OCEAN CLUB FLA RESTAURANT
6849 N OCEAN BLVD, Ocean Ridge FL 33435 · 561.734.2440
Last inspected Mar 9, 2026 · 8 visits since November 2023
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef stock (52F - Cooling) in walk in cooler. Operator states food not prepped or portioned. Made last night. Overstocked in large plastic bucket. Food did not reach 41F within 6 hours.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Operator not keeping consistent cooling records for cook chill foods.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment in poor repair. Loose gasket on chest freezer close to dish area.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Cook began working with food, walking into walk in cooler without first washing hands. Cook went to wash hands.
Raw salmon stored over cooked meat balls in walk in cooler. Chef removed salmon.
Stop Sale issued due to food not being in a wholesome, sound condition. Blueberry tart date marked 2.10.25 in cooler across grill. More than 7 days. See stop sale
Some Clam tags not marked with last date served. Chef stated unmarked tags belonged to a special event on February 8th and tags were marked.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded.
Show 3 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment is vacuum packaging cooked vegetables and soups without a waiver.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke bowl, and Lox on the menu, not disclosed.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator could not locate high temperature thermometer.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef stock (52F - Cooling) in walk in cooler. Operator states food not prepped or portioned. Made last night. Overstocked in large plastic bucket. Food did not reach 41F within 6 hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef stock (52F - Cooling) in walk in cooler. Operator states food not prepped or portioned. Made last night. Overstocked in large plastic bucket. Food did not reach 41F within 6 hours.
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.
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.