OCEAN PRIME
7339 W SAND LAKE RD STE 420 · ORLANDO · Orange County · FL 32819
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Expo line Au gratin potatoes 72F Made at 2:00 and temped at 4:55
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. 135.5F dish machines 20 minutes later 160F **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Cooks line Raw fish over sauce in under counter reach in across from oven RW fish over sauce in sushi station reach in cooler **Corrected On-Site** **Repeat Violation**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler Tabasco butter 9/22 Fish butter 9/23 Blanched green beans 9/24 Bacon butter 9/24 Cook line Tomato jam 9/17
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Tabasco butter 9/22 Fish butter 9/23 Blanched green beans 9/24 Bacon butter 9/24 Cook line Tomato jam 9/17
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Expo line Au gratin potatoes 72F Made at 2:00 and temped at 4:55
Intermediate 5
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Expo line Au gratin potatoes 72F Made at 2:00 and temped at 4:55 Covered and left on expo line
22-02-4Intermediate – Food-contact surface stained/soiled with food debris, mold-like substance or slime. Green cutting board on cooks line **Corrected On-Site**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Blender attachment in sink **Corrected On-Site**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand sinks at the bar **Corrected On-Site**
01C-10-4Intermediate – oysters tag removed from original container prior to container being emptied in walk in cooler **Corrected On-Site**
Basic 5
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag in prep area next to cooks line **Corrected On-Site**
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks on the line Chef addressed **Corrected On-Site**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Metal pans in prep kitchen **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under soda machine for server beverage system
08B-12-5Basic – Stored food not covered. Pasta in walk in freezer **Corrected On-Site**
Inspector observations synchronized from DBPR on September 24, 2026 12:23 PM.
Violation category totals
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.