Ozzie's Oceanfront Restaurant & Bar
905-909 N Fort Lauderdale Beach Blvd, Fort Lauderdale, FL 33304 · Permanent Food Service · License 1625630
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 intermediate (2 fixed on the spot, 3 repeats), 1 basic (1 repeat)-24
- Safety score76
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 17, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the flip top cooler, sliced cheese (46°F - Cold Holding); butter (43-53°F - Cold Holding). The items were stored over stacked. The over stacked portion of the butter was removed and placed in the lower cooler to chill and cold hold. All of the sliced cheese was removed to the lower cooler to chill and cold hold. The items were not prepped or portioned today.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the walk in cooler, raw smelts and scallops were stored over tomato sauce. The items were moved down
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate4
Code 01, Approved source; food safe and unadulterated: oyster tags not marked with last date served.
Repeat violation
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
In the back next to the reach in freezer. Paper towels were supplied
Fixed on the spotRepeat violation
No soap provided at handwash sink.
Next to the reach in freezer. Soap was provided
Fixed on the spotRepeat violation
Basic1
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
On the cook line
Repeat violation
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.