101 OCEAN
101 COMMERCIAL BLVD, Lauderdale By The Se FL 33308 · 3059343579
Last inspected Mar 6, 2026 · 12 visits since September 2023
FEB 25
MAR 25
MAY 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roach found. 1 live roach under speed rack in back storage prep room. Operator exterminated, removed and sanitized the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024026134 | Apr 15, 2024 | Jun 19, 2024 | $600 |
| 2--2023057063 | Sep 25, 2023 | Nov 27, 2023 | $600 |
| 2--2023039071 | Jun 26, 2023 | Sep 13, 2023 | $400 |
| 2--2021051840 | Nov 28, 2021 | Mar 2, 2022 | $400 |
| 2--2017013805 | Mar 14, 2017 | Apr 7, 2017 | $800 |
| 2--2016023102 | Apr 29, 2016 | Jun 15, 2016 | $400 |
Inspection history
12 visits, newest first
Mar 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Cook line grill drawers - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw comminuted beef stored over raw fish. Operator stored all items properly.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee handled personal cell phone then food pans without first washing hands. 2. Server handled dirty plates then prepared a drink without first washing hands. Reviewed proper hand washing and employees washed hands.
Walk in cooler - Raw shell eggs stored over/not properly separated from ready-to-eat prepared broccoli. Operator stored all items properly.
Clam, mussel and oyster tags not marked with last date served. Reviewed proper procedures.
Show the remaining 3 findings ▾
No soap provided at handwash sink. Cookline hand sink. Operator replaced.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - marinara and chicken stock - per operator prepared 2 days ago. Operator date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No soap provided at cookline handwash sink, operator replaced.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance. In dining room and in kitchen.
Cutting board has cut marks and is no longer cleanable at cookline.
Old labels stuck to food containers after cleaning in prep room storage room.
May 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Dented cans present. See stop sale. Two cans of Vertullo artichoke quarters 5LBS
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee put on gloves without washing hands to. Rewrap portioned cooked ribs.
Non-food grade paper towel used as liner for food container. -Cooks line; wiping cloth used to line food container filled with raw scallops. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. -Walk in cooler; raw salmon stored over ready to eat cooked noodles. Operator stored properly.
Ice scoop stored in dirty container in prep room next to ice machine.
No soap provided at handwash sink. -Cooks line, operator replaced.
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
Clean pots and pans not stored inverted or in a protected manner next to range by pizza station.
Food stored in a location that is exposed to splash/dust. -Wait station; lemon wedges stored under soap dispenser at hand washing sink, operator removed.
In-use wet wiping cloth/towel used under cutting board.
Large preparation bowls not properly air-dried wet nesting, At ware washing drying rack.
Mussels /oysters tag missing from portioned batch at sushi station.
Old labels stuck to several food containers after cleaning.
Several food storage containers cracked or broken. -Sushi flip top Station; container of noodles -prep area; large plastic food grade containers
Single-service articles improperly stored. -cases of gloves stored on floor in prep room, operator stored properly.
Two ceiling vents in kitchen soiled with accumulated mold-like substance.
Wet mop not stored in a manner to allow the mop to dry.
Mar 14, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
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), operator replaced solution, Dishwasher (Chlorine 100ppm)
Food-contact surface soiled with food debris, mold-like substance or slime. -Bar soda gun nozzles and holsters.
Handwash sink used for purposes other than handwashing. -Bar used to store dump strainer, operator removed. -Cookline used as storage for food container operator removed.
Accumulation of debris on exterior of warewashing machine.
Floor area(s) covered with standing water. -Bar.
Interior of right cook line refrigerator drawers in disrepair
Soiled dry wiping cloth in use at Cookline; operator removed.
Water draining onto floor surface. -Bar hand washing sink.
Feb 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -Operator entered kitchen area from the exterior put on gloves without washing hands, scooped ice for raw dish order. Reviewed hand washing and glove usage.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee picked up dry wiping cloth off ground. And continued cooked customer orders without washing hands and changing gloves. Reviewed hand washing and glove usage. Employee washed hands and changed gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. -Bar Soda gun holsters.
