DirtyFLRestaurant Inspection Data

OCEAN SIDE GRILL

OCEAN SIDE GRILL has 8 health inspections on file for its AMELIA ISLAND location, with an overall rating of 2.7/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

51 BEACH LAGOON RD

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 8 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 10926625

Met Inspection Standards

7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine have build up of white substance that seems to be lime scale/calcium.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Three ice buckets near ice machine not inverted. Chef flipped ice buckets over. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sunglasses on seasoning shelf above prep table. Chef removed glasses from shelf and stored properly. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor of beer cooler soiled with juice residue.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Two pairs of tongs hanging waist height on oven. Chef removed tongs. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler soiled with dust build up.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior shelves of stand up reach in cooler in front of cook line soiled.

5/12/2025· 10mo ago

Visit ID: 10795997

Met Inspection Standards

1 int

  • 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 has a pending HACCP plan (status received) but plan has not been approved. Repeat Violation Warning - From follow-up inspection 2025-05-12: HACCP plan has been received but not yet approved. Status of plan will be reviewed at next routine inspection. **Time Extended** **Corrective Action Taken**

3/10/2025· 1y ago

Visit ID: 8882739

Follow-up Inspection Required

4 high, 2 int, 3 basic

  • 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**

12/5/2024· 1y 3mo ago

Visit ID: 10712503

Met Inspection Standards
  • N/A:No Violations Were Observed

11/5/2024· 1y 4mo ago

Visit ID: 8882245

Follow-up Inspection Required

1 int

  • 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**

9/6/2024· 1y 6mo ago

Visit ID: 8751672

Follow-up Inspection Required

2 high, 4 int, 8 basic

  • 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

3/5/2024· 2y ago

Visit ID: 8533621

Met Inspection Standards

3 high, 3 int

  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly, discarded Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese dated 2-22-24 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. Blue cheese dressing 2-22-23
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handsink on line used to store knife
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink on line

10/20/2023· 2y 4mo ago

Visit ID: 8365518

Met Inspection Standards

3 high, 1 basic

  • 08B-12-5:Basic - Stored food not covered. Soups dated 10-18 at 36f not. Covered. In walk in cooler Grits in walk in cooler-dated 10-18 not covered Covered Corrected On-Site
  • 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. Chorizo dated 10-11
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken thighs on line stacked to high 46-48 Cut cabbage mix on chart dated 10-19 66f
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked fish stored for hot holding on pan on grill 116f Cooked burgers stored for hot holding on pan on grill 120f