DirtyFLRestaurant Inspection Data

O-KU ALYS BEACH

With 6 inspections documented, O-KU ALYS BEACH maintains a 3.6/5 food safety rating in INLET BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 6 reports on file

Admiralty Row
Florida, 32461
Walton County County

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 6 health inspection reports

All Inspection Reports

3/23/2026· 3w ago

Visit ID: 13522938

Met Inspection Standards

4 high, 4 int, 3 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface under dish of lemons and limes and spices near kitchen entry. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee slicing limes at bar wearing a watch.
  • 06-08-5:Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Thawing- hamachi 64F ( 3:45-4:05) Also some thawing under no water. Employee placed hamachi in walk in cooler. **Corrective Action Taken**
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at bar slicing limes with bare hands. Employee discarded limes during inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- grouper 49F ( overnight ). Diced raw tuna 65F held at room temp ( 4:00-4:30).
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- grouper 49F ( overnight )see stop sale.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Diced raw tuna 65F held at room temp (See stop sale.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times in sushi bar. Sink blocked with food cart of rice. Employee removed cart from sink. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink on cook line.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked food held at room temp on time- breaded shrimp 91F, rice 86F (4:00-4:20), breaded lobster 70F (4:00-4:30).
  • 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.

9/17/2025· 7mo ago

Visit ID: 10892078

Met Inspection Standards

1 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water in walk in cooler near walk in freezer door.

4/7/2025· 1y ago

Visit ID: 10793870

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

3/6/2025· 1y 1mo ago

Visit ID: 10753123

Follow-up Inspection Required

1 int

  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-03-06: Observed no proof of food safety training for any employees. **Time Extended**

1/3/2025· 1y 3mo ago

Visit ID: 8989013

Follow-up Inspection Required

2 high, 3 int, 11 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored in rice.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 21-05-5:Basic - Cloth used as a food-contact surface under pan with sauce bottles.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-69-4:Basic - Ice buildup in walk-in freezer on floor.
  • 10-20-4:Basic - Multiple tongs stored on oven door handle between uses.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at bar, sushi bar and in kitchen.
  • 21-14-4:Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled apron stored on Cutting board at make table in kitchen.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Multiple dry soiled cloths stored on cutting board at make bar in kitchen.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple cloths stored on food contact surface at bar next to drink condiments.
  • 11-04-5:High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required.
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee in sushi bar rinsed hands that were gloved in prep sink.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink at sushi bar blocked with food cart. Stove with pot cooking dough blocking sink on cook line.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used glove stored in sink at sushi bar. Manager removed glove from sink. Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

9/25/2024· 1y 6mo ago

Visit ID: 8869019

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