Ocean Prime
Last inspected: Mar 23, 2026
86
Score
Going back to 2022, Ocean Prime has 13 inspections in the public record. The most recent visit was on Mar 23, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up five times.
Compared to the broader Tampa restaurant scene, where the average is 79, this is a stronger showing. The full picture is one of consistent compliance.
13
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 23, 2026
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. 2 ice machines at back kitchen. **Warning** - From follow-up inspection 2026-03-12: **Time Extended** - From follow-up inspection 2026-03-20: **Time Extended** - From follow-up inspection 2026-03-23: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Sushi station. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-12: **Time Extended** - From follow-up inspection 2026-03-20: **Time Extended** - From follow-up inspection 2026-03-23: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Both wash and rinse gauges are not working properly. **Warning** - From follow-up inspection 2026-03-12: **Time Extended** - From follow-up inspection 2026-03-20: **Time Extended** - From follow-up inspection 2026-03-23: **Time Extended**
16-38-5
86
Mar 20, 2026
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran dish machine multiple times, maximum temperatures read 143.3F, 143.7F, 143.3F. Sanitizer set up in three-compartments sink and 2 other chemical dish machines available at bars. Operator contacted dish machine service company at time of inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-12: Ran dish machine multiple times, maximum temperatures read 126.1F, 120.5F, 116.8F. Sanitizer setup in three-compartments sink at time of callback inspection. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2026-03-20: Ran dish machine multiple times, temped 145.6F, 150.3F, 150.7F. Heat strip changed color. Final temped: 158.2F. **Time Extended**
22-57-6
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. 2 ice machines at back kitchen. **Warning** - From follow-up inspection 2026-03-12: **Time Extended** - From follow-up inspection 2026-03-20: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Sushi station. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-12: **Time Extended** - From follow-up inspection 2026-03-20: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Both wash and rinse gauges are not working properly. **Warning** - From follow-up inspection 2026-03-12: **Time Extended** - From follow-up inspection 2026-03-20: **Time Extended**
16-38-5
74
Mar 12, 2026
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran dish machine multiple times, maximum temperatures read 143.3F, 143.7F, 143.3F. Sanitizer set up in three-compartments sink and 2 other chemical dish machines available at bars. Operator contacted dish machine service company at time of inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-12: Ran dish machine multiple times, maximum temperatures read 126.1F, 120.5F, 116.8F. Sanitizer setup in three-compartments sink at time of callback inspection. **Admin Complaint** **Corrective Action Taken**
22-57-6
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. 2 ice machines at back kitchen. **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Sushi station. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Dish machine area in kitchen. **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Stainless steel plated wall torn at dish machine area in kitchen. **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Both wash and rinse gauges are not working properly. **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
16-38-5
67
Mar 3, 2026
Complaint Full
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran dish machine multiple times, maximum temperatures read 143.3F, 143.7F, 143.3F. Sanitizer set up in three-compartments sink and 2 other chemical dish machines available at bars. Operator contacted dish machine service company at time of inspection. **Corrective Action Taken** **Warning**
22-57-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pan of mashed potato (130F - Hot Holding) stored on stove top. Operator reheated and served at time of inspection. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in handwash sink at patio bar. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 2 handwash sinks at the middle of the cook line. Provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. 2 handwash sinks at the middle of the cook line. Provided. **Corrected On-Site** **Warning**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. 2 ice machines at back kitchen. **Warning**
22-20-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Both wash and rinse gauges are not working properly. **Warning**
16-38-5
Basic - Hole in or other damage to wall. Stainless steel plated wall torn at dish machine area in kitchen. **Warning**
36-24-5
Basic - Floor area(s) covered with standing water. Dish machine area in kitchen. **Warning**
36-22-4
Basic - Employee with no hair restraint while engaging in food preparation. 1 employee prepping food at back kitchen. Employee put on hair net. **Corrected On-Site** **Warning**
13-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Sushi station. **Repeat Violation** **Warning**
14-09-4
41
Oct 3, 2025
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-10-03: **Time Extended**
16-62-1
Intermediate - - From initial inspection : 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. Some employees training expired on 08/13/2025. **Warning** - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-10-03: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach-in coolers at cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-10-03: **Time Extended**
14-09-4
78
Oct 2, 2025
Complaint Full
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside faucet added splitter with no additional vacuum breaker by back door. **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
29-34-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in coolers on left and right ends of cook line: fresh mozzarella 51 F, blue cheese crumbles 50 F, cooked egg crumbles 50 F, cut tomato 49 F, raw scallop 49 F. Operator moved time/temperature control for safety food to walk-in cooler and placed on ice. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-10-02: Reach-in coolers on left and right ends of cook line: fresh mozzarella 48 F, blue cheese crumbles 47 F, tomato chicken broth 45 F, cooked broccoli 47 F, butter 48 F. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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. Some employees training expired on 08/13/2025. **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee used handwash sink as dump sink for orange peels at center bar. Employee clean handwash sink at time of inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-02: Employee dumped soup in handwash sink at cook line. **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach-in coolers at cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
14-09-4
52
Sep 29, 2025
Complaint Full
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside faucet added splitter with no additional vacuum breaker by back door. **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in coolers on left and right ends of cook line: fresh mozzarella 51 F, blue cheese crumbles 50 F, cooked egg crumbles 50 F, cut tomato 49 F, raw scallop 49 F. Operator moved time/temperature control for safety food to walk-in cooler and placed on ice. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee used handwash sink as dump sink for orange peels at center bar. Employee clean handwash sink at time of inspection. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. For September tags. **Warning**
01C-05-4
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. Some employees training expired on 08/13/2025. **Warning**
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored with clean pans on lower shelf of the prep table at back kitchen. **Warning**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach-in coolers at cook line. **Repeat Violation** **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored with clean pans on lower shelf of the prep table at back kitchen. **Warning**
40-06-5
43
Apr 14, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some cutting boards are stained at time of inspection.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in flat top station is grooved at time of inspection.
