Ocean Grill
Last inspected: Feb 14, 2026
100
Score
Going back to 2022, Ocean Grill has 11 inspections in the public record. Inspectors last stopped by on Feb 14, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to three violations per visit.
The most common issue across all inspections has been “stop sale issued on time/temperature control”, showing up three times.
Compared to the broader Pompano Beach restaurant scene, where the average is 78, this is a stronger showing. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 14, 2026
Routine - Food
No violations found.
100
Feb 13, 2026
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched trash can, and then continued prepping potatoes in kitchen, without washing hands. Educated employee on proper handwashing procedures, employee washed hands and returned to prep food. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top # 3 // Cheesecake (51F - Cold Holding); Créme Brûlée (51F - Cold Holding); per operator, foods not prepped or portioned today. Foods prepared yesterday and held in flip top cooler overnight. Manager discarded foods. See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top # 1 // Raw Shrimp (56F - Cold Holding); Commercially Processed Crabmeat (61F - Cold Holding). Per operator, foods not prepped or portioned today. Foods prepared yesterday and held in walk in cooler, and moved to flip top cooler approximately 2 hours ago. Foods were moved back to walk in cooler to quick chill. In flip top # 3 // Cheesecake (51F - Cold Holding); Créme Brûlée (51F - Cold Holding); per operator, foods not prepped or portioned today. Foods prepared yesterday and held in flip top cooler overnight. Manager discarded foods. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise sauce prepared approximately 30 minutes ago, held at 105 F on prep table. Advised employee to place Hollandaise sauce in steam table to reheat. Hollandaise sauce was placed in steam table. **Corrected On-Site** **Warning**
03B-01-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee up stored on prep table cutting board on cook line. Educated employee on storing personal food away from food preparation areas. Coffee cup was discarded from prep table. **Corrected On-Site** **Warning**
12B-07-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in True reach in cooler at end of cook line. Water was removed by employee. **Corrected On-Site** **Repeat Violation** **Warning**
29-49-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloths quaternary sanitizer stored in buckets at 0 ppm. Manager corrected to 200 ppm. **Corrected On-Site** **Repeat Violation** **Warning**
21-08-4
47
Oct 28, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing door in employee restroom. **Warning** - From follow-up inspection 2025-10-28: Observed same. **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tile missing over flip top on cook line. **Warning** - From follow-up inspection 2025-10-28: Observed same at callback inspection. **Time Extended**
36-36-4
90
Oct 27, 2025
Routine - Food
2 critical violations. 1 major violation. 13 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top , Cut Lettuce (51F - Cold Holding); Cut Tomatoes (55F - Cold Holding); Mango Salsa (56F - Cold Holding). Per operator, foods not prepped or portioned today. Foods held overnight in unit.Manager discarded. See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top , Cut Lettuce (51F - Cold Holding); Cut Tomatoes (55F - Cold Holding); Mango Salsa (56F - Cold Holding). Per operator, foods not prepped or portioned today. Foods held overnight in unit. Manager discarded. See Stop Sale. In 6 Drawer Cooler, Raw shrimp (55F - Cold Holding);Raw Fish (56F - Cold Holding). Per operator, foods not prepped or portioned today. Foods held in unit less than 4 hours. Foods placed in walk in cooler to quick chill. In flip top # 1 // Raw Lobster (61F - Cold Holding ) Raw Clams (59F); Raw Calamari (60F - Cold Holding); Cooked Chicken (60F - Cold Holding); Salsa (47F - Cold Holding); Fresh Garlic (46F). Per operator ,foods not prepped or portioned today. Foods held in unit less than 4 hours. Manager placed foods in walk in cooler to chill. In flip top # 2, Raw Shrimp (55F - Cold Holding); Cooked Shrimp (48F - Cold Holding); Cut Lettuce (51F - Cold Holding); Cut Tomatoes (55F - Cold Holding); Mango Salsa (56F - Cold Holding). Per operator , foods not prepped or portioned today. Foods held in unit less than 4 hours. Manager placed in walk in cooler to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook did not know cooking temperature of chicken. Educated employee on proper cooking temperature of chicken. **Corrective Action Taken** **Warning**
53B-16-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing door in employee restroom. **Warning**
32-04-4
Basic - Ceiling tile missing. Ceiling tile missing over flip top on cook line. **Warning**
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's spectacles stored on flip top prep area. Employee removed spectacles. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing wristwatch whilst preparing food on cook line. Educated employee on wearing jewelry on cook line. Employee removed wristwatch. **Corrected On-Site** **Warning**
