DirtyFLRestaurant Inspection Data

101 OCEAN

Based on 3 health inspections, 101 OCEAN in LAUDERDALE BY THE SE has earned a 1.9/5 food safety rating. Recent inspections show improving food safety practices.

101 COMMERCIAL BLVD

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 9/22/2025

Inspection #: Visit ID: 10904103

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance. In dining room and in kitchen. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at cookline.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning in prep room storage room. Repeat Violation
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-03-4:Intermediate - No soap provided at cookline handwash sink, operator replaced. Corrected On-Site Repeat Violation

Inspection Date: 5/19/2025

Inspection #: Visit ID: 10792303

  • 24-03-4:Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
  • 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner next to range by pizza station.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. -Wait station; lemon wedges stored under soap dispenser at hand washing sink, operator removed. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 24-08-4:Basic - Large preparation bowls not properly air-dried wet nesting, At ware washing drying rack.
  • 01C-06-5:Basic - Mussels /oysters tag missing from portioned batch at sushi station.
  • 16-46-4:Basic - Old labels stuck to several food containers after cleaning.
  • 14-38-4:Basic - Several food storage containers cracked or broken. -Sushi flip top Station; container of noodles -prep area; large plastic food grade containers
  • 25-05-4:Basic - Single-service articles improperly stored. -cases of gloves stored on floor in prep room, operator stored properly. Corrected On-Site
  • 36-34-5:Basic - Two ceiling vents in kitchen soiled with accumulated mold-like substance.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 01B-01-4:High Priority - Dented cans present. See stop sale. Two cans of Vertullo artichoke quarters 5LBS
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee put on gloves without washing hands to. Rewrap portioned cooked ribs.
  • 14-86-1:High Priority - Non-food grade paper towel used as liner for food container. -Cooks line; wiping cloth used to line food container filled with raw scallops. Operator removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Walk in cooler; raw salmon stored over ready to eat cooked noodles. Operator stored properly. Corrected On-Site
  • 22-02-4:Intermediate - Ice scoop stored in dirty container in prep room next to ice machine.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -Cooks line, operator replaced. Corrected On-Site

Inspection Date: 3/14/2025

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-22-4:Basic - Floor area(s) covered with standing water. -Bar.
  • 14-36-5:Basic - Interior of right cook line refrigerator drawers in disrepair
  • 21-10-4:Basic - Soiled dry wiping cloth in use at Cookline; operator removed. Corrected On-Site
  • 29-03-4:Basic - Water draining onto floor surface. -Bar hand washing sink.
  • 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. -Dishwasher (Chlorine 0ppm), operator replaced solution, Dishwasher (Chlorine 100ppm) Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bar soda gun nozzles and holsters.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Bar used to store dump strainer, operator removed. -Cookline used as storage for food container operator removed. Corrected On-Site