Ocean Sushi
3835 S Nova Rd, Port Orange, FL 32127 · Permanent Food Service · License 7408031
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection4 high priority (3 fixed by the Oct 19 follow-up, 1 fixed on the spot), 9 intermediate (1 fixed on the spot), 8 basic; intermediate violations cost 18 at most-38
- Safety score62
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 visitOct 19, 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 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
More time given
Basic1
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
More time given
- First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-kani sticks, sushi rice
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-kani sticks 71°F at sushi station, employee stated since 11am. See stop sale.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-cooked rice 91°F, no proof of a time as a public health control provided during inspection. Advised to implement a 4 hour time control for sushi rice. Paperwork must be filled out and kept on site for using room temperature for potentially hazardous food. Employee discarded rice, stated intention to mark for 4 hour maximum time control.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
-walk in cooler, provided handout guide for raw food hierarchy in refrigeration. Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above soy sauce
Intermediate9
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.
-cream cheese, tofu, open gallon of milk
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-blue chemical in unlabeled spray bottle in back
Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
-escolar listed as "white tuna". Advising operator that "white tuna" is only permitted to be albacore tuna, per FDA regulations viewable on the FDA Seafood list
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/
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
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.
-ground tuna
Code 08, Food protection and cross-contamination: Food stored on floor.
-mangos, avacados, other produce on walk in cooler floor
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
In-use knife/knives stored in cracks between pieces of equipment.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-soup containers used to dispense bulk seasoning.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
-back fire door
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.