OCEANS GRILLE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun nozzles, operator cleaned and sanitized at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Warewashing hand washing sink used to fill bucket for wiping cloth sanitizer. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Warewashing area two spray bottles with dark purple substance identified as degreaser. Operator labeled. Corrected On-Site

Basic - Accumulation of mold-like substance in the interior of the ice bin.

Basic - Ceiling tile shows damage 3 tiles in back warewashing area two spray 2 in dining area.

Basic - Floor area covered with standing water by bar CO2 tanks.

Basic - Food stored on floor. Cases of water of turkey breast stored on floor of walk in cooler, operator stored properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep table next to stove utensils in water 80F operator placed in hot water 170F. Corrected On-Site

Basic - Interior of microwave has accumulation of food debris at cookline under steam table. Operator cleaned at time of inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Left cookline reach in cooler. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee washed hands however, employee touched face, hair / hat with napkin in hand then put on gloves to prepare customer food orders. Reviewed handwashing and glove usage, employee washed hands and changed gloves. Corrected On-Site Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment without washing hands. -Employee washed hands however, employee touched face, hair / hat with napkin in hand then put on gloves to prepare customer food orders. Reviewed handwashing and glove usage, employee washed hands and changed gloves. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. -Employee used to fill container with water, reviewed use of hand washing sink, employee dumped water and refilled in triple sink. Corrected On-Site Warning

Basic - Ceiling tiles and vents soiled with accumulated dust. Repeat Violation Warning

Basic - Floor tiles missing. -Cook line; under imperial range stove, Warning

Basic - Floor under Imperial range stove at cook line has accumulation of grease. Warning

Basic - Standing water in bottom of reach-in-cooler. -left reach in cooler. Warning

Basic - Ceiling vents soiled with accumulated dust throughout establishment. Repeat Violation

Basic - Equipment in poor repair. -Front Cookline reach in coolers gaskets.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -bar area; soda gun holster soiled with slime like substance. Warning - From follow-up inspection 2024-10-25: -bar area; 1 soda gun holster soiled Time Extended - From follow-up inspection 2024-10-25: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that one food employee is informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning - From follow-up inspection 2024-10-25: Time Extended - From follow-up inspection 2024-10-25: Time Extended

Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated dust throughout establishment. Warning - From follow-up inspection 2024-10-25: Time Extended - From follow-up inspection 2024-10-25: Observed same. Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by dish,aching clocked with pot. Operator removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer not labeled. Employee labeled Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 93°F with utensil. Operator discarded warer Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. All gender bathroom used by employees has no hand wash sign.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (64-109F - Hot Holding) in steam table. Chef states chili reheated 45 minutes ago on stove and placed in unit. Reheated to 165F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning solution stored with clean plates at cook line bane Marie. Removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Plastic tray in hand sink in kitchen. Removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary

Intermediate - Spray bottle containing toxic substance not labeled. Five spray bottles under hand sink One spray bottle on shelf above bane Marie on cook line Per operator all spray bottles contain cleaning solution. Labeled. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container outside walk in cooler Sugar container not labeled on seasoning shelf Labeled. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door stainless upright reach in freezer; raw shrimp stored above ready to eat ice cream no longer commercially packaged. Operator moved ice cream. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. At walk-in cooler; 2 raw shell eggs with cracked/broken shells stored in same container as whole raw shell eggs. See stop sale.

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. At bar slide top cooler; milk (47°F - Cold Holding); butter packets (56°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar slide top cooler; milk (47°F - Cold Holding); butter packets (56°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table; baked potatoes (125°F - Cooling 10:46am/112°F- cooling 11:40am). Operator stated potatoes cooked less than 1 hour prior. Potatoes stored in deep pan tightly covered with plastic wrap. Operator uncovered, placed in shallow pan inside walk-in cooler to facilitate faster cooling. Corrective Action Taken

Intermediate - When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Menu advertises PEI mussels, establishment is serving Black Mussels farm raised in Chile. Admin Complaint

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. At cook line lift top cooler; commercially processed reduced oxygen packaged tuna labeled to remove from package before thawing, no longer frozen still in reduced oxygen package. Operator removed from reduced oxygen package. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. At cook line flip top cooler; in-use wet wiping cloth used under cutting board. Operator removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. At clean dish storage shelves over triple sink; old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler. At cook line lift top cooler; standing water in bottom.

High Priority - 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. Chlorine 0ppm. Sanitizer source empty and replaced. Retested 50pm. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook requested to wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corned beef (41-49F); sliced tomatoes (41-47F) in flip top cooler at cook line. Foods over stacked above cold holding line and in unit less than 2 hours per cook. Over stacked portions removed and placed inside unit. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Container of shrimp thawing in hand sink next to triple sink. Container removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) sliced tomatoes (41-48°F); coleslaw (41-48° in flip cooler next to grill station. Tomatoes and coleslaw over filled above cold holding line and in cooler less than 2 hours per cook. Over stacked portions moved to inside cooler. 2) butter (50°F) on ledge in bar cooler. Butter in cooler less than 1 hour per bartender. Container moved in cooler and ice added to quick chill. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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

Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook put on hat. Corrected On-Site