Ocean Prime
7339 W Sand Lake Rd Ste 420, Orlando, FL 32819 · Permanent Food Service · License 5812154
What drove the grade
Live, small flying insects found./observed one flying insect at back kitchen.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection2 high priority (no follow-up needed), 2 intermediate, 6 basic-18
- Safety score82
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 visitSep 14, 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.
10 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 identified in the written procedure as a food held using time as a public health control has no time marking/sushi rice, homemade hollandaise sauce./out less than 1 hour.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found./observed one flying insect at back kitchen.
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food./tempura shrimp under time control but not on the time plan.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233./two employee's training certificates expired 2025.
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables stored over cooked and ready to eat food in walk in cooler.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F./utensils in 73°F standing water/wait station/
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils./cook line side prep table/
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation./cook working on raw oysters at cook line/
Fixed on the spot
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook working on raw oyster wearing a watch and bracelets.
Code 16, Dishwashing facilities and test kits: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge on 140°F/never move up or down./kitchen dish machine.
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.