DirtyFLRestaurant Inspection Data

OCEAN HAI

Food safety records indicate OCEAN HAI in CLEARWATER has 8 inspections with a 2.4/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

100 Coronado Drive
Clearwater, Florida, 33767
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13501524

Met Inspection Standards

1 high, 2 int, 2 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 8 packages of thawed raw tuna still in cryovac.Cryovac package states that frozen fish/tuna must be removed from package before thawing begins. Items discarded.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Sushi area.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 packages of thawed raw tuna still in cryovac.Cryovac package states that frozen fish/tuna must be removed from package before thawing begins. Items discarded.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer guard.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Coffee dispenser placed over hand sink in side service area. Items moved. Corrected On-Site

8/22/2025· 6mo ago

Visit ID: 10891848

Met Inspection Standards

2 high, 1 int, 2 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water change and moved to grill. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage 49f, moved to another cooler.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 97f, moved to grill.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. 4 missing date.

1/23/2025· 1y 1mo ago

Visit ID: 8834303

Met Inspection Standards

1 high, 1 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small unit on line.
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard found and placed on buffet. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. Corrected On-Site Repeat Violation

7/26/2024· 1y 7mo ago

Visit ID: 8833972

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

7/19/2024· 1y 7mo ago

Visit ID: 8722189

Follow-up Inspection Required

3 high, 1 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Across from office. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above exit of dish machine-soiled.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cooks line.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temperature @108f, Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 48f, ice added to pan. **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 108f, items to be reheated. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. Mixer. Can opener blade.

4/11/2024· 1y 11mo ago

Visit ID: 8646858

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

4/4/2024· 1y 11mo ago

Visit ID: 8444372

Follow-up Inspection Required

4 high, 3 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked sushi rice 57f, Ushuaia rice 51f, made on 4/3/2024. All items discarded. Missed cooling window.
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 140f, .
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked sushi rice 57f, sushi rice 51f, made on 4/3/2024. All items discarded. Missed cooling window.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoked salmon 49f, item discarded.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened deli ham.

7/13/2023· 2y 8mo ago

Visit ID: 8344410

Met Inspection Standards

2 high, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mixer guard soiled.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Breading bins. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled egg bag stored with ready to eat deli meats. Item moved. Raw chicken stored over cut potatoes. Item moved. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Clarified butter 78f, moved to reach in cooler. **Corrective Action Taken**