Ocean Bay Seafood Restaurant

Inspection history 6 visits

1. 2026
2. Failed Aug 1 Score 55 ▲3

   Cycle Inspection

   7 violations, 4 critical

   • Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer's refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor
   • Critical Evidence of mice or live mice in establishment's food or non-food areas
   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Critical Food protection certificate (FPC) not held by manager or supervisor of food operations
   • Minor Dishwashing and warewashing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
   • Minor Nonfood-contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit
3. 2024
4. Passed Nov 23 Score 52 ▲1

   Cycle Inspection

   3 violations, 2 critical

   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Critical Evidence of mice or live mice in establishment's food or non-food areas
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
5. Failed May 20 Score 51 ▼18

   Cycle Inspection

   7 violations, 7 critical

   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Critical Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area
   • Critical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored
   • Critical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses
   • Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer's refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor
   • Critical No handwashing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or warewashing area. Handwashing facility not accessible, obstructed or used for non-handwashing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device
   • Critical Food-contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred
6. 2022
7. Passed Dec 28 Score 69 no change

   Cycle Inspection

   3 violations, 2 critical

   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Critical Evidence of mice or live mice in establishment's food or non-food areas
   • Minor Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used

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