DirtyFLRestaurant Inspection Data

OCEAN PRIME

West Sand Lake Road
Orlando, Florida, 32819
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/16/2025

Inspection #: Visit ID: 8992695

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven in prep kitchen Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cooks line 87, placed on flat top for temperature recovery **Corrective Action Taken**
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Wash gauge in kitchen
  • 29-17-4:Basic - Waste line missing at soda gun holster bar soda gun
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt shaker on sushi line 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. Raw sausage links over raw lamb in walk in cooler Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opened prep kitchen. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dish room Corrected On-Site Repeat Violation

Inspection Date: 10/1/2024

Inspection #: Visit ID: 8775760

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag in prep area next to cooks line Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks on the line Chef addressed Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans in prep kitchen Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under soda machine for server beverage system
  • 08B-12-5:Basic - Stored food not covered. Pasta in walk in freezer Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Expo line Au gratin potatoes 72F Made at 2:00 and temped at 4:55
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 135.5F dish machines 20 minutes later 160F Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooks line Raw fish over sauce in under counter reach in across from oven RW fish over sauce in sushi station reach in cooler Corrected On-Site Repeat Violation
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler Tabasco butter 9/22 Fish butter 9/23 Blanched green beans 9/24 Bacon butter 9/24 Cook line Tomato jam 9/17
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Tabasco butter 9/22 Fish butter 9/23 Blanched green beans 9/24 Bacon butter 9/24 Cook line Tomato jam 9/17
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Expo line Au gratin potatoes 72F Made at 2:00 and temped at 4:55
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Expo line Au gratin potatoes 72F Made at 2:00 and temped at 4:55 Covered and left on expo line
  • 22-02-4:Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Green cutting board on cooks line Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blender attachment in sink Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sinks at the bar Corrected On-Site
  • 01C-10-4:Intermediate - oysters tag removed from original container prior to container being emptied in walk in cooler Corrected On-Site

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8534979

  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Plastic spoons on server side of expo Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna loin over cooked lobster in walk in cooler Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Items in hand sink in dish room Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing orange toxic substance not labeled in dish room Chef discarded bottle Corrected On-Site

Inspection Date: 10/24/2023

Inspection #: Visit ID: 8375054

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Speed rack with clean molds in prep kitchen Corrected On-Site
  • 10-12-5:Basic - In-use ice paddle stored on soiled surface between uses. Top of ice machine Corrected On-Site
  • 36-62-4:Basic - One Light not functioning over fryer on cooks line
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Linen napkin used under tempura shrimp on sushi station on cooks line Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Utensils in hand sink in dish room Corrected On-Site
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Cooks line Chef discarded Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing orange toxic substance not labeled. Chemical closet Corrected On-Site