OCEAN PRIME RESTAURANT

Name: OCEAN PRIME RESTAURANT
Address: 171 LAS OLAS CIR, FT. LAUDERDALE, FL, 33316, US
Rating: 83.9

171 LAS OLAS CIR, FT. LAUDERDALE, FL 33316

License #1626260

🦞 Seafood ℹ️

83.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

April 7, 2026 · 8 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

OCEAN PRIME RESTAURANT in FT. LAUDERDALE currently holds an InspectFL Health Score of 83.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 21 total violations — 6 critical, 6 major, 9 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 31, 2025

The latest inspection on April 7, 2026 shows 8 observation rows: 2 critical, 1 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

OCEAN PRIME RESTAURANT has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. D ployee wearing a watch.
[36-22-4] Floor area(s) covered with standing water. Bar area
[29-08-4] Plumbing system in disrepair.hand wash sink- dishwasher area, leaking pipe.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Expo station- plastic spoons not inverted, employee stored properly.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Lobster in standing water, employee removed from water.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Dry goods storage area- 3 Trays of roasted tomatoes and 2 trays of artichoke - commercially processed, indicating to keep refrigerated. Manager discarded at will.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-mash potatoes (112F - Hot Holding), per chef, food hot held for one a hour, employee reheated on microwave to 167F.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer available is not working, not thermo labels available.

Disposition: Warning Issued
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored inside 89F standing water, at cook line. Operator dumped water.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at server station hand wash sink.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Downstairs Dishwasher (Temperature 156F). Eco lab technician adjusted machine during inspection. Dishwasher 163F.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sushi station// raw salmon (46F - Cold Holding). Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed butter (48F - Cold Holding) inside flip top cooler 1 at cook line. Per operator, food not prepped or portioned today. Food stored out of temperature for approximately 3 hours. Operator put ice on food to quick chill. Corrective action taken. 2) Observed flip top cooler 2// feta cheese (46F - Cold Holding) at cook line. Per operator, food not prepped or portioned today. Food stored out of temperature for approximately 3 hours. Operator put ice on food to quick chill. Corrective action taken. 3) Observed sushi station// raw salmon (46F - Cold Holding). Per operator, food not prepped or portioned today; food stored inside cooler overnight. Stop sale.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed butter stored on time for approximately two hours, without time marking. Operator put time marking on food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance on soda gun nozzle at bar.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed old food stored inside server station hand wash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at cook line hand wash sink. Operator provided.
[02A-01-5] 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. Observed menu does not have oyster advisory for raw oysters. Emailed advisory to operator and operator posted during inspection.