Ocean Side Grill
Last inspected: Feb 9, 2026
70
Score
Ocean Side Grill appears in inspection records 10 times, starting in 2022. The latest inspection on file is from Feb 9, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The most common issue across all inspections has been “clean glasses”, showing up three times.
That falls roughly in the middle of the pack for Amelia Island restaurants. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
7 minor violations.
View 7 violations
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Three ice buckets near ice machine not inverted. Chef flipped ice buckets over. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine have build up of white substance that seems to be lime scale/calcium.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sunglasses on seasoning shelf above prep table. Chef removed glasses from shelf and stored properly. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor of beer cooler soiled with juice residue.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Two pairs of tongs hanging waist height on oven. Chef removed tongs. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler soiled with dust build up.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior shelves of stand up reach in cooler in front of cook line soiled.
22-16-4
70
May 12, 2025
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. Establishment has a pending HACCP plan (status received) but plan has not been approved. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-12: HACCP plan has been received but not yet approved. Status of plan will be reviewed at next routine inspection. **Time Extended** **Corrective Action Taken**
03G-50-1
90
Mar 10, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. In dry food storage area, can of hominy is dented/bulging. Hominy discarded.
01B-01-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler on cook line, container of Caesar dressing prepared eighteen (18) days prior. In walk in cooler, container of blue cheese dressing prepared ten (10) days prior, container of cooked ground turkey prepared nine (9) days prior and container of cooked eggplant sauce prepared nine (9) days prior. All items discarded.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in kitchen, cut tomatoes prepared yesterday 51F. Tomatoes placed on line approximately 30 minutes prior. Tomatoes moved to walk in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical sanitizer stored in speed rack of outside bar with clean mixing cups. Bottle moved and stored correctly. **Corrected On-Site**
41-10-4
Intermediate - No soap provided at handwash sink. Hand washing sink on outside of service bar.
31B-03-4
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 has a pending HACCP plan (status received) but plan has not been approved. **Repeat Violation** **Warning**
03G-50-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. **Repeat Violation**
24-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets stored by ice machine. Buckets inverted. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee in dish area drinking from plastic cup with no lid. Drink discarded. **Corrected On-Site**
12B-12-5
39
Dec 5, 2024
Routine - Food
No violations found.
100
Nov 5, 2024
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. Establishment vacuum seals raw chicken and raw vegetables. Establishment has not submitted HACCP plan to perform this process. **Warning** - From follow-up inspection 2024-11-05: HACCP plan has been submitted to the State of Florida, but plan is not yet showing received by the State. **Time Extended** **Corrective Action Taken**
03G-50-1
90
Sep 6, 2024
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cooler drawers on cook line, raw ground beef stored over raw fish. Items moved and stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line in kitchen, chicken 66F. Chicken placed into service approximately 2.5 hours prior. Chicken moved to walk in cooler to cool. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine in kitchen. Gaskets for ice machine in outdoor bar. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in outdoor bar. Towels provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand washing sink in outdoor bar. Soap provided. **Corrected On-Site**
31B-03-4
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 vacuum seals raw chicken and raw vegetables. Establishment has not submitted HACCP plan to perform this process. **Warning**
03G-50-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored by ice machine in kitchen. Bucket inverted. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. License displayed expired on 06/01/2024.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
24-08-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under and around ice machine in kitchen.
36-73-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge is damaged.
16-38-5
Basic - Insect control device installed over food preparation area. Large bug light stored over vacuum sealer in prep area.
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in outdoor bar. No hand washing sign at sink. Inspector emailed Form 5030-111 (Hand Washing Sign). **Corrective Action Taken**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area.
16-46-4
33
Mar 5, 2024
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly, discarded **Corrected On-Site**
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese dated 2-22-24 discarded
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. Blue cheese dressing 2-22-23
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handsink on line used to store knife
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink on line
31B-02-4
47
Oct 20, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chorizo dated 10-11
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken thighs on line stacked to high 46-48 Cut cabbage mix on chart dated 10-19 66f
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked fish stored for hot holding on pan on grill 116f Cooked burgers stored for hot holding on pan on grill 120f
03B-01-6
Basic - Stored food not covered. Soups dated 10-18 at 36f not. Covered. In walk in cooler Grits in walk in cooler-dated 10-18 not covered Covered **Corrected On-Site**
08B-12-5
61
Mar 22, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Plumbing system in disrepair. Prep sink not draining
29-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for avocado and spoon for ice cream Moved **Corrected On-Site**
10-07-4
90
Oct 26, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
67
Frequently Asked Questions
When was Ocean Side Grill last inspected?
The most recent health inspection at Ocean Side Grill on file is from Feb 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ocean Side Grill?
Across the inspection record, “clean glasses” has been cited three times, more than any other issue at Ocean Side Grill.
How does Ocean Side Grill compare to other restaurants in Amelia Island?
Ocean Side Grill most recently scored 70 out of 100, which is about the same as the Amelia Island average of 70.
Has Ocean Side Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Ocean Side Grill have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ocean Side Grill 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 Side Grill inspected?
Based on the inspection history on file, Ocean Side Grill is inspected around three times per year on average.
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