OCEAN DELIGHT'S CAFE
782 NW 42ND AVENUE UNIT 14
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/24/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Inspection Details:
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed broken wall tiles behind dish rack. - From follow-up inspection 2025-01-24: Observed broken wall tiles behind the dish rack. **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on multiple shelves in walk reach in coolers and freezers. - From follow-up inspection 2025-01-24: Observed rust on multiple shelves in walk reach in coolers and freezers. **Time Extended**
- 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on shelves where to go containers and food is kept across cook line. Observed rust under prep table across flat top where shortening is kept. - From follow-up inspection 2025-01-24: Observed rust on shelves where to go containers and food is kept across cook line. Observed rust under prep table across flat top where shortening is kept. **Time Extended**
Food safety inspection conducted on 1/24/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 1/23/2025
High Priority
3
Intermediate
3
Basic
7
Total
13
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple soiled ceiling tiles in kitchen area.
- 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 reach in cooler across dish rack with ambient temperature of 57F. The following foods stored inside: salmon filets (56F - Cold Holding); mani filets (56F - Cold Holding); hamburger patty (47F - Cold Holding); churrasco (47F - Cold Holding); marinated steak (49F - Cold Holding); marinated steak (45F - Cold Holding); ham chunk (50F - Cold Holding); raw chicken (50F - Cold Holding); cooked rice and beans (50F - Cold Holding); cooked chicken (45F - Cold Holding); bacon (46F - Cold Holding); sausages (46F - Cold Holding)
- 36-24-5:Basic - Hole in or other damage to wall. Observed broken wall tiles behind dish rack.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer at bar area.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers throughout kitchen. Observed hood system above flat top soiled. Observed pipe next to steam table and outlets soiled. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on multiple shelves in walk reach in coolers and freezers.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage links stored above onions and potato. Cook moved to bottom shelf. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler across dish rack with ambient temperature of 57F. The following foods stored inside: salmon filets (56F - Cold Holding); mani filets (56F - Cold Holding); hamburger patty (47F - Cold Holding); churrasco (47F - Cold Holding); marinated steak (49F - Cold Holding); marinated steak (45F - Cold Holding); ham chunk (50F - Cold Holding); raw chicken (50F - Cold Holding); cooked rice and beans (50F - Cold Holding); cooked chicken (45F - Cold Holding); bacon (46F - Cold Holding); sausages (46F - Cold Holding). As per operator, food has been there for more than 4 hours prior to inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler across dish rack with ambient temperature of 57F. The following foods stored inside: salmon filets (56F - Cold Holding); mani filets (56F - Cold Holding); hamburger patty (47F - Cold Holding); churrasco (47F - Cold Holding); marinated steak (49F - Cold Holding); marinated steak (45F - Cold Holding); ham chunk (50F - Cold Holding); raw chicken (50F - Cold Holding); cooked rice and beans (50F - Cold Holding); cooked chicken (45F - Cold Holding); bacon (46F - Cold Holding); sausages (46F - Cold Holding) As per operator, food has been there for more than 4 hours prior to inspection.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Operator placed at sink to be washed, rinsed and sanitized. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed knife in kitchen handsink. Cook moved during inspection. Corrected On-Site
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on shelves where to go containers and food is kept across cook line. Observed rust under prep table across flat top where shortening is kept.
Food safety inspection conducted on 1/23/2025 revealed 13 total violations (3 high priority, 3 intermediate, 7 basic).
Inspection on 9/20/2024
High Priority
1
Intermediate
1
Basic
7
Total
9
Inspection Details:
- 24-15-4:Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Observed clean dishware stored underneath leaking air vent. Chef moved dishes from underneath air vent. Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles in between three compartment sink and flat top.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of ovens soiled
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed vents above fryer soiled.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed handles leaking at three compartment sink
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored underneath three compartment sink. Chef moved cloths to sanitizer bucket. Observed wiping cloth at three compartment sink at bar area, operator moved to sanitizer bucket. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of breadcrumbs not labeled.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over chopped romaine. Chef moved eggs to bottom shelf. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in bar area, operator brought paper towels over. Corrected On-Site
Food safety inspection conducted on 9/20/2024 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 2/16/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
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. Employee removed Mahi-mahi from packaging. **Corrective Action Taken**
- 36-24-5:Basic - Hole in or other damage to wall. Observed under counter hole on wall.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
- 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 rice pudding with no date marked. Repeat Violation
Food safety inspection conducted on 2/16/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 10/31/2023
High Priority
2
Intermediate
2
Basic
10
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vents throughout establishment.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans no inverted on top of shelves at cook line.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable, located at prep table near cook line.
- 36-24-5:Basic - Hole in or other damage to wall. Observed wall tiles missing in the kitchen area.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment/wall. Observed knife store between wall tiles.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at prep table near steam table. Operator removed it.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled oven interior located at cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets located at sandwiches station.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed plastic bottles with oil without labels located at prep table near flat grill and cook line
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steaks over cooked chicken and cooked pork inside reach in cooler located at back kitchen.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm). Operator made a new solution Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed plastic containers with dressing inside with no date marked stored inside standing reach in cooler at front counter.
- 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 rice pudding, and flan without date marked. As per operator desserts are made every day. Repeat Violation
Food safety inspection conducted on 10/31/2023 revealed 14 total violations (2 high priority, 2 intermediate, 10 basic).