Oceanic
Last inspected: Feb 19, 2026
64
Score
Inspectors have visited Oceanic 10 times, with records going back to 2022. On Feb 19, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around one violation each.
“Bowl or other container with no handle used to dispense food” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 78, which Oceanic's 64 doesn't quite reach. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
64
Oct 29, 2025
Routine - Food
1 minor violation.
View 1 violation
Approved Thawing Methods Used
FL-31
95
Feb 6, 2025
Routine - Food
No violations found.
100
Oct 2, 2024
Routine - Food
2 major violations.
View 2 violations
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. Milk 41°F, on cook line not dated after opened more than 24hours. Operator labeled
02C-03-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed to operator
02A-01-4
82
Dec 1, 2023
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler, seared tuna stored over raw asparagus. Operator moved tuna to lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink across from ice machine, employee washed cups.
31A-11-4
78
Nov 20, 2023
Routine - Food
No violations found.
100
Nov 13, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe Dishwasher (Temperature less 160) **Warning** - From follow-up inspection 2023-11-13: Dish machine not reaching 160°F or above **Time Extended**
22-56-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-13: No measuring device to measure temperature at dish machine. **Time Extended**
16-62-1
82
Oct 19, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cream dessert date marked 8 days old. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe cream dessert date marked 8 days old. **Warning**
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soda gun at outside bar with mold like substance. **Warning**
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observe Dishwasher (Temperature less 160) **Warning**
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Basic - Bowl or other container with no handle used to dispense food. Observe in gram cracker mix. Operator removed. **Corrected On-Site** **Warning**
14-01-5
52
Jun 27, 2023
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish wash area
31B-02-4
Intermediate - No soap provided at handwash sink. Dish wash area
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle outdoor bar Two Spray bottles in dining room Contains cleaning solution **Corrected On-Site**
41-17-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Working containers of food removed from original container not identified by common name. Salt and pepper mixture on cook line Salt container on cook line Two Oil squeeze bottles on cook line **Corrected On-Site**
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over prep line in kitchen
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in salt on cook line Removed **Corrected On-Site**
14-01-5
Basic - Stored food not covered. Ravioli uncovered in two door freezer next to ice machine. Covered. **Corrected On-Site**
08B-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. Dish wash area
31B-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer chest
14-69-4
50
Nov 21, 2022
Routine - Food
4 critical violations. 6 major violations. 4 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Stainless steal cleaner over tomatoes by downstairs kitchen prep area- operator removed.**Corrected On-Site** **Corrected On-Site**
41-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At main kitchen walk in cooler- cooked pasta 45-46F- (cooling overnight)- food tightly wrapped In plastic wrap in walk in overnight - food did not cool to 41F within 6 hours- food out of temperature for 10 hours- see Stop sale.
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer raw beef not commercially packaged over butter- operator moved beef to lower shelf. **Corrected On-Site**
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At main kitchen walk in cooler- cooked pasta 45-46F- (cooling overnight)- food tightly wrapped In plastic wrap in walk in overnight - food did not cool to 41F within 6 hours- food out of temperature for 10 hours- see Stop sale.
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by downstairs cookline- sliced tomatoes 70-71F at 11:00 to 70-71F at 11:50 ( cooling since 10:00)- food double panned and over fill line- at current rate if cooling food will not reach 41F within 4 hours- operator placed in reach in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink with bucket and other item inside- operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice cream scoop in handwash sink- operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Mussel tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Mussel tags not marked with last date served.
01C-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink 70-89F at handwash sinks at bars, down stairs and upstairs cook lines.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Container of cooked rice with cup inside - operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food stored on floor. Container of oil on floor at cookline- operator removed. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at cookline stored in water of 114F- operator place$on stove to reheat water. **Corrective Action Taken**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened bottle of Gatorade in reach in cooler at bar- operator removed. **Corrected On-Site**
12B-13-4
25
Frequently Asked Questions
When was Oceanic last inspected?
The most recent health inspection at Oceanic on file is from Feb 19, 2026. The public record contains 10 inspections in total.
What is the most common violation at Oceanic?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Oceanic.
How does Oceanic compare to other restaurants in Pompano Beach?
Oceanic most recently scored 64 out of 100, which is lower than the Pompano Beach average of 78.
Has Oceanic's inspection record improved over time?
Results have been roughly steady. Inspections at Oceanic have averaged around one violation per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Oceanic 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 Oceanic inspected?
Based on the inspection history on file, Oceanic is inspected around three times per year on average.
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