OCEAN'S BAR & GRILL

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich station: she crab soup 51F, Mac and cheese 50F, roast beef 48F, potato salad 50F, mozzarella 46F, per manager items in cooler over night, see stop sale. Honey dew and cantaloupe mix 49F, per manager in cooler approximately 2 hours, moved to colder unit during inspection. Repeat Violation Warning - From follow-up inspection 2026-02-12: Sandwich cooler: Potato salad 50F, honey dew and cantaloupe mix 46F, mozzarella cheese 54F, roast beef 47F, shredded lettuce 47F, per manger items in unit for approximately 3.5 hours. Admin Complaint - From follow-up inspection 2026-02-13: Sandwich cooler: shredded lettuce 41F. Mac and cheese 47F per manager pulled approximately 5 hours prior. See stop sale. No other TCS cold holding in unit. Admin Complaint

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. Grill drawers: raw chicken 46F, raw burger patties 46F, per manager items in cooler over night. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawers: raw chicken 46F, raw burger patties 46F, per manager items in cooler over night. See stop sale.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on fry station reach in cooler door handle. Employee cleaned at time of inspection.

Basic - Covered waste receptacle not provided in unisex employee bathroom.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored over dressings in walk-in cooler.

Basic - Equipment in poor repair. Gaskets torn/ missing on reach in coolers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine with mold like substance. Manager has ice machine off to clean. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in flour and cut fruit used to dispense food. Manager removed both bowls. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone chargers and cords stored in top dish of stacked dishes on cook line. Manager removed all items and took bowl to dish area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs shelled stored over tortillas. Manager put eggs on bottom shelf. 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. Observed beach sauce containing butter held over 7 days. Manager threw away. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside ice machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw trigger fish stored over ready to eat beef. Manager moved ready to eat meat to the top of rack in walk in cooler. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed soufle cup stored in marinara sauce. Manager removed. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed tile broken next to pizza station.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Buttermilk syrup and seafood dip with date marked 1/18 more than 7 days. Manager threw away. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed buttermilk syrup and seafood dip held more than 7 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance inside ice machine. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed mahi on pull thaw rack with label on package stating to remove once thawing begins. Manager took fish out of package. Corrective Action Taken

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape being used on top of stainless steal equipment so sharp edge does not cut someone.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws placed on bar where all guests can reach them. Manager had bartender put all straws behind bar. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel sitting out on cutting board. Employee put in sanitizing bucket. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw cod over bag of spring mix in salad station reachin. Employee moved cod off line. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken breast hot holding in pan on grill, 132F, less than 4 hours, voluntarily discarded at time of inspection.

Intermediate - No paper towels or mechanical hand drying device and no soap provided at handwash sink on salad station. Soap and paper towels restocked at time of inspection. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. On cook line around fry station. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Swinging doors from kitchen to dining area coiled around hand contact area.

Basic - Vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over prep table by dish room. Accumulation of grease and food debris on floor fan in fry station. Employee began cleaning at time of inspection. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed milk opened overnight without a date.

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 unmarked spray bottles on top of dish machine. Manager labeled. Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed missing tile in floor on kitchen cook line. Maintenance ticket already called in. Corrective Action Taken

Basic - Food stored on floor. Observed a case of rice in floor of dry storage. Manager put on shelf. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored with food-contact side up. Manager put in dish area. Corrected On-Site

High Priority - Food stored in ice used for drinks. See stop sale. Observed champagne stored in drink ice at bar.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over hamburger meat and guacamole. Employee moved chicken to bottom of rack. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Observed champagne bottle stored in drink ice behind bar.

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. Observed chicken, shrimp, fish, and hamburger meat not date marked on pull thaw rack.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with blue liquid not labeled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse sitting on expo counter in kitchen.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights above the ice machine with no cover.