The Oceanaire Seafood Room
Last inspected: Dec 1, 2025
58
Score
Across the available record, The Oceanaire Seafood Room has seven inspections on file, the first dated 2022. The Oceanaire Seafood Room was last inspected on Dec 1, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around 12 violations each.
The pattern that stands out is “equipment and utensils not properly air-dried - wet nesting”, which has been cited five times.
The Oceanaire Seafood Room's latest score of 58 falls below the Orlando average of 79. Nothing in the record is alarming, but there's room to improve.
7
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked rice/sushi reach in cooler. Raw tuna stored over salad mix/walk in cooler/ **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times./empty boxes blocking hand sink/outside walk in cooler/ **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./hand sink inside protein walk in cooler/ **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table/cook line prep table/removed immediately/ **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - In-use wet wiping cloth/towel used under blue cutting board./cook line/ **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
58
Jan 21, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./blue cheese butter ball cold holding at 49F, less than 1 hour/iced/rechecked 41F. Butter cup holding at 51F/time as public health control recommended, form provided to manager. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon stored over cooked octopus, walk in cooler. **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board at cook line soiled both sides.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./empty boxes blocking hand sink outside walk in cooler/ **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable./brown cutting board at wait station.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drinks on shelf over reach in cooler. Open drinks on shelf over butter cups, wait station/ **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting./ **Repeat Violation**
24-08-4
Basic - In-use utensil stored in sanitizer between uses./cook line/ **Corrected On-Site**
10-18-5
Basic - In-use wet wiping cloth/towel used under cutting board./wait station/removed immediately/ **Corrected On-Site**
21-04-4
Basic - Light not functioning. One light out/main cook line. One light out/prep kitchen cook line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side grill with grease build up. Prep kitchen hood filters soiled. Cook line oven exterior soiled. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./walk in cooler (protein and fish) wall soiled. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Sugar, bread crumbs and flour containers not labeled/prep kitchen side/ **Corrected On-Site** **Repeat Violation**
02D-01-5
39
Aug 23, 2024
Routine - Food
2 critical violations. 7 major violations. 6 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. House dressing /(contain cooked eggs)47F, Sliced tomatoes 46F, home made blue cheese dressing 47F, home made cheesecake 55F, all less than 4 hours/moved to walk in cooler for temperature recovery/rechecked house dressing 41F, tomatoes 41F, blue cheese 41F, cheesecake 38F/ **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shrimp, raw scallops stored over ready to eat asparagus/cook line reach in cooler/ **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cook line flat grill.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing./bar hand sink used to store containers/ **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/
31B-02-4
Intermediate - No soap provided at handwash sink./bar hand sink/ **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./clam chowder soup and butter milk mix in walk in cooler.
02C-02-5
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./one employee certificate expired, Jason.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid bottle/bar. Clear chemical bottle/hanging on dish area hand sink.
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee jacket stored with cleaned mixer on storage rack/ **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./employee wearing a watch while cutting fruits, wait station. **Repeat Violation**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./stove on cook line and side kitchen.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./seafood and meat walk in cooler.
36-27-5
Basic - Working containers of food removed from original container not identified by common name./sugar, flour and bread crumbs containers.
02D-01-5
27
Mar 15, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
55
Aug 4, 2023
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./butter sauce 120F, less than 4 hours/manager will use time as public health control/form provided.
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cutting board soiled, white cutting board at wait station and cook line.
22-02-4
Intermediate - Oysters tag removed from original container prior to container being emptied./one bucket of raw oyster with no tag inside.
01C-10-4
Intermediate - Spray bottle containing toxic substance not labeled./blue liquid spray bottle not labeled. **Repeat Violation**
41-17-4
Basic - Reach-in cooler interior has accumulation of soil residues./standing water in reach in cooler/ **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish area. Behind cook line grill.
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/rechecked 200ppm, salad prep area/ **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. Salad prep area. Front bar./ **Corrected On-Site** **Repeat Violation**
21-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag on food shelf/wait station/ **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed one cook wearing a watch while preparing food. **Repeat Violation**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks. **Repeat Violation**
13-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./75F/ **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Back panel behind the grill. Left side of the grill.
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
39
May 16, 2023
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./creamed corn 60F, less than 4 hours per chef, discard by chef immediately. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./several white cutting boards in kitchen soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./meat and seafood walk in cooler hand sink/ **Corrected On-Site**
31B-02-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled./two chemical spray bottles not labeled/dish washing area hand sink.
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employees wearing a watch while preparation food.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./several kitchen employees.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack/outside walk in cooler. **Repeat Violation**
24-08-4
Basic - Food stored on floor./case of lemon and pickles stored on walk in cooler floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./77F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust/meat and seafood walk in cooler hand sink paper dispenser exterior soiled with mold like substances. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation./purple onions not washed before preparation.
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./cook line reach in cooler with excessive water at bottom.
22-16-4
Basic - Wiping cloth sanitizing solution stored on the floor./salad station/ **Corrected On-Site**
21-38-4
35
Dec 27, 2022
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Clams/mussels tag removed from original container prior to container being emptied.
01C-10-4
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./buttermilk, walk in cooler not date marked.
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen entrance.
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove on cook line soiled with food debris. Cook line cold drawer exterior/top soiled with grease. Paper towel dispenser soiled/inside seafood prep walk in cooler.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Working containers of food removed from original container not identified by common name./flour, sugar bins not labeled.
02D-01-5
61
Frequently Asked Questions
When was The Oceanaire Seafood Room last inspected?
The most recent health inspection at The Oceanaire Seafood Room on file is from Dec 1, 2025. The public record contains seven inspections in total.
What is the most common violation at The Oceanaire Seafood Room?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited five times, more than any other issue at The Oceanaire Seafood Room.
How does The Oceanaire Seafood Room compare to other restaurants in Orlando?
The Oceanaire Seafood Room most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has The Oceanaire Seafood Room's inspection record improved over time?
Results have been roughly steady. Inspections at The Oceanaire Seafood Room have averaged around 12 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Oceanaire Seafood Room 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 The Oceanaire Seafood Room inspected?
Based on the inspection history on file, The Oceanaire Seafood Room is inspected around two times per year on average.
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