OCEANAIRE SEAFOOD ROOM

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Dec 15, 2025

   ✕
   7 violations

   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Discontinue the use of a food preparation sink for anything other than food preparation.
   • Discontinue using chemicals to wash or peel raw, whole fruits and vegetables that do not meet requirements specified in 21 CFR 173 and 40 CFR 156 and are not generally recognized as safe for this intended use.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

2. Nov 6, 2024

   ✕
   8 violations

   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Discontinue the use of a food preparation sink for anything other than food preparation.
   • Discontinue using chemicals to wash or peel raw, whole fruits and vegetables that do not meet requirements specified in 21 CFR 173 and 40 CFR 156 and are not generally recognized as safe for this intended use.
   • Keep the physical facilities in good repair.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

3. Nov 7, 2023

   ✕
   9 violations

   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Discontinue the use of a food preparation sink for anything other than food preparation.
   • Discontinue using chemicals to wash or peel raw, whole fruits and vegetables that do not meet requirements specified in 21 CFR 173 and 40 CFR 156 and are not generally recognized as safe for this intended use.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.