Oceania Club

16421 Collins Ave, Miami Beach, FL 33160 · Permanent Food Service · License 2322209

A
Grade A
Safety score 92 of 100
Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Non-food grade paper/paper towel used as liner for container of cut vegetables.High priority · fixed on the spot · 5 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 27 routine inspection
    1 high priority (fixed on the spot), 5 basic
    -8
  • Safety score92

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

6 violations found
  1. First visitOct 27, 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:

    • 1 High priority
    • 5 Basic
    What the inspector cited

    High priority1

    • Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for container of cut vegetables.

      Manager removed paper towels.

      Fixed on the spot

    Basic5

    • Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.

    • Code 14, Food-contact surfaces designed and maintained: Bowl with no handle used to dispense dry rice.

    • Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.

    • Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

    • Code 40, Employee personal belongings: Employee cell phone stored on prep table.

      Advised manager and he removed.

      Fixed on the spot

    Reporting only1

    • Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.

      For reporting purposes only.

    Official report, on the Florida DBPR website

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.

Most cited

Food-contact surfaces designed and maintained2
In-use utensils properly stored1
Plumbing and backflow prevention1
Restrooms1
Employee personal belongings1
Gas appliances and boilers1