OSMAN’S RESTAURANT

Name: OSMAN’S RESTAURANT
Address: 514 NE 167 ST, NORTH MIAMI BEACH, FL, 33162, US
Rating: 52.8

514 NE 167 ST, NORTH MIAMI BEACH, FL 33162

License #2317153

52.8 Grade F / 100

Failing Health Score

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Quick take

OSMAN’S RESTAURANT in NORTH MIAMI BEACH currently holds an InspectFL Health Score of 52.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 19, 2026. Across those visits, inspectors documented 62 total violations — 13 critical, 9 major, 40 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 19, 2026 shows 8 observation rows: 3 critical, 0 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Call Back - Admin. complaint recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[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.
[14-11-5] Equipment in poor repair. Observed double door reach in cooler with ambient temperature of 50F.
[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.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[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.
[36-24-5] Hole in or other damage to wall. Observed hole on the walk by the mop sink.

Disposition: Warning Issued
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale.
[10-08-5] Ice scoop handle in contact with ice.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed cleaned utensils stored in plastic container, water observed in the bottom.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leak from the ac unit, running all kitchen floor.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[36-36-4] Ceiling tile missing. Above the dishwasher machine.
[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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[14-11-5] Equipment in poor repair. Observed double door reach in cooler with ambient temperature of 50°F.
[50-09-4] Current Hotel and Restaurant license not displayed. Operator printed out the license.
[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.
[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.
[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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[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.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[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.
[36-22-4] Floor area(s) covered with standing water. Kitchen floor
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[36-24-5] Hole in or other damage to wall. Observed hole on the walk by the mop sink.
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed it.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed cleaner spray bottle stored in hand sink. Operator properly stored it.
[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.
[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.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.

Disposition: Warning Issued
[02D-02-4] Packaged food not labeled as specified by law. Observed rice and flour containers with no name label.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 4 tongs hanging on the oven door. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. in the kitchen.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Flip top reach in cooler.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. In the kitchen.
[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).
[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.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By dishwasher and 3 compartment sink.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed pineapple chucks inside touching the thank you bags.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.

Community reaction

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