OCEAN ROOM RESTAURANT
35 OCEAN REEF DR STE ED 200
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/6/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 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. Observe raw tuna packages still on ROP, on shelves at walk in cooler, employee cut packages during inspection. Corrected On-Site
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observe under shelves at walk in freezer.
- 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. Observe cooked pasta dated on 04/27 on shelves at walk in cooler, operator discarded during inspection. Corrected On-Site
Food safety inspection conducted on 5/6/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 1/23/2025
High Priority
0
Intermediate
2
Basic
1
Total
3
Inspection Details:
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observe personal drink on reach in cooler drawers at sushi station. Employee removed personal drink. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Employee moved can opener was taken to three compartment sink to wash rinse and sanitize. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked quinoa mix not date marked on reach in cooler at cook line, as per Chef over 24 hours. Chef dated food during inspection. Corrected On-Site
Food safety inspection conducted on 1/23/2025 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 3/18/2024
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sausage patties (79F - Hot Holding); hash browns (89F - Hot Holding). At cook line.Corrected On-Site
- 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. See stop sale. Observed sausage patties (79F - Hot Holding); hash browns (89F - Hot Holding). Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage patties (79F - Hot Holding); hash browns (89F - Hot Holding) as per Chef less than 2 hours, at cook line. Corrected On-Site
- 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. Provided form during inspection.
Food safety inspection conducted on 3/18/2024 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 7/26/2023
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sushi rice Conor identified, Manager labeled during inspection. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above cooked veggie burgers inside walk-in cooler, Manager rearranged properly during inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (48F - Cold Holding); sliced ham (48F - Cold Holding); sliced turkey (48F - Cold Holding)as per Manager less than 3 hours. Employee moved to walk in cooler during inspection. **Corrective Action Taken**
Food safety inspection conducted on 7/26/2023 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).