OCEAN HOUSE
1203 SUNRISE PLAZA DR, Clermont FL 34714 · 352-404-6339
Last inspected Jun 17, 2026 · 9 visits since September 2023
APR 24
MAR 25
APR 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -2 on cook line, 1 in back kitchen
★ 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--2015045169 | Aug 20, 2015 | Nov 6, 2015 | $200 |
Inspection history
9 visits, newest first
Jun 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Live, small flying insects found -2 on cook line, 1 in back kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine -interior of microwave on back line -interior of spray hose at triple sink -interior of reach in coolers on cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
Lights not functioning over steamer
Show the remaining 1 finding ▾
Objectionable odors in bathroom or other areas of the establishment. -dry storage rooms in old walk in coolers
Jun 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 5 high priority.
5 High priority1 Intermediate17 Basic
Show 23 findings ▾
Live, small flying insects found -2 on cook line, 1 in back kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cooked pasta in reach in cooler on cook line.
Raw animal foods not properly separated from each other in holding unit based upon minimum -raw chicken over raw beef in walk in cooler, operator moved chicken to bottom wi5 other chicken.required cooking temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked mussels (46F - Cold Holding), raw scallops (55F - Cold Holding) cook line, less than four hours per operator, moved to walk in cooler for quick chill. Third repeat on cold holding temperatures.
Warewashing sanitizing solution exceeding the maximum concentration allowed. -triple sink, chlorine 400++
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine -interior of microwave on back line -interior of spray hose at triple sink -interior of reach in coolers on cook line
Bowl or other container with no handle used to dispense food. -in dry goods containers, operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water on shelf above make table on cook line, operator removed and discarded.
Employee personal food not properly identified and segregated from food to be served to the public. -employee bin on top shelf of reach in cooler, operator moved to bottom
Equipment and utensils not rinsed between washing and sanitizing. -triple sink was set up with wash compartment and two compartments filled with chlorine sanitizer. Educated operator, drained water and filled with clean water only for rinsing
Floor area(s) covered with standing water. -dish area
Food stored in undrained ice. -oysters -scallops -calamari
Grease on the ground and/or pad around grease receptacle.
Holes in or other damage to wall throughout the kitchen
Lights not functioning over steamer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves on cook line -exterior of all equipment on cook line -exterior of ice machine is heavily soiled -exterior of dry goods containers in kitchen -gaskets and sides of walk in coolers -fans in walk in cooler are dusty
Objectionable odors in bathroom or other areas of the establishment. -dry storage rooms in old walk in coolers
Open dumpster lid.
Single-service articles improperly stored. -boxes of food bags on floor in dry storage
Storage area not maintained clean and organized. -walk in freezer, operator began organizing
Unnecessary items stored in garbage enclosure.
Wet mop not stored in a manner to allow the mop to dry.
Mar 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen and prep area, operator removed
Equipment and utensils not properly air-dried - wet nesting.
No waste receptacle installed at handwash sink provided with disposable towels in kitchen
Unnecessary items stored in garbage enclosure.
Mar 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 41 recorded, 7 high priority.
7 High priority5 Intermediate29 Basic
Show 41 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10ppm
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. 0ppm
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Soiled plates
Raw animal food not separated from ready-to-eat food during preparation. Raw shell eggs over cooked pasta in kitchen Raw shrimp over cooked sausage walk in cooler Raw beef over cooked chicken in kitchen
Raw animal food stored over or with unwashed produce Raw oysters over unwashed lettuce walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moved to quick chill milk (49F - Cold Holding)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked eggs covered
Food-contact surface soiled with food debris, mold-like substance or slime. Interior all reach in in kitchen soiled and water standing
Handwash sink not accessible for employee use at all times in server area
No paper towels or mechanical hand drying device provided at handwash sink in kitchen
chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths expired
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food sugar, operator removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket, cups in kitchen
Clean utensils or equipment stored in dirty drawer or rack. Ice buckets
Drain cover(s) missing. Dish area Bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen and prep area, operator removed
Employee personal food not properly identified and segregated from food to be served to the public chicken walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top old drinks in bar, operator moved
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet, educated operator and employee, employee removed bracelet
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. In bar and dish area
Food stored in undrained ice. Milk Raw oysters Muscles Crawfish Alaska crab
Food stored on floor. Oil
In-use tongs stored on equipment door handle between uses fryer, operator moved to clean surface
Insect control device installed over food preparation area and in kitchen
Light not functioning in dry storage
No waste receptacle installed at handwash sink provided with disposable towels in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves Shelves in prep area throughout establishment Exterior rice cooker Exterior steamer Exterior dry goods containers near ice machine Hood filters
Objectionable odors in bathroom or other areas of the establishment in dry storage
Silverware/utensils stored upright with the food-contact surface up in server area
Soiled dry wiping cloth in use in kitchen
Standing water in floor drain/floor drain draining very slowly. Bar hand sink
Straws provided for customer self-service not individually wrapped or in an approved dispenser in bar, opera moved behind bar
Time/temperature control for safety food thawed in an improper manner. Calamari thawing in standing water
Unnecessary items stored in garbage enclosure.
