OCEAN CLUB SNACK BAR
6849 N OCEAN BLVD, Ocean Ridge FL 33435 · 561.734.2440
Last inspected Mar 9, 2026 · 10 visits since November 2023
OCT 24
FEB 25
APR 25
DEC 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 15 points off where it started.
Roach activity present as evidenced by live roaches found. 2 live roaches on a wood block next to walk in cooler. 1 live roach on the outside wall of walk in cooler. 15+ live roaches on the floor under wood block next to water fountain and in front of walk in cooler. 1 live roach on top of Brio water fountain. 1 live roach on top of chest freezer, across walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2015026207 | May 6, 2015 | Jul 20, 2015 | $160 |
Inspection history
10 visits, newest first
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw ground beef over soup at walk in cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Outdoor bar reach in cooler: milk (49F - Cold Holding); heavy cream (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Outdoor bar reach in cooler: milk (49F - Cold Holding); heavy cream (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator cleaned and sanitized blade.
Show the remaining 1 finding ▾
Cutting board has cut marks and is no longer cleanable. At cook line cutting boards.
Dec 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. 2 live roaches on a wood block next to walk in cooler. 1 live roach on the outside wall of walk in cooler. 15+ live roaches on the floor under wood block next to water fountain and in front of walk in cooler. 1 live roach on top of Brio water fountain. 1 live roach on top of chest freezer, across walk in cooler.
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 in ice cream station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 73F, at cook line. Cook discarded water.
Apr 16, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 14, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Cook drank from an open container touching the rim of the container, then engaged in food preparation, plating a sandwich without washing hands. Cook went to wash his hands.
Dish washer handled soiled dishes and and utensils and then handled clean dishes and utensils, without washing hands. Dish washer went to wash his hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Tzatziki date marked 4.1.25 in produce walk in cooler. See stop sale Broccoli cheddar soup date marked 4.4.25 in main walk in cooler held more than 7 days. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken (50F-53F - Cold Holding) in drawers under grill. Chef stated drawers were filled appropriately 2 hours ago. Operator placed ice bags on chicken. Cut melon 43F-51F at bar, cut about 2 hours ago on ice. Ice had melted. Bar tender filled up ice.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory for Ahi Tuna Poke Bowl, Lox and Ahi tuna sandwich on lunch menu.
Employee personal food not properly identified and segregated from food to be served to the public in reach in cooler in front wait area. Cook removed food.
In-use ice cream scoop stored in standing water less than 135 degrees Fahrenheit 82F. In service area. Operator placed scoop in dipper well.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad 43F-46F, stacked to high in flip top cooler across chest freezer on cook line. Not prepped today. Unit was filled 1 hour ago. Tuna was placed in unit underneath.
Oct 15, 2024Inspection 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 ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Cooked salmon vacuum packaged. Chef stated fish will no longer be vacuum packaged. See stop sale
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. Cooked salmon vacuum accidentally packaged by a new employee. Chef stated fish will not be vacuum packaged. See stop sale
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler number 2. Chef discarded the food.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm on cook line. Cook set up fresh solution at 200ppm.
Apr 15, 2024Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fry station make table - sliced nova (51F - Cold Holding); whipped cream cheese (48F - Cold Holding); sliced ham (51F - Cold Holding)not portioned or prepared today held under 4 hours in double pan - operator moved to freezer for quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - tomato bisque (87F - Cooling) 10:30am heat cooling since 9:30am recheck 30mins 80F. Operator moved to freezer.
Current Hotel and Restaurant license not displayed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed thermos from ice cream station cooler.
Jan 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
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.
Bowl or other container with no handle used to dispense food. Cup as scoop sushi rice
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.