OCEAN PRIME
2205 N WESTSHORE BLVD, Tampa FL 33607 · 813.490.5288
Last inspected Mar 23, 2026 · 11 visits since September 2023
MAR 24
AUG 24
APR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat cheese 58°mix with garlic and basil
★ 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 |
|---|---|---|---|
| 3--2026021213 | Mar 3, 2026 | Apr 16, 2026 | $200 |
Inspection history
11 visits, newest first
Mar 23, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Accumulation of black/green mold-like substance in the interior of the ice machine. 2 ice machines at back kitchen.
Cutting board has cut marks and is no longer cleanable. Sushi station.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Both wash and rinse gauges are not working properly.
Mar 20, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran dish machine multiple times, maximum temperatures read 143.3F, 143.7F, 143.3F. Sanitizer set up in three-compartments sink and 2 other chemical dish machines available at bars. Operator contacted dish machine service company at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine. 2 ice machines at back kitchen.
Cutting board has cut marks and is no longer cleanable. Sushi station.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Both wash and rinse gauges are not working properly.
Mar 12, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran dish machine multiple times, maximum temperatures read 143.3F, 143.7F, 143.3F. Sanitizer set up in three-compartments sink and 2 other chemical dish machines available at bars. Operator contacted dish machine service company at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine. 2 ice machines at back kitchen.
Cutting board has cut marks and is no longer cleanable. Sushi station.
Floor area(s) covered with standing water. Dish machine area in kitchen.
Hole in or other damage to wall. Stainless steel plated wall torn at dish machine area in kitchen.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Both wash and rinse gauges are not working properly.
Mar 3, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran dish machine multiple times, maximum temperatures read 143.3F, 143.7F, 143.3F. Sanitizer set up in three-compartments sink and 2 other chemical dish machines available at bars. Operator contacted dish machine service company at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pan of mashed potato (130F - Hot Holding) stored on stove top. Operator reheated and served at time of inspection.
Handwash sink used for purposes other than handwashing. Observed food debris in handwash sink at patio bar.
No paper towels or mechanical hand drying device provided at handwash sink. 2 handwash sinks at the middle of the cook line. Provided.
No soap provided at handwash sink. 2 handwash sinks at the middle of the cook line. Provided.
Accumulation of black/green mold-like substance in the interior of the ice machine. 2 ice machines at back kitchen.
Cutting board has cut marks and is no longer cleanable. Sushi station.
Employee with no hair restraint while engaging in food preparation. 1 employee prepping food at back kitchen. Employee put on hair net.
Floor area(s) covered with standing water. Dish machine area in kitchen.
Hole in or other damage to wall. Stainless steel plated wall torn at dish machine area in kitchen.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Both wash and rinse gauges are not working properly.
Oct 3, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees training expired on 08/13/2025.
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach-in coolers at cook line.
Oct 2, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in coolers on left and right ends of cook line: fresh mozzarella 51 F, blue cheese crumbles 50 F, cooked egg crumbles 50 F, cut tomato 49 F, raw scallop 49 F. Operator moved time/temperature control for safety food to walk-in cooler and placed on ice.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside faucet added splitter with no additional vacuum breaker by back door.
Handwash sink used for purposes other than handwashing. Employee used handwash sink as dump sink for orange peels at center bar. Employee clean handwash sink at time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees training expired on 08/13/2025.
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach-in coolers at cook line.
Sep 29, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in coolers on left and right ends of cook line: fresh mozzarella 51 F, blue cheese crumbles 50 F, cooked egg crumbles 50 F, cut tomato 49 F, raw scallop 49 F. Operator moved time/temperature control for safety food to walk-in cooler and placed on ice.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside faucet added splitter with no additional vacuum breaker by back door.
Handwash sink used for purposes other than handwashing. Employee used handwash sink as dump sink for orange peels at center bar. Employee clean handwash sink at time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment. For September tags.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees training expired on 08/13/2025.
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach-in coolers at cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored with clean pans on lower shelf of the prep table at back kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored with clean pans on lower shelf of the prep table at back kitchen.
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed some cutting boards are stained at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting board in flat top station is grooved at time of inspection.
Working containers of food removed from original container not identified by common name. Observed spray bottle filled with truffle oil not labeled. Operator had employee label during inspection.
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Container of medicine improperly stored. Observed allergy medicine stored on push cart above clean dishes and food on cookline Corrected observed employee remove
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored behind cheese in reachin cooler on cookline Corrected observed employee remove
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. Observed butter temped at 60 F on cookline counter Observed employee place time mark on product
Handwash sink not accessible for employee use at all times. Observed hand sink in dish area blocked by a cart of dishes Corrected -observed employee remove
No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink on cookline Corrected observed employee replace
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cookline Corrected observed employee remove
Employee with no beard guard/restraint while engaging in food preparation. Observed cook preparing food on cookline with no beard guard
Floor soiled/has accumulation of debris. Observed floor on cookline soiled with old food debris Corrected -observed employee sweep floor
Food not stored at least 6 inches off of the floor. Observed a container of sushi ginger stored on floor in walk-in freezer Corrected -observed employee place on shelf
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in black chest freezer next to hand sink on cookline
In-use tongs stored on equipment door handle between uses. Observed stored on oven handles Corrected -observed employee remove
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knife stored in water temped at 98F Corrected -observed employee discard
No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink in dish area
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water stored in 2-door True freezer on cookline Corrected -observed employee remove
Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table throughout kitchen Corrected -observed moved to sanitizer buckets
Wiping cloth sanitizing solution stored on the floor. Observed on floor in bar area Corrected -observed employee remove
Working containers of food removed from original container not identified by common name. Observed spray bottle filled with water not labeled on service line Corrected observed employee label
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 27 oysters in reachin cooler with no tag at time of inspection Observed employee discard
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (50 - Cold Holding) on cookline cooler Observed employee place in walk-in freezer to rapid chill
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. Observed Brussels sprouts temped at 76 F on cookline
Handwash sink used for purposes other than handwashing. Observed employee filling watering into a metal pan at hand sink on cookline
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed 27 oysters in reachin cooler with no tag at time of inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink slime and black mold like substance inside the ice machine adjacent to the mop sink
Bowl or other container with no handle used to dispense food. Portion cup used in bulk salt Corrected -observed employee discard
Employee eating in a food preparation or other restricted area. Observed employee eating on service line Observed employee discard
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee yogurt and drinks stored above bread in 3 door reach in cooler in back kitchen adjacent from dry storage area Observed employee place employee food on bottom shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on shelf above prep table Corrected observed employee remove
Employee with no beard guard/restraint while engaging in food preparation. Observed cook with no beard guard on cookline Observed employee place beard guard on
Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting on storage shelf
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside reach in freezer in back prep area
No handwashing sign provided at a hand sink used by food employees. Missing at sink on cookline
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on cooks line not washing hands between glove usage. Corrected on site, inspector discussed with Chef proper hand washing between gloves changes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Goat cheese 58° on cooks line held out for an undetermined amount of time.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat cheese 58°mix with garlic and basil
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Three opened container of milk not date marked.
Handwash sink not accessible for employee use at all times. Employee hand wash sink on cooks line blocked by garbage can and pitcher, corrected, employee removed items during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine with rust build up.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over cooks line with no lid nor straw.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish wash area with mold.
Wet wiping cloth not stored in sanitizing solution between uses.
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.