OCEAN SOCIAL
4525 Collins COLLINS, COLLINS
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 10 health inspection reports
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All Inspection Reports
Inspection on 3/14/2025
High Priority
3
Intermediate
2
Basic
1
Total
6
Inspection Details:
- 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing jewelry when handling food. Repeat Violation - From follow-up inspection 2025-03-14: **Time Extended**
- 08B-02-4:High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Observed charcuterie ( cheese, smoked salmon , mortadella, ham ), pastries , sauces, bread, and dressing sauces , all food items exposed to cross contamination Repeat Violation Admin Complaint - From follow-up inspection 2025-03-14: **Time Extended**
- 12A-20-4:High Priority - - From initial inspection : High Priority - Employee washed hands with no soap. As per employee , she washed her hands with water only and put the gloves on. Employee was coached about it. **Corrective Action Taken** - From follow-up inspection 2025-03-14: **Time Extended**
- 08B-01-4:High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed charcuterie ( cheese, smoked salmon , mortadella, ham ), pastries , sauces, bread, and dressing sauces , all food items exposed to cross contamination. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-14: **Time Extended**
- 51-14-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment is using a bar area that belongs to another revenue adding a prep area with omelet station and a self serving buffet with hot and cold stations . . Establishment has not submitted any request to obtain an approval from Plan Review. - From follow-up inspection 2025-03-14: **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed server with an Soray bottle with a chemical product without label. - From follow-up inspection 2025-03-14: **Time Extended**
Food safety inspection conducted on 3/14/2025 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).
Inspection on 3/11/2025
High Priority
4
Intermediate
5
Basic
4
Total
13
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing jewelry when handling food. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at Nobu Bar . Sign was posted . Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of debris inside reach in cooler locate at the hallway.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Bar counter used as prep area..Technician came to fix the issue . **Corrective Action Taken**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed dented black beans can in the rack.
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed charcuterie ( cheese, smoked salmon , mortadella, ham ), pastries , sauces, bread, and dressing sauces , all food items exposed to cross contamination Repeat Violation Admin Complaint
- 12A-20-4:High Priority - Employee washed hands with no soap. As per employee , she washed her hands with water only and put the gloves on. Employee was coached about it. **Corrective Action Taken**
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed charcuterie ( cheese, smoked salmon , mortadella, ham ), pastries , sauces, bread, and dressing sauces , all food items exposed to cross contamination. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with accumulation of old debris on it. Chef sent the can opener to warewashing area. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at the bar counter where new omelette station was set up. Station was restocked. Corrected On-Site
- 51-14-7:Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment is using a bar area that belongs to another revenue adding a prep area with omelet station and a self serving buffet with hot and cold stations . . Establishment has not submitted any request to obtain an approval from Plan Review.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at the bar counter where new omelette station was set up. Station was restocked. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed server with an Soray bottle with a chemical product without label.
Food safety inspection conducted on 3/11/2025 revealed 13 total violations (4 high priority, 5 intermediate, 4 basic).
Inspection on 11/18/2024
High Priority
1
Intermediate
2
Basic
7
Total
10
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed walk in cooler and walk in freezer floor is dirty .
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at the counter ( breakfast area). Employee moved it out. Corrected On-Site Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing ambient thermometer inside reach in cooler located at the back of the breakfast area.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old label stuck in clean container ready to use .
- 33-06-4:Basic - Trash receptacles not provided where needed in establishment. Missing trash container at the hand sink station for breakfast buffet.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Observed a full line of broken coolers present at the bar area.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed a faucet leak at the hand sink station located at the breakfast area. Plumber fixed it. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese at 46 F left outside for approximately 20 minutes as per employee. Blue cheese was placed inside cooler . **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by a reach at the breakfast area. Employee moved the rack . 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. Procedure was provided and fill it out. Corrected On-Site
Food safety inspection conducted on 11/18/2024 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 10/11/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil 5 gallon container on the floor by the cook line. Person in charge moved it 6 inches off of the floor. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Person in charge removed it immensely. Corrected On-Site Repeat Violation
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at the hand sink located at the ware washing area.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leak underneath utility sink at the ware washing area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching raw shrimp at the cook line, then changed gloves to continuing working with clean utensils without hand washing in between. Employee was coached and washed her hands. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw beef inside walk in cooler. Chef inverted the storage position of the good items. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartar not identified on the new menu as raw item. Manager asked the hostess to mark the item immediately.. **Corrective Action Taken**
Food safety inspection conducted on 10/11/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 5/28/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment gaskets in poor repair. Observed thorn gasket at RIC under coffee machine bar area. - From follow-up inspection 2024-05-28: Observed RIC gaskets in disrepair. **Time Extended**
Food safety inspection conducted on 5/28/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 5/23/2024
High Priority
4
Intermediate
7
Basic
7
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold like substance at AC vent kitchen area.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee open bottle of water stored inside drawer where pasteurized liquid egg bag at the pizza station . Person in charge discarded . Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed kitchen employee with bead bracelet prepping food at salad station
- 14-11-5:Basic - Equipment gaskets in poor repair. Observed thorn gasket at RIC under coffee machine bar area.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed cracked container at rack rear kitchen area. Staff disposed the container. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed inside kitchen area. Staff removed towels. Corrected On-Site
- 29-17-4:Basic - Waste line missing at soda gun holster. Observed at soda dispenser at bar area by coffee machine.
