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Licensee
Name:
101 OCEAN
License Number:
SEA1618636
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
101 E COMMERCIAL BLVD LAUDERDALE-BY-THE-SE, FL 33308
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Live, small flying insects in food preparation area, food storage area.
2 live flies on trash can in back prep / storage area separate from kitchen not landing on food contact surfaces. Flies removed and trash can taken outside.
**Corrected On-Site** **Warning**
High Priority - Stop Sale issued due to food originating from an unapproved source.
No tag on/for original container of raw, in-shell clams.. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1) cooked shrimp (48°F); ceviche (47°F); cooked noodles (46°F); tuna (48°F) in low boy cooler next to cook line. Foods in cooler overnight per Chef. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1) cooked shrimp (48°F); ceviche (47°F); cooked noodles (46°F); tuna (48°F) in low boy cooler next to cook line. Foods in cooler overnight per Chef. See stop sale.
2) butter (50°F) in flip top cooler at cook line. Butter out of of cooler less than 1 hour per cook and moved inside cooler.
3) fry batter (41-57°F) on ice; ice level shallow . Batter on ice less than 2 hours per Chef and ice added to quick chill.
**Corrective Action Taken** **Warning**
High Priority - Waste wastewater backing up through floor drains under triple sink in dish area and walkway next to cook line. Employees stepping in drain water.
Water receded during inspection and management started cleaning floor areas around drains. **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar. Manager had cleaned.
**Corrected On-Site** **Warning**
Intermediate - Handwash sink not accessible for employee use at all times.
Fish thawing in hand wash sink in back kitchen.
Chef removed.
**Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink, at next to oven. Other hand wash sinks at cooking and kitchen have hot water.
**Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.