DirtyFLRestaurant Inspection Data

OVIDE

Food safety records indicate OVIDE in MIRAMAR BEACH has 11 inspections with a 2.9/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 11 reports on file

1 Grand Sandestin Boulevard
Florida, 32550
Walton County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 11 health inspection reports

All Inspection Reports

12/19/2025· 2mo ago

Visit ID: 10923491

Met Inspection Standards

1 high, 3 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Grouper bites stored in walk in freezer in plastic zip bag labeled bites. Employee labeled bag grouper. Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 shell eggs cracked in pan with other eggs. Employee removed and discarded the 2 cracked eggs and washed the other eggs and placed in clean pan during inspection. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times in ware washing location. Sink blocked with food cart holding clean dishes. Cart was removed from sink during inspection. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink in ware washing location. Employee stocked soap at sink. Corrected On-Site Repeat Violation
  • 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. Held on time- cooked sausage patty 78F (7:00-9:56). Provided establishment with written form to hold food on 4 hour time. Employee filled out form to hold sausage at room temperature. Corrected On-Site

7/16/2025· 7mo ago

Visit ID: 13459055

Met Inspection Standards

1 int, 1 basic

  • 21-10-4:Basic - Soiled dry wiping cloth in use on food contact surface next to cutting board on cook line.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pot with eggs stored in hand wash sink near expo station. Employee removed pit of eggs from sink. Corrected On-Site

5/13/2025· 10mo ago

Visit ID: 10799457

Met Inspection Standards

1 high

  • 03G-04-5:High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Walk in freezer Halibut 3/8, tuna 1/3. Applied heat then ice bath then ROP then froze per chef. Repeat violation from 10/24/25. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-13: Walk in cooler- grouper 35F stored over ice in ROP 3 bags dates 2/28 and 3/9. See stop sale. Repeat violation from 10/24/24 and 3/12/25. **Time Extended** - From follow-up inspection 2025-03-14: Observed no ROP fish in establishment at time of inspection. Admin Complaint - From follow-up inspection 2025-05-13: Observed establishment not doing/using reduced oxygen packaging in establishment. Chef stated establishment will not pursue submitting a HACCP at this time. Admin Complaint

5/8/2025· 10mo ago

Visit ID: 10833964

Met Inspection Standards

1 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small amount of build up on sliding doors and walls and interior ice chute.
  • 31B-03-4:Intermediate - No soap provided at handwash sink on make line.

3/14/2025· 12mo ago

Visit ID: 10798781

Follow-up Inspection Required

1 high, 1 int

  • 03G-04-5:High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Walk in freezer Halibut 3/8, tuna 1/3. Applied heat then ice bath then ROP then froze per chef. Repeat violation from 10/24/25. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-13: Walk in cooler- grouper 35F stored over ice in ROP 3 bags dates 2/28 and 3/9. See stop sale. Repeat violation from 10/24/24 and 3/12/25. **Time Extended** - From follow-up inspection 2025-03-14: Observed no ROP fish in establishment at time of inspection. Admin Complaint
  • 03G-50-1:Intermediate - - From initial inspection : 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. Walk in cooler-AMBIENT 38F- ROP- all raw- Chicken w skins 3/12, chicken wings 2/11, pulled chicken 12/21, duck breast 3/11, chicken breast 3/6, NY strip beef 2/28, chicken thigh/ breast 3/8, beef filet 2/20. Walk in freezer- Frozen- ROP- prime rib 12/1, chicken 1/17, halibut 3/8, stuffed quail 1/3, tuna 1/3, NY strip beef 9/30, scallops 1/3, she crab soup 12/14, sauce 1/17. Cold hold near expo and wait station- upright cooler- ROP raw beef filet (date 2/2 ). See stop sale. Warning - From follow-up inspection 2025-03-13: Observed: walk in cooler- grouper 35F stored over ice in ROP bag date marked 2/28 and 3/9. See stop sale. Repeat violation from 3-12-25. **Time Extended** - From follow-up inspection 2025-03-14: Observed no one doing special processes at time of inspection. Provided establishment with HACCP information and templates on ROP fish, meats, poultry and sou vie, cook chill special processes. Must submit a HACCP plan and get approval thru the Division of Hotels and Restaurants to conduct special processes. **Time Extended**

3/13/2025· 12mo ago

Visit ID: 10798678

Follow-up Inspection Required

1 high, 1 int

  • 03G-04-5:High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Walk in freezer Halibut 3/8, tuna 1/3. Applied heat then ice bath then ROP then froze per chef. Repeat violation from 10/24/25. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-13: Walk in cooler- grouper 35F stored over ice in ROP 3 bags dates 2/28 and 3/9. See stop sale. Repeat violation from 10/24/24 and 3/12/25. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : 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. Walk in cooler-AMBIENT 38F- ROP- all raw- Chicken w skins 3/12, chicken wings 2/11, pulled chicken 12/21, duck breast 3/11, chicken breast 3/6, NY strip beef 2/28, chicken thigh/ breast 3/8, beef filet 2/20. Walk in freezer- Frozen- ROP- prime rib 12/1, chicken 1/17, halibut 3/8, stuffed quail 1/3, tuna 1/3, NY strip beef 9/30, scallops 1/3, she crab soup 12/14, sauce 1/17. Cold hold near expo and wait station- upright cooler- ROP raw beef filet (date 2/2 ). See stop sale. Warning - From follow-up inspection 2025-03-13: Observed: walk in cooler- grouper 35F stored over ice in ROP bag date marked 2/28 and 3/9. See stop sale. Repeat violation from 3-12-25. **Time Extended**

