OCEAN GRILL
1075 DUVAL ST STE C12 · KEY WEST · Monroe County · FL 33040
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
29 full violation description(s) documented by the inspector during this visit.
High Priority 10
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in kitchen walk-in cooler: grits (49F,48F – Cooling). Manager stated item prepared the night before.
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in kitchen walk-in cooler: grits (49F,48F – Cooling). Manager stated item prepared the night before.
22-49-4High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in dish area, 0 ppm. **Warning**
12A-27-4High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and proceeded to handle clean plates without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked noodles in reach-in cooler across from cook line oven. Employee removed eggs from cooler. **Corrected On-Site**
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on prep table across from cook line grill: egg (ambient) (73F – Cold Holding). Employee stated items placed on counter 20 minutes prior. Employee moved eggs to reach-in cooler, ambient temperature 40F. **Corrective Action Taken** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Holding); creamer (49F – Cold Holding); octopus (50F – Cold Holding). Manager stated items stored in cooler overnight.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on kitchen counter: butter (68F – Cold Holding). Manager stated item placed on counter 2 hours prior to temperature being taken. Manager moved butter to walk-in freezer to walk-in freezer to reduce temperature to 41F Items in kitchen walk-in cooler: ham (49F,50F – Cold Holding); creamer (49F – Cold Holding); octopus (50F – Cold Holding). Manager stated items stored in cooler overnight. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items on prep table across from cook line: cheese sauce (58F – Hot Holding); sausage (93F – Hot Holding); onions (85F – Hot Holding). Employee stated items were placed on cook line one hour prior to temperature being taken. **Warning**
Intermediate 5
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Soda gun in bar area. Cutting boards stored on kitchen shelf. Cutting board on reach-in cooler at end of cook line. Nozzle for hot water on wait station coffee machine. **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Employee dumped drink in bar hand washing sink.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at all kitchen hand washing sink sinks. Employee provided hand towels. **Corrected On-Site**
31B-03-4Intermediate – No soap provided at handwash sink. No soap at hand washing sink in wait station and next to mop sink.
Basic 14
36-36-4Basic – Ceiling tile missing. Ceiling tile missing above dish machine.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout the kitchen.
35A-03-4Basic – Dead roaches on premises. Observed three dead roaches on table next to hand washing sink in dish area. Observed one dead roach in front of kitchen walk-in cooler.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on the kitchen prep table.
36-22-4Basic – Floor area(s) covered with standing water. Dish machine overflowing on floor.
08B-38-4Basic – Food stored on floor. Lobster stored in walk-in freezer.
10-14-5Basic – Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor next to office.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Ice hanging from walk-in freezer ceiling.
10-12-5Basic – In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine next to office.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Gasket of reach-in cooler at end of cook line. Walk-in cooler gaskets. Vent cover in storage area walk-in cooler.
14-33-4Basic – Shelves with rust that has pitted the surface. Shelf at the end of the cook line.
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. To go pans stored on prep table across from three compartment sink.
29-49-6Basic – Standing water in bottom of reach-in-cooler. Reach-in cooler at end of cook line.
08B-12-5Basic – Stored food not covered. Lobster stored in walk-in freezer.
Inspector observations synchronized from DBPR on October 16, 2026 12:39 PM.
Violation category totals
2 observation(s)
4 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.