DirtyFLRestaurant Inspection Data

OSAKA MIAMI

With 7 documented inspections, OSAKA MIAMI in MIAMI has achieved a 3.6/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 7 reports on file

1300 BRICKELL BAY DR CU#3

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 7 health inspection reports

All Inspection Reports

2/27/2026· 1w ago

Inspection #: 3672385

Inspection Completed - No Further Action

12/12/2025· 3mo ago

Visit ID: 13543320

Met Inspection Standards
  • N/A:No Violations Were Observed

10/8/2025· 5mo ago

Visit ID: 10892349

Follow-up Inspection Required

3 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Doing vacuum packaging on cook food dock chicken etc, no plans on file Warning
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

2/24/2025· 1y ago

4 int

  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can open soiled. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed rice Warmer, blocking employee handwashing sink, kitchen area. 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. Corrected On-Site

11/14/2024· 1y 3mo ago

5 int, 3 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen top surfaces of all shelves throughout.
  • 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.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
  • 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. Corrected On-Site
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

3/12/2024· 2y ago

Visit ID: 8497773

Met Inspection Standards

2 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed custard apple pulp in room temperature.
  • 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.
  • 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.

9/12/2023· 2y 6mo ago

Visit ID: 8354501

Met Inspection Standards

1 int, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★☆ (4.4/5)
(636 reviews)

Price Level

$$$

Opening Hours

Monday:6:00 – 11:00 PM
Tuesday:1:00 – 4:00 PM, 6:00 – 11:00 PM
Wednesday:1:00 – 4:00 PM, 6:00 – 11:00 PM
Thursday:1:00 – 4:00 PM, 6:00 – 11:00 PM
Friday:1:00 – 4:00 PM, 6:00 PM – 12:00 AM
Saturday:6:00 PM – 12:00 AM
Sunday:12:00 – 4:00 PM, 6:00 – 10:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

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

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