DirtyFLRestaurant Inspection Data

OZONA BLUE GRILLING COMPANY

With 8 inspections documented, OZONA BLUE GRILLING COMPANY maintains a 3.0/5 food safety rating in PALM HARBOR. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 8 reports on file

125 ORANGE ST SOUTH

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 8 health inspection reports

All Inspection Reports

1/5/2026· 2mo ago

Visit ID: 10912163

Met Inspection Standards

1 high, 4 int, 11 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of outside ice machines has mold like substance. Mold like substance not touching, on top of machine.
  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Knives stored in between equipment and prep table, operator moved knives to dish machine and cleaned and sanitized items. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelf on top of clean dishes in warewashing area and on back prep table. Operator removed beverages. Corrected On-Site Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees on cook line wearing bracelets. Operator had employees remove bracelets. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Missing floor tiles on cook line.
  • 08B-38-4:Basic - Food stored on floor. Feta cheese container stored on floor of walk in cooler, operator moved feta cheese to shelf. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand wash sink in exterior bar. Operator placed signage at bar. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle of oil unlabeled on cookline. Operator labeled bottle. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer measured at 500ppm, operator remade bucket at 200ppm. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form HR 5030-104. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda guns soiled with food debris in interior and exterior bar. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in exterior bar used for storage.Operator removed bucket and debris in handwash sink. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna and salmon not identified as raw items on menu. Operator corrected menus on site. Corrected On-Site

6/13/2025· 9mo ago

Visit ID: 10740896

Met Inspection Standards

3 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler acres from grill.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Outside bar soda gun.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 comp. Corrected On-Site
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed, printed and posted. Corrected On-Site

12/11/2024· 1y 3mo ago

Visit ID: 8736494

Met Inspection Standards

1 int, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Soda gun nozzles at outside bar. Corrected On-Site

6/5/2024· 1y 9mo ago

Visit ID: 8688191

Met Inspection Standards

1 high, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cooks line Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wiping cloths on prep table of cook line. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream based soup 122F hot hold. Operator to reheat

5/20/2024· 1y 9mo ago

Visit ID: 8676947

Met Inspection Standards

3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Large white cutting board on cook line, small cutting boards stored in dish wash area have deep grooves. Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding food removed from its original container not labeled with common name. Bottles were labeled during inspection Corrected On-Site

4/18/2024· 1y 10mo ago

Visit ID: 8655617

Met Inspection Standards

1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. End of cook line. Warning - From follow-up inspection 2024-04-18: **Time Extended**

4/17/2024· 1y 10mo ago

Visit ID: 8545885

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. End of cook line. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 employees on the cook line no hair restraint Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Ore Ted to 50ppm Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line; Fish (46F - Cold Holding second temperature, second temperature 2:04pm 45F); Fish (44F - Cold Holding, second temperature 2:04 43F); Fish(47F - Cold Holding second temperature 45F) Walk in cooler-; Alfredo (44F - Cold Holding, second temperature 44F cold hold); Fish (45F - Cold Holding, second temperature 43F cold hold); fish (45F - Cold Holding, second temperature 43F cold hold). Ambient temperature 38F in walk in cooler , a large delivery came in and the door was propped open, large amounts of hot soup was placed directly into the cooler below many of the foods that were out of temperature . Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Whisk in hand wash sink Corrected On-Site Warning

11/6/2023· 2y 4mo ago

Visit ID: 8357501

Met Inspection Standards

1 high, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed drinks from prep table near office Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee x2 no hair restraint Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean food containers stacked before dry.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line contain food removed from its original container not labeled with common name.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repeat Violation