler.
- 08B-47-4: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
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at women's restroom.
- 23-03-4: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.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled by cook line.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware facing up stored at entrance of the kitchen.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the establishment.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution throughout the establishment.
- 21-09-4: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.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping cloth chlorine sanitizer at 200+ppm.
- 12A-07-5: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
- 08A-17-6: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.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer at 200ppm chlorine.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer stored across from walk in cooler soiled.
- 31A-11-4: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
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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 pasta, cooked potatoes and bolognese sauce held at walk in cooler for more than 24 hours not properly date marked.
Food safety inspection conducted on 8/20/2024 revealed 26 total violations (3 high priority, 4 intermediate, 19 basic).
Inspection on 6/21/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/20/2024
High Priority
3
Intermediate
4
Basic
8
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine doors.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line. Employee removed drink. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Container of margarine on cook line floor. Manager had employee place container of margarine on shelf. Corrected On-Site
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Two filters missing above cook line.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Manager removed tongs. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water on cook line, 83F. Manager had employee place pan in steam table. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Ten flies observed in bar area.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Six Shell eggs stored with other eggs on cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line: tomatoes (48F - Cold Holding); cheese (49F - Cold Holding); boiled egg (48F - Cold Holding); slaw (47F - Cold Holding); salmon (44F - Cold Holding); chicken (45F - Cold Holding); fries (46F - Cold Holding). Manager stated items were at proper temperature two hours prior to temperature being taken. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in cooler. Potato press in back of kitchen. Water nozzle for bar area tea machine. Repeat Violation
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw egg yolks used in Cesar dressing. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Cook line hand washing sink. Employee added soap to dispenser. Corrected On-Site
- 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. Cheesecake stored in walk-in cooler. Manager stated cheesecake was prepared the previous day.
Food safety inspection conducted on 6/20/2024 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).
Inspection on 1/19/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 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 several filets of fish still frozen in the vacuum. The manager cut the corners of each vacuum sealed bag. Corrected On-Site
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed by the steam table. The cook removed it. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.
- 08A-14-5: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.
- 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**
- 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**
- 03F-10-5: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**
Food safety inspection conducted on 1/19/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Additional Information
Contact Information
Phone: (305) 535-3050
Website: http://www.oliversmiamibeach.com/
Google Rating
★★★★☆ (4.4/5)
(947 reviews)Price Level
$$
Opening Hours
Monday:9:00 AM – 11:00 PM
Tuesday:9:00 AM – 11:00 PM
Wednesday:9:00 AM – 11:00 PM
Thursday:9:00 AM – 11:00 PM
Friday:9:00 AM – 11:00 PM
Saturday:9:00 AM – 11:00 PM
Sunday:9:00 AM – 11:00 PM
✓ Currently Open
Features
✓ Restaurant
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025