OCEANS RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw burger patties over pork tails in walk-in cooler. Manager moved chicken and burgers to bottom shelf during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced on counter: buttermilk 57F at 2:17pm, per manager item on counter since approximately 10:00am. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced on counter: buttermilk 57F at 2:17pm, per manager item on counter since approximately 10:00am. See stop sale.

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Food stored on floor. Jug of fly oil on floor in dry storage. Operator placed item on shelf at time of inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. White sauce and garlic aioli made 8-17-25 not used by 8-26-25. See stop sale.

Basic - Carbon dioxide/helium tanks not adequately secured, by walk-in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 105F, rice 109F, hot holding in steam table, per manager approximately 1 hour. Steam table was not on. Manager turned steam table on during inspection Corrective Action Taken

Intermediate - 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. No proof of reporting agreement for 2 new employees

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee that works at the bar lacking food handler certification.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Clam chowder in walk-in cooler not date marked. Per manager soup made 2 days ago.

Basic - Commercially processed reduced oxygen packaged mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Basic - Stored food not covered. Crab cakes in walk-in cooler. Per manager, crab cakes made yesterday. Cakes covered at time of inspection. Corrected On-Site

Basic - Worn/torn flooring in walk-in cooler. Floor panels coming up.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over pasteurized eggs in walk-in. Employee moved beef to bottom during inspection. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator at time of inspection.