2700 NORTH OCEAN GRILL
2700 N OCEAN DR, Riviera Beach FL 33404
Last inspected Mar 20, 2026 · 9 visits since August 2024
AUG 24
MAR 25
DEC 25
MAR 26
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Curry sauce 3/13 Jerk sauce 3/12 Squash soho 3/12 Peas 3/12 Cole slaw 3/6 Demi sauce 3/12 Sushi rice 3/11 in glass cooler in the dining room See Stop Sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026013790 | Dec 29, 2025 | Mar 19, 2026 | $400 |
| 2--2025033199 | Mar 14, 2025 | May 19, 2025 | $400 |
Inspection history
9 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Curry sauce 3/13 Jerk sauce 3/12 Squash soho 3/12 Peas 3/12 Cole slaw 3/6 Demi sauce 3/12 Sushi rice 3/11 in glass cooler in the dining room See Stop Sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Curry sauce 3/13 Jerk sauce 3/12 Squash soho 3/12 Peas 3/12 Cole slaw 3/6 Demi sauce 3/12 Sushi rice 3/11 in glass cooler in the dining room See Stop Sale
No soap provided at handwash sink at the bar; operator provided
Dec 29, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160F) Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Dec 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160F) Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above lettuce, discussed with operator who corrected storage of products.
Toxic substance/chemical improperly stored. At serve expo station spray bottles of window cleaner stored above single service lids, discussed with operator who corrected storage of products.
In-use tongs stored on equipment door handle between uses. In kitchen clean tongs stored on oven door handles, discussed with operator who removed tongs.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) discussed with operator who changed to Sanitizer Bucket (Quaternary 200ppm)
Apr 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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)
Mar 15, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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)
Mar 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 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); set up Triple Sink (Quaternary 200ppm)
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw shrimp ceviche on menu
Aug 30, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 29, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 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. After 3 attempts Dishwasher (Chlorine 0ppm) - operator to contact eco lab.
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.
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.
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.
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.
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.
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.