OCEAN BUFFET
3425 SW COLLEGE RD
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection on 2/19/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/19/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/11/2025
High Priority
6
Intermediate
5
Basic
10
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. In walk-in cooler, shucked oysters no tag in the containers (2 boxes), per manager tags are kept at the cook line to be date marked at the end of the day. **Repeat Violation**
- 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. At the cook line, (prep cooler) raw beef 54F, raw chicken 53F, corn 54F, fried tofu 53F, raw shrimp 45F, seafood mix 52F per manager all items were moved from walk-in cooler at 10:30-11:00am, manager adjusted temperature of cooler (ice build up in the back), ambient air temperature of 51F. **Repeat Violation** **Warning**
- 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. At the sushi bar area, tuna in a vacuum sealed bag at 43F, per manager tuna was removed from freezer yesterday morning. Stop sale.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink stored above prep table at the cook line, employee moved. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal items stored on top of coolers at the cook line, also at the dry storage area jackets on top of dry goods.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. At the cook line, oil jugs, bucket with potatoes, seafood box on floor, Manager moved all off the floor. **Corrected On-Site**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves soiled with food debris.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloth out of buckets.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At the server area, servers dumping drinks and plates and handling dirty items, no hand washed before scooping and serving drinks. Inspector instructed to washed hands. **Corrective Action Taken**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male manager touches with bare hand cooked Hot ribs (156F).
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw shrimp stored above cooked shrimp, Manager stored properly. **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At the sushi bar area, tuna in a vacuum sealed bag at 43F, per manager tuna was removed from freezer yesterday morning. Stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the hibachi area, fresh garlic and oil 76F, per employee item was pulled out of refrigeration at 11:00am. Manager will use time as a public health control and will discarded at 3:00pm. Also at the cook line (prep cooler): raw beef 54F, raw chicken 53F, corn 54F, fried tofu 53F, raw shrimp 45F, seafood mix 52F per manager all items were moved from walk-in cooler at 10:30-11:00am, manager adjusted temperature of cooler (ice build up in the back). **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the sushi bar area, sushi rice made approximately at 10:30 with a temperature of 86F at 1:36pm. Per manager, rice will be use before 2:00pm. **Repeat Violation** **Admin Complaint**
- 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. Reach-in cooler near back door, milk no date ,raked, manager dated 02/09/25. **Corrected On-Site**
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. For oysters, tags available from December 01, 2024
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink area blocked by trash can, employee moved. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At the server station, female server rinsed orange cloth in sink.
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. At the prep area, near walk-in freezer
Food safety inspection conducted on 2/11/2025 revealed 21 total violations (6 high priority, 5 intermediate, 10 basic).
Inspection on 1/8/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/8/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/6/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (52F - Cold Holding); Krab stick (50F - Cold Holding); Salmon (49F - Cold Holding); Tofu (50F - Cold Holding); Rice (119, 89F - Hot Holding). Employee stated items had been taken from the walk in cooler 6 hours earlier **Warning** - From follow-up inspection 2025-01-06: Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (50F - Cold Holding); Krab stick (48F - Cold Holding); Salmon (46F - Cold Holding); Tofu (45F - Cold Holding); Rice (119, 89F - Hot Holding). Employee stated items had been taken from the walk in cooler 1 hour. earlier. Manager placed all items on ice. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (52F - Cold Holding); Krab stick (50F - Cold Holding); Salmon (49F - Cold Holding); Tofu (50F - cold Holding) Employee stated items had been taken from the walk in cooler 6 hours earlier The following items and cold holding temperatures in the flip-top make table cooler on cookline across from Wok cooking station: fish (52F - Cold Holding); shrimp (51F - Cold Holding); beef (49F - Cold Holding); Krab Sticks (51F - Cold Holding), Employee advised that these items were placed in the flip-top make table cooler two hours earlier. Employee moved items to walk-in-cooler **Warning** - From follow-up inspection 2025-01-06: The following items and cold holding temperatures in the flip-top make table cooler on cookline across from Wok cooking station: chicken (41F - Cold Holding); shrimp (39F - Cold Holding); beef (40F - Cold Holding) Ambient Temperature of Sushi bar 38F had the following items at these temperatures: Fish (50F - Cold Holding); Krab stick (48F - Cold Holding); Salmon (46F - Cold Holding); Tofu (45F - Cold Holding); Rice (119, 89F - Hot Holding). Employee stated items had been taken from the walk in cooler 1 hour. earlier. Manager placed all items on ice. **Admin Complaint**
Food safety inspection conducted on 1/6/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 1/3/2025
High Priority
4
Intermediate
3
Basic
10
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (sugar, rice). **Repeat Violation**
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Soiled Cardboard lining halves in dry goods storage area **Repeat Violation**
- 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Four Boxes of oysters in walk-in-cooler with no tag.
