RESTAURANT AT OCEANSIDE / THE TAVERN

Name: RESTAURANT AT OCEANSIDE / THE TAVERN
Address: 6084 COLLINS AVE, MIAMI BEACH, FL, 33140, US
Rating: 88.3

6084 COLLINS AVE, MIAMI BEACH, FL 33140

License #2335414

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.3 Grade B / 100

Solid Health Score

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Quick take

RESTAURANT AT OCEANSIDE / THE TAVERN in MIAMI BEACH currently holds an InspectFL Health Score of 88.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 2, 2026. Across those visits, inspectors documented 24 total violations — 5 critical, 6 major, 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[14-11-5] Equipment gaskets in poor repair. Observed reach in cooler gaskets in disrepair ( breakfast cooler).
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed wash solution at 100 DM at the bar.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at the bar stations . Employee restocked the station.
[08B-38-4] Food stored on floor. Observed 5 gallon cooking oil containers stored on the kitchen floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old debris inside oven that as per manager, they do not use.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop on the top of ice vin cover. Cover top surface has not been sanitized.

Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs above cooked sausage inside reach in cooler located in front of the stove/oven. Chef inverted them.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on oven handle. Chef moved them.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet towel underneath cutting board.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink at the kitchen used as a dump sink. Observed food residue inside .
[36-73-4] Floor soiled/has accumulation of debris. Observed dirty floor on the kitchen corners.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food tray inside dishwasher machine with chlorine sanitizer 0 ppm.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Commercially processed reduced oxygen packaged salmon bearing a label indicating to puncture the bag before thawing and employees are not following the instructions ( 9 fillets were already thawed inside sealed bags.
[29-08-4] Plumbing system in disrepair. Hot water line faucet is in disrepair. Technician came and fixed it.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test kit to check sanitizer concentration.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Open beverage containers left next to food in the kitchen.
[14-74-7] 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 refrigeration unit with ambient temperature of 46 F.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 5 containers of diced tomatoes at 46.7 F, sliced tomatoes (47 F - Cold Holding), black beans f (47F - Cold Holding); pico de gallo (47F - Cold Holding) The time food items have exposed to high temperature could not be determined.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hollandaise sauce kept at room temperature of 68 F. Chef discarded it and they will be using time control for 4 hours 8am to 12pm. Information was sent. Also observed 5 containers of diced tomatoes at 46.7 F, sliced tomatoes (47 F - Cold Holding), black beans f (47F - Cold Holding); pico de gallo (47F - Cold Holding) The time food items have exposed to high temperature could not be determined.

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