Handwash sink used for purposes other than handwashing. -paint brush stored in hand washing sink across from dough mixer. Operator removed.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Cookline drawer and walk in cooler; reduced oxygen package mahi mahi. Operator began removing reduced oxygen packaged fish out of packaging.
Equipment and utensils not properly air-dried - wet nesting. -Triple sink area; several cambro containers stacked on top of each other with water, operator separated to air dry.
Exterior door has a gap at the threshold that opens to the outside.
Garbage can located outside has lid open/broken.
Plumbing system in disrepair. -Bar hand washing sink; water leaking from drain pipe.
Water draining onto floor surface. -Bar hand washing sink.
Wiping cloth not stored in sanitizing solution between uses. -Cookline; operator stored in solution.
Nov 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside. By cookline.
Jul 25, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Exterior door has a gap at the threshold that opens to the outside. By cookline.
Ice buildup in pizza area reach-in freezer - around door.
Jul 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 small flying insects in back prep room on wall near dry storage items.
Roach activity present as evidenced by live roach found. 1 live roach under speed rack in back storage prep room. Operator exterminated, removed and sanitized the area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - drawer unit - cheese (47-48F). Per operator item in unit 3 hours. Operator moved to reach in to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline knife rack visibly soiled. Operator cleaned during inspection. Expo soda gun soiled. Bar area - 2 soda guns soiled.
Handwash sink not accessible for employee use at all times. Cleaning items in hand sink next to ice machine. Operator removed.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back prep room.
Exterior door has a gap at the threshold that opens to the outside. By cookline.
Food not stored at least 6 inches off of the floor. Case of raw chicken and case of raw beef burgers stored on floor under shelving in walk in cooler. Operator stored properly. Back prep room - containers of chips in plastic containers stored on floor. Operator elevated.
Ice buildup in pizza area reach-in freezer - around door.
No handwashing sign provided at a hand sink used by food employees. Expo area hand sink. Operator posted.
Waste line missing at soda gun holster. 2 bar soda guns and expo soda gun.
Apr 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Employee handled soiled dishes and utensils and then picked up clean dishes without washing hands. Reviewed proper procedures and employee properly washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at bar cutting ready to eat lemons with bare hands. Reviewed proper procedures and employee properly washed hands and put on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - left drawer unit. Raw fish stored over ready to eat cooked pasta and cheese. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline right drawer unit - Raw beef burgers stored over raw fish. Operator stored all items properly.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. 3 bar soda guns.
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees present without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Exterior door has a gap at the threshold that opens to the outside. By cookline.
In-use ice scoop stored in visibly soiled surface between uses. Operator cleaned.
Interior of microwave has accumulation of black substance/grease/food debris. Pizza area.
Sep 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC - Chris Yurek.
Floor soiled/has accumulation of debris. Under wood shelving in dry storage area.
Sep 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat carton eggs in back prep room. Operator stored all items properly.
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. Cookline - low boy - raw tuna (49-50F); cooked noodles (54F); cooked shrimp (53-54F). Per operator items were held in this unit overnight - over 4 hours. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - Right flip top - drawers- cooked pasta (50-54F); ham (50-54F); cooked rice (50-54F); cooked beef (50-54F). Per operator items were removed from walk in cooler approximately 3 hours ago and placed in this unit. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to walk in to quick chill. Cookline - low boy - raw tuna (49-50F); cooked noodles (54F); cooked shrimp (53-54F). Per operator items were held in this unit overnight - over 4 hours. No items prepped or portioned today. See stop sale. Cookline - grill low boy - cheese (50F). Per operator item was removed from walk in cooler approximately 3 hours ago. No items pooled or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to walk in to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC - Chris Yurek.
Spray bottle containing toxic substance not labeled. Bar area - operator labeled.
Floor soiled/has accumulation of debris. Under wood shelving in dry storage area.
Ice buildup in reach-in freezer by pizza oven.
In-use ice scoop stored on soiled surface between uses. Back prep room and shaved ice area - scoop in visibly soiled container. Operator cleaned during inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.