AMRIT OCEAN - TULA / AYRE / JEEVI / LALA
3100 N OCEAN DR, Riviera Beach FL 33404 · 305-206-5420
Last inspected Mar 2, 2026 · 10 visits since April 2024
SEP 24
JAN 25
DEC 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects found In kitchen approximately 6 live flying insects landing on trash cans and floor drains, discussed with operator to eliminate flying insects and clean and sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 2, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 4 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw fish in walk-in cooler; Raw chicken over raw fish in the drawers at cook line Stored properly
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- sanitizer bucket;
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine at the bars and main kitchen Advised to provide and use to check dishwasher
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Mar 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 6 findings ▾
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. Observed employee loading dirty dishes in dishwasher and unloading clean ones without washing hands first; manager educated; employee washed hands;
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water changed
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Printed during the inspection
Water leaking from pipe under handwash sink at prep area;
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Dec 31, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 11 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. salmon (87F - Cooking); as per operator food order MR - no parasite destruction available; operator decided to discard fish;
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee setting up the sanitizer bucket; pulling out foods and dating food containers in walk-in cooler; switching from various tasks and going to cook line putting gloves on and cooking foods, without washing hands; Educated; employee washed hands;
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw fish in walk-in cooler; Raw chicken over raw fish in the drawers at cook line Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (46F - Cold Holding) at cook line; food out of temperature for approximately 1 hour; food not prepared or portioned today; food placed on TPHC;
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- sanitizer bucket;
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 28 hours in reach in cooler; dated
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine at the bars and main kitchen Advised to provide and use to check dishwasher
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked foods in ROP bags in walk-in cooler; food more than 48 hours; no HACCP plan approved or in review for these processes; See Stop Sale
Food stored on floor- boxed of raw shell eggs, raw meats and fries in walk-in cooler and freezer - stored properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit- in water at 87 F at cook line; removed
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Dec 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects found In kitchen approximately 6 live flying insects landing on trash cans and floor drains, discussed with operator to eliminate flying insects and clean and sanitize areas.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducts reduced oxygen packaging of raw fish, raw beef, raw chicken with no approved haccp plan, discussed with operator. Please reach out to Jose.Quinones@myfloridalicense.com
Dec 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher wiped face and without washing hands handled clean and sanitized dishes, discussed with operator who educated employee and washed hands.
Live, small flying insects found In kitchen approximately 6 live flying insects landing on trash cans and floor drains, discussed with operator to eliminate flying insects and clean and sanitize areas.
Clams/mussels/oysters tag removed from original container prior to container being emptied. In walk in cooler and reach in cooler raw oysters no tag, discussed with operator who provided oyster tags. Discussed with operator proper storage of tags and oysters.
Handwash sink used for purposes other than handwashing. Hand washing sink used to dump food products as evident by strawberries and food scraps in sink, discussed with operator.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducts reduced oxygen packaging of raw fish, raw beef, raw chicken with no approved haccp plan, discussed with operator. Please reach out to Jose.Quinones@myfloridalicense.com
Spray bottle containing toxic substance not labeled. On dirty dish cart unlabeled spray bottle with cleaner, discussed with operator to labeled bottle.
In-use tongs stored on equipment door handle between uses. In kitchen tongs stored on oven door handles, discussed with operator who removed tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchens at cook line tongs and spoons stored in 63F water, discussed with operator who replace utensils in clean pan with no water.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator to replace solution.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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. At kitchen, Employee touching ready to eat bagel with bare hands with no AOP. Advised operator of proper procedure for bare hand contact. Operator educated employee, employee washed hands and put on gloves.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, Diced tomatoes jam dated 12/31. Operator discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over prep table. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water. Operator removed utensils.
Sep 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. breakfast station make table - cut melon (53F-62F - Cold Holding); cut cantaloupe (53F-62F - Cooling) at 2:30pm cooling started at 9:00am - see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. omelette station - sliced turkey (47F - Cold Holding); sliced ham (45F - Cold Holding); sliced Swiss cheese (47F - Cold Holding) not portioned or prepared today and held over 4 hours in top unit of make table - see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. breakfast station make table - cut melon (53F-62F - Cold Holding); cut cantaloupe (53F-62F - Cooling) at 2:30pm cooling started at 9:00am - see stop sale.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Coffee shop grab and go salads, portioned cut fruit and yogurt parfaits.
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Sep 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler ->Raw chicken over turkey bacon - operator moved chicken to lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. breakfast station make table - cut melon (53F-62F - Cold Holding); cut cantaloupe (53F-62F - Cooling) at 2:30pm cooling started at 9:00am - see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. omelette station - sliced turkey (47F - Cold Holding); sliced ham (45F - Cold Holding); sliced Swiss cheese (47F - Cold Holding) not portioned or prepared today and held over 4 hours in top unit of make table - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. omelette station - sliced turkey (47F - Cold Holding); sliced ham (45F - Cold Holding); sliced Swiss cheese (47F - Cold Holding) not portioned or prepared today and held over 4 hours in top unit of make table - see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. breakfast station make table - cut melon (53F-62F - Cold Holding); cut cantaloupe (53F-62F - Cooling) at 2:30pm cooling started at 9:00am - see stop sale.
Handwash sink not accessible for employee use at all times. Front bar hand sink block by CO2 tank.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Coffee shop grab and go salads, portioned cut fruit and yogurt parfaits.
Opened employee beverage container in a cold holding unit with food to be served to customers. Orator removed open beverage from reach in cooler at coffee station.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oils not labeled.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Apr 17, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishwasher (Temperature - Not Set Up). Operator stated no measuring device available for measuring utensil surface temperature.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
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.