TURNBERRY OCEAN CLUB CONDOMINIUM ASSOCIATION INC
18501 COLLINS AVENUE, Sunny Isles Beach FL 33160
Last inspected Apr 7, 2026 · 6 visits since October 2023
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. As of 10/1/24.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Observed raw chicken stored over/not properly separated from cooked chicken in reach in cooler. Manager rearranged.
Observed raw salmon and raw tuna stored over unwashed produce in reach in cooler. Advised manager and he rearranged.
Handwash sink not accessible for employee use at all times due to ice bucket being stored inside.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Show the remaining 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed Raw avocados not washed prior to preparation. Manager instructed employee to remove from reach in cooler and wash.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for container of shrimp and cut lettuce.
Carbon dioxide/helium tanks not adequately secured.
Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed ice buckets stored on floor between uses. Chef moved to shelf.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Carbon dioxide/helium tanks not adequately secured.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Food stored on floor. Observed can of tomato sauce stored on floor in dry storage area. Chef moved to shelf.
Time/temperature control for safety food thawed in an improper manner. Observed hot dogs thawing in standing water. Chef moved to cooler.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. As of 10/1/24.
Carbon dioxide/helium tanks not adequately secured. Chef called maintenance to add chain to secure.
Cloth used as a food-contact surface. Observed non food grade towels lining cooked chicken in reach in cooler. Chef removed.
Reach-in freezer interior have accumulation of soil residues. Chef cleaned.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef being stored above raw fish located in reach in cooler under stove. Chef rearranged.
Carbon dioxide/helium tanks not adequately secured.
Commercially processed reduced oxygen packaged mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef instructed employee to remove from packaging.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef being stored on top of sliced cheese. Located in reach in cooler under grill. Chef rearranged.
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. Discussed and emailed form to operator.
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. Discussed and emailed form to operator.
Food stored on floor. Observed case of chips on floor in dry storage area. Chef moved to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 61°F and located on prep table. Chef discarded water.
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.