Ocean Grill
Last inspected: Oct 15, 2025
50
Score
Public records show eight inspections at Ocean Grill stretching back to 2022. Inspectors last stopped by on Oct 15, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to seven violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
That's lower than the typical Vero Beach restaurant, which scores around 77. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Oct 15, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw burgers over mushrooms in glass cooler. Raw shelled eggs over margarine in walk in **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (44-46F - Cold Holding) in cooler for 45 minutes. Item moved to walk in to rapid chill **Corrective Action Taken**
03A-02-5
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Butter 103-111f. Hot holding for 1 hour. Chef reheated 184f**Corrected On-Site** **Corrected On-Site**
03B-15-5
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 - Cloth used as a food-contact surface. Employee cutting lettuce on linens.manager spoke to employee **Corrective Action Taken**
21-05-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar #2 is not sanitizing. Glass machine is not in use **Repeat Violation**
16-55-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Phone was removed **Corrected On-Site**
40-06-5
50
Apr 1, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked yellow rice in walk in cooler found at 45f. Manager discarded **Corrected On-Site**
03D-02-5
High 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.
01B-36-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One portioned bag of lobster salad at 49f. Manager states it was pulled out. Advised to move to freezer to rapid chill **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Dump sink evidenced by ice in sink on cooks line
31A-11-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Small glass dishwasher is not sanitizing at proper temperature. Ran test strip, gauge is reading 171f. Operator will use main dishwasher to wash glasses until fixed
16-55-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup up on hood filters above grill. Along sides of broiler
23-03-4
50
Oct 24, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clam chowder (121F - Hot Holding); med chowder (121F - Hot Holding) - From follow-up inspection 2024-10-24: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salad cooler blue cheese crumbles (54F - Cold Holding); feta (54F - Cold Holding) sliced ham 50F roast beef 53F fish dip 48F cold hold lobster 46F cold hold - From follow-up inspection 2024-10-24: 6 door cooler) spring mix 49f portioned butter 49f blue cheese dip 45f. Cold holding in cooler overnight **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. low boy cooler (49F - Cold Holding) cooked rice 44F crab burgers 47F placed in cooler at 8:00 found at 10:30 recommended to rapid chill items. 4 door reach in cooler sliced cheese 44F raw chicken 48F raw beef 52F raw fish 44F crab meat 45F cold hold removed walk in cooler at 8:00 found at 10:50 salad cooler blue cheese crumbles (54F - Cold Holding); feta (54F - Cold Holding) sliced ham 50F roast beef 53F fish dip 48F cold hold lobster 46F cold hold 6 door cooler spring mix 50F portioned butter from yesterday 58F blue cheese dip 49F **Warning** - From follow-up inspection 2024-10-24: (low boy cooler) cooked rice none on hand crab burgers none on hand Fries 39f cold holding (4 door reach in cooler ) sliced cheese 41 raw chicken none on hand raw beef 53 cooling from prep raw fish 39f crab meat none on hand (salad cooler ) blue cheese crumbles 42f feta 42f sliced ham none on hand roast beef none on hand fish dip none on hand lobster none hand (6 door cooler) spring mix 49f portioned butter 49f blue cheese dip 45f. Cold holding in cooler overnight **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device, hand wash sign provided at handwash sink at the main bar. - From follow-up inspection 2024-10-24: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 4 door reach in cooler froze up - From follow-up inspection 2024-10-24: 6 door cooler ambient 49f. Do not use cooler until maintaining food at 41f. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Cutting boards has cut marks and is no longer cleanable on cook line - From follow-up inspection 2024-10-24: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans - From follow-up inspection 2024-10-24: **Time Extended**
24-08-4
50
Oct 23, 2024
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over French fries in low boy cooler. In dairy walk in cooler raw bacon over prepared dressings. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salad cooler blue cheese crumbles (54F - Cold Holding); feta (54F - Cold Holding) sliced ham 50F roast beef 53F fish dip 48F cold hold lobster 46F cold hold
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. low boy cooler (49F - Cold Holding) cooked rice 44F crab burgers 47F placed in cooler at 8:00 found at 10:30 recommended to rapid chill items. 4 door reach in cooler sliced cheese 44F raw chicken 48F raw beef 52F raw fish 44F crab meat 45F cold hold removed walk in cooler at 8:00 found at 10:50 salad cooler blue cheese crumbles (54F - Cold Holding); feta (54F - Cold Holding) sliced ham 50F roast beef 53F fish dip 48F cold hold lobster 46F cold hold 6 door cooler spring mix 50F portioned butter from yesterday 58F blue cheese dip 49F **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clam chowder (121F - Hot Holding); med chowder (121F - Hot Holding)
03B-01-6
Intermediate - No paper towels or mechanical hand drying device, hand wash sign provided at handwash sink at the main bar.
