THE OCEAN CLUB
Based on 7 health inspections, THE OCEAN CLUB in AMELIA ISLAND has earned a 3.4/5 food safety rating. Recent inspections show improving food safety practices.
Last inspection: 1 months ago · 7 reports on file
785 Crandon Boulevard
Florida, 33149
Miami-Dade County County
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 7 health inspection reports
All Inspection Reports
2/6/2026· 1mo ago
Visit ID: 10878820
Met Inspection Standards1 int, 3 basic
- 24-08-4: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.
- 14-11-5:Basic - Equipment in poor repair. Multiple gaskets on reach in coolers on cook line and in pastry cooler torn.
- 33-16-4:Basic - Open dumpster lid. On dumpster right lid open. Chef shut lid. Corrected On-Site
- 53A-03-7: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**
4/22/2025· 10mo ago
Visit ID: 10761935
Met Inspection Standards3 high, 2 basic
- 24-05-4: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
- 21-08-4: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
- 08A-05-6: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
- 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, 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.
- 01B-14-4: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.
3/21/2025· 11mo ago
Visit ID: 10761744
Met Inspection Standards- N/A:No Violations Were Observed
1/17/2025· 1y 1mo ago
Visit ID: 8785337
Follow-up Inspection Required1 int, 2 basic
- 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 jackets stored on top of clean equipment in dry storage area. Jackets moved and stored correctly. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in bar has "handwashing sink only" sign which is not a reminder for employees to wash hands. Correct sign posted. Corrected On-Site
- 03G-49-2:Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. No logs for thermometer calibration or packaging are being maintained. Chef states process begins today. **Corrective Action Taken** Warning
5/28/2024· 1y 9mo ago
Visit ID: 8641747
Met Inspection Standards1 high, 1 int
- 01B-24-5: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**
- 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. - From follow-up inspection 2024-05-28: Received HACCP BUT not app yet **Time Extended**
3/27/2024· 1y 11mo ago
Visit ID: 8562782
Follow-up Inspection Required1 high, 1 int, 1 basic
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink cup in cooler on line, moved 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. Champagne dress made with pasteurized eggs
- 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.
11/30/2023· 2y 3mo ago
Visit ID: 8383918
Met Inspection Standards1 int, 1 basic