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Licensee
Name:
OCEAN ONE GRILLE
License Number:
SEA6020967
Rank:
Seating
License Expiration Date:
12/01/2023
Primary Status:
Closed
Secondary Status:
Location Address:
14851 LYONS RD DELRAY BEACH, FL 33446
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
05/18/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
7
2
4
Violations:
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.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout the kitchen.
Operator removed **Corrected On-Site** **Warning**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Throughout the restaurant.
Operator removed **Corrected On-Site** **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Food Tickets monitor above cook line and plates are full of dust **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed approximately 30 small flying insects landing on quemical boxes, mop, dust pans on mop sink area. To the right of walk-in cooler passing prep area. To the left of back door.
Observed approximately 20 small flying insects landing on tv shelf, beer boxes shelving , dust pans, mop across from bar area.
immediate AC with a following day per Michelle Haynes at 2:33pm. **Admin Complaint**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw tuna stored behind coleslaw pantry station.
Raw chicken behind cheese pasta station.
Raw chicken above cooked mussels pasta station.
Raw burgers behind dressing grill station.
Raw chicken above cooked chicken, raw beef above cooked beef, raw scallops above cooked pasta, raw steaks above chopped parsley inside walk-in cooler.
Operator stored properly all products **Corrected On-Site** **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw burgers above raw pork inside walk-in cooler
Operator stored properly **Corrected On-Site** **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.
Observed multiple containers with overstocked products throughout all flip top coolers. #1 raw tuna (51F - Cold Holding); cooked quinoa (51F - Cold Holding) .
Per operator products stored since yesterday.
Per operator products not prepared or portioned today.
Operator discarded, see stop sale. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed multiple containers with overstocked products throughout all flip top coolers. #1 raw tuna (51F - Cold Holding); cooked quinoa (51F - Cold Holding) .
Per operator products stored since yesterday.
Per operator products not prepared or portioned today.
Operator discarded, see stop sale.
flip top cooler #2 ; calamari (51F - Cold Holding); raw fish (51F - Cold Holding); goat cheese (51F - Cold Holding),marinara, pasta, alfredo (49F - Cold Holding); chicken cutlets, pasta, shrimp (49F - Cold Holding).
Per operator products stored for approximately 1 hour.
Per operator products not prepared or portioned today.
Operator removed overstocked products **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed seating on kitchen area chicken wings (72F - Hot Holding); chicken broth (117F - Hot Holding); French fries (108F - hot holding) and inside steam table a container with mash potatoes (130F - Hot Holding).
Per operator products stored for approximately 2 hours.
Operator moved products to fryer, stovetop for reheating **Corrective Action Taken** **Warning**
High Priority - Toxic substance/chemical improperly stored.
Adhesive solution stored on top of prep table by pantry
Paint can over olives and adhesive solution next to cashews and bug spray over soda inside silverware folding room.
Operator stored properly all quemicals **Corrected On-Site** **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.observed a deep container inside reach in cooler under flat top cooked chicken at 12:00pm (53°- Cooling)since 11:30am , rechecked at 1pm same temperature.
Operator iced down **Corrective Action Taken** **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.
