Ocean Prime
Last inspected: Oct 27, 2025
61
Score
Going back to 2022, Ocean Prime has eight inspections in the public record. The most recent visit was on Oct 27, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly five violations earlier in the record.
Looking across the full record, “food-contact surface stained/ soiled with food debris” is the recurring theme, flagged three times.
Ocean Prime's latest score of 61 falls below the Orlando average of 79. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
3
Major latest
1
Minor latest
Inspection History
Oct 27, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw tuna over cooked lobster meat in walk in cooler **Corrected On-Site**
08A-08-5
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
Intermediate - Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Blue and green cutting boards in prep kitchen
22-02-4
Intermediate - Spray bottle containing blue toxic substance not labeled at the bar **Corrected On-Site**
41-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink **Corrected On-Site** **Repeat Violation**
42-01-4
61
Apr 16, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage links over raw lamb in walk in cooler **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opened prep kitchen. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Dish room **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cooks line 87, placed on flat top for temperature recovery **Corrective Action Taken**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. Oven in prep kitchen **Corrected On-Site**
10-20-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Wash gauge in kitchen
16-38-5
Basic - Waste line missing at soda gun holster bar soda gun
29-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Salt shaker on sushi line **Corrected On-Site**
02D-01-5
52
Oct 1, 2024
Routine - Food
6 critical violations. 5 major violations. 5 minor violations.
View 16 violations
High 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**
08A-05-6
High 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
02C-01-5
High 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-24-5
High 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
01B-02-5
High 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
03D-01-5
High 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**
22-49-4
Intermediate - 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
03D-15-4
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Green cutting board on cooks line **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blender attachment in sink **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sinks at the bar **Corrected On-Site**
31B-02-4
Intermediate - oysters tag removed from original container prior to container being emptied in walk in cooler **Corrected On-Site**
01C-10-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks on the line Chef addressed **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans in prep kitchen **Corrected On-Site**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under soda machine for server beverage system
23-03-4
Basic - Stored food not covered. Pasta in walk in freezer **Corrected On-Site**
08B-12-5
Basic - 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**
40-06-5
19
Apr 17, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
67
Oct 24, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Linen napkin used under tempura shrimp on sushi station on cooks line **Corrected On-Site**
14-86-1
Intermediate - Handwash sink not accessible for employee use at all times. Utensils in hand sink in dish room **Corrected On-Site**
31A-09-4
Intermediate - Nonfood-grade basting brush used in food. Cooks line Chef discarded **Corrected On-Site**
14-14-4
Intermediate - Spray bottle containing orange toxic substance not labeled. Chemical closet **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Speed rack with clean molds in prep kitchen **Corrected On-Site**
12B-07-4
Basic - In-use ice paddle stored on soiled surface between uses. Top of ice machine **Corrected On-Site**
10-12-5
Basic - One Light not functioning over fryer on cooks line
36-62-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink **Corrected On-Site**
42-01-4
52
May 16, 2023
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Jan 5, 2023
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
61
Nov 29, 2022
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and raw salmon in third pans beh8nd ready to eat items in sushi cooler. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Garlic Chili butter 11-19 Miso chili butter 11-15 Tabasco butter 11-18 Truffle butter 11-17
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic Chili butter 11-19 Miso chili butter 11-15 Tabasco butter 11-18 Truffle butter 11-17
01B-24-5
Intermediate - No soap provided at handwash sink in employee bathroom **Corrected On-Site**
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured at bay in box dispenser **Corrected On-Site**
51-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk I'm cooler soiled
23-03-4
Basic - Several Cutting board has cut marks and is no longer cleanable throughout the kitchen.
14-09-4
Basic - Waste line missing at soda gun holster at the bar.
29-17-4
47
Frequently Asked Questions
When was Ocean Prime last inspected?
The most recent health inspection at Ocean Prime on file is from Oct 27, 2025. The public record contains eight inspections in total.
What is the most common violation at Ocean Prime?
Across the inspection record, “food-contact surface stained/ soiled with food debris” has been cited three times, more than any other issue at Ocean Prime.
How does Ocean Prime compare to other restaurants in Orlando?
Ocean Prime most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has Ocean Prime's inspection record improved over time?
No. Recent inspections at Ocean Prime have averaged around 10 violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ocean Prime 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 Prime inspected?
Based on the inspection history on file, Ocean Prime is inspected around three times per year on average.
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