OCEAN BUFFET
3109 E COLONIAL DR, Orlando FL 32803 · 407-868-8487
Last inspected Aug 3, 2026 · 5 visits since December 2025
DEC 25
MAY 26
JUL 26
▲ GETTING WORSE
3 inspections trending down, 85 points off where it started.
Live, small flying insects found 4 flying insects in dry storage 6 flying insects in prep area 1 flying insects by handsink on cook line 4 flying insects by expo prep area 2 flying insects in watermelon box 1 fly on cutting board at prep area Total 18 flying insects
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Aug 3, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Cut raw chicken over cooked snow crab legs Raw shrimp over cooked crawfish boil items in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and suppression system
Wall soiled with accumulated grease, food debris, and/or dust. Wall has black debris at dish machine
Jul 31, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 36 recorded, 4 high priority.
4 High priority8 Intermediate24 Basic
Show 36 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm Chlorine, manager set up correctly
Raw animal food stored over/not properly separated from ready-to-eat food. Cut raw chicken over cooked snow crab legs Raw shrimp over cooked crawfish boil items in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shrimp in top part of cooler in unit over night per manager at 69f. Cut cabbage in top of cooler at 69f over night
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink used for purposes other than handwashing. All hand sinks in kitchen and all buffet areas being used for other purposes. Rinsing out clothes, washing knives, filling containers, dumping liquids.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/ At beginning of inspection. Manager had left to go to store.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink sushi bar
No soap provided at handwash sink. Hand sink sushi bar
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 8 ribbon tape fly traps through out kitchen area 2 ribbon tape fly traps in dry storage room Each trap has 10 or more dead flies on tapes. Total 100 dead flies All traps removed and discarded
Ceiling tile missing. Ceiling tiles missing in ware wash areas and over ice machine. Manager states kitchen is too hot, move tiles for ventilation
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee at cook line chewing gum
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees open gallon of milk, cream and protein drink not separate from food for customers in cooler at cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food preparation staff has bracelets on
Employee with no hair restraint while engaging in food preparation. Cook
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of drinks cup, metal pans, plastic containers
Floor soiled/has accumulation of debris. Debris and food on floor under fryers and woks Debris build up under ice machine
Food stored on floor. Frozen bags of clams and dumplings on floor Bottles of oil on floor at cook line
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up at ice cream chest freezer at buffet has ice buildup up
In-use knife/knives stored in cracks between pieces of equipment. Knives at cook line in between cooler and table
In-use tongs stored on equipment door handle between uses. Tongs handing on wok at cook line
In-use wet wiping cloth/towel used under cutting board. Wet clothes under all cutting boards
No handwashing sign provided at a hand sink used by food employees. At hand sink to by entrance to kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and suppression system
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Facility keeping door and screen door open on kitchen exit doors, during hours of operation. Placing a mesh screen at top of door frame and hanging but not seal around and flapping. Allowing insects into facility, proof of all dead flies in traps
Standing water in bottom of reach-in-cooler. Cooler at cook line
Time/temperature control for safety food thawed in an improper manner.
Wall soiled with accumulated grease, food debris, and/or dust. Wall has black debris at dish machine
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizing bucket at server station by front door at 0ppm chlorine
Wiping cloth sanitizing solution stored on the floor. Bucket on floor in server area
Working containers of food removed from original container not identified by common name. Flour and sugar containers in dry storage
May 14, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate11 Basic
Show 14 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Triple Sink (Quaternary 500+ppm) advised to drain sink and refill with proper concentration
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine strips for dishwasher
No soap provided at handwash sink. At warewashing area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on and iver prep tables abd fiod areas
Exterior door has a gap at the threshold that opens to the outside. Back door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water of 112F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher -Exterior of flour and other seasoning containers
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Multiple sanibuckets on floor throughout kitchen
Screening is not 16-mesh to the inch. Back door
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hibachi hand sink slow draining
Stored food not covered. Bowl of Flour in dry storage area Rice in dry storage area
Time/temperature control for safety food thawed in an improper manner. -Ribs thawing and Squid thawing on sink. Advised to place underneath cool running water or in fridge.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cracked floor in drystorage area
Water leaking from pipe and/or faucet/handle. Leaking pipe at handsink at warewashing area and at handsink at expo side
May 13, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 43 recorded, 10 high priority.
