OCEANAIRE SEAFOOD ROOM
9101 INTERNATIONAL DRIVE STE 1002, Orlando FL 32819 · 407.363.4801
Last inspected May 18, 2026 · 6 visits since August 2023
MAR 24
AUG 24
JAN 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./clarified butter hot holding at 119F/less than 4 hours/reheating to 195F/
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate7 Basic
What the inspector wrote — 15 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna stored over butter/protein walk in cooler/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./home made chimichurri sauce with fresh garlic and oil holding at 60F/less than 2 hours/iced immediately/rechecked 47F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./clarified butter hot holding at 119F/less than 4 hours/reheating to 195F/
Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles soiled/bar.
Show the remaining 11 findings ▾
Handwash sink not accessible for employee use at all times./empty box blocking hand sink outside protein walk in cooler/unable to wash hands/
No paper towels or mechanical hand drying device provided at handwash sink./protein walk in cooler hand sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food./sushi rice and whipped butter at wait station. Form provided to chef.
Some oyster tags not marked with last date served.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drink on cook line prep table and wait station table.
Equipment and utensils not properly air-dried - wet nesting.
Ice scoop handle in contact with ice./bar/
Old labels stuck to food containers after cleaning.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed zucchini stored over clam chowder soup/walk in cooler/
Wet mop not stored in a manner to allow the mop to dry./mop sink/
Wiping cloth/towel used under cutting board.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked rice/sushi reach in cooler. Raw tuna stored over salad mix/walk in cooler/
Handwash sink not accessible for employee use at all times./empty boxes blocking hand sink/outside walk in cooler/
No paper towels or mechanical hand drying device provided at handwash sink./hand sink inside protein walk in cooler/
Employee beverage container on a food preparation table/cook line prep table/removed immediately/
Equipment and utensils not properly air-dried - wet nesting.
In-use wet wiping cloth/towel used under blue cutting board./cook line/
Old labels stuck to food containers after cleaning.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon stored over cooked octopus, walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./blue cheese butter ball cold holding at 49F, less than 1 hour/iced/rechecked 41F. Butter cup holding at 51F/time as public health control recommended, form provided to manager.
Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board at cook line soiled both sides.
Handwash sink not accessible for employee use at all times./empty boxes blocking hand sink outside walk in cooler/
Cutting board has cut marks and is no longer cleanable./brown cutting board at wait station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drinks on shelf over reach in cooler. Open drinks on shelf over butter cups, wait station/
Equipment and utensils not properly air-dried - wet nesting./
In-use utensil stored in sanitizer between uses./cook line/
In-use wet wiping cloth/towel used under cutting board./wait station/removed immediately/
Light not functioning. One light out/main cook line. One light out/prep kitchen cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side grill with grease build up. Prep kitchen hood filters soiled. Cook line oven exterior soiled.
Wall soiled with accumulated grease, food debris, and/or dust./walk in cooler (protein and fish) wall soiled.
Working containers of food removed from original container not identified by common name. Sugar, bread crumbs and flour containers not labeled/prep kitchen side/
Aug 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate6 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw shrimp, raw scallops stored over ready to eat asparagus/cook line reach in cooler/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. House dressing /(contain cooked eggs)47F, Sliced tomatoes 46F, home made blue cheese dressing 47F, home made cheesecake 55F, all less than 4 hours/moved to walk in cooler for temperature recovery/rechecked house dressing 41F, tomatoes 41F, blue cheese 41F, cheesecake 38F/
Food-contact surface soiled with food debris, mold-like substance or slime./cook line flat grill.
Handwash sink used for purposes other than handwashing./bar hand sink used to store containers/
No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/
No soap provided at handwash sink./bar hand sink/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./clam chowder soup and butter milk mix in walk in cooler.
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./one employee certificate expired, Jason.
Spray bottle containing toxic substance not labeled. Blue liquid bottle/bar. Clear chemical bottle/hanging on dish area hand sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee jacket stored with cleaned mixer on storage rack/
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./employee wearing a watch while cutting fruits, wait station.
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./stove on cook line and side kitchen.
Wall soiled with accumulated grease, food debris, and/or dust./seafood and meat walk in cooler.
Working containers of food removed from original container not identified by common name./sugar, flour and bread crumbs containers.
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm, bar/rechecked 50ppm/
Raw animal food stored over/not properly separated from ready-to-eat food./seared tuna stored over cheesecake/walk in cooler/
Clean utensils or equipment stored in dirty drawer or rack./cleaned containers on dirty rack/storage rack outside walk in cooler.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing food.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Light not functioning./one light bulb out.
Wall soiled with accumulated grease, food debris, and/or dust./dish area.
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./butter sauce 120F, less than 4 hours/manager will use time as public health control/form provided.
Food-contact surface soiled with food debris, mold-like substance or slime./cutting board soiled, white cutting board at wait station and cook line.
Oysters tag removed from original container prior to container being emptied./one bucket of raw oyster with no tag inside.
Spray bottle containing toxic substance not labeled./blue liquid spray bottle not labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag on food shelf/wait station/
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed one cook wearing a watch while preparing food.
Employee with no beard guard/restraint while engaging in food preparation./two cooks.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./75F/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Back panel behind the grill. Left side of the grill.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior has accumulation of soil residues./standing water in reach in cooler/
Wall soiled with accumulated grease, food debris, and/or dust. Behind dish area. Behind cook line grill.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/rechecked 200ppm, salad prep area/
Wiping cloth sanitizing solution stored on the floor. Salad prep area. Front bar./
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.