OCEAN SIDE GRILL
51 BEACH LAGOON RD
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/10/2025
High Priority
4
Intermediate
2
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets stored by ice machine. Buckets inverted. **Corrected On-Site** **Repeat Violation**
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee in dish area drinking from plastic cup with no lid. Drink discarded. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. **Repeat Violation**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In dry food storage area, can of hominy is dented/bulging. Hominy discarded.
- 01B-24-5: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, container of Caesar dressing prepared eighteen (18) days prior. In walk in cooler, container of blue cheese dressing prepared ten (10) days prior, container of cooked ground turkey prepared nine (9) days prior and container of cooked eggplant sauce prepared nine (9) days prior. All items discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in kitchen, cut tomatoes prepared yesterday 51F. Tomatoes placed on line approximately 30 minutes prior. Tomatoes moved to walk in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical sanitizer stored in speed rack of outside bar with clean mixing cups. Bottle moved and stored correctly. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink on outside of service bar.
- 03G-50-1: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. Establishment has a pending HACCP plan (status received) but plan has not been approved. **Repeat Violation** **Warning**
- 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler jurisdiction #131447 expired on 12/02/2024. Establishment has invoice showing that new certificate has been paid and are awaiting new certificate. **Corrective Action Taken**
Food safety inspection conducted on 3/10/2025 revealed 10 total violations (4 high priority, 2 intermediate, 3 basic).
Inspection on 12/5/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/5/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1: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. Establishment vacuum seals raw chicken and raw vegetables. Establishment has not submitted HACCP plan to perform this process. **Warning** - From follow-up inspection 2024-11-05: HACCP plan has been submitted to the State of Florida, but plan is not yet showing received by the State. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 11/5/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 9/6/2024
High Priority
2
Intermediate
4
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored by ice machine in kitchen. Bucket inverted. **Corrected On-Site**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired on 06/01/2024.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under and around ice machine in kitchen.
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge is damaged.
- 35B-02-4:Basic - Insect control device installed over food preparation area. Large bug light stored over vacuum sealer in prep area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in outdoor bar. No hand washing sign at sink. Inspector emailed Form 5030-111 (Hand Washing Sign). **Corrective Action Taken**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cooler drawers on cook line, raw ground beef stored over raw fish. Items moved and stored correctly. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line in kitchen, chicken 66F. Chicken placed into service approximately 2.5 hours prior. Chicken moved to walk in cooler to cool. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine in kitchen. Gaskets for ice machine in outdoor bar. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in outdoor bar. Towels provided. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink in outdoor bar. Soap provided. **Corrected On-Site**
- 03G-50-1: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. Establishment vacuum seals raw chicken and raw vegetables. Establishment has not submitted HACCP plan to perform this process. **Warning**
Food safety inspection conducted on 9/6/2024 revealed 14 total violations (2 high priority, 4 intermediate, 8 basic).