OCEAN ONE GRILLE
1801 WAY POINTE PLACE, Dania Beach FL 33004
Last inspected Oct 30, 2023 · 3 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
OCT 23
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023036106 | Jun 12, 2023 | Jul 31, 2023 | $200 |
| 2--2021018021 | Mar 22, 2021 | Jun 1, 2021 | $200 |
Inspection history
3 visits, newest first
Oct 30, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
What the inspector wrote — 14 findingsThe state's own report →
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up a container from floor. Proceeded to opened a bag of cabbage to make coleslaw without removing gloves or washing hands. Reviewed proper hands washing procedures. Employee removed gloves and washed hands correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen soiled and rusted.
Handwash sink not accessible for employee use at all times. Frozen spinach thawing in hand washing sink in kitchen. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink by exit door behind flip top in kitchen.
Show the remaining 10 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food. Bowl stored in container of sugar in kitchen. Manager removed.
Ceiling/ceiling tile shows damage or is in disrepair. 1 ceiling tile missing at entrance of kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Employee with no hair restraint while engaging in food preparation. Employee put on hairnet during inspection.
Floor area(s) covered with standing water in kitchen next to hand washing sink.
Plumbing system in disrepair. Leaking pipe at hand washing sink in kitchen.
Stored food not covered. 1) bucket of ice cream not covered in walk in freezer. 2) Multiples containers of sauces not covered in walk in cooler. Manager covered.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket.
Working containers of sugar removed from original container not identified by common name. Manager labeled sugar container during inspection.
Sep 8, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at grill placed raw hamburger on grill and changed gloves with out first washing hands. Stopped employee to review hand wash procedures and employee went and washed hands and put on new gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In mini fliptop by grill with top open, upper cooler - sliced swiss (46F - Cold Holding); sliced provolone cheese (47F - Cold Holding). Per employee top open 45 minutes since opening. Items not pulled or prepared today. Employee removed cheeses and placed in lower cooler to rechill. 2) in walk in cooler, pomodoro sauce (45F - Cold Holding); sliced cheese (46F - Cold Holding); heavy cream (47F - Cold Holding); cooked pasta (48F - Cold Holding); butter blend (47F - Cold Holding); feta cheese (46F) Per manager, all items in unit overnight and from commissary delivery on 8-6. See stop sale.
Time/temperature control for safety food thawed in an improper manner. Fish filets (38F) thawing in standing water in prep sink at back of kitchen. Employee turned water on to finish correctly thawing.
Sep 7, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority4 Intermediate7 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. One #10 can artichoke hearts of can rack opposite expo station.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at grill placed raw hamburger on grill and changed gloves with out first washing hands. Stopped employee to review hand wash procedures and employee went and washed hands and put on new gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In right fliptop unit lower cooler, packs of raw burgers above open container of hole slaw and bottled dressings and open bag raw steak pieces above open containers of cooked potatoes and sauce. Employee inverted all items to properly separate.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, pomodoro sauce (45F - Cold Holding); sliced cheese (46F - Cold Holding); heavy cream (47F - Cold Holding); cooked pasta (48F - Cold Holding); butter blend (47F - Cold Holding); feta cheese (46F). Per manager, all items in unit overnight and from commissary delivery on 8-6.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In mini fliptop by grill with top open, upper cooler - sliced swiss (46F - Cold Holding); sliced provolone cheese (47F - Cold Holding). Per employee top open 45 minutes since opening. Items not pulled or prepared today. Employee removed cheeses and placed in lower cooler to rechill. 2) in walk in cooler, pomodoro sauce (45F - Cold Holding); sliced cheese (46F - Cold Holding); heavy cream (47F - Cold Holding); cooked pasta (48F - Cold Holding); butter blend (47F - Cold Holding); feta cheese (46F) Per manager, all items in unit overnight and from commissary delivery on 8-6. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) At flattop steam pan, diced chicken (107F - Hot Holding) 2) At grill steam pan, grilled chicken 112F - Hot Holding) Per employee, both items cooked and placed in pans at 11:30am. Employee moved both items back to heat to reheat for proper hot holding.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee on cook line could not answer question regarding proper hot holding temperatures.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun noodles and holders at main bar have mold like build up.
Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser by tilt skillet on cook line not working. Manager replaced batteries. Unit working.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like build up around interior plastic baffle and around door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open glass of water with straw on top of salad station fliptop.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee backpack hanging by hand sink and working tilt skillet at end of cook line. 2) Employee backpack hanging on shelf by single serve items opposite expo station.
In-use wet wiping cloth/towel used under cutting board. At middle cook line fliptop, towels under cutting board on unit. Employee removed towels.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee personal water bottles in bottom of salad station cooler.
Time/temperature control for safety food thawed in an improper manner. Fish filets (38F) thawing in standing water in prep sink at back of kitchen. Employee turned water on to finish correctly thawing.
Water draining onto floor surface. Drain line damaged under hand sink by triple sink and leaking water onto floor. Manager marked temporary do not use until can be reattached properly.
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.