Wet mop not stored in a manner to allow the mop to dry in mop area, operator turned upside down to dry
Working containers of food removed from original container not identified by common name. Salt kitchen, operator labeled
soiled floors and floor drains dish area
Apr 29, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate13 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind prepped broccoli on cook line.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -employee at bar handled customer payment, handed to them then poured beers for new customers with no hand wash
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (48F - Cold Holding), cook line -fresh garlic/oil (82F - Cold Holding), cook line Per operator held less than four hours, moved to walk in cooler for quick chill Fresh garlic/oil 67F Raw chicken 45F
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards in dish area -ice scoop holders at ice machine
No paper towels or mechanical hand drying device provided at handwash sink at entry to kitchen and bar
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -all employees
No soap provided at handwash sink at bar
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -ladies restroom
Bowl or other container with no handle used to dispense food. -seasonings, flour, sauces throughout the establishment
Employee personal food not properly identified and segregated from food to be served to the public. -walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack on dry goods storage shelf on front line. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. -pans in dish area
Floor soiled/has accumulation of debris. -floor drains soiled throughout the establishment
Food stored on floor. -numerous boxes on floor of walk in freezer
In-use knife/knives stored in cracks between pieces of equipment. -cook line. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under hibachi grill on cook line -dust pans in mop sink area -front of cooking equipment on cook line
Single-service articles improperly stored. -floor in dry storage
Single-service items for customer self-service not properly protected to prevent contamination. -stir sticks at bar
Standing water in bottom of reach-in-cooler on cook line.
Wet mop not stored in a manner to allow the mop to dry. -several mops in mop sink area
Mar 7, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No probe thermometer provided to measure temperature of food products.
Equipment in poor repair. -air curtains in bar
Floor soiled/has accumulation of debris. -floor and drains soiled in kitchen
Light shield damaged/in disrepair on cook line
Water leaking from pipe and/or faucet/handle. -Hand sink in back kitchen
Apr 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate18 Basic
Show 21 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cheesecake on front line.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee scooping ice, making drinks, dressing salads on front line.
Food-contact surface soiled with food debris, mold-like substance or slime. -plastic squeeze bottles in dish storage area. -red cutting board on cook line. -ice scoop holder by ice machine. -dish racks in dish area.
Bowl or other container with no handle used to dispense food. -soufflé cup in jar of garlic in reach in cooler on cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. --employee wearing a watch and bracelet scooping ice, making drinks, dressing salads on front line.
Equipment or utensils not designed or constructed in a durable manner. -tongs by sauces on cook line. -white spatula and lime juicer in kitchen area. -fryer baskets on cook line.
Floors not maintained smooth and durable. -in beer walk in cooler.
Food storage container/container lid cracked or broken. -cambro lid in dish area.
Hole in or other damage to wall throughout the establishment.
Hood filter missing from automatic fire suppression/exhaust system. -over electric oven in back kitchen.
Ice buildup in reach-in freezer on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -electric oven in back kitchen area.
Light not functioning. -hood suppression system over fryers on cook line.
Light shield for lights in food preparation, food storage or warewashing area missing end caps. -near dish area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler door -gaskets on all reach in coolers on cook line, front line and bar area. -dust pans near mop sink heavily soiled. -fans in walk in cooler are soiled. -can opener holder in kitchen -top back of fryers on cook line. -filters under hood suppression system -exterior of containers holding cranberries, nuts, croutons on cook line -soda gun at bar area sticky -liquor bottle holders at bar area.
Old food stuck to clean dishware/utensils. -several plates on clean plate storage rack in kitchen.
Old labels stuck to food containers after cleaning. -pans and containers in dish area.
