Ocean Buffet
6795 W Newberry Rd, Gainesville, FL 32605 · Permanent Food Service · License 1103053
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Aug 24 complaint inspection2 high priority (1 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 1 repeat), 6 basic (3 repeats)-32
- Violations at the Sep 10 complaint check3 intermediate (2 fixed on the spot); 1 also cited at the Aug 24 complaint inspection and counted there; intermediate violations cost 18 at most-6
- Administrative complaint on Sep 10Counts in full until a follow-up finds the problems fixed-20
- Safety score42
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 4 visitsLatest inspection
Complaint check
- First visitSep 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Observed : time marks missing for multiple items. Staff relates those items just came out for dinner service less than 30 minutes ago. Time marks were adjusted. All dates on all dry erase tracking charts were from 9-8-2026. The corrected date was added.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.
Observed : the oyster advisory was not posted. It was taken from the shelf over the oysters and put in place on the sneeze guard.
Fixed on the spot
Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Observed : the consumer advisory for the sushi station was not visible for customers. The consumer advisory for mid well cooked roast beef was not in place. Additional signs were printed and posted. Staff relates they will laminate later.
Fixed on the spot
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed : the current staff relates there are no employed Certified Food Managers for the business.
Earlier inspections 2
F48Complaint inspection12 violations, 2 high priority Administrative complaint
- First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed 3 cans of Hunts ketchup, dented.
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed : no current time marks for all the buffet charts. The charts were updated during the inspection. Also the pasta time as a public health control sticker fell off. This was replaced.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed : lack of soap and paper towels at the cook line corner hand wash sink. Soap and paper towel added.
Fixed on the spot
Code 53, Manager certification and employee training: 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/ Observed : no Certified Food Manager present with 4+ food service employees working.
Repeat violation
Records/documents for required employee training do not contain all of the required information.
Observed : Employee Training missing date of birth.
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed : multiple expired certificates.
Basic6
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed : multiple employee drinks in the kitchen stored over guest food. The drinks were moved below.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed : the light switch in the can storage area has an accumulation of grease and grime.
Code 33, Garbage and refuse: Open dumpster lid.
Observed : the dumpster lid was open.
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Observed : the floor in the kitchen has multiple cracks/holes and damage.
Repeat violation
Floor area(s) covered with standing water.
Observed standing water by the soda racks.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Observed the last inspection was not made available for review.
Repeat violation
B88Routine inspection5 violations, 1 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
No change
More time given
- First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time mark.
Observed : no station(sushi, hibachi, cold bars, hot bars)had the time as a public health control filled out. The front line staff started to fill it out after arrival. Multiple items were just brought out, and the staff went about fixing the charts. At that time no food had been brought to the stations more than 1 hour ago according to the front line staff. ALSO, in the kitchen, pasta and cabbage was marked with a 6 hour time frame. All of these were remade to a 4 hour time frame, from 3-7pm.
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed : a metal scrub pad in the hibachi hand wash sink. This was removed.
Fixed on the spot
Code 53, Manager certification and employee training: 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/ Observed : at least 6 staff involved in food preparation, no Certified Food Manager present.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed : no employee training certificates were found.
Basic1
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed : an employee drink bottle stored over guest food on the cook line. This was discarded.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.