Ocean Grill
1700 S Ocean Ln, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1616158
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection2 high priority (no follow-up needed), 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 11, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: 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°F. Food not prepared or portioned today. Table- Reach in cooler ; cheese pizza (50°F - Cold Holding); precooked burger patties (49°F - Cold Holding); sliced yellow cheese (48°F - Cold Holding), per employee food held more than 4 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food not prepared or portioned today. Table- Reach in cooler ; cheese pizza (50°F - Cold Holding); precooked burger patties (49°F - Cold Holding); sliced yellow cheese (48°F - Cold Holding), per employee food held more than 4 hours. See stop sale.
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Large ice machine, build up of black like substance. Employee cleaned and sanitized
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.
- Stop sale
- An order that the food can’t be sold or served.