OCEAN PRIME
7339 W SAND LAKE RD STE 420, Orlando FL 32819 · 407-781-4880
Last inspected May 26, 2026 · 6 visits since October 2023
APR 24
OCT 24
APR 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Expo line Au gratin potatoes 72F Made at 2:00 and temped at 4:55
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw pooled eggs in spray bottle over carrot puree in walk in cooler - raw quail eggs over cooked lobster on speed rack in walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Miso butter made 5/19 in walk in cooler
Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Blue cutting boards Chef discarded
Carbon dioxide/helium tanks not adequately secured. Server beverage counter
Show the remaining 2 findings ▾
Drainage rack for server soda machine with rust that has pitted the surface.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Prep table under shelf across from cooks line
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored in same container as ready-to-eat food. Raw tuna over cooked lobster meat in walk in cooler
Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Blue and green cutting boards in prep kitchen
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.
Spray bottle containing blue toxic substance not labeled at the bar
Wet mop not stored in a manner to allow the mop to dry. Mop sink
Apr 16, 2025Inspection 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage links over raw lamb in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opened prep kitchen.
Handwash sink not accessible for employee use at all times. Dish room
In-use tongs stored on equipment door handle between uses. Oven in prep kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cooks line 87, placed on flat top for temperature recovery
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Wash gauge in kitchen
Waste line missing at soda gun holster bar soda gun
Wet mop not stored in a manner to allow the mop to dry. Mop sink
Working containers of food removed from original container not identified by common name. Salt shaker on sushi line
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate5 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Expo line Au gratin potatoes 72F Made at 2:00 and temped at 4:55
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 135.5F dish machines 20 minutes later 160F
Raw animal food stored over/not properly separated from ready-to-eat food. Cooks line Raw fish over sauce in under counter reach in across from oven RW fish over sauce in sushi station reach in cooler
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler Tabasco butter 9/22 Fish butter 9/23 Blanched green beans 9/24 Bacon butter 9/24 Cook line Tomato jam 9/17
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Tabasco butter 9/22 Fish butter 9/23 Blanched green beans 9/24 Bacon butter 9/24 Cook line Tomato jam 9/17
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Expo line Au gratin potatoes 72F Made at 2:00 and temped at 4:55
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Expo line Au gratin potatoes 72F Made at 2:00 and temped at 4:55 Covered and left on expo line
Food-contact surface stained/soiled with food debris, mold-like substance or slime. Green cutting board on cooks line
Handwash sink not accessible for employee use at all times. Blender attachment in sink
No paper towels or mechanical hand drying device provided at handwash sink. Hand sinks at the bar
oysters tag removed from original container prior to container being emptied in walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag in prep area next to cooks line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks on the line Chef addressed
Equipment and utensils not properly air-dried - wet nesting. Metal pans in prep kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under soda machine for server beverage system
Stored food not covered. Pasta in walk in freezer
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna loin over cooked lobster in walk in cooler
Handwash sink not accessible for employee use at all times. Items in hand sink in dish room
Spray bottle containing orange toxic substance not labeled in dish room Chef discarded bottle
Single-service articles not stored inverted or protected from contamination. Plastic spoons on server side of expo
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Linen napkin used under tempura shrimp on sushi station on cooks line
Handwash sink not accessible for employee use at all times. Utensils in hand sink in dish room
Nonfood-grade basting brush used in food. Cooks line Chef discarded
Spray bottle containing orange toxic substance not labeled. Chemical closet
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Speed rack with clean molds in prep kitchen
In-use ice paddle stored on soiled surface between uses. Top of ice machine
One Light not functioning over fryer on cooks line
Wet mop not stored in a manner to allow the mop to dry. Mop sink
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.