Ocean Deck Restaurant
Last inspected: Mar 30, 2026
55
Score
Inspectors have visited Ocean Deck Restaurant 11 times, with records going back to 2022. Ocean Deck Restaurant was last inspected on Mar 30, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around six violations compared to roughly nine violations earlier on.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Daytona Beach facility scores 71, putting Ocean Deck Restaurant on the weaker side. On the whole, the file is mixed but not concerning.
11
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
55
Dec 2, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
64
Sep 18, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -ahi tuna stack, missing disclosure. Verbiage for consumer advisory is present with asterisk at bottom of oage, advised to add asterisk to "ahi tuna stack" or to reprint new menus with disclosure. **Warning** - From follow-up inspection 2025-09-18: Time extended 60 days **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust built up on ceiling near dish machine **Warning** - From follow-up inspection 2025-09-18: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2025-09-18: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -faucet for sprayer next to dish machine -3 compartment sink **Warning** - From follow-up inspection 2025-09-18: **Time Extended**
29-11-4
78
Sep 17, 2025
Routine - Food
6 critical violations. 1 major violation. 7 minor violations.
View 14 violations
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
20
Mar 20, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -partially cooked chicken wings, provided written procedure form
03C-89-4
Intermediate - Handwash sink used for purposes other than handwashing. -knife inside hand sink
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Equipment in poor repair. -rusted shelving inside walk in cooler
14-11-5
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
67
Aug 29, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Evidence of cleaning wastewater dumped onto ground. -outside of establishment, area near south gate. Pooled wastewater in corner near swing gate. Manager has employees routinely cleaning affected area, stated looking into modifications to area that will prevent draining grease onto ground outside of establishment.
28-14-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above fully cooked ribs under grill in drawer. -raw fish stored above crab-cakes(precooked fish) **Corrected On-Site**
08A-05-6
Basic - Accumulation of debris on exterior of warewashing machine. -top surface of dish machine
16-21-4
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dust build up on decor above bar near entrance. Area above soda guns -holster to soda gun in bar
23-03-4
Basic - Open dumpster lid.
33-16-4
58
Feb 19, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -partially/undercooked cooked chicken wings stored above breading for seafood under fryers **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -food grade beverage lines at soda guns in bar, far left well
22-02-4
Intermediate - 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.
11-26-1
Intermediate - No tag on/for original container of raw, in-shell clams/mussels. -employee stated was accidentally removed this morning during prep, replaced tag. **Corrected On-Site**
01C-01-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Floors not maintained smooth and durable. -cookline
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -racks above containers of tortilla chips
23-03-4
Basic - Bowl or other container with no handle used to dispense food. -breading/seasoning bulk container next to bag of onions
14-01-5
52
Oct 5, 2023
Routine - Food
4 critical violations. 8 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0-10ppm, manager put in new chemical bucket
22-41-4
High Priority - Raw/partially cooked animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -partially cooked chicken wings stored above raw fish inside cooler under grill. -partially cooked chicken wings stored above clams Advised to remind employees partially cooked poultry shall be stored the same manner as raw. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw lobster tail 48-50F, raw shrimp 48-50F inside low boy cooler across from grill. Manager is limiting amount of product used in station, added ice. Stated placed in cooler 2 hours prior.
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -inside bar, quat 500ppm+
41-18-4
Basic - Clean equipment/dishware/utensils stored underneath ice bath station at cooler on cookline exposed to drip. -employee moved plates to new station, sent some back to dish area **Corrected On-Site**
24-27-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -Ice bucket
24-26-4
Basic - Fan soiled with accumulated food debris, grease, dust, or mold-like substance. -cookline
36-34-5
Basic - Floor area(s) covered with standing water. -cookline
36-22-4
Basic - Floor tiles missing and/or in disrepair. -broken floor tile under cooler across from dish machine
36-17-5
Basic - Hole in ceiling. -cookline, at end across from dish machine. Large exposed opening around utility lines
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
23-03-4
Basic - Significant Accumulation of debris on exterior of warewashing machine.
16-21-4
37
Mar 9, 2023
Complaint Partial
No violations found.
100
Mar 2, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2023-03-02: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -unit at end of line - From follow-up inspection 2023-03-02: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan above cooler -surface of old cutting board used for storage -lines connected to dispensers in bar - From follow-up inspection 2023-03-02: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Grease recycling container with grease pooling onto ground. - From follow-up inspection 2023-03-02: **Time Extended**
28-24-4
78
Nov 7, 2022
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. - bar area 100-150ppm. -quat tablets used with manufacturing requirements set to 200ppm for sanitizing utensils. Manager corrected
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab legs 50F, raw salmon 49F, clams 50F, sliced cheeses 50F-55F. Manager moved to walk in freezer oj shallow pans, rechecked prior to 4 hours from prep at 42-43F. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -melted butter 119F, employee stated 3 hours. Moved to grill to reheat **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of some soda gun nozzle heads in bar
22-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
47
Frequently Asked Questions
When was Ocean Deck Restaurant last inspected?
The most recent health inspection at Ocean Deck Restaurant on file is from Mar 30, 2026. The public record contains 11 inspections in total.
What is the most common violation at Ocean Deck Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Ocean Deck Restaurant.
How does Ocean Deck Restaurant compare to other restaurants in Daytona Beach?
Ocean Deck Restaurant most recently scored 55 out of 100, which is lower than the Daytona Beach average of 71.
Has Ocean Deck Restaurant's inspection record improved over time?
Yes. Recent inspections at Ocean Deck Restaurant have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ocean Deck Restaurant 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 Deck Restaurant inspected?
Based on the inspection history on file, Ocean Deck Restaurant is inspected around three times per year on average.
Nearby Restaurants