Osteria Positano

1200 Collins Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2332673

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Aug 24, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 routine inspection
3 high priority (no follow-up needed), 2 intermediate, 9 basic
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Aug242026

Routine inspection

14 violations found

First visitAug 24, 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.
14 violations found:
- 3 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed TOMATO SAUCE (47°F - Cooling) at walk in cooler, as per chef made two days prior.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed TOMATO SAUCE (47°F - Cooling) at walk in cooler, as per chef made two days prior.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed at mop sink a hose not connected to a vacuum breaker.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed blade on can opener at prep table soiled with food debris. Observed table slicer soiled with food debris at prep table.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed in HWS at warewashing area a soiled bowl.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed plastic bottles at cook line not properly labeled.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed at warewashing exterior of dishwasher soiled.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler/Walk-in cooler interior/shelves have accumulation of soil residues.
  Observed shelves at walk in cooler soiled with mold like substance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets at pasta reach in freezer at cook line heavily soiled with old food debris. Observed at walk in cooler the fan cover soiled with mold like substance.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed plastic containers on shelf across from three compartment sink wet nesting.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed a hole in the wall under dishwasher at warewashing area.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed a hole in the ceiling at warewashing area next to AC vent.
  Ceiling tile missing.
  Observed at warewashing area missing ceiling tile over dishwasher.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed mop by three compartment sink not hung to dry properly.
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.

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.