OCEAN ROOM RESTAURANT
35 OCEAN REEF DR STE ED 200, Key Largo FL 33037 · 941-367-2611
Last inspected Jun 24, 2026 · 8 visits since July 2023
MAR 24
JAN 25
MAY 25
DEC 25
APR 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sausage patties (79F - Hot Holding); hash browns (89F - Hot Holding). At cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serving beef carpaccio and some sushi rolls containing raw item not identified on the menu.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of crushed ice machine, operator removed to dishwashing area.
Old labels stuck to food containers after cleaning. Observed old labels on food containers at walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on drawers at cook line, employee cleaned during inspection.
Feb 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Dec 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (52F - Cold Holding); cooked rice (52F - Cold Holding) in reach in cooler at kitchen area as per operator over 4 hours, operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.. Observed cooked pasta (52F - Cold Holding); cooked rice (52F - Cold Holding) in reach in cooler at kitchen area as per operator over 4 hours, operator discarded during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Bowl or other container with no handle used to dispense food. Observed on sesame seeds container, employee removed during inspection.
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe cooked pasta dated on 04/27 on shelves at walk in cooler, operator discarded during inspection.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observe raw tuna packages still on ROP, on shelves at walk in cooler, employee cut packages during inspection.
Floor not cleaned when the least amount of food is exposed. Observe under shelves at walk in freezer.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Employee moved can opener was taken to three compartment sink to wash rinse and sanitize.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked quinoa mix not date marked on reach in cooler at cook line, as per Chef over 24 hours. Chef dated food during inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observe personal drink on reach in cooler drawers at sushi station. Employee removed personal drink.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sausage patties (79F - Hot Holding); hash browns (89F - Hot Holding). At cook line.
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 sausage patties (79F - Hot Holding); hash browns (89F - Hot Holding).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage patties (79F - Hot Holding); hash browns (89F - Hot Holding) as per Chef less than 2 hours, at cook line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form during inspection.
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above cooked veggie burgers inside walk-in cooler, Manager rearranged properly during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (48F - Cold Holding); sliced ham (48F - Cold Holding); sliced turkey (48F - Cold Holding)as per Manager less than 3 hours. Employee moved to walk in cooler during inspection.
No conspicuously located ambient air temperature thermometer in holding unit.
Working containers of food removed from original container not identified by common name. Observed sushi rice Conor identified, Manager labeled during inspection.
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.