OCEANS GRILLE
3720 N OCEAN BLVD, Fort Lauderdale FL 33308 · 954-5657703
Last inspected Feb 26, 2026 · 11 visits since July 2023
OCT 24
DEC 24
APR 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. 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. chili (64-109F - Hot Holding) in steam table. Chef states chili reheated 45 minutes ago on stove and placed in unit. Reheated to 165F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024062741 | Oct 24, 2024 | Feb 19, 2025 | $800 |
| 2--2023030059 | May 11, 2023 | Jul 13, 2023 | $400 |
| 2--2017014804 | Mar 24, 2017 | Apr 7, 2017 | $200 |
Inspection history
11 visits, newest first
Feb 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - sliced cheese (41-49F). Per operator item placed in unit approximately 2 hours ago. Item not prepped or portioned today. Observed item overfilled. Operator removed excess and placed in reach in to quick chill.
No front counter handwash sink for employees. Only triple sink. Reviewed proper procedures.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. Microwave door handles.
Floor soiled/has accumulation of debris. Under dish machine/triple sink, under prep tables in prep area and under dry storage shelving. Also under cooking equipment on cookline.
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Water leaking under triple sink.
White reach in freezer - interior bottom has accumulation of soil residues.
Feb 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled clean plate for another order and clean utensils without washing hands. Reviewed proper hand washing and employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - sliced cheese (41-49F). Per operator item placed in unit approximately 2 hours ago. Item not prepped or portioned today. Observed item overfilled. Operator removed excess and placed in reach in to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over400ppm). Operator made new solution. Chlorine 100ppm.
No front counter handwash sink for employees. Only triple sink. Reviewed proper procedures.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. Microwave door handles.
Floor soiled/has accumulation of debris. Under dish machine/triple sink, under prep tables in prep area and under dry storage shelving. Also under cooking equipment on cookline.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of visibly soiled ice machine. Operator stored proper.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 79F. Operator moved to heat source.
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Water leaking under triple sink.
White reach in freezer - interior bottom has accumulation of soil residues.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun nozzles, operator cleaned and sanitized at time of inspection.
Handwash sink used for purposes other than handwashing. Warewashing hand washing sink used to fill bucket for wiping cloth sanitizer.
Spray bottle containing toxic substance not labeled. Warewashing area two spray bottles with dark purple substance identified as degreaser. Operator labeled.
Accumulation of mold-like substance in the interior of the ice bin.
Ceiling tile shows damage 3 tiles in back warewashing area two spray 2 in dining area.
Floor area covered with standing water by bar CO2 tanks.
Food stored on floor. Cases of water of turkey breast stored on floor of walk in cooler, operator stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep table next to stove utensils in water 80F operator placed in hot water 170F.
Interior of microwave has accumulation of food debris at cookline under steam table. Operator cleaned at time of inspection.
Standing water in bottom of reach-in-cooler. Left cookline reach in cooler.
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee washed hands however, employee touched face, hair / hat with napkin in hand then put on gloves to prepare customer food orders. Reviewed handwashing and glove usage, employee washed hands and changed gloves.
Employee touched face/hair and then engaged in food preparation, handled clean equipment without washing hands. -Employee washed hands however, employee touched face, hair / hat with napkin in hand then put on gloves to prepare customer food orders. Reviewed handwashing and glove usage, employee washed hands and changed gloves.
Handwash sink used for purposes other than handwashing. -Employee used to fill container with water, reviewed use of hand washing sink, employee dumped water and refilled in triple sink.
Ceiling tiles and vents soiled with accumulated dust.
Floor tiles missing. -Cook line; under imperial range stove,
Floor under Imperial range stove at cook line has accumulation of grease.
Standing water in bottom of reach-in-cooler. -left reach in cooler.
Dec 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling vents soiled with accumulated dust throughout establishment.
Equipment in poor repair. -Front Cookline reach in coolers gaskets.
Oct 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -bar area; soda gun holster soiled with slime like substance.
No proof provided that one food employee is informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ceiling vents soiled with accumulated dust throughout establishment.
Oct 25, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. -1 live roach by front counter, operator exterminated, removed and cleaned, sanitized area. -2 live roaches under triple sink, operator exterminated, removed and cleaned, sanitized area. -2 live roaches under dishwashing machine, operator exterminated, removed and cleaned, sanitized area. -4 live roaches at cookline behind flip top cold holding units.
Food-contact surface soiled with food debris, mold-like substance or slime. -bar area; soda gun holster soiled with slime like substance.
No proof provided that one food employee is informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ceiling vents soiled with accumulated dust throughout establishment.
Oct 24, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate3 Basic
Show 10 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. -Prep area; Dishwasher (Chlorine 10ppm), operator primed machine chlorine 50ppm.
Employee used a disposable tissue to wipe his nose then engaged in making customers food order without washing hands. Reviewed proper hand washing and glove usage, employee washed hands and put on gloves.
Raw animal food stored over ready-to-eat food. - walk in cooler; raw shell eggs stored over ready to eat onion soup.operator stored properly.
Roach activity present as evidenced by live roaches found. -1 live roach by front counter, operator exterminated, removed and cleaned, sanitized area. -2 live roaches under triple sink, operator exterminated, removed and cleaned, sanitized area. -2 live roaches under dishwashing machine, operator exterminated, removed and cleaned, sanitized area. -4 live roaches at cookline behind flip top cold holding units.
Food-contact surface soiled with food debris, mold-like substance or slime. -bar area; soda gun holster soiled with slime like substance.
No proof provided that one food employee is informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. -Prep area; handwashing sink. Operator provided.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -Prep area; approximately 2 dead roaches in sticky trap on wall next to knife magnetic storage. Operator discarded. -Prep area; Approximately 8 dead roaches in sticky trap under slicer. -Front cook line behind flip top cooler 2 sticky traps; one containing approximately 5 dead roaches in sticky trap. The other containing approximately 3 dead roaches in sticky trap.
Bowl or other container with no handle used to dispense food. -Prep area; soufflé cup stored in container of oregano leaves, operator removed.
Ceiling vents soiled with accumulated dust throughout establishment.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash sink by dish,aching clocked with pot. Operator removed.
Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer not labeled. Employee labeled
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 93°F with utensil. Operator discarded warer
No handwashing sign provided at a hand sink used by food employees. All gender bathroom used by employees has no hand wash sign.
Jul 25, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (64-109F - Hot Holding) in steam table. Chef states chili reheated 45 minutes ago on stove and placed in unit. Reheated to 165F.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning solution stored with clean plates at cook line bane Marie. Removed
Handwash sink used for purposes other than handwashing. Plastic tray in hand sink in kitchen. Removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
Spray bottle containing toxic substance not labeled. Five spray bottles under hand sink One spray bottle on shelf above bane Marie on cook line Per operator all spray bottles contain cleaning solution. Labeled.
Working containers of food removed from original container not identified by common name. Flour container outside walk in cooler Sugar container not labeled on seasoning shelf Labeled.
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.