13-07-4
Basic - Food not stored at least 6 inches off of the floor. Water bottles stored on floor in dry storage room . Manager placed on shelf. **Corrected On-Site** **Warning**
08B-47-4
Basic - Ice scoop handle in contact with ice. Ice scoop stored with handle down in container of ice in True reach in freezer. Employee placed scoop upright for proper storage. **Corrected On-Site** **Warning**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 83 F on prep table near to cook line. Manager discarded water. **Corrected On-Site** **Warning**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink next to employees' bathroom. **Repeat Violation** **Warning**
31B-04-4
Basic - Open dumpster lid. Employee closed lid. **Corrected On-Site** **Warning**
33-16-4
Basic - Single-service articles improperly stored. Box of plastic cutlery stored on floor at bar. Manager placed on shelf. **Corrected On-Site** **Warning**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Take away containers not inverted at coffee station . Manager inverted. **Corrected On-Site** **Warning**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top cooler # 2 on cook line. Employee removed water from unit. **Corrected On-Site** **Warning**
29-49-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizing solution at 0 ppm in bucket on cook line. Employee corrected to 200 ppm. **Corrected On-Site** **Warning**
21-08-4
35
Jan 27, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by three compartment sink blocked with plastic containers. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator can not locate oyster consumer advisory. Emailed to operator **Corrective Action Taken**
02A-01-4
Intermediate - /oyster tags not marked with last date served.
01C-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line, vents and ceiling tiles soiled with dust
36-34-5
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign located in employee restroom in kitchen
31B-04-4
Basic - Open dumpster lid.
33-16-4
61
Dec 2, 2024
Routine - Food
No violations found.
100
Oct 1, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. **Warning**
03G-52-1
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, thawed salmon 39° held in reduced oxygen package.
01B-13-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk in cooler, thawed salmon 39° held in reduced oxygen package. **Warning**
03G-04-5
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. Establishment is vacuumed sealing fish, sauces and meat. No HACCP plan **Warning**
03G-50-1
58
Feb 2, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. On cook line, oysters stored with no tag. Operator put tag wit oysters.
01C-10-4
90
Oct 20, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over corn and tomato garnish, chef moved items. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top six draw cooler at oyster (50F - Cold Holding); crab (50F - Cold Holding), chef removed items and said items were in unit one hour, but he put ice on items and moved to working cooler and called for maintenance. Chef discarded oyster due to being wrapped in towels and food cond with towels
03A-02-5
Basic - Cloth used as a food-contact surface. Open Oysters wrapped in towels, chef discarded oyster **Corrected On-Site**
21-05-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
67
Jun 21, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
58
Nov 2, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Mashed potatoes- 45-47F ( cooling overnight)- operator states Food not prepared or portioned- food did not reach 41F within 6 hours- food out of temperature for 10 hours- see Stop sale. **Repeat Violation**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Mashed potatoes- 45-47F ( cooling overnight)- operator states Food not prepared or portioned- food did not reach 41F within 6 hours- food out of temperature for 10 hours- see Stop sale.
03D-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by dish machine blocked by Large bucket - operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. At outside bar- handwash sink.
31B-04-4
Basic - Stored food not covered. At tall reach in freezer by cookline- chicken uncovered- operator covered. **Corrected On-Site**
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table at outside bar prep table - operator removed. **Corrected On-Site**
12B-07-4
52
Frequently Asked Questions
When was Ocean Grill last inspected?
The most recent health inspection at Ocean Grill on file is from Feb 14, 2026. The public record contains 11 inspections in total.
What is the most common violation at Ocean Grill?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Ocean Grill.
How does Ocean Grill compare to other restaurants in Pompano Beach?
Ocean Grill most recently scored 100 out of 100, which is higher than the Pompano Beach average of 78.
Has Ocean Grill's inspection record improved over time?
Yes. Recent inspections at Ocean Grill have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Ocean Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Ocean Grill inspected?
Based on the inspection history on file, Ocean Grill is inspected around three times per year on average.
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