DirtyFLRestaurant Inspection Data

OCKAP CAVIAR & CUISINE

With 2 documented inspections, OCKAP CAVIAR & CUISINE in MIAMI has achieved a 3.0/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 2 reports on file

1064 BRICKELL AVE L1, MIAMI 33131

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 2 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13602877

Met Inspection Standards

3 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed kitchen employee using watches while working with food.
  • 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.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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.

12/23/2025· 2mo ago

Visit ID: 13501796

Met Inspection Standards

4 int, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 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.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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.