Ocean Club Snack Bar
Last inspected: Mar 9, 2026
55
Score
Going back to 2022, Ocean Club Snack Bar has 11 inspections in the public record. The latest inspection on file is from Mar 9, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded two times in the inspection record.
The city-wide average sits at 72, which Ocean Club Snack Bar's 55 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
55
Dec 3, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Apr 16, 2025
Complaint Full
No violations found.
100
Apr 14, 2025
Complaint Full
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Dish washer handled soiled dishes and and utensils and then handled clean dishes and utensils, without washing hands. Dish washer went to wash his hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken (50F-53F - Cold Holding) in drawers under grill . Chef stated drawers were filled appropriately 2 hours ago. Operator placed ice bags on chicken. Cut melon 43F-51F at bar, cut about 2 hours ago on ice . Ice had melted. Bar tender filled up ice. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tzatziki date marked 4.1.25 in produce walk in cooler. See stop sale Broccoli cheddar soup date marked 4.4.25 in main walk in cooler held more than 7 days. See stop sale **Warning**
01B-13-4
High Priority - Cook drank from an open container touching the rim of the container, then engaged in food preparation, plating a sandwich without washing hands. Cook went to wash his hands. **Corrected On-Site** **Warning**
12A-05-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory for Ahi Tuna Poke Bowl, Lox and Ahi tuna sandwich on lunch menu. **Warning**
02B-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in reach in cooler in front wait area. Cook removed food. **Corrected On-Site** **Warning**
08B-49-4
Basic - In-use ice cream scoop stored in standing water less than 135 degrees Fahrenheit 82F. In service area. Operator placed scoop in dipper well. **Corrected On-Site** **Warning**
10-07-4
45
Feb 20, 2025
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Oct 15, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Cooked salmon vacuum packaged. Chef stated fish will no longer be vacuum packaged. See stop sale
01B-13-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Cooked salmon vacuum accidentally packaged by a new employee. Chef stated fish will not be vacuum packaged. See stop sale
03G-43-2
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm on cook line. Cook set up fresh solution at 200ppm. **Corrected On-Site**
21-08-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler number 2. Chef discarded the food. **Corrected On-Site**
08B-49-4
70
Apr 15, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fry station make table - sliced nova (51F - Cold Holding); whipped cream cheese (48F - Cold Holding); sliced ham (51F - Cold Holding)not portioned or prepared today held under 4 hours in double pan - operator moved to freezer for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - tomato bisque (87F - Cooling) 10:30am heat cooling since 9:30am recheck 30mins 80F. Operator moved to freezer. **Corrective Action Taken**
03D-15-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed thermos from ice cream station cooler. **Corrected On-Site**
12B-13-4
70
Jan 12, 2024
Routine - Food
No violations found.
100
Nov 14, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary **Warning**
16-37-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop sushi rice **Warning**
14-01-5
78
Apr 3, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 107°F. Water was discarded. **Corrected On-Site**
10-07-4
86
Dec 13, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Cook beverage container on a food preparation table at cook line. Cook removed. **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar.
31B-04-4
70
Frequently Asked Questions
When was Ocean Club Snack Bar last inspected?
The most recent health inspection at Ocean Club Snack Bar on file is from Mar 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Ocean Club Snack Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Ocean Club Snack Bar.
Has Ocean Club Snack Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Ocean Club Snack Bar have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ocean Club Snack Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ocean Club Snack Bar inspected?
Based on the inspection history on file, Ocean Club Snack Bar is inspected around three times per year on average.
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