Ojo de Agua

851 S Miami Ave, Miami, FL 33130 · Permanent Food Service · License 2336752

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Sep 23, 2026 (7 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 27 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 intermediate, 21 basic (3 repeats); basic violations cost 12 at most
-33
Safety score67

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

Inspection history

1 inspection · 1 visit

Sep232026

Routine inspection

28 violations found

First visitSep 23, 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.
28 violations found:
- 3 High priority
- 4 Intermediate
- 21 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored over ready to eat clean vegetables at reach in cooler located next to griddle. Person in charge removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine not dispensing chlorine sanitizer solution- chlorine sanitizer solution at 0 ppm. Set up three compartment sink to sanitize equipments.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed cleaning product stored next to protein powder at bar area. Person in charge removed.
  Fixed on the spot
Intermediate4
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed mixing machine soiled stored at dry storage area.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  At both handwashing sink located at front counter.
  No soap provided at handwash sink.
  At both handwashing sink located at front counter.
Basic21
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed ice cream not covered at ice cream freezer at front counter.
  Food stored in a location that is exposed to splash/dust.
  Observed ice container located next to handwashing sink with not splashing cover at bar area.
  Food stored on floor.
  Observed cut ginger stored on the floor next to ice cream freezer. Observed fruit pulp stored on floor of walk in freezer.
  Food stored outside.
  Observed raw shell eggs stored on top of prep table. Person in charge removed.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed ice scoops store in standing water at 47°F inside reach in cooler located next to ice cream freezer.
  Observed In-use tongs stored on equipment door handle between uses on door oven handle.
  Person in charge removed.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed gaskets torn at reach in cooler next to griddle.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed walk in cooler shelves rusted. Also walk in cooler floor rusted.
  Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment.
  Observed mounted equipment of unsealed wood and legs less than 6 inches unable to easy cleaning located at dry storage area with mixing machine on top.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in freezer in disrepair located next to dishwasher area.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets soiled throughout all reach in coolers.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  At dishwasher area.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed at reach in cooler located next to ice cream freezer.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  At hand washing sink at bar area located next to chest cooker. Also missing at bathroom used by employees.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  Observed shelves inside walk in cooler blocking access to clean underneath shelves attached to walls.
  Floor soiled/has accumulation of debris.
  Observed a soiled floor at the floor-wall junction in the dry storage area.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Reporting only2
- Code 45, Fire extinguishing equipment: Observed Portable fire extinguisher gauge in red zone.
  For reporting purposes only located next to griddle.
- Code 47, Electrical wiring: Observed electrical wiring in disrepair.
  For reporting purposes only. Observed at prep area under fire suppression system is installed.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.