THE OCEANAIRE SEAFOOD ROOM
9101 Pointe Plaza Avenue
Orlando, Florida, 32819
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/21/2025
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable./brown cutting board at wait station.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drinks on shelf over reach in cooler. Open drinks on shelf over butter cups, wait station/ **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./ **Repeat Violation**
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses./cook line/ **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board./wait station/removed immediately/ **Corrected On-Site**
- 36-62-4:Basic - Light not functioning. One light out/main cook line. One light out/prep kitchen cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side grill with grease build up. Prep kitchen hood filters soiled. Cook line oven exterior soiled. **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./walk in cooler (protein and fish) wall soiled. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar, bread crumbs and flour containers not labeled/prep kitchen side/ **Corrected On-Site** **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon stored over cooked octopus, walk in cooler. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./blue cheese butter ball cold holding at 49F, less than 1 hour/iced/rechecked 41F. Butter cup holding at 51F/time as public health control recommended, form provided to manager. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board at cook line soiled both sides.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./empty boxes blocking hand sink outside walk in cooler/ **Corrected On-Site**
Food safety inspection conducted on 1/21/2025 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).
Inspection on 8/23/2024
High Priority
2
Intermediate
7
Basic
6
Total
15
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./employee jacket stored with cleaned mixer on storage rack/ **Corrected On-Site**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./employee wearing a watch while cutting fruits, wait station. **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./stove on cook line and side kitchen.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./seafood and meat walk in cooler.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./sugar, flour and bread crumbs containers.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shrimp, raw scallops stored over ready to eat asparagus/cook line reach in cooler/ **Corrected On-Site** **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. House dressing /(contain cooked eggs)47F, Sliced tomatoes 46F, home made blue cheese dressing 47F, home made cheesecake 55F, all less than 4 hours/moved to walk in cooler for temperature recovery/rechecked house dressing 41F, tomatoes 41F, blue cheese 41F, cheesecake 38F/ **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cook line flat grill.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./bar hand sink used to store containers/ **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/
- 31B-03-4:Intermediate - No soap provided at handwash sink./bar hand sink/ **Corrected On-Site**
- 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./clam chowder soup and butter milk mix in walk in cooler.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one employee certificate expired, Jason.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid bottle/bar. Clear chemical bottle/hanging on dish area hand sink.
Food safety inspection conducted on 8/23/2024 revealed 15 total violations (2 high priority, 7 intermediate, 6 basic).