Osman’s Restaurant
514 NE 167 St, North Miami Beach, FL 33162 · Permanent Food Service · License 2317153
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection1 high priority (no follow-up needed), 2 intermediate (fixed on the spot), 11 basic (6 repeats); basic violations cost 12 at most-19
- Safety score81
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 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw beef (45°F - Cold Holding); sausage (46°F - Cold Holding) stored in the flip top reach in cooler, as per operator she had the door open for a long time.
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Operator placed new roll.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Iris with an expired certificate. Operator fixed during the inspection since she came from a sister location that was closed.
Fixed on the spot
Basic11
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed 2 door reach in cooler in disrepair, used as a storage.
Observed reach in cooler shelves with rust that has pitted the surface.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
In the men's bathroom.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Repeat violation
Worn, torn and/or soiled floors/carpeting.
Observed floor soiled in the storage room.
Repeat violation
Floor area(s) covered with standing water.
In the kitchen.
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
In the kitchen with water damage.
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.