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed pastries, bread , muffins , cut cantaloupe melon and honey dew, Berries compote, mango compote, brown sugar, powder sugar uncovered at buffet area.
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed cooked mahi-mahi portions and cooked shrimp inside WIC packed onsite under ROP. No procedure has been approved.
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed buffet line not sneeze guard protection. Food was exposed at the time of the inspection.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked fish thawed inside sealed ROP inside WIC.
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed cooked fish and shrimp in ROP sealed bags without proper variance inside WIC.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at kitchen area with blade soiled. Employee clean it up. Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored inside HWS at the kitchen area. Staff removed container. Corrected On-Site Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 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. Observed cut melons at buffet table. Operator was provided with forms for proper time temperature control. Manager completed the procedures **Corrective Action Taken**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.Observed cooked fish and shrimp in ROP sealed bags without proper HACCP plan inside WIC.
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed at dishwashing facility machine not hot sanitizing correctly (145F). Technician fix machine while we conducted inspection, observed temperature at 182F. Corrected On-Site
Food safety inspection conducted on 5/23/2024 revealed 18 total violations (4 high priority, 7 intermediate, 7 basic).
Inspection on 3/29/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at bar area. - From follow-up inspection 2024-03-29: No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at bar area. **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking underneath dishwasher at warewashing area. - From follow-up inspection 2024-03-29: Still in process to be fix **Time Extended**
- 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - From follow-up inspection 2024-03-29: Explanation was given to the chef . **Time Extended**
Food safety inspection conducted on 3/29/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 3/28/2024
High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler ambient temperature at 57F. Repeat Violation
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking soda at bar area.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at bar area. Employee removed handle. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at bar area.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at bar area.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking underneath dishwasher at warewashing area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at bar area on top of preparation cooler. Operator placed inside sanitizer bucket. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs (54F - Cold Holding); cooked vegetables (55F - Cold Holding); ham (54F - Cold Holding); cut tomatoes (57F - Cold Holding); sausage (56F - Cold Holding); bacon (56F - Cold Holding); chicken (79F - Cold Holding); cooked potatoes (48F - Cold Holding); shrimp (51F - Cold Holding) stored at walk in cooler. As per manager walk in cooler is in disrepair since previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs (54F - Cold Holding); cooked vegetables (55F - Cold Holding); ham (54F - Cold Holding); cut tomatoes (57F - Cold Holding); sausage (56F - Cold Holding); bacon (56F - Cold Holding); chicken (79F - Cold Holding); cooked potatoes (48F - Cold Holding); shrimp (51F - Cold Holding) stored at walk in cooler. As per manager walk in cooler is in disrepair since previous day. Repeat Violation
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed inside of reach in cooler soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed pitcher inside handwashing sink at bar area. Operator removed pitcher. Corrected On-Site
Food safety inspection conducted on 3/28/2024 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).
Inspection on 3/19/2024
High Priority
0
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 16-54-4:Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed screen stating low temperature for wash cycle. - From follow-up inspection 2024-03-19: Observed wash solution at 125 F **Time Extended**
- 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation - From follow-up inspection 2024-03-19: Engineer Department is still working on it. **Time Extended**
Food safety inspection conducted on 3/19/2024 revealed 2 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/1/2023
High Priority
2
Intermediate
4
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside ice machine .
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed accumulation of water inside reach to use containers .
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed some broken plastic food containers . Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at the salad station. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on containers at the pizza station.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server came with dirty dishes and then, plated food without washing hands in between.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked raw shell eggs inside pizza station cooler. Chef discarded.
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed cooked food ( meats, pork , poultry ) are vacuumed sealed without approved variance. Repeat Violation
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen fish, cooked pork and cooked beef, and cooked poultry being vacuumed packed on site without approved HACCP plan. Repeat Violation
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper dispenser not functioning at the pizza station .
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed screen stating low temperature for wash cycle.
- 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation
Food safety inspection conducted on 12/1/2023 revealed 13 total violations (2 high priority, 4 intermediate, 6 basic).
Additional Information
Contact Information
Google Rating
★★★½☆ (3.7/5)
(342 reviews)Opening Hours
Monday:7:30 AM – 9:00 PM
Tuesday:7:30 AM – 9:00 PM
Wednesday:7:30 AM – 9:00 PM
Thursday:7:30 AM – 9:00 PM
Friday:7:30 AM – 10:00 PM
Saturday:7:30 AM – 10:00 PM
Sunday:7:30 AM – 9:00 PM
✓ Currently Open
Features
✓ Restaurant
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025