OVIDE
1 GRAND SANDESTIN BLVD, Miramar Beach FL 32550 · 850-267-6630
Last inspected Dec 19, 2025 · 11 visits since November 2023
OCT 24
MAR 25
MAY 25
JUL 25
DEC 25
▼ IMPROVING
5 inspections trending up, 40 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- held on ice- sliced tomato 46F, cooled greens 44F ( 8:45-1:50). See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Dec 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 shell eggs cracked in pan with other eggs. Employee removed and discarded the 2 cracked eggs and washed the other eggs and placed in clean pan during inspection.
Handwash sink not accessible for employee use at all times in ware washing location. Sink blocked with food cart holding clean dishes. Cart was removed from sink during inspection.
No soap provided at handwash sink in ware washing location. Employee stocked soap at sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- cooked sausage patty 78F (7:00-9:56). Provided establishment with written form to hold food on 4 hour time. Employee filled out form to hold sausage at room temperature.
Show the remaining 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Working containers of food removed from original container not identified by common name. Grouper bites stored in walk in freezer in plastic zip bag labeled bites. Employee labeled bag grouper.
Jul 16, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Pot with eggs stored in hand wash sink near expo station. Employee removed pit of eggs from sink.
Soiled dry wiping cloth in use on food contact surface next to cutting board on cook line.
May 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Walk in freezer Halibut 3/8, tuna 1/3. Applied heat then ice bath then ROP then froze per chef. Repeat violation from 10/24/25.
May 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No soap provided at handwash sink on make line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small amount of build up on sliding doors and walls and interior ice chute.
Mar 14, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Walk in freezer Halibut 3/8, tuna 1/3. Applied heat then ice bath then ROP then froze per chef. Repeat violation from 10/24/25.
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. Walk in cooler-AMBIENT 38F- ROP- all raw- Chicken w skins 3/12, chicken wings 2/11, pulled chicken 12/21, duck breast 3/11, chicken breast 3/6, NY strip beef 2/28, chicken thigh/ breast 3/8, beef filet 2/20. Walk in freezer- Frozen- ROP- prime rib 12/1, chicken 1/17, halibut 3/8, stuffed quail 1/3, tuna 1/3, NY strip beef 9/30, scallops 1/3, she crab soup 12/14, sauce 1/17. Cold hold near expo and wait station- upright cooler- ROP raw beef filet (date 2/2 ). See stop sale.
Mar 13, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Walk in freezer Halibut 3/8, tuna 1/3. Applied heat then ice bath then ROP then froze per chef. Repeat violation from 10/24/25.
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. Walk in cooler-AMBIENT 38F- ROP- all raw- Chicken w skins 3/12, chicken wings 2/11, pulled chicken 12/21, duck breast 3/11, chicken breast 3/6, NY strip beef 2/28, chicken thigh/ breast 3/8, beef filet 2/20. Walk in freezer- Frozen- ROP- prime rib 12/1, chicken 1/17, halibut 3/8, stuffed quail 1/3, tuna 1/3, NY strip beef 9/30, scallops 1/3, she crab soup 12/14, sauce 1/17. Cold hold near expo and wait station- upright cooler- ROP raw beef filet (date 2/2 ). See stop sale.
Mar 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Walk in freezer Halibut 3/8, tuna 1/3. Applied heat then ice bath then ROP then froze per chef. Repeat violation from 10/24/25.
Stop Sale issued due to adulteration of food product. Cold hold near expo and wait station- upright cooler- ROP raw beef filet (date 2/2 ). AMBIENT 38F- ROP- all raw- Chicken w skins 3/12, chicken wings 2/11, pulled chicken 12/21, duck breast 3/11, chicken breast 3/6, NY strip beef 2/28, chicken thigh/ breast 3/8, beef filet 2/20. Frozen- ROP- prime rib 12/1, chicken 1/17, halibut 3/8, stuffed quail 1/3, tuna 1/3, NY strip beef 9/30, scallops 1/3, she crab soup 12/14, sauce 1/17.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- held on ice- sliced tomato 46F, cooled greens 44F ( 8:45-1:50). See stop sale.
Handwash sink not accessible for employee use at all times. Sink in ware wash area blocked with food cart, sink near ice machine blocked with trash can. Both cart and can were removed from sinks.
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. Walk in cooler-AMBIENT 38F- ROP- all raw- Chicken w skins 3/12, chicken wings 2/11, pulled chicken 12/21, duck breast 3/11, chicken breast 3/6, NY strip beef 2/28, chicken thigh/ breast 3/8, beef filet 2/20. Walk in freezer- Frozen- ROP- prime rib 12/1, chicken 1/17, halibut 3/8, stuffed quail 1/3, tuna 1/3, NY strip beef 9/30, scallops 1/3, she crab soup 12/14, sauce 1/17. Cold hold near expo and wait station- upright cooler- ROP raw beef filet (date 2/2 ). See stop sale.
Oct 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Walk in cooler- ROP grouper 40F, ROP snapper 40F.
Stop Sale issued due to adulteration of food product. Walk in cooler- prepared in establishment-ROP grouper 40F, ROP snapper 40F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Held at room temperature- sausage patties 82F ( undetermined time). Cold hold- make table reach in- diced tomatoes 57F., shredded cheese 61F, pulled eggs 45F, sausage crumble 61F, sliced salmon 48F. Cold hold- glass reach in coolers- (ambient 50F), cooked collard greens 48F, cooked squash 50F, pork 48F ( all held overnight).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make table reach in- diced tomatoes 57F., shredded cheese 61F, pulled eggs 45F, sausage crumble 61F, sliced salmon 48F. Cold hold- glass reach in coolers- (ambient 50F), cooked collard greens 48F, cooked squash 50F, pork 48F ( all held overnight). See stop sale.
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. Held at room temperature- sausage patties 82F ( undetermined time). See stop sale.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In multiple holding units.
Food-contact surface soiled with food debris, mold-like substance or slime. Both soda dispensing guns at bar are soiled.
No chemical test kit provided when using sanitizer at warewashing machine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held at room temperature- sausage patties 82F ( undetermined time).
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Cold hold- ambient 49F, 48F, 50F. Do not use until repaired or able to hold food at 41F or less.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Handwash sink not accessible for employee use at all times. Sink next to ice machine is blocked with floor dough mixed.
Handwash sink used for purposes other than handwashing. Mixing utensils/tools stored in hand wash sink next to ice machine.
No paper towels or mechanical hand drying device provided at handwash sink near cook line. Employee re stocked paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Chef drained ice machine and employee in process of cleaning.
Cloth used as a food-contact surface at barista area in coffee area and under dishes in warehouse wash area. Employee removed cloths from food contact surfaces..
Equipment in poor repair. Reach in cooler on cook line not working properly. Ambient 54F. Cold hold- flounder 57F, raw chicken 57F (10:30-11:30). Manager contacted maintenance to repair. Chef re located food to walk in cooler.
Multiple Soiled dry wiping cloths in use at coffee area. Employee removed cloths and placed in sanitizer solution.
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing- pork slab 66F (10:18-11:18). Employee placed pork in walk in cooler.
Nov 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken tenders stored over French fries in reach in freezer. Raw Shell eggs stored over lettuce in upright glass reach in cooler. Chef corrected rotation of food.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing near ware washing area.
No handwashing sign provided at a hand sink used by food employees in ware washing area.
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.