OCEAN GRILL
1050 SEXTON PLAZA, Vero Bch FL 32963 · 772.231.5409
Last inspected May 8, 2026 · 8 visits since November 2023
APR 24
OCT 24
APR 25
OCT 25
MAY 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025000966 | Oct 24, 2024 | Jan 28, 2025 | $200 |
Inspection history
8 visits, newest first
May 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
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. In walk in cooler overnight rice (46F - Cold Holding); aioli (46F - Cold Holding); beef (48F - Cold Holding); loaded potatoes (46F - Cold Holding) Spinach dip 46f Prime rib 49f Mango tomato salsa 45f. Cooked Beef 46f. Prime rib 47f. Loaded potatoes 46f. Cooked crab meat 45f. Cooked beets 47f. Cooked noodles 50f. Blue cheese spread 51f. Butter 51f. All cold holding in cooler overnight
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. spinach dip (79F - Hot Holding); for 30 min. Chef reheated. Now reading 166f
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler reading ambient 41-48f
Food stored on floor. Boxes in walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on hood filters and oven
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Butter 103-111f. Hot holding for 1 hour. Chef reheated 184f
Raw animal food stored over or with unwashed produce. Raw burgers over mushrooms in glass cooler. Raw shelled eggs over margarine in walk in
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (44-46F - Cold Holding) in cooler for 45 minutes. Item moved to walk in to rapid chill
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cloth used as a food-contact surface. Employee cutting lettuce on linens.manager spoke to employee
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar #2 is not sanitizing. Glass machine is not in use
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Phone was removed
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked yellow rice in walk in cooler found at 45f. Manager discarded
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One portioned bag of lobster salad at 49f. Manager states it was pulled out. Advised to move to freezer to rapid chill
Handwash sink used for purposes other than handwashing. Dump sink evidenced by ice in sink on cooks line
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Small glass dishwasher is not sanitizing at proper temperature. Ran test strip, gauge is reading 171f. Operator will use main dishwasher to wash glasses until fixed
Equipment and utensils not properly air-dried - wet nesting. Clean pans
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup up on hood filters above grill. Along sides of broiler
Oct 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. salad cooler blue cheese crumbles (54F - Cold Holding); feta (54F - Cold Holding) sliced ham 50F roast beef 53F fish dip 48F cold hold lobster 46F cold hold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. low boy cooler (49F - Cold Holding) cooked rice 44F crab burgers 47F placed in cooler at 8:00 found at 10:30 recommended to rapid chill items. 4 door reach in cooler sliced cheese 44F raw chicken 48F raw beef 52F raw fish 44F crab meat 45F cold hold removed walk in cooler at 8:00 found at 10:50 salad cooler blue cheese crumbles (54F - Cold Holding); feta (54F - Cold Holding) sliced ham 50F roast beef 53F fish dip 48F cold hold lobster 46F cold hold 6 door cooler spring mix 50F portioned butter from yesterday 58F blue cheese dip 49F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clam chowder (121F - Hot Holding); med chowder (121F - Hot Holding)
No paper towels or mechanical hand drying device, hand wash sign provided at handwash sink at the main bar.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 4 door reach in cooler froze up
Cutting boards has cut marks and is no longer cleanable on cook line
Equipment and utensils not properly air-dried - wet nesting. Metal pans
Oct 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over French fries in low boy cooler. In dairy walk in cooler raw bacon over prepared dressings.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. salad cooler blue cheese crumbles (54F - Cold Holding); feta (54F - Cold Holding) sliced ham 50F roast beef 53F fish dip 48F cold hold lobster 46F cold hold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. low boy cooler (49F - Cold Holding) cooked rice 44F crab burgers 47F placed in cooler at 8:00 found at 10:30 recommended to rapid chill items. 4 door reach in cooler sliced cheese 44F raw chicken 48F raw beef 52F raw fish 44F crab meat 45F cold hold removed walk in cooler at 8:00 found at 10:50 salad cooler blue cheese crumbles (54F - Cold Holding); feta (54F - Cold Holding) sliced ham 50F roast beef 53F fish dip 48F cold hold lobster 46F cold hold 6 door cooler spring mix 50F portioned butter from yesterday 58F blue cheese dip 49F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clam chowder (121F - Hot Holding); med chowder (121F - Hot Holding)
No paper towels or mechanical hand drying device, hand wash sign provided at handwash sink at the main bar.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 4 door reach in cooler froze up
Cutting boards has cut marks and is no longer cleanable on cook line
Equipment and utensils not properly air-dried - wet nesting. Metal pans
Low boy cooler door doesn't seal tightly Salad cooler coils heavily soiled with dust and grease.
No copy of latest inspection report available.
Apr 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 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. O ppm at bar dishwasher both. Operator called eco lab Will wash and sanitize in other dishwasher till corrected
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sour cream. 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. Heavy cream. Walk in cooler Milk reach in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Cookline
Bowl or other container with no handle used to dispense food. Bowl used to scoop cracker meal
Ice scoop handle in contact with ice. Bar
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Old labels stuck to food containers after cleaning.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey breast above chill line in salad expo cooler. Reading 43-55F. Advised cook to place in separate container.
Handwash sink not accessible for employee use at all times. Measuring cups put in hand wash sink in bakers area.
Handwash sink used for purposes other than handwashing. Hand wash sink used as a dump sink at server station.
1.Hood filters soiled with grease, food debris, dirt, slime or dust. 2. Accumulation of food debris on oven in bakers area. 3. Interior of ice bin ceiling
Bowl or other container with no handle used to dispense food. In dry storage room in flour bin
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above prep table in bakers area accumulated dust
Ice scoop handle in contact with ice. At bar. Bartender removed
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened canned drink In meat cooler on cooks line
Working containers of food removed from original container not identified by common name. Squeeze bottles of sauce near desert cooler
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.