Ozona Blue Grilling Company
Last inspected: Jan 5, 2026
33
Score
Ozona Blue Grilling Company appears in inspection records 10 times, starting in 2022. Ozona Blue Grilling Company was last inspected on Jan 5, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to eight violations.
“Cutting board has cut marks and is no longer cleanable” accounts for the largest share of issues, appearing six times across the record.
Compared to other Palm Harbor restaurants (averaging 74), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
1
Critical latest
4
Major latest
11
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer measured at 500ppm, operator remade bucket at 200ppm. **Corrected On-Site**
41-27-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form HR 5030-104. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda guns soiled with food debris in interior and exterior bar. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in exterior bar used for storage.Operator removed bucket and debris in handwash sink. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna and salmon not identified as raw items on menu. Operator corrected menus on site. **Corrected On-Site**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of outside ice machines has mold like substance. Mold like substance not touching, on top of machine.
22-20-5
Basic - Clean utensils stored between equipment and wall. Knives stored in between equipment and prep table, operator moved knives to dish machine and cleaned and sanitized items. **Corrected On-Site**
24-14-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelf on top of clean dishes in warewashing area and on back prep table. Operator removed beverages. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees on cook line wearing bracelets. Operator had employees remove bracelets. **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Missing floor tiles on cook line.
36-17-5
Basic - Food stored on floor. Feta cheese container stored on floor of walk in cooler, operator moved feta cheese to shelf. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand wash sink in exterior bar. Operator placed signage at bar. **Corrected On-Site**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Spray bottle of oil unlabeled on cookline. Operator labeled bottle. **Corrected On-Site**
02D-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted.
14-17-4
33
Jun 13, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 comp. **Corrected On-Site**
31B-02-4
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, printed and posted. **Corrected On-Site**
02A-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Outside bar soda gun.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area.
12B-07-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler acres from grill.
14-33-4
67
Dec 11, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Soda gun nozzles at outside bar. **Corrected On-Site**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
86
Jun 5, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream based soup 122F hot hold. Operator to reheat
03B-01-6
Basic - Cutting board has cut marks and is no longer cleanable. Cooks line **Repeat Violation**
14-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wiping cloths on prep table of cook line. **Corrected On-Site**
21-12-4
78
May 20, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Cutting board has cut marks and is no longer cleanable. Large white cutting board on cook line, small cutting boards stored in dish wash area have deep grooves. **Repeat Violation**
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding food removed from its original container not labeled with common name. Bottles were labeled during inspection **Corrected On-Site**
02D-01-5
86
Apr 18, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. End of cook line. **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
14-09-4
95
Apr 17, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Ore Ted to 50ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook line; Fish (46F - Cold Holding second temperature, second temperature 2:04pm 45F); Fish (44F - Cold Holding, second temperature 2:04 43F); Fish(47F - Cold Holding second temperature 45F) Walk in cooler-; Alfredo (44F - Cold Holding, second temperature 44F cold hold); Fish (45F - Cold Holding, second temperature 43F cold hold); fish (45F - Cold Holding, second temperature 43F cold hold). Ambient temperature 38F in walk in cooler , a large delivery came in and the door was propped open, large amounts of hot soup was placed directly into the cooler below many of the foods that were out of temperature . **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Whisk in hand wash sink **Corrected On-Site** **Warning**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. End of cook line. **Warning**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees on the cook line no hair restraint **Warning**
13-03-4
61
Nov 6, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation**
22-41-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed drinks from prep table near office **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee x2 no hair restraint **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean food containers stacked before dry.
24-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line contain food removed from its original container not labeled with common name.
02D-01-5
67
Feb 23, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken with gloved hand an touched cook chicken and clean utensils with no hand was. Discussed proper hand washing with operator. Cook touched apron with gloved hands and continued prep no hand wash.
12A-12-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator to utilize 3 compartment sink for sanitizing.
22-41-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Squeeze bottles stored in soiled food container. Discussed with operator the importance of storing clean equipment in clean containers
24-06-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook no hair restraint
13-03-4
Basic - Food storage container/container lid cracked or broken. Food containers stored on shelf in dish room area with chips and broken pieces
14-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
50
Dec 14, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster and mussel tags not in order
01C-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal belongings sphanging on wire rack storing equipment for restaurant
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked in dish room. Discussed proper drying of utensils.
24-08-4
Basic - Floor area(s) covered with standing water. Back dish room area
36-22-4
Basic - Utility lines are unnecessarily exposed. Back area above dish area can rack and bag in box beverages
36-04-5
74
Frequently Asked Questions
When was Ozona Blue Grilling Company last inspected?
The most recent health inspection at Ozona Blue Grilling Company on file is from Jan 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ozona Blue Grilling Company?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited six times, more than any other issue at Ozona Blue Grilling Company.
How does Ozona Blue Grilling Company compare to other restaurants in Palm Harbor?
Ozona Blue Grilling Company most recently scored 33 out of 100, which is lower than the Palm Harbor average of 74.
Has Ozona Blue Grilling Company's inspection record improved over time?
No. Recent inspections at Ozona Blue Grilling Company have averaged around eight violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Ozona Blue Grilling Company means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ozona Blue Grilling Company inspected?
Based on the inspection history on file, Ozona Blue Grilling Company is inspected around three times per year on average.
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