OCEAN HOUSE
1203 SUNRISE PLAZA DR, CLERMONT, FL 34714
License #4508464
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Failing Health Score
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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
OCEAN HOUSE in CLERMONT currently holds an InspectFL Health Score of 66 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 31, 2026. Across those visits, inspectors documented 25 total violations — 2 critical, 5 major, 18 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on August 31, 2026 shows 25 observation rows: 2 critical, 5 major, and 18 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
OCEAN HOUSE has a rough inspection history. Would you risk it?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -employee food bin over open container of book chop in walk in cooler
- [08B-12-5] Stored food not covered. -broccoli, bok choy, crab legs in walk in cooler
- [10-14-5] Ice buckets not stored inverted between uses.
- [14-01-5] Bowl or other container with no handle used to dispense food. -several dry goods containers
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -reach in cooler on back line -plastic guard on ice machine -interior of ice scoop holders
- [24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -server line
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. -beverage glasses in dish area
- [29-11-4] Water leaking from faucet/handle at hand wash sink on cook line.
- [31A-09-4] Handwash sink not accessible for employee use at all times. -by chair in bar, operator removed
- [33-34-4] Storage area not maintained clean and organized. -walk in freezer
- [36-22-4] Floor area(s) covered with standing water in walk in cooler and in kitchen near dry storage
- [42-01-4] Wet mop not stored in a manner to allow the mop to dry.
- [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed green onions over prepped vegetables in the walk in cooler onto
- [22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. -back line
- [35A-03-4] Dead roaches on premises. -3 dead in dry storage area, operator cleaned
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -front door
- [02C-03-5] 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 in walk in cooler
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked corn (82F - Hot Holding); cooked potatoes (83F - Hot Holding), cook line, less than four hours per operator. Recommended operator use Time as a Public Health Control, provided form to operator, operator filled out form and put time mark on potatoes and corn
- [27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -by cook line, operator turned on water
- [36-73-4] Floor soiled/has heavy accumulation of debris in back kitchen under tables. Floor drains soiled
- [22-41-4] 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. -0 ppm, ran 4 times, 100 ppm
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of all reach in coolers and equipment on back line -bottom shelves of prep tables on back line -shelf above seasoning table -exterior of dish machine
- [32-12-6] Covered waste receptacle not provided in womens bathroom. -1 stall has no covered trash can, main area has no covered trash can
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
- [53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -food manager arrived during inspection
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