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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
Complaint Full
10/11/2023
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
5
3
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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at vents in kitchen **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee rinse gloves hands at 2 compartment sink then proceed to handle clean utensil, flour, washed gloved hands at hand wash sink then proceed to handle ready to eat lettuce. Discussed with operator, operator instructed employee to wash hands and change gloves **Corrective Action Taken** **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. left to right: 3 door flip top left side: seared tuna (57F); cut cabbage (61F); cooked beans (71F); cooked quinoa (60F); feta cheese (58F); cut tomatoes (57F); chick peas (67F); cooked onions (58F); hummus (53F); blue cheese aioli (59F); shredded cheese (58F); cooked corn (58F) being held in unit overnight. Monitored unit for 30 minutes with no changes in temperature. Unknown time out of temperature. Not prepared or portioned today.
1 door flip top in front of expo line: cooked onions (67F); sour cream (62F); salsa (62F) being held in unit overnight. Monitored unit for 1 hour with no changes in temperature. Unknown time out of temperature. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left to right: 3 door flip top left side: seared tuna (57F); cut cabbage (61F); cooked beans (71F); cooked quinoa (60F); feta cheese (58F); cut tomatoes (57F); chick peas (67F); cooked onions (58F); hummus (53F); blue cheese aioli (59F); shredded cheese (58F); cooked corn (58F) being held in unit overnight. Monitored unit for 30 minutes with no changes in temperature. Unknown time out of temperature. Not prepared or portioned today. See Stop Sale
1 door flip top in front of expo line: cooked onions (67F); sour cream (62F); salsa (62F) being held in unit overnight. Monitored unit for 1 hour with no changes in temperature. Unknown time out of temperature. See Stop Sale
Expo line:; sour cream (54F); salsa (53F); coleslaw (52F) operator discarded items
**Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. expo line steam table: salmon (105°F-117°F - Hot Holding); steam table across from expo line: cooked chicken (120°F-132°F - Hot Holding). Operator states items were cooked and placed in steam table for hot holding less than 1 hour ago. Water temperatures at less than 135°F. Operator reheated items to 165°F+ and turned up steam table temperature **Corrected On-Site** **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade on cook line soiled
Iced tea nozzles at bar soiled **Warning**
Intermediate - Handwash sink not accessible for employee use at all times. Items stored in ware washing hand wash sink. Operator removed **Corrected On-Site** **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at time of inspection **Corrected On-Site** **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.
