OCEAN PRIME

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw pooled eggs in spray bottle over carrot puree in walk in cooler - raw quail eggs over cooked lobster on speed rack in walk in cooler Corrected On-Site 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. Miso butter made 5/19 in walk in cooler

Intermediate - Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Blue cutting boards Chef discarded Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Server beverage counter

Basic - Drainage rack for server soda machine with rust that has pitted the surface.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Prep table under shelf across from cooks line Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw tuna over cooked lobster meat in walk in cooler Corrected On-Site

Intermediate - Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Blue and green cutting boards in prep kitchen

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.

Intermediate - Spray bottle containing blue toxic substance not labeled at the bar Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage links over raw lamb in walk in cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opened prep kitchen. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Dish room Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Oven in prep kitchen Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cooks line 87, placed on flat top for temperature recovery Corrective Action Taken

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Wash gauge in kitchen

Basic - Waste line missing at soda gun holster bar soda gun

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt shaker on sushi line Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Expo line Au gratin potatoes 72F Made at 2:00 and temped at 4:55

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 135.5F dish machines 20 minutes later 160F Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooks line Raw fish over sauce in under counter reach in across from oven RW fish over sauce in sushi station reach in cooler Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler Tabasco butter 9/22 Fish butter 9/23 Blanched green beans 9/24 Bacon butter 9/24 Cook line Tomato jam 9/17

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Tabasco butter 9/22 Fish butter 9/23 Blanched green beans 9/24 Bacon butter 9/24 Cook line Tomato jam 9/17

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Expo line Au gratin potatoes 72F Made at 2:00 and temped at 4:55

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Expo line Au gratin potatoes 72F Made at 2:00 and temped at 4:55 Covered and left on expo line

Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Green cutting board on cooks line Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blender attachment in sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sinks at the bar Corrected On-Site

Intermediate - oysters tag removed from original container prior to container being emptied in walk in cooler Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag in prep area next to cooks line Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks on the line Chef addressed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans in prep kitchen Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under soda machine for server beverage system

Basic - Stored food not covered. Pasta in walk in freezer Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna loin over cooked lobster in walk in cooler Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Items in hand sink in dish room Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing orange toxic substance not labeled in dish room Chef discarded bottle Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Plastic spoons on server side of expo Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Linen napkin used under tempura shrimp on sushi station on cooks line Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Utensils in hand sink in dish room Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Cooks line Chef discarded Corrected On-Site

Intermediate - Spray bottle containing orange toxic substance not labeled. Chemical closet Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Speed rack with clean molds in prep kitchen Corrected On-Site

Basic - In-use ice paddle stored on soiled surface between uses. Top of ice machine Corrected On-Site

Basic - One Light not functioning over fryer on cooks line

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-23

High Priority - Raw animal food stored over or with unwashed produce. Raw steak over unwashed onions in walk in cooler Corrected On-Site

Basic - Clean pot not stored inverted or in a protected manner in chemical room on clean pan shelf Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White on the cooks line Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wall dicer soiled Corrected On-Site

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. Provided paper form to chef

Basic - Accumulation of black/green mold-like substance in the interior of the server soda ice bin. Corrected On-Site

Basic - Ceiling tile gap in chemical room

Basic - Drain cover missing at mop sink Corrected On-Site

Basic - Ice scoop paddle in contact with ice on top of ice machine Corrected On-Site

Basic - Waste line missing at soda gun holster at the bar.

Basic - White Cutting board has cut marks and is no longer cleanable on cooks line. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and raw salmon in third pans beh8nd ready to eat items in sushi cooler. 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. Garlic Chili butter 11-19 Miso chili butter 11-15 Tabasco butter 11-18 Truffle butter 11-17

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic Chili butter 11-19 Miso chili butter 11-15 Tabasco butter 11-18 Truffle butter 11-17

Intermediate - No soap provided at handwash sink in employee bathroom Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured at bay in box dispenser Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk I'm cooler soiled

Basic - Several Cutting board has cut marks and is no longer cleanable throughout the kitchen.

Basic - Waste line missing at soda gun holster at the bar.

High Priority - Observed: Dish machine chlorine sanitizer not at proper minimum strength. Discontinue use of dish machine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. 0ppm at bar and kitchen glass washer. Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Open package of salmon stored over ready to eat tuna in walk in cooler. Corrected on Site Priority: High Priority

High Priority - Observed: Toxic substance/chemical improperly stored. Cafiza stored next to tea at the tea station. Corrected on Site Priority: High Priority

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are soiled throughout the establishment. Soda gun is soiled at the bar. Ice dispenser holder is soiled by the ice machine area. Mixer head is soiled in the kitchen. Priority: Itermediate

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

Basic - Observed: Carbon dioxide/helium tanks not adequately secured. Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ice machine is soiled. Build up of black like substance on the wall by the dish machine area. Priority: Basic

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Butter,69f in kitchen held more than four hours.Stop Sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Slicer is encrusted in kitchen.Ice scoop holder is soiled.Mixer head is soiled in kitchen.Green cutting board is soiled in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled.Glass cleaner at storage area. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Side of walk in cooler door.Gaskets in the cooks line.Grease build up under salamander at cooks line.Build up black like substance in the dishwashing area.

Basic - Walk-in cooler shelves with rust that has pitted the surface.Reach in cooler shelves at the cooks line are rusted.