DirtyFLRestaurant Inspection Data

OCEAN GRILL

1050 Beachland Boulevard
Vero Beach, Florida, 32963
Indian River County County

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/1/2025

Inspection #: Visit ID: 10702554

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Small glass dishwasher is not sanitizing at proper temperature. Ran test strip, gauge is reading 171f. Operator will use main dishwasher to wash glasses until fixed
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup up on hood filters above grill. Along sides of broiler
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked yellow rice in walk in cooler found at 45f. Manager discarded Corrected On-Site
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One portioned bag of lobster salad at 49f. Manager states it was pulled out. Advised to move to freezer to rapid chill **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dump sink evidenced by ice in sink on cooks line

Inspection Date: 10/24/2024

Inspection #: Visit ID: 10702182

  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 4 door reach in cooler froze up - From follow-up inspection 2024-10-24: 6 door cooler ambient 49f. Do not use cooler until maintaining food at 41f. **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting boards has cut marks and is no longer cleanable on cook line - From follow-up inspection 2024-10-24: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans - From follow-up inspection 2024-10-24: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salad cooler blue cheese crumbles (54F - Cold Holding); feta (54F - Cold Holding) sliced ham 50F roast beef 53F fish dip 48F cold hold lobster 46F cold hold - From follow-up inspection 2024-10-24: 6 door cooler) spring mix 49f portioned butter 49f blue cheese dip 45f. Cold holding in cooler overnight Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. low boy cooler (49F - Cold Holding) cooked rice 44F crab burgers 47F placed in cooler at 8:00 found at 10:30 recommended to rapid chill items. 4 door reach in cooler sliced cheese 44F raw chicken 48F raw beef 52F raw fish 44F crab meat 45F cold hold removed walk in cooler at 8:00 found at 10:50 salad cooler blue cheese crumbles (54F - Cold Holding); feta (54F - Cold Holding) sliced ham 50F roast beef 53F fish dip 48F cold hold lobster 46F cold hold 6 door cooler spring mix 50F portioned butter from yesterday 58F blue cheese dip 49F Warning - From follow-up inspection 2024-10-24: (low boy cooler) cooked rice none on hand crab burgers none on hand Fries 39f cold holding (4 door reach in cooler ) sliced cheese 41 raw chicken none on hand raw beef 53 cooling from prep raw fish 39f crab meat none on hand (salad cooler ) blue cheese crumbles 42f feta 42f sliced ham none on hand roast beef none on hand fish dip none on hand lobster none hand (6 door cooler) spring mix 49f portioned butter 49f blue cheese dip 45f. Cold holding in cooler overnight Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clam chowder (121F - Hot Holding); med chowder (121F - Hot Holding) - From follow-up inspection 2024-10-24: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device, hand wash sign provided at handwash sink at the main bar. - From follow-up inspection 2024-10-24: **Time Extended**

Inspection Date: 10/23/2024

Inspection #: Visit ID: 8730183

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 4 door reach in cooler froze up
  • 14-09-4:Basic - Cutting boards has cut marks and is no longer cleanable on cook line
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans
  • 14-11-5:Basic - Low boy cooler door doesn't seal tightly Salad cooler coils heavily soiled with dust and grease.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over French fries in low boy cooler. In dairy walk in cooler raw bacon over prepared dressings. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salad cooler blue cheese crumbles (54F - Cold Holding); feta (54F - Cold Holding) sliced ham 50F roast beef 53F fish dip 48F cold hold lobster 46F cold hold
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. low boy cooler (49F - Cold Holding) cooked rice 44F crab burgers 47F placed in cooler at 8:00 found at 10:30 recommended to rapid chill items. 4 door reach in cooler sliced cheese 44F raw chicken 48F raw beef 52F raw fish 44F crab meat 45F cold hold removed walk in cooler at 8:00 found at 10:50 salad cooler blue cheese crumbles (54F - Cold Holding); feta (54F - Cold Holding) sliced ham 50F roast beef 53F fish dip 48F cold hold lobster 46F cold hold 6 door cooler spring mix 50F portioned butter from yesterday 58F blue cheese dip 49F Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clam chowder (121F - Hot Holding); med chowder (121F - Hot Holding)
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device, hand wash sign provided at handwash sink at the main bar.

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8657121

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cracker meal Corrected On-Site Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Bar Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site Repeat Violation
  • 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. O ppm at bar dishwasher both. Operator called eco lab Will wash and sanitize in other dishwasher till corrected
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sour cream. Walk in cooler Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream. Walk in cooler Milk reach in cooler Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Cookline

Inspection Date: 11/28/2023

Inspection #: Visit ID: 8351349

  • 23-03-4:Basic - 1.Hood filters soiled with grease, food debris, dirt, slime or dust. 2. Accumulation of food debris on oven in bakers area. 3. Interior of ice bin ceiling
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In dry storage room in flour bin Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above prep table in bakers area accumulated dust
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At bar. Bartender removed Corrected On-Site Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened canned drink In meat cooler on cooks line
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of sauce near desert cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey breast above chill line in salad expo cooler. Reading 43-55F. Advised cook to place in separate container. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Measuring cups put in hand wash sink in bakers area.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as a dump sink at server station.