Ocean Prime
2205 N Westshore Blvd, Tampa, FL 33607 · Permanent Food Service · License 3916526
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 Sep 1 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 repeat), 3 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee rinses creamer jugs in handwash sink at expo line, employee stored utensils and food container in handwash sink at cook line. Operator removed items from handwash sink.
More time givenFixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
More time given
- First visitSep 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach-in cooler: spicy tuna 48°F, cream cheese 49°F, raw tuna 46°F, raw salmon 46°F. Operator moved food items to walk-in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell oysters stored over cooked crab legs in reach-in cooler at prep kitchen. Operator rearranged items to prevent cross contamination.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee dumped ice in handwash sink at expo line. Handwash sink at main bar used as dump sink.
Repeat violation
Basic3
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
A container of drink syrups stored on floor in beer cooler. Operator moved to shelves.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
On paper dispenser at cook line.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Tested 0ppm.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.