Ocean House

1203 Sunrise Plaza Dr, Clermont, FL 34714 · Permanent Food Service · License 4508464

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 complaint inspection
1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 10 basic (1 repeat)
-18
Safety score82

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct202026

Complaint inspection

13 violations found

First visitOct 20, 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.
13 violations found:
- 1 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -raw shrimp over cooked crab legs in reach in cooler on back line, operator moved raw shrimp to bottom shelf
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -plastic guard on ice machine -interior of microwave Operator cleaned both
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  -blue liquid at bar, operator labeled.
  Fixed on the spot
Basic10
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  -109°F, operator discarded water and put utensils in dry container
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  -coolers on cook line, operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Dish storage rack shelves with rust that has pitted the surface.
  Ripped/worn tin foil used as shelf cover.
  -shelf on cook line
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  -under seafood boil bags, operator discarded
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -exterior of microwave -shelf and wall near microwave -ice bucket rack by ice machine
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler on back line.
  Operator cleaned.
  Fixed on the spot
- Code 32, Restrooms: Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water in walk in cooler, operator mopped up.
  Fixed on the spotRepeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  -food for employees stored on shelf with with single service items in dry storage
Official report, on the Florida DBPR website

Earlier inspections 1

Aug312026D69Complaint inspection25 violations, 2 high priority No follow-up needed

First visitAug 31, 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.
25 violations found:
- 2 High priority
- 5 Intermediate
- 18 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -cooked corn (82°F - Hot Holding); cooked potatoes (83°F - Hot Holding), cook line, less than four hours per operator. Recommended operator use Time as a Public Health Control, provided form to operator, operator filled out form and put time mark on potatoes and corn
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm, ran 4 times, 100 ppm
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  -milk in walk in cooler
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -reach in cooler on back line -plastic guard on ice machine -interior of ice scoop holders
  Repeat violation
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  -by cook line, operator turned on water
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -by chair in bar, operator 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/ -food manager arrived during inspection
  Fixed on the spot
Basic18
- Code 08, Food protection and cross-contamination: Stored food not covered.
  -broccoli, bok choy, crab legs in walk in cooler
  Unwashed fruits/vegetables stored with ready-to-eat food.
  -unwashed green onions over prepped vegetables in the walk in cooler onto
  Employee personal food not properly identified and segregated from food to be served to the public.
  -employee food bin over open container of book chop in walk in cooler
  Repeat violation
- Code 10, In-use utensils properly stored: Ice buckets not stored inverted between uses.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -several dry goods containers
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
  -back line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -exterior of all reach in coolers and equipment on back line -bottom shelves of prep tables on back line -shelf above seasoning table -exterior of dish machine
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
  -server line
  Equipment and utensils not properly air-dried - wet nesting.
  -beverage glasses in dish area
- Code 29, Plumbing and backflow prevention: Water leaking from faucet/handle at hand wash sink on cook line.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  -1 stall has no covered trash can, main area has no covered trash can
- Code 33, Garbage and refuse: Storage area not maintained clean and organized.
  -walk in freezer
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  -3 dead in dry storage area, operator cleaned
  Fixed on the spot
  Exterior door has a gap at the threshold that opens to the outside.
  -front door
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water in walk in cooler and in kitchen near dry storage
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  -throughout the kitchen
  Fixed on the spot
  Floor soiled/has heavy accumulation of debris in back kitchen under tables.
  Floor drains soiled
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Repeat violation
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.