OZZIE'S OCEANFRONT RESTAURANT & BAR
905-909 N FORT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33304 · 7864684148
Last inspected Aug 17, 2026 · 8 visits since September 2024
APR 25
AUG 25
MAR 26
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender handle fruit garnish and place on drink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw smelts and scallops were stored over tomato sauce. The items were moved down
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top cooler, sliced cheese (46F - Cold Holding); butter (43-53F - Cold Holding). The items were stored over stacked. The over stacked portion of the butter was removed and placed in the lower cooler to chill and cold hold. All of the sliced cheese was removed to the lower cooler to chill and cold hold. The items were not prepped or portioned today.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Show the remaining 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. In the back next to the reach in freezer. Paper towels were supplied
No soap provided at handwash sink. Next to the reach in freezer. Soap was provided
oyster tags not marked with last date served.
In-use tongs stored on equipment door handle between uses. On the cook line
Jun 5, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate8 Basic
Show 17 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw steak remove and replace gloves then handled fried calamari without washing hands. Employee washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender handle fruit garnish and place on drink.
Raw animal food stored over or with unwashed produce. Observed case of raw lobsters stored on top of unwashed broccoli in walk-in cooler. Operator stored correctly
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breast stored over bolognese and lobster bisque in walk-in cooler. Operator stored correctly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop off dirty dishes then pick up a plate of steak without washing hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged swordfish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Clam/mussel/oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink. On cook line. Operator provided.
No soap provided at handwash sink. On cook line Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Commercially processed reduced oxygen packaged swordfish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
Food stored on floor. Observed plastic container of oil on kitchen floor. Box of baking potatoes,cans of tomatoes limes. back of the kitchen.
In-use tongs stored on equipment door handle between uses. On oven handle.
Plumbing system in disrepair. Observed drain pipe leaking on hand washing sink on cook line.
Time/temperature control for safety food thawed in an improper manner. Observed octopus 32F sitting on the table at room temperature.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table.
Working containers of food removed from original container not identified by common name. Observed container of flour on cook line not labeled.
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw oysters in the walk in cooler. The chicken was moved.
oyster tags not marked with last date served.
oysters tag removed from original container prior to container being emptied.
Bowl or other container with no handle used to dispense food. In the cook line flip top cooler, in the garlic and oil, a small ramekin was stored inside and used to dispense the food. The ramekin was removed
Food stored on floor. In the dry storage area, a case of raw potatoes were stored on the floor. The potatoes were moved
Aug 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Carbon dioxide not adequately secured at front entrance to bar.
Ice buildup in reach-in freezer and/or walk-in freezer. Excessive amounts of ice build up in reach in freezer in the back prep area.
Aug 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority4 Intermediate7 Basic
Show 17 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scrap dirty dishes and then picked up clean glasses. Reviewed proper handwashing procedures and employee washed hands properly.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw fish then took gloves off and without washing hands touched ready to eat rice. Reviewed proper handwashing procedures and employee washed hands properly.
Employee washed hands with no soap. Reviewed proper hand washing procedures and employee washed hands properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over raw mussels and fish in reach in freezer in back storage area. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over various ready to eat sauces in walk in cooler. Also raw ground beef stored over ready to eat pasteurized eggs in a carton. Operator stored properly.
Toxic substance/chemical improperly stored. Observed can of oven cleaner on a prep table on cook line. Operator stored properly.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper handwashing procedures and employee washed hands properly.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at back handwashing sink.
No soap provided at handwash sink. Observed at back handwashing sink.
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. Operator posted during inspection.
Carbon dioxide not adequately secured at front entrance to bar.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket on top of ice machine not inverted. Operator inverted bucket.
Ice buildup in reach-in freezer and/or walk-in freezer. Excessive amounts of ice build up in reach in freezer in the back prep area.
In-use knife/knives stored in cracks between pieces of equipment. Observed at prep area knives stored between reach in freezer and steam table. Operator stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 84F. Operator dumped water.
No handwashing sign provided at a hand sink used by food employees cook line. Also at the back handwashing sink. Operator posted.
Wet wiping cloth not stored in sanitizing solution between uses. Observed a soiled wet wiping on prep area. Operator moved to sanitizer bucket.
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw salmon not commercially packaged stored above ready to eat French fries. Operator moved French fries to top shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, rice (50F - Cold Holding); beans (45F - Cold Holding). Operator stated placed in cooler less than 1 hour.employee moved items to bottom cooler to chill
Clams/mussels/oysters tag removed from original container prior to container being emptied. In walk in cooler, oyster tag removed from original container before being emptied. Operator put tag back with oysters.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have chlorine test for three compartment sink or dishwasher.
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. Some employees hired less than 90 days are not informed of their health and activities related to foodborne illnesses. Emailed reporting agreement to operator
No soap provided at handwash sink. At handwashing sink on cook line, no soap provided. operator provided soap
mussel/oyster tags not marked with last date served. Tags not date marked with last day served. Discussed with operator to date mark tags.
Food stored on floor. On back line by reach in freezer, fryer oil stored on floor. Instructed operator to store oil at least six inch from floor.
In-use knife/knives stored in cracks between pieces of equipment. On cook line, in use knives stored between equipment. Operator removed items to clean
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 76°f with in use utensils. Discussed with operator that water needs to be 135°at or above. Discarded water.
Oct 7, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 30, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 154F).
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.