Ocean Hai
100 Coronado Dr, Clearwater, FL 33767 · Permanent Food Service · License 6217239
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 Jul 17 routine inspection3 high priority (1 fixed by the Sep 21 follow-up, 2 fixed on the spot), 6 intermediate (2 fixed on the spot), 1 basic (1 repeat)-27
- Extension granted on Jul 20, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitJul 20, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
More time given
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage.
More time given
Incomplete consumer advisory on breakfast menu.
More time given
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
More time given
Code 31, Handwash sinks and supplies: No soap provided at handwash sink across from flat top grill.
More time given
- First visitJul 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 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.
Omelette station-diced sausage 55f, diced tomatoes 54f, diced ham 50f, ice added to pans until unit can be repaired.
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 chicken stored over strawberry topping. Items moved.
Fixed on the spot
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Fresh fruit, hard boiled eggs,salad, waffles, sandwiches, lox, bagels.
Intermediate6
Code 01, Approved source; food safe and unadulterated: Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage.
Missing the last section of oyster consumer advisory.
Incomplete consumer advisory on breakfast menu.
Inspector will email necessary verbiage needed on menu.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Breakfast menu does not have an asterisk alerting guests to raw/ undercooked items.-eggs Benedict, egg entrees that may not be fully cooked. Dinner does not included " this item contains raw or undercooked ingredients " for sushi section. Asterisk missing on raw oysters.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink next to stand up cooler.
Fixed on the spot
No soap provided at handwash sink across from flat top grill.
Fixed on the spot
Basic1
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Tuna in process of thawing in cryovac package. Had staff open before thawing was complete.
Fixed on the spotRepeat 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.