Ocean Club Beach Club
795 Crandon Blvd, Key Biscayne, FL 33149 · Permanent Food Service · License 2328146
What drove the grade
Operating with an expired Division of Hotels and Restaurants license 10/01/26.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection1 high priority (no follow-up needed), 2 intermediate, 3 basic-12
- Safety score88
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 visitNov 5, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license 10/01/26.
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Code 31, Handwash sinks and supplies: Observed No paper towels or mechanical hand drying device provided at handwash sink located next to dismachine.
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed 20 frozen individual Commercially Processed ROP tuna thawed inside ROP bag. Coached person in charge. Tuna was removed from package and continued thawed under refrigerator.
Fixed on the spot
Code 10, In-use utensils properly stored: Observed Flour handle in contact with flour inside flour bin.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.