GULFSTREAM OCEAN GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... Ham 50F, pastarami 46F, mozzarella cheese 51F, slice cheese 51F, tuna salad 48F, veggie hash 46F, mango salsa with sauté onion 50F in flip top reach in cooler across from flat grille and cooked shrimp 50F in flip top reach in cooler next to fryer at kitchen . Food not prepped or portioned today, food being held less than 4 hours . Chef time marked on food. Repeat Violation Admin Complaint

Intermediate - Clams tags not marked with last date served.

Intermediate - Handwash sink not accessible for employee use at all times...blocked by moving cart . Chef removed. Corrected On-Site

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked....beef chili in reach in cooler . Employee date marked.

Basic - Clean utensils Knives stored between reach in cooler at kitchen. Employee removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food...avocado with stickers stored with cut avocado , ham, cheese in reach in cooler. Employee removed avocado. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...dishwasher handled dirty dishes to wash and then handled cleaned dishes. Employee washed hands after discussion. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container in cheeses, potstickers wrapped with paper towels in reach cooler . Employee removed paper towel . Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...butter milk ranch date marked 10/10/ 25 in walk in cooler . See stop sale issue . employee discarded food. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...butter milk ranch date marked 10/10/ 25 in walk in cooler .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut melon 54F in expo line at kitchen , cooked shrimp 46F in reach in cooler next to fryer at kitchen. Food not prepped or portico today , food being held less than an hour , employee time marked, shrimp removed to walk in cooler . Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times....blocked by utility cart at kitchen. Employee removed cart . Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked..... gazpacho prepped 10/23/25 and indicated food use until 11/13/25 which is use more than 7 days . Employee corrected date marked on 10/29/25 Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name...nuts at salad station . Employee labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw salmon above cooked lamb shanks at tall reach in cooler . Chef properly stored Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....lamb shanks 49F, lemon caper sauce 44 F in bottom shelf at tall reach in cooler , food not prepped or portion today , food being held less than 4 hours, chef removed food to walk in cooler . Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored....multi purpose cleaner spray bottle on prep table whit prepping ham . Chef removed cleaner spray bottle . Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications...stock on the one place .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...wrong date in soups in walk in cooler . Employee properly date marked Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in reach in cooler at pastry station. Employee removed food. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict with poached eggs not identified. Operator reprinted menu disclosing poached eggs during the inspection. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed advisory to chef. Chef printed advisory and displayed on wall. Corrected On-Site

Intermediate - Recent oyster tags not marked with last date served. Chef corrected the last days served and marked tags. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...carrot ginger dressing date marked 10/18/23 at walk in cooler . Cooked Chicken date marked 10/12/23 , Cheese sauce 10/14/23, pasta 10/13/23 in reach cooler across from stove at kitchen . Stop sale issue. Discarded food at time of inspection Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... carrot ginger dressing date marked 10/18/23 at walk in cooler . Cooked Chicken date marked 10/12/23 , Cheese sauce 10/14/23, pasta 10/13/23 in reach cooler across from stove at kitchen . ..... Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....egg wash , marinara sauce , French toast batter, white egg wash , horse radish cream no date marked, Person in Charge not aware how long ago food was prep or cooked.

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...butter 52°, milk 55°, hummus 53° in reach in cooler at beverage station . Food being held more than 4 hours Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 52°, milk 55°, hummus 53° in reach in cooler at beverage station . Foid not prep or portion today .Food being held more than 4 hours . Stop sale issue . Discarded food at time of inspection. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of measuring tools .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....egg wash , marinara sauce , French toast batter, white egg wash , horse radish cream no date marked, Person in Charge not aware how long ago food was prep or cooked. Stop sale issue . Discarded food at time of inspection. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured.by the soda dispenser. Secured at time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed both Milk and Half n half at espresso station 45°F operator disposed of. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk and half n half at espresso cooler 45°F. Operator disposed of product. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of mold like substance in bar soda guns. Operator cleaned and sanitized. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 door low top at espresso station: milk 45°F. Unit has an ambient temperature of 45°F unit temperature was turned up. Operator turned down temperature. Discarded 1/2 gallon of milk. Retook ambient temperature 5 minutes later at 36°F

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned and sanitized Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna stored above ready to eat sauces in salad line cooler. Operator reorganized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar