Ocean 5 Cafe
444 Ocean Dr, Miami Beach, FL 33139 · Permanent Food Service · License 2326266
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection4 intermediate, 2 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener blade at prep table soiled with food debris.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed in handwashing sink at prep area, frozen shrimp thawing in hand sink.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at HWS at warewashing area.
Soap dispenser at handwash sink not working/unable to dispense soap.
Observed soap dispenser at prep area, unable to dispense soap.
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed at prep area frozen shrimp, thawing an ambient temperature.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed at cook line multiple knives stored in between work stations.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.