DirtyFLRestaurant Inspection Data

OSSO

OSSO in MIAMI has 7 health inspections on record with an overall food safety rating of 2.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 4 months ago · 7 reports on file

200 E FLAGLER ST UNIT 104

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

10/22/2025· 4mo ago

Visit ID: 13522042

Met Inspection Standards

2 high, 2 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. Observed Containers of liquid oil on kitchen floor next to oven.
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen food worker.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 10-1-2026
  • 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. Repeat Violation
  • 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

10/22/2025· 4mo ago

Visit ID: 13521560

Met Inspection Standards

2 int, 1 basic

  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2025-10-22: **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-10-22: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Repeat Violation - From follow-up inspection 2025-10-22: **Time Extended**

9/9/2025· 6mo ago

Visit ID: 10926780

Follow-up Inspection Required

6 int, 3 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing signs to all kitchen sinks. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed Frozen beef store in standing water.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
  • 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. Repeat Violation
  • 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.
  • 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.

1/6/2025· 1y 2mo ago

2 int, 3 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Three compartment sink area.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen sausage store in the standing water, next to three Compartment sink
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

8/1/2024· 1y 7mo ago

4 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Next to 3 comp sink.
  • 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.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils, inside employee handwashing sink.
  • 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.

2/1/2024· 2y 1mo ago

Visit ID: 8463321

Met Inspection Standards

3 int, 3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Food production station.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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.
  • 05-08-4: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.

8/3/2023· 2y 7mo ago

Visit ID: 8345272

Met Inspection Standards

2 int, 3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Next to Three compartment sink
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★☆ (4.2/5)
(66 reviews)

Price Level

$$

Features

✓ Store

Restaurant Features

Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0