Opened employee beverage container in a cold holding unit with food to be served to customers. -in bar area.
Wall soiled with accumulated grease, food debris, and/or dust. -throughout kitchen,
Water leaking from pipe at handwash sink at bar.
Apr 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 40 recorded, 4 high priority.
4 High priority5 Intermediate31 Basic
Show 40 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. -bar dishmachine, 0 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 fly by mopsink
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -elote sauce (67F - Cold Holding), held more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -elote sauce (67F - Cold Holding), held more than four hours per operator. Operator discarded.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cheesecake on front line.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee scooping ice, making drinks, dressing salads on front line.
Food-contact surface soiled with food debris, mold-like substance or slime. -plastic squeeze bottles in dish storage area. -red cutting board on cook line. -ice scoop holder by ice machine. -dish racks in dish area.
Spray bottle containing toxic substance not labeled. -spray bottle on chemical storage rack and over triple sink.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -water filters by soda boxes in back area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -in kitchen area and server soda station.
Accumulation of debris on exterior of warewashing machine. -in dish area.
Bowl or other container with no handle used to dispense food. -soufflé cup in jar of garlic in reach in cooler on cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment
Clean linens stored on floor. -in walk in freezer.
Dishmachine has no data plate/operating specifications.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. --employee wearing a watch and bracelet scooping ice, making drinks, dressing salads on front line.
Equipment or utensils not designed or constructed in a durable manner. -tongs by sauces on cook line. -white spatula and lime juicer in kitchen area. -fryer baskets on cook line.
Floors and floor drains soiled/has accumulation of debris throughout the establishment, including bar.
Floors not maintained smooth and durable. -in beer walk in cooler.
Food storage container/container lid cracked or broken. -cambro lid in dish area.
Hole in or other damage to wall throughout the establishment.
Hood filter missing from automatic fire suppression/exhaust system. -over electric oven in back kitchen.
Ice buildup in reach-in freezer on cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -in breadcrumbs in kitchen area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -electric oven in back kitchen area.
Light not functioning. -hood suppression system over fryers on cook line.
Light shield for lights in food preparation, food storage or warewashing area missing end caps. -near dish area
No Heimlich maneuver/choking sign posted. Provided a copy to operator.
No conspicuously located ambient air temperature thermometer in holding unit. -in salad reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler door -gaskets on all reach in coolers on cook line, front line and bar area. -dust pans near mop sink heavily soiled. -fans in walk in cooler are soiled. -can opener holder in kitchen -top back of fryers on cook line. -filters under hood suppression system -exterior of containers holding cranberries, nuts, croutons on cook line -soda gun at bar area sticky -liquor bottle holders at bar area.
Old food stuck to clean dishware/utensils. -several plates on clean plate storage rack in kitchen.
Old labels stuck to food containers after cleaning. -pans and containers in dish area.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. -in bar area.
Reach-in cooler interior/shelves have accumulation of soil residues. -reach in coolers throughout the establishment, including bar.
Soda station guard has rust that has pitted the surface at server station.
Standing water in bottom of reach-in-cooler. -bar area
Stored food not covered. -breadcrumbs and rice in kitchen. -salt and sugar in drink rimmer at bar area.
Wall soiled with accumulated grease, food debris, and/or dust. -throughout kitchen,
Water leaking from pipe at handwash sink at bar.
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate14 Basic
Show 20 findings ▾
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 and the time removed from temperature control cannot be determined. See stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked corn located in tall boy in kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. Soda head nozzles both machines in server area
No paper towels or mechanical hand drying device provided at handwash sink in bar
No soap provided at handwash sink in bar
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
Clean utensils or equipment stored in dirty drawer or rack. Ice scoop stored in soiled holder located on ice machine
Equipment in poor repair. Silverware catcher cracked
Garbage can located outside lid broken
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 125°f in kitchen
Light not functioning through out establishment per operator they are on back order
No conspicuously located ambient air temperature thermometer in holding unit. In fish reach in
No handwashing sign provided at a hand sink used by food employees. In ladies room room used by employees provided operator today
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled back prep area and left side of kitchen Silverware catcher heavily soiled All exterior of equipment and non Food contact surfaces in the bar are heavily soiled
Old labels stuck to food containers after cleaning.
Soiled floors in the bar
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions stored over ready to eat salad located in walk in cooler.
Waste line missing at soda gun holster located right side of bar.
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.