DirtyFLRestaurant Inspection Data

OCEAN DECK RESTAURANT

OCEAN DECK RESTAURANT located in DAYTONA BEACH has undergone 6 health department inspections, achieving a 1.9/5 overall safety rating. Recent inspections show improving food safety practices.

127 South Ocean Avenue
Daytona Beach, Florida, 32118
Volusia County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/18/2025

Inspection #: Visit ID: 13522690

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust built up on ceiling near dish machine Warning - From follow-up inspection 2025-09-18: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2025-09-18: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -faucet for sprayer next to dish machine -3 compartment sink Warning - From follow-up inspection 2025-09-18: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -ahi tuna stack, missing disclosure. Verbiage for consumer advisory is present with asterisk at bottom of oage, advised to add asterisk to "ahi tuna stack" or to reprint new menus with disclosure. Warning - From follow-up inspection 2025-09-18: Time extended 60 days **Time Extended**

Inspection Date: 9/17/2025

Inspection #: Visit ID: 10934937

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust built up on ceiling near dish machine Warning
  • 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. -tuna steaks thawed inside commercial vacuum sealed packaging, see stop sale. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelving above prep countertop -employee backpack on shelving next to condiments Corrected On-Site Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -wristwatch worn while preparing food Warning
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -grease under some cookline equipment -back storage area Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -small blue fan at end of cook line near dish machine -wire racks above prep sink in back Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -faucet for sprayer next to dish machine -3 compartment sink Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm at dish level after multiple attempts, 7 day callback inspection required to verify compliance. Advised to only use functioning dish machines at 50-100ppm for chlorine or to use 3 compartment sink until repairs verified -operator called for service technician Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook handled raw beef patty with gloved hand, replaced gloves to handle ready to eat food for plating without washing hands. Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -4 live roaches inside bag of whole onions in back storage/prep room next to walk in cooler. See stop sale. -3 live roaches on wall behind rack/bag of onions -5 live roaches at wire racks used as shelving for clean pans in back storage/prep area -4 live roaches on side of fryer oil in back prep/storage area, see stop sale. -operator called professional pest control services, and began breaking down affected area for cleaning/sanitizing. **Corrective Action Taken** Admin Complaint
  • 35A-23-4:High Priority - Roach excrement and/or droppings present. -on ledge near bag of onions in back storage/prep area Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -tuna steaks, bag of onions Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso 115-167F inside hot holding equipment on cookline. Manager stated 2 hours prior placed put, reheated to 165F for hot holding at 135F or above Corrected On-Site Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -burn spray stored next to food trays Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -ahi tuna stack, missing disclosure. Verbiage for consumer advisory is present with asterisk at bottom of oage, advised to add asterisk to "ahi tuna stack" or to reprint new menus with disclosure. Warning

Inspection Date: 3/20/2025

Inspection #: Visit ID: 8876006

  • 14-11-5:Basic - Equipment in poor repair. -rusted shelving inside walk in cooler
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -partially cooked chicken wings, provided written procedure form
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -knife inside hand sink
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 8/29/2024

Inspection #: Visit ID: 8737068

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top surface of dish machine
  • 36-11-4:Basic - Floors not maintained smooth and durable.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dust build up on decor above bar near entrance. Area above soda guns -holster to soda gun in bar
  • 33-16-4:Basic - Open dumpster lid.
  • 28-14-5:High Priority - Evidence of cleaning wastewater dumped onto ground. -outside of establishment, area near south gate. Pooled wastewater in corner near swing gate. Manager has employees routinely cleaning affected area, stated looking into modifications to area that will prevent draining grease onto ground outside of establishment.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above fully cooked ribs under grill in drawer. -raw fish stored above crab-cakes(precooked fish) Corrected On-Site

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8518772

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -breading/seasoning bulk container next to bag of onions
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 36-11-4:Basic - Floors not maintained smooth and durable. -cookline
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -racks above containers of tortilla chips
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -partially/undercooked cooked chicken wings stored above breading for seafood under fryers Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -food grade beverage lines at soda guns in bar, far left well
  • 11-26-1: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.
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels. -employee stated was accidentally removed this morning during prep, replaced tag. Corrected On-Site

Inspection Date: 10/5/2023

Inspection #: Visit ID: 8358129

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored underneath ice bath station at cooler on cookline exposed to drip. -employee moved plates to new station, sent some back to dish area Corrected On-Site
  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -Ice bucket
  • 36-34-5:Basic - Fan soiled with accumulated food debris, grease, dust, or mold-like substance. -cookline
  • 36-22-4:Basic - Floor area(s) covered with standing water. -cookline
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -broken floor tile under cooler across from dish machine
  • 36-24-5:Basic - Hole in ceiling. -cookline, at end across from dish machine. Large exposed opening around utility lines
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
  • 16-21-4:Basic - Significant Accumulation of debris on exterior of warewashing machine.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0-10ppm, manager put in new chemical bucket
  • 08A-20-5:High Priority - Raw/partially cooked animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -partially cooked chicken wings stored above raw fish inside cooler under grill. -partially cooked chicken wings stored above clams Advised to remind employees partially cooked poultry shall be stored the same manner as raw. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw lobster tail 48-50F, raw shrimp 48-50F inside low boy cooler across from grill. Manager is limiting amount of product used in station, added ice. Stated placed in cooler 2 hours prior.
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -inside bar, quat 500ppm+