31B-02-4
Basic - Cutting boards has cut marks and is no longer cleanable on cook line
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans
24-08-4
Basic - Low boy cooler door doesn't seal tightly Salad cooler coils heavily soiled with dust and grease.
14-11-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 4 door reach in cooler froze up
14-74-7
39
Apr 23, 2024
Complaint Full
2 critical violations. 2 major violations. 6 minor violations.
View 10 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. O ppm at bar dishwasher both. Operator called eco lab Will wash and sanitize in other dishwasher till corrected
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sour cream. Walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream. Walk in cooler Milk reach in cooler **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Cookline
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cracker meal **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ice scoop handle in contact with ice. Bar **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Repeat Violation**
12B-13-4
45
Nov 28, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey breast above chill line in salad expo cooler. Reading 43-55F. Advised cook to place in separate container. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Measuring cups put in hand wash sink in bakers area.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as a dump sink at server station.
31A-11-4
Basic - 1.Hood filters soiled with grease, food debris, dirt, slime or dust. 2. Accumulation of food debris on oven in bakers area. 3. Interior of ice bin ceiling
23-03-4
Basic - Bowl or other container with no handle used to dispense food. In dry storage room in flour bin **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above prep table in bakers area accumulated dust
36-34-5
Basic - Ice scoop handle in contact with ice. At bar. Bartender removed **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened canned drink In meat cooler on cooks line
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of sauce near desert cooler
02D-01-5
52
Mar 30, 2023
Routine - Food
1 critical violation. 5 major violations. 11 minor violations.
View 17 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came in from outside to work, put on gloves to work with food and no hand-wash. Employee washed hands and changed gloves. **Corrected On-Site**
12A-07-5
Intermediate - 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. Printed and provided. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoons in sink at wait station hand sink. Bartender dumped water in hand sink.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. Observed blank forms for host, dish washers and newer employees.
11-26-1
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mixture of tags not in order in plastic bag.
01C-05-4
Basic - Accumulation of dead or trapped insects or roaches in control devices. 3 glue traps at back dry storage area near back door with dead roaches. Employee disposed of. **Corrected On-Site**
35A-06-4
Basic - Clean glasses in stored in two dirty coolers at bar.
24-06-4
Basic - Dead roaches on premises. 3 dead roaches on floor of dry storeroom in back of kitchen. Employee disposed of cleaned and sanitized area. **Corrected On-Site**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Heavy buildup of food under cook line equipment, along walls and under shelves. **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. At cook line with standing water.
36-17-5
Basic - Hole in or other damage to wall. In walk in cooler. Under cook line. At dish area.
36-24-5
Basic - Ice scoop handle in contact with ice. At front bar. Removed. **Corrected On-Site**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Multiple front of house hand sinks. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves at bakery. On sides of cooking equipment.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple cooler soiled in kitchen and bar.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line walls with heavy grease build up. Mold-like substance on wall behind dish area.
36-27-5
30
Aug 23, 2022
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 125/127f and creamed spinach 122/124f hot holding for 90 minutes at Bain Marie. Manager heated to 167/171f and will hot hold at above 135f. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ MARTIN LANGLEY 6/15/2017 expired. Manager has taken test and received email stating passed. No test score or passing grade is on email.
53A-03-7
Intermediate - Food-contact surface soiled with food debris. Can opener. Cleaned. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No soap or paper towels provided at handwash sinks at bar.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked foods, beets, baked potatoes, wild rice and soup with no dates over 24 hours. Closed Monday. Manager dated all. **Corrected On-Site**
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops at salad station in 90f water.
10-07-4
Basic - Interior of ovens has accumulation of black substance/grease/food debris.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. At cook line hand sink, bar and prep sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease. Hoods at cook line. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Floor soiled/has accumulation of debris. Grease and food debris under cook line equipment. **Repeat Violation**
36-73-4
41
Frequently Asked Questions
When was Ocean Grill last inspected?
The most recent health inspection at Ocean Grill on file is from Oct 15, 2025. The public record contains eight inspections in total.
What is the most common violation at Ocean Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Ocean Grill.
How does Ocean Grill compare to other restaurants in Vero Beach?
Ocean Grill most recently scored 50 out of 100, which is lower than the Vero Beach average of 77.
Has Ocean Grill's inspection record improved over time?
Yes. Recent inspections at Ocean Grill have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Ocean Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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