14-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed spray bottle filled with truffle oil not labeled. Operator had employee label during inspection. **Corrected On-Site**
02D-01-5
82
Aug 16, 2024
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed butter temped at 60 F on cookline counter Observed employee place time mark on product **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored behind cheese in reachin cooler on cookline Corrected observed employee remove **Corrected On-Site**
08A-05-6
High Priority - Container of medicine improperly stored. Observed allergy medicine stored on push cart above clean dishes and food on cookline Corrected observed employee remove **Corrected On-Site**
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in dish area blocked by a cart of dishes Corrected -observed employee remove **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink on cookline Corrected observed employee replace **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cookline Corrected observed employee remove **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook preparing food on cookline with no beard guard
13-04-4
Basic - Floor soiled/has accumulation of debris. Observed floor on cookline soiled with old food debris Corrected -observed employee sweep floor **Corrected On-Site**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed a container of sushi ginger stored on floor in walk-in freezer Corrected -observed employee place on shelf **Corrected On-Site**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in black chest freezer next to hand sink on cookline
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven handles Corrected -observed employee remove **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knife stored in water temped at 98F Corrected -observed employee discard **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink in dish area **Repeat Violation**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water stored in 2-door True freezer on cookline Corrected -observed employee remove **Corrected On-Site**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table throughout kitchen Corrected -observed moved to sanitizer buckets **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed on floor in bar area Corrected -observed employee remove **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed spray bottle filled with water not labeled on service line Corrected observed employee label **Corrected On-Site**
02D-01-5
29
Mar 12, 2024
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed Brussels sprouts temped at 76 F on cookline
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (50 - Cold Holding) on cookline cooler Observed employee place in walk-in freezer to rapid chill **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 27 oysters in reachin cooler with no tag at time of inspection Observed employee discard **Repeat Violation**
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling watering into a metal pan at hand sink on cookline
31A-11-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed 27 oysters in reachin cooler with no tag at time of inspection
01C-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on shelf above prep table Corrected observed employee remove **Corrected On-Site**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee yogurt and drinks stored above bread in 3 door reach in cooler in back kitchen adjacent from dry storage area Observed employee place employee food on bottom shelf **Corrected On-Site**
08B-49-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating on service line Observed employee discard **Corrected On-Site**
12B-02-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup used in bulk salt Corrected -observed employee discard **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink slime and black mold like substance inside the ice machine adjacent to the mop sink **Repeat Violation**
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at sink on cookline
31B-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside reach in freezer in back prep area
14-69-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting on storage shelf
24-08-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook with no beard guard on cookline Observed employee place beard guard on **Corrected On-Site**
13-04-4
33
Sep 18, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat cheese 58°mix with garlic and basil **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Goat cheese 58° on cooks line held out for an undetermined amount of time .
01B-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on cooks line not washing hands between glove usage. Corrected on site, inspector discussed with Chef proper hand washing between gloves changes. **Corrective Action Taken** **Repeat Violation**
12A-07-5
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. Three opened container of milk not date marked. **Repeat Violation**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink on cooks line blocked by garbage can and pitcher, corrected, employee removed items during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine with rust build up .
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over cooks line with no lid nor straw. **Repeat Violation**
12B-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish wash area with mold .
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
43
Jan 20, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
37
Aug 1, 2022
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cut salmon , prep calamari, cooked wontons. All held over 24 hrs not date marked in walk in cooler . **Repeat Violation**
02C-01-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee placing dirty dishes in dishwasher and removing clean dishes with no hand washing, corrected action taken, inspector discussed with Chef proper hand washing when changing duties. **Corrective Action Taken** **Repeat Violation**
12A-13-4
High Priority - Cooked comminuted fish not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Crab cakes 44°. Corrected action taken inspector discussed with Chef placing ice on crab cakes . **Corrective Action Taken**
03C-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored in employee hand wash sink on cooks line . Corrected employee removed wiping cloth during inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep, corrected, employee discarded drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Foods stored on floor in walk in freezer . **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
45
Frequently Asked Questions
When was Ocean Prime last inspected?
The most recent health inspection at Ocean Prime on file is from Mar 23, 2026. The public record contains 13 inspections in total.
What is the most common violation at Ocean Prime?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited five times, more than any other issue at Ocean Prime.
How does Ocean Prime compare to other restaurants in Tampa?
Ocean Prime most recently scored 86 out of 100, which is higher than the Tampa average of 79.
Has Ocean Prime's inspection record improved over time?
Yes. Recent inspections at Ocean Prime have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Ocean Prime 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 Prime inspected?
Based on the inspection history on file, Ocean Prime is inspected around four times per year on average.
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