The pH value at the surface of oceans in pre-industrial time (before 1850) was around 8.2. Since then, it has been decreasing due to a human-caused process called ocean acidification that is related to carbon dioxide emissions: Between 1950 and 2020, the average pH of the ocean surface fell from approximately 8.15 to 8.05.
The pH value of seawater is naturally as low as 7.8 in deep ocean waters as a result of degradation of organic matter in these waters. It can be as high as 8.4 in surface waters in areas of high biological productivity.  
Measurement of pH is complicated by the chemical properties of seawater, and several distinct pH scales exist in chemical oceanography. There is no universally accepted reference pH-scale for seawater and the difference between measurements based on different reference scales may be up to 0.14 units.