OCEAN PRIME
699 5 AVE S, Naples FL 34102 · 380-235-7910
Last inspected May 19, 2026 · 6 visits since August 2023
AUG 23
MAY 24
APR 25
JUN 25
MAY 26
▲ GETTING WORSE
5 inspections trending down, 16 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cream 50F cold hold less than 4 hours. Operator placed cream in ice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
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. Observed an employee go from dirty to clean dishes without washing their hands. Operator had them wash their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the bar: Cheese olives (68F - Cold Holding) Operator stated they had been out for approximately 1hr. Operator placed them in a cooler.
Clean utensils or equipment stored in dirty drawer or rack. Observed multiple clean dishes stored on a rusted rack in the ware washing area.
In-use spatulas stored in cracks between pieces of equipment. Observed multiple spatulas stuck between equipment and the wall at the prep station. Operator removed them.
Jun 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw lamb stored over container of butter. Educated operator on proper storage of raw animal foods. Operator switched containers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cream 50F cold hold less than 4 hours. Operator placed cream in ice.
Handwash sink used for purposes other than handwashing. Observed whisk stored inside hand wash sink. Operator removed whisk.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling vent soiled with accumulated dust in back food prep area.
Floor area in front of salad prep reach in cooler covered with standing water.
Floor soiled/has accumulation of debris underneath shelving un dry storage.
Food-contact surface not smooth and easily cleanable. Observed wooden sushi bowl being used to cool rice.
In-use spatulas stored in cracks between pieces of equipment. Operator removed spatulas.
In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed wash temperature gauge in disrepair.
Working containers of food removed from original container not identified by common name. Salt/sugar container near raw bar reach un cooler. Operator labeled container.
Apr 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet.
Apr 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw lamb stored over cooked mushrooms. Operator removed raw lamb to bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked mashed potatoes (47F - Hot Holding); cooked mushroom (56F - Hot Holding); cooked baked potatoes (56F - Hot Holding) Per operator all items stored at cook line for 30 minutes. Operator started reheating all items to 165F.
Vacuum breaker missing at mop sink faucet.
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. Provided operator Employee Health Reporting Agreement.
No soap provided at handwash sink near by dishmachine. Operator provided soap.
In-use tongs stored on equipment door handle between uses at cook line. Operator removed tongs.
May 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the make table cooler in front of the broiler raw fish, raw lamb and raw lobster are stored over compound butters. Operator moved items to proper storage.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of old food debris on the can opener blade.
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets.
Wet wiping cloth not stored in sanitizing solution between uses on the prep table.
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.