THE OCEAN CLUB

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, one pan of cooked shrimp date marked 5/21.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On speed rack in bakery prep area, 30 blocks of butter (60-64F - Cold Holding). Operator stated it was probably pulled out Saturday and kitchen is closed Sunday and Monday. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On speed rack in bakery prep area, 30 blocks of butter (60-64F - Cold Holding). Operator stated it was probably pulled out Saturday and kitchen is closed Sunday and Monday. See stop sale.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer in bakery prep area.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in employee restroom in break room. Inspector emailed handwashing sign to operator who printed and display in bathroom. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease build up. Also, fan covers in both walk-in coolers soiled with dust.

Basic - Standing water in floor drain/floor drain draining very slowly. Standing water in drain on cook line.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified food manager Ashley E. expired 10/20/25. Certified food manager Christina S. expired 3/25/25. Both managers are scheduled to take test 2/20/26. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish rack across from 3 compartment sink, multiple metal pans stacked before properly air drying.

Basic - Equipment in poor repair. Multiple gaskets on reach in coolers on cook line and in pastry cooler torn.

Basic - Open dumpster lid. On dumpster right lid open. Chef shut lid. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw beef stored over container of ready to eat cooked beef. Items moved and stored correctly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler on cook line, crab dip prepared twelve (12) days prior. Dip discarded. In walk in cooler, beef stock prepared nine (9) days prior, crab dip prepared (9) days prior, and tomato sauce prepared ten (10) days prior. All items discarded.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In walk in cooler, two (2) cracked eggs with three (3) other eggs. All five (5) eggs discarded.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two (2) ice buckets in bar area. Buckets inverted. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Red sanitizer bucket on cook line in kitchen tested 0ppm. Solution discarded and refilled. Retested 200ppm. Corrected On-Site

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Champagne dress made with pasteurized eggs - From follow-up inspection 2024-05-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - From follow-up inspection 2024-05-28: Received HACCP BUT not app yet Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine lightly soiled,

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk. In cooler

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Buttermilk dressing, ranch, noddle

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice. Machine upper area

Basic - Food storage container/container lid cracked or broken. Red lid cracked

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles, discarded Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch while preparing lamb chops, watch removed Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Veal stock 50° dated 3-15-22

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen potatoes under frozen fish

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Veal stock stored overnight 50f

Basic - Clams/mussels/oysters removed from original container for long-term storage. Placed by with container

Basic - vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Portable fry station or under hood, management states will place under hood

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef soup 44-49° stored in walk in cooler overnight

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Quality eggs over cheeses and sauces. Moved to bottom shelf Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef soup 44-49° stored in walk in cooler over night

Basic - vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan cover