OSMAN’S RESTAURANT

Name: OSMAN’S RESTAURANT
Address: 514 NE 167 ST, NORTH MIAMI BEACH, FL, 33162, US
Rating: 0

514 NE 167 ST, NORTH MIAMI BEACH, FL 33162

License #2317153

0 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2026 · 14 findings · 2 critical

Routine - Food

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Quick take

OSMAN’S RESTAURANT in NORTH MIAMI BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 165 total violations — 25 critical, 29 major, 111 minor.

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The latest inspection on September 23, 2026 shows 14 observation rows: 2 critical, 4 major, and 8 minor.

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Inspection coverage

92%

Inspector notes

151

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

Inspection timeline

Inspection History

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Bathrooms not properly enclosed with self-closing doors, missing covered receptacles in women's restrooms, doors left open or self-closers broken.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Operating with an expired DBPR license, license not displayed, license decals missing on mobile units, or operating without a license.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic container inside dry beans stored container.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-36-4] Ceiling tile missing. Above the dishwasher machine.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed. Operator printed out the license.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed cleaned utensils stored in plastic container, water observed in the bottom.
[14-11-5] Equipment in poor repair. Observed double door reach in cooler with ambient temperature of 50°F.
[36-22-4] Floor area(s) covered with standing water. Kitchen floor
[36-24-5] Hole in or other damage to wall. Observed hole on the walk by the mop sink.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-08-5] Ice scoop handle in contact with ice.
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed it.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leak from the ac unit, running all kitchen floor.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (51/49F - Cooling); soup (51/50F - Cooling); cooked beans (55/50F - Cooling); cooked chicken (52/49F - Cooling), was cooked from the day before as per operator.
[22-41-4] 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 with chlorine sanitation solution of 0 ppm.
[08A-24-5] Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw shell eggs stored over cut tomatoes, in open reach in cooler, Also raw chicken over raw pork, operator properly stored it.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw beef stored the same container in reach in cooler. Operator properly stored.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white rice (51/49F - Cooling); soup (51/50F - Cooling); cooked beans (55/50F - Cooling); cooked chicken (52/49F - Cooling), was cooked from the day before as per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (46F - Cold Holding); Moro (45F - Cold Holding); raw beef (46F - Cold Holding); sausage (46F - Cold Holding) in reach in cooler, less than 4 hours as per operator, operator removed it the food items to another reach in cooler.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed soup and cooked beans stored in deep container
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed cleaner spray bottle stored in hand sink. Operator properly stored it.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice, cooked chicken, cooked beans with not date marked as per operator was prepared from more than 4 hours.

Disposition: Warning Issued
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By dishwasher and 3 compartment sink.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Flip top reach in cooler.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. In the kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 4 tongs hanging on the oven door. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed vegetables reach in cooler exterior is soiled.
[22-41-4] 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 (Chlorine 0ppm), operator agreed to set up 3 compartment sink and not use dishwasher until unit is fixed Triple Sink (Chlorine 50ppm).
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed pineapple chucks inside touching the thank you bags.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (110F - Hot Holding) stored in the rice maker for less than 1 hour as per employee. She turned on rice cooker to warm the item.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed manager certificate expired on 5/13/25.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. in the kitchen.
[02D-02-4] Packaged food not labeled as specified by law. Observed rice and flour containers with no name label.

Disposition: Emergency order recommended
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed approximately 15+ dead flies next to the bug zapper at the dry storage room.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees meals stored inside the reach in cooler, mixed in with the restaurant food items. Operator removed from the reach in cooler.
[36-24-5] Hole in or other damage to wall. Observed a hole on the wall on top of the mop sink.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs and ladle handing from the oven door.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Operator removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed a strange odor from the dry storage area.
[16-46-4] Old labels stuck to food containers after cleaning. Observed multiple containers with old labels stuck.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By the 3 compartment sink and handwashing sink.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 35+ live flies flying in the dry storage area, approximately 8+ live flies touching dirty dishes by the dishwasher, approximately 10+ live flies on the wall by the handwashing sink in the kitchen and 3+ live flies in the dining room area. Observed 1 live fly flying into the reach in cooler when door opens.
[31B-03-4] No soap provided at handwash sink. In the kitchen. Operator placed more soap.

Disposition: Emergency order recommended
[14-38-4] Food storage container/container lid cracked or broken. Observed rice storage containers with cracked lids.
[36-24-5] Hole in or other damage to wall. Observed a hole on the wall by the mop sink.
[22-16-4] Observed 3 reach-in cooler interior/shelves have accumulation of soil residues in the kitchen.
[14-09-4] Observed all cutting board has cut marks and is no longer cleanable.
[14-69-4] Observed ice buildup in both deep reach-in freezer.
[29-08-4] Plumbing system in disrepair. Observed cold water not turning on in the handwashing sink in the kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic bowl with no handle touching the sugar. Operator removed.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling vent in disrepair in the kitchen.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed forks, spoons and knives not stored properly or protected at the front counter server station, operator inverted items.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed 10/1/2023 license displayed.
[14-11-5] Equipment in poor repair. Observed reach in cooler by the cook line not in use, as per operator will be discarding soon.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. In the back exit door at the kitchen.
[36-22-4] Floor area(s) covered with standing water. Observed standing water throughout the kitchen and dry storage area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in coolers on the kitchen with rusted shelves.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed reach in cooler at the front counter with standing water.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed all wiping cloths not stored in the sanitation solution in the kitchen. Operator made a sanitizer bucket and placed cloths inside.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken soup (49F - Cooling) stored in the reach in cooler over night, as per operator. Stop sale was issued.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed chicken soup (49F - Cooling) stored in the reach in cooler over night, as per operator. Stop sale was issued.
[22-41-4] 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 (Chlorine 0ppm), as per operator does not use it.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee coming back from outside to start working with food preparation, place gloves on with no handwashing. Educated operator to wash hands every time you change a task.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 30+ live flies flying in the dry storage area, approximately 10+ live flies under the dishwasher, 4 live fly touching dirty dishes by the dishwasher and 2 live flies laying on the prep table.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef (109F - Hot Holding) stored on top of the prep table for less than 30 minutes, as per operator. Operator reheated on stove, beef (188F - Reheating). Observed pork ribs (98F - Hot Holding) stored on top of the prep table for less than 1 hour, as per operator. Items were placed to be reheated.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Spray (Chlorine 200+ppm) at the front counter, operator remade Sanitizer Spray (Chlorine 100ppm).
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form to operator.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed containers and a metal rack blocking the handwashing sink in the kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food debris in the kitchen handwashing sink.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed manager Osman with no manager certificate.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Kira with no employee training hired more than 60 days.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator.
[31B-03-4] No soap provided at handwash sink. In the kitchen.
[16-37-1] Observed no chlorine or quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[16-08-4] Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed storage containers larger than the 3 compartment sink. Unable to wash, rinse and sanitize properly.