- 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. Gasket on reach in cooler cracked
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment ( bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
- 21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Establishment using sponge on in-use food-contact surface at three-compartment sink.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floors around kitchen equipment soiled with grease and oil.
- 08B-12-5:Basic - Stored food not covered. Ice cream in walk-in-freezer not covered.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in-cooler and walk-in-freezer with rust.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of food removed (sugar, rice, flour ) from original container not labelled with name of contents.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (52F - Cold Holding); Krab stick (50F - Cold Holding); Salmon (49F - Cold Holding); Tofu (50F - Cold Holding); Rice (119, 89F - Hot Holding). Employee stated items had been taken from the walk in cooler 6 hours earlier **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient Temperature of Sushi bar 50F had the following items at these temperatures: Fish (52F - Cold Holding); Krab stick (50F - Cold Holding); Salmon (49F - Cold Holding); Tofu (50F - cold Holding) Employee stated items had been taken from the walk in cooler 6 hours earlier The following items and cold holding temperatures in the flip-top make table cooler on cookline across from Wok cooking station: fish (52F - Cold Holding); shrimp (51F - Cold Holding); beef (49F - Cold Holding); Krab Sticks (51F - Cold Holding), Employee advised that these items were placed in the flip-top make table cooler two hours earlier. Employee moved items to walk-in-cooler **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. See stop sale. Rice at Sushi Bar Rice (119, 89F - Hot Holding) no time mark.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at sushi Bar Rice (119, 89F - Hot Holding). employee advised that rice was made 5 hours earlier.
- 41-17-4:Intermediate - Bottle containing toxic substance (pink soap) not labeled...bottle labeled Sirachi Sauce **Admin Complaint**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters tags not all marked with last date served.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at dishwash area blocked by trash can **Repeat Violation**
Food safety inspection conducted on 1/3/2025 revealed 17 total violations (4 high priority, 3 intermediate, 10 basic).
Inspection on 8/19/2024
High Priority
3
Intermediate
5
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Interior of dish machine soiled with lime-like substance.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls without handles stored inside bins of rice and flour in dry storage area. Manager removed both bowls from bins during this inspection. **Corrected On-Site** **Repeat Violation**
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard used as tabletop in dry storage area. Manager discarded cardboard during this inspection. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on shelf above refrigerated make-table at cookline. Manager removed keys from shelf during this inspection. Employee apron and bag stored on top of fountain soda boxes in dry storage area. Manager removed both from top of sodas during this inspection. **Corrected On-Site** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles at fountain machine in server station soiled with mold-like substance. **Repeat Violation**
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Two power drills stored on table at cookline beside pot of rice. Manager moved tools away from table during this inspection. **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 under running water in prep sink: shrimp (81F - Cold Holding); calamari (80F - Cold Holding). Manager stated the shrimp and calamari were done thawing and would begin cooking them immediately.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Ceiling in dry storage area stained. Floor inside walk-in freezer soiled with food debris. Wall and ceiling around ice machine in kitchen soiled with dust. Air vent on ceiling near dish machine soiled with black substance.
- 14-06-4:Basic - Wood nonfood-contact surface not properly sealed. Unsealed plywood used as a shelf on top rolling rack inside walk-in freezer.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Wrapped pan containing raw chicken stored on shelf above wrapped pan containing raw salmon on rolling rack inside walk-in freezer. Manager moved the raw salmon above the raw chicken during this inspection. Pan of raw chicken stored on shelf above pan of raw shrimp inside walk-in cooler. Manager had an employee move the raw shrimp above the raw chicken during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Thawing under running water in prep sink: shrimp (81F - Cold Holding); calamari (80F - Cold Holding). Manager stated the shrimp and calamari were done thawing and would begin cooking them immediately. **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing "Windex" stored on shelf beside plastic trays below counter in sushi bar area. Manager moved the Windex to the floor during this inspection. **Corrected On-Site**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee in prep area washed hands in the mop sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate and left-side wall inside ice machine in kitchen soiled with black substance. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by dish machine blocked by large trash can. Inspector moved trash can away from handwash sink in order to wash hands. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scouring pad and sponge stored inside handwash sink behind grill in buffet area. Inspector removed both from sink before washing hands. **Corrected On-Site** **Repeat Violation**
- 31B-02-4:Intermediate - No soap and/or paper towels /mechanical hand drying device provided at handwash sink. No soap at handwash sink near dish machine. No towels at handwash sink at cookline. Manager replenished both during this inspection. **Corrected On-Site**
Food safety inspection conducted on 8/19/2024 revealed 17 total violations (3 high priority, 5 intermediate, 9 basic).