10 High priority8 Intermediate25 Basic
Show 43 findings ▾
Live, small flying insects found 4 flying insects in dry storage 6 flying insects in prep area 1 flying insects by handsink on cook line 4 flying insects by expo prep area 2 flying insects in watermelon box 1 fly on cutting board at prep area Total 18 flying insects
Nonfood-grade containers used for food storage - direct contact with food. Cut milk jug used for scooping. Operator discarded
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Triple Sink (Quaternary 500+ppm) advised to drain sink and refill with proper concentration
Raw animal food stored over or with unwashed produce. Raw oysters over multiple unwashed fruits in walk in cooler. Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked noodles Raw chicken over cooked noodles All in walk in cooler. Operator removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw fish in walk in cooler. Operator removed
Stop Sale issued due to food not being in a wholesome, sound condition. -Spoiled Celery in walk in cooler. Operator discarded - food debris inside ice bin. Advised to discard ice and clean, sanitize ice bin
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -whole crabs 48F cold holding Oysters 44-45F; ( - Cold Holding) rice 44F raw chicken, raw shrimp cut lettuce 47F rice 42F colding, less than 4hrs per operator. Operator moved to other walk in for temperature recovery ( corrective action taken) -Walk in cooler 1: whole crabs 48F cold holding cut lettuce 47F cold holding Cooked rice 47-48F cld holding over night per operator. Operator discarded (corrected on site)
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On buffet items. Per operator less than 4hrs. Operator started marking time on white board
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ribs 121F hot holding on speed rack. Advised to reheat to 165F for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener - ice bucket. Operator removed to be cleaned ( corrective action taken)
Handwash sink used for purposes other than handwashing. -Employee filling pitcher of water in hand sink -Plate in hand sink at warewashing area. Operator removed -scoop in handsink on cook line. Operator removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine strips for dishwasher
No paper towels or mechanical hand drying device provided at handwash sink. At handsink on cook line. Operator replaced
No soap provided at handwash sink. At warewashing area
Nonfood-grade utensils used in food. -Operator is using homemade utensil on chicken. Operator discarded utensil
Packaged food not labeled as specified by law. Canned beats and canned tomatoes missing label.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -No hot water at hand sink next to triple sink. Operator turned on
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back interior soiled. Also had food debris inside. Advised to empty and clean, sanitize ice bin
Bowl or other container with no handle used to dispense food. In flour container. Operator removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on and iver prep tables abd fiod areas
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack speaker, and other personal items at ware washing area next to and touching clean lids. Operator removed - employee jackets hanging over sauce buckets and cases of ginger. Operator removed
Employee preparing food in warewashing area. -Employee Prepping chicken in warewashing area
Equipment in poor repair. 1st Walk in cooler ambient temperature was 48F
Exterior door has a gap at the threshold that opens to the outside. Back door
Food not stored at least 6 inches off of the floor. -Case of celery on floor by back door. - buckets of soy sauce in walk in cooker and in dry storage on floor. Caees of ginger in floor in dry storage
In-use tongs stored on equipment door handle between uses. On oven handle
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle for ice scoop stored in ice bin. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water of 112F
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exterior of rice cooker had water splash crom hand sink on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher -Exterior of flour and other seasoning containers
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Bamboo steam baskets used for dimsom at buffet
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Multiple sanibuckets on floor throughout kitchen
Screening is not 16-mesh to the inch. Back door
Standing water in floor drain/floor drain draining very slowly. By ice machine
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hibachi hand sink slow draining
Stored food not covered. Bowl of Flour in dry storage area Rice in dry storage area
Time/temperature control for safety food thawed in an improper manner. -Ribs thawing and Squid thawing on sink. Advised to place underneath cool running water or in fridge.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cracked floor in drystorage area
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over multiple ready to eat items in cooler. Operator removed
Water leaking from pipe and/or faucet/handle. Leaking pipe at handsink at warewashing area and at handsink at expo side
Dec 3, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.