3/12/2025· 1y ago

Visit ID: 10703758

Follow-up Inspection Required

3 high, 2 int

  • 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. Walk in freezer Halibut 3/8, tuna 1/3. Applied heat then ice bath then ROP then froze per chef. Repeat violation from 10/24/25. Repeat Violation Admin Complaint
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Cold hold near expo and wait station- upright cooler- ROP raw beef filet (date 2/2 ). AMBIENT 38F- ROP- all raw- Chicken w skins 3/12, chicken wings 2/11, pulled chicken 12/21, duck breast 3/11, chicken breast 3/6, NY strip beef 2/28, chicken thigh/ breast 3/8, beef filet 2/20. Frozen- ROP- prime rib 12/1, chicken 1/17, halibut 3/8, stuffed quail 1/3, tuna 1/3, NY strip beef 9/30, scallops 1/3, she crab soup 12/14, sauce 1/17. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- held on ice- sliced tomato 46F, cooled greens 44F ( 8:45-1:50). See stop sale. Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink in ware wash area blocked with food cart, sink near ice machine blocked with trash can. Both cart and can were removed from sinks. Corrected On-Site
  • 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. Walk in cooler-AMBIENT 38F- ROP- all raw- Chicken w skins 3/12, chicken wings 2/11, pulled chicken 12/21, duck breast 3/11, chicken breast 3/6, NY strip beef 2/28, chicken thigh/ breast 3/8, beef filet 2/20. Walk in freezer- Frozen- ROP- prime rib 12/1, chicken 1/17, halibut 3/8, stuffed quail 1/3, tuna 1/3, NY strip beef 9/30, scallops 1/3, she crab soup 12/14, sauce 1/17. Cold hold near expo and wait station- upright cooler- ROP raw beef filet (date 2/2 ). See stop sale. Warning

10/31/2024· 1y 4mo ago

Visit ID: 10703340

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

10/24/2024· 1y 4mo ago

Visit ID: 8786410

Follow-up Inspection Required

5 high, 4 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Cold hold- ambient 49F, 48F, 50F. Do not use until repaired or able to hold food at 41F or less. Repeat Violation
  • 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. Walk in cooler- ROP grouper 40F, ROP snapper 40F. Warning
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Walk in cooler- prepared in establishment-ROP grouper 40F, ROP snapper 40F. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Held at room temperature- sausage patties 82F ( undetermined time). Cold hold- make table reach in- diced tomatoes 57F., shredded cheese 61F, pulled eggs 45F, sausage crumble 61F, sliced salmon 48F. Cold hold- glass reach in coolers- (ambient 50F), cooked collard greens 48F, cooked squash 50F, pork 48F ( all held overnight). Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make table reach in- diced tomatoes 57F., shredded cheese 61F, pulled eggs 45F, sausage crumble 61F, sliced salmon 48F. Cold hold- glass reach in coolers- (ambient 50F), cooked collard greens 48F, cooked squash 50F, pork 48F ( all held overnight). See stop sale. Warning
  • 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. Held at room temperature- sausage patties 82F ( undetermined time). See stop sale. Warning
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In multiple holding units.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both soda dispensing guns at bar are soiled.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at warewashing machine.
  • 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. Held at room temperature- sausage patties 82F ( undetermined time).

2/22/2024· 2y ago

Visit ID: 8559156

Met Inspection Standards

3 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Chef drained ice machine and employee in process of cleaning. **Corrective Action Taken**
  • 21-05-5:Basic - Cloth used as a food-contact surface at barista area in coffee area and under dishes in warehouse wash area. Employee removed cloths from food contact surfaces. . Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler on cook line not working properly. Ambient 54F. Cold hold- flounder 57F, raw chicken 57F (10:30-11:30). Manager contacted maintenance to repair. Chef re located food to walk in cooler. **Corrective Action Taken**
  • 21-10-4:Basic - Multiple Soiled dry wiping cloths in use at coffee area. Employee removed cloths and placed in sanitizer solution. Corrected On-Site
  • 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing- pork slab 66F (10:18-11:18). Employee placed pork in walk in cooler. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink next to ice machine is blocked with floor dough mixed.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Mixing utensils/tools stored in hand wash sink next to ice machine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near cook line. Employee re stocked paper towels. Corrected On-Site

11/21/2023· 2y 3mo ago

Visit ID: 8385160

Met Inspection Standards

1 high, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing near ware washing area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in ware washing area. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken tenders stored over French fries in reach in freezer. Raw Shell eggs stored over lettuce in upright glass reach in cooler. Chef corrected rotation of food. Corrected On-Site