OCEAN PRIME
West Sand Lake Road
Orlando, Florida, 32819
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/16/2025
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 4/16/2025 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 10/1/2024
High Priority
6
Intermediate
5
Basic
5
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 10/1/2024 revealed 16 total violations (6 high priority, 5 intermediate, 5 basic).