Ocean Room Restaurant
Last inspected: Apr 21, 2026
74
Score
The health department has logged eight inspections at Ocean Room Restaurant, the earliest from 2022. The latest inspection on file is from Apr 21, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up two times.
Restaurants in Key Largo average 70, so Ocean Room Restaurant is doing better than most peers. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serving beef carpaccio and some sushi rolls containing raw item not identified on the menu.
02B-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on drawers at cook line, employee cleaned during inspection. **Corrected On-Site**
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of crushed ice machine, operator removed to dishwashing area. **Corrective Action Taken**
10-12-5
Basic - Old labels stuck to food containers after cleaning. Observed old labels on food containers at walk in cooler.
16-46-4
74
Feb 11, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-02-11: Observed HACCP plan/variance was submitted, but not yet approved. **Time Extended**
03G-50-1
90
Dec 10, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. . Observed cooked pasta (52F - Cold Holding); cooked rice (52F - Cold Holding) in reach in cooler at kitchen area as per operator over 4 hours, operator discarded during inspection. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (52F - Cold Holding); cooked rice (52F - Cold Holding) in reach in cooler at kitchen area as per operator over 4 hours, operator discarded during inspection. **Corrected On-Site** **Warning**
01B-02-5
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. **Warning**
03G-50-1
Basic - Bowl or other container with no handle used to dispense food. Observed on sesame seeds container, employee removed during inspection. **Warning**
14-01-5
64
May 6, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe cooked pasta dated on 04/27 on shelves at walk in cooler, operator discarded during inspection. **Corrected On-Site**
02C-01-5
Basic - Floor not cleaned when the least amount of food is exposed. Observe under shelves at walk in freezer.
36-01-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observe raw tuna packages still on ROP, on shelves at walk in cooler, employee cut packages during inspection. **Corrected On-Site**
06-09-1
78
Jan 23, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Employee moved can opener was taken to three compartment sink to wash rinse and sanitize. **Corrected On-Site**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked quinoa mix not date marked on reach in cooler at cook line, as per Chef over 24 hours. Chef dated food during inspection. **Corrected On-Site**
02C-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observe personal drink on reach in cooler drawers at sushi station. Employee removed personal drink. **Corrected On-Site**
12B-13-4
78
Mar 18, 2024
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
58
Jul 26, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (48F - Cold Holding); sliced ham (48F - Cold Holding); sliced turkey (48F - Cold Holding)as per Manager less than 3 hours. Employee moved to walk in cooler during inspection. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above cooked veggie burgers inside walk-in cooler, Manager rearranged properly during inspection. **Corrected On-Site**
08A-05-6
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed sushi rice Conor identified, Manager labeled during inspection. **Corrected On-Site**
02D-01-5
67
Nov 28, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in the walk in cooler raw fish over oysters. Oysters are served raw. **Repeat Violation**
08A-02-6
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 at the sushi rice no time mark Operator discarded the rice Observed the waffle mix with no time mark . Per operator less than 4 hours.
03F-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed the spoon in the sal container touching the food. The chef removed the spoon
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean plastic containers stored on the floor of the dry storage area.
24-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knifes stored i. Standing water Water temperature 80 F **Repeat Violation**
10-07-4
64
Frequently Asked Questions
When was Ocean Room Restaurant last inspected?
The most recent health inspection at Ocean Room Restaurant on file is from Apr 21, 2026. The public record contains eight inspections in total.
What is the most common violation at Ocean Room Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Ocean Room Restaurant.
How does Ocean Room Restaurant compare to other restaurants in Key Largo?
Ocean Room Restaurant most recently scored 74 out of 100, which is higher than the Key Largo average of 70.
Has Ocean Room Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Ocean Room Restaurant have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ocean Room 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 Room Restaurant inspected?
Based on the inspection history on file, Ocean Room Restaurant is inspected around two times per year on average.
Nearby Restaurants