DirtyFLRestaurant Inspection Data

2700 NORTH OCEAN GRILL

Food safety records indicate 2700 NORTH OCEAN GRILL in RIVIERA BEACH has 6 inspections with a 3.3/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 year ago · 6 reports on file

2700 North Ocean Drive
Florida, 33404
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 6 health inspection reports

All Inspection Reports

4/3/2025· 1y ago

Visit ID: 10807080

Met Inspection Standards
  • N/A:No Violations Were Observed

3/26/2025· 1y ago

Visit ID: 10799924

Follow-up Inspection Required

1 high

  • 22-41-4:High Priority - - From initial inspection : 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. Dishwasher (Chlorine 0ppm); set up Triple Sink (Quaternary 200ppm) **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-03-15: **Time Extended** - From follow-up inspection 2025-03-26: Dish machine tested for chlorine. As per chef, Dishwasher changed to high temperature Ran machine tested at less than 160 F **Time Extended**

3/15/2025· 1y 1mo ago

Visit ID: 10799481

Follow-up Inspection Required

1 high

  • 22-41-4:High Priority - - From initial inspection : 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. Dishwasher (Chlorine 0ppm); set up Triple Sink (Quaternary 200ppm) **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-03-15: **Time Extended**

3/14/2025· 1y 1mo ago

Visit ID: 8877048

Follow-up Inspection Required

2 high, 1 int

  • 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. Dishwasher (Chlorine 0ppm); set up Triple Sink (Quaternary 200ppm) **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (51F - Cold Holding); hot dogs (51F - Cold Holding);; raw burgers (51F - Cold Holding); raw shrimp (50F - Cold Holding); raw chicken (51F - Cold Holding) reach in cooler drawers under stove top. Not prepped or portioned. In unit less than four hours. Placed back in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw shrimp ceviche on menu Warning

8/30/2024· 1y 7mo ago

Visit ID: 8875550

Met Inspection Standards
  • N/A:No Violations Were Observed

8/29/2024· 1y 7mo ago

Visit ID: 8866402

Follow-up Inspection Required

3 high, 1 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open container of water removed from prep surface. Warning
  • 24-15-4:Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Plates below dripping condensation from AC air handler - operator removed plates and cleaned AC vents. Corrected On-Site 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. After 3 attempts Dishwasher (Chlorine 0ppm) - operator to contact eco lab. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hotline make table - sliced turkey (41F-46F - Cold Holding) not portioned or prepared today held in top unit overnight and more than 4 hours - see stop sale. double door reach in cooler - rib-eye (46F - Cold Holding); NY strip (46F - Cold Holding);; chic peas (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours on bottom shelf air flow hindered by pans and other food products. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hotline make table - sliced turkey (41F-46F - Cold Holding) not portioned or prepared today held in top unit overnight and more than 4 hours - see stop sale. double door reach in cooler - rib-eye (46F - Cold Holding); NY strip (46F - Cold Holding);; chic peas (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours on bottom shelf air flow hindered by pans and other food products. See stop sale. Warning
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of SafeStaff certificates - during inspection operator provided original certificates. Corrected On-Site Warning