Question 1

How many health inspections has OCEANO had?

Accepted Answer

OCEANO has had 14 inspections according to Florida DBPR records.

Question 2

Has OCEANO ever been shut down?

Accepted Answer

No, OCEANO has no emergency closures on record.

Question 3

What are the most common violations at OCEANO?

Accepted Answer

The most frequently cited violations at OCEANO are: Outer openings protected, Clean multi-use utensils, Proper hand/arm washing.

Question 4

What does Florida violation V01 (Management awareness) mean?

Accepted Answer

MANAGEMENT FAILURE: CDC data shows establishments without active managerial control have 3x more critical violations. The person in charge must demonstrate knowledge of foodborne illness prevention, HACCP principles, and Florida food safety law. Without oversight, violations go uncorrected, creating compounding risk of multi-pathogen outbreaks. Person in charge must be present during ALL hours of operation and must demonstrate knowledge of: foodborne illness risk factors, proper cooking temperatures, handwashing procedures, allergen management, and employee health policy. Must hold a valid Food Manager Certification per Florida Statute 509.039.

Question 5

What does Florida violation V08 (Proper hand/arm washing) mean?

Accepted Answer

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

Question 6

What does Florida violation V21 (Time as control) mean?

Accepted Answer

TIME ABUSE: When time is used as a public health control (instead of temperature), food is allowed to remain in the temperature danger zone for a limited period. Without proper written procedures, documentation, and disposal protocols, food may be served after unsafe time periods. Bacteria reach dangerous levels after 4 hours at room temperature — causing Staphylococcal intoxication, Salmonellosis, and C. perfringens illness. If using time as a control: develop written procedures, mark food with discard time (4 hours from removal, or 6 hours if starting at 41°F and not exceeding 70°F), monitor and document. Food must be discarded at marked time — no exceptions. Staff must be trained on procedures. Time as control is NOT appropriate for all foods.

OCEANO

Inspection History (14)

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Basic Violations

Intermediate Violations

Basic Violations

Basic Violations

Basic Violations

High Priority Violations

Basic Violations

Intermediate Violations

Intermediate Violations

High Priority Violations

How Does This Facility Compare?

Frequently Asked Questions

Nearby Establishments

VINCENT'S BISTRO

ICE CREAM AFFAIR LLC

NATURE'S WAY CAFE

PARADISO REST

Editorial Standards & Data Oversight