OZONA BLUE GRILLING COMPANY
125 ORANGE ST SOUTH, Palm Harbor FL 34683 · 727.789.4540
Last inspected Apr 30, 2026 · 9 visits since November 2023
JUN 24
DEC 24
JUN 25
JAN 26
APR 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form HR 5030-104.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service counter - pico (50F - Cold Holding), held in ice bath, staff added ice
Clams/mussels/oysters tag removed from original container prior to container being emptied.tags for fresh mussels not kept with batch in reach in cooler on cook line
Handwash sink not accessible for employee use at all times. Empty garnish bin on hand sink at inside bar
Cutting board has cut marks and is no longer cleanable.
Show the remaining 3 findings ▾
Food stored on floor. Containers of sour mix and cut lemons on floor in walk in beer cooler, relocated
Standing water in bottom of reach-in-cooler. Chest cooler behind inside bar
Waste line missing at soda gun holster. Outside bar
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate11 Basic
Show 16 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer measured at 500ppm, operator remade bucket at 200ppm.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form HR 5030-104.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda guns soiled with food debris in interior and exterior bar.
Handwash sink used for purposes other than handwashing. Hand wash sink in exterior bar used for storage.Operator removed bucket and debris in handwash sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna and salmon not identified as raw items on menu. Operator corrected menus on site.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of outside ice machines has mold like substance. Mold like substance not touching, on top of machine.
Clean utensils stored between equipment and wall. Knives stored in between equipment and prep table, operator moved knives to dish machine and cleaned and sanitized items.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelf on top of clean dishes in warewashing area and on back prep table. Operator removed beverages.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees on cook line wearing bracelets. Operator had employees remove bracelets.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area.
Floor tiles missing and/or in disrepair. Missing floor tiles on cook line.
Food stored on floor. Feta cheese container stored on floor of walk in cooler, operator moved feta cheese to shelf.
No handwashing sign provided at a hand sink used by food employees. No sign at hand wash sink in exterior bar. Operator placed signage at bar.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted.
Working containers of food removed from original container not identified by common name. Spray bottle of oil unlabeled on cookline. Operator labeled bottle.
Jun 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Outside bar soda gun.
No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 comp.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed, printed and posted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler acres from grill.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Soda gun nozzles at outside bar.
Cutting board has cut marks and is no longer cleanable.
Jun 5, 2024Inspection 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream based soup 122F hot hold. Operator to reheat
Cutting board has cut marks and is no longer cleanable. Cooks line
Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wiping cloths on prep table of cook line.
May 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. Large white cutting board on cook line, small cutting boards stored in dish wash area have deep grooves.
Employee with no beard guard/restraint while engaging in food preparation.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding food removed from its original container not labeled with common name. Bottles were labeled during inspection
Apr 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. End of cook line.
Apr 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 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. 0ppm. Ore Ted to 50ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line; Fish (46F - Cold Holding second temperature, second temperature 2:04pm 45F); Fish (44F - Cold Holding, second temperature 2:04 43F); Fish(47F - Cold Holding second temperature 45F) Walk in cooler-; Alfredo (44F - Cold Holding, second temperature 44F cold hold); Fish (45F - Cold Holding, second temperature 43F cold hold); fish (45F - Cold Holding, second temperature 43F cold hold). Ambient temperature 38F in walk in cooler, a large delivery came in and the door was propped open, large amounts of hot soup was placed directly into the cooler below many of the foods that were out of temperature.
Handwash sink used for purposes other than handwashing. Whisk in hand wash sink
Cutting board has cut marks and is no longer cleanable. End of cook line.
Employee with no hair restraint while engaging in food preparation. 2 employees on the cook line no hair restraint
Nov 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed drinks from prep table near office
Employee with no hair restraint while engaging in food preparation. Employee x2 no hair restraint
Equipment and utensils not properly air-dried - wet nesting. Clean food containers stacked before dry.
In-use wet wiping cloth/towel used under cutting board.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line contain food removed from its original container not labeled with common name.
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.