AMRIT OCEAN - TULA / AYRE / JEEVI / LALA

Name: AMRIT OCEAN - TULA / AYRE / JEEVI / LALA
Address: 3100 N OCEAN DR, RIVIERA BEACH, FL, 33404, US
Rating: 8

3100 N OCEAN DR, RIVIERA BEACH, FL 33404

License #6022970

🦞 Seafood ℹ️

8 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 10 findings · 8 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AMRIT OCEAN - TULA / AYRE / JEEVI / LALA in RIVIERA BEACH currently holds an InspectFL Health Score of 8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 7, 2026. Across those visits, inspectors documented 61 total violations — 25 critical, 18 major, 18 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 2, 2026

The latest inspection on October 7, 2026 shows 10 observation rows: 8 critical, 2 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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AMRIT OCEAN - TULA / AYRE / JEEVI / LALA has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked lentils , beans and mashed potatoes in walking cooler date 9/27
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon and raw wahoo served no asterisk
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over cheese cake in cooler at dessert station Stored properly
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Philly steak slices over whole muscle steak in walk-in cooler ; stored properly
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs and changing gloves without washing hands first to continue working with foods; Manager educated ; employee washed hands
[52-01-4] Identity of food or food product misrepresented. Menu says Florida snapper; operator provided invoice stating from Mexico
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. wahoo served raw - unable to parasite destruction ; operator removed the crude wahoo from the menu and will reprint menu;
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders not commercially packaged over boxes of burgers commercially packaged in walk-in freezer; stored properly
[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. cooked sweet potatoes (56F - Cold Holding);in cooler #1 at cook line; as per operator food not prepared or portioned today;food out of temperature for more than four hours; See Stop Sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sweet potatoes (56F - Cold Holding);in cooler #1 at cook line; as per operator food not prepared or portioned today;food out of temperature for more than four hours; See Stop Sale

Disposition: Warning Issued
[08B-38-4] Food stored on floor- boxed of raw shell eggs, raw meats and fries in walk-in cooler and freezer - stored properly
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit- in water at 87 F at cook line; removed
[03C-75-5] Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. salmon (87F - Cooking); as per operator food order MR - no parasite destruction available; operator decided to discard fish;
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee setting up the sanitizer bucket; pulling out foods and dating food containers in walk-in cooler; switching from various tasks and going to cook line putting gloves on and cooking foods, without washing hands; Educated; employee washed hands;
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw fish in walk-in cooler; Raw chicken over raw fish in the drawers at cook line Stored properly
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (46F - Cold Holding) at cook line; food out of temperature for approximately 1 hour; food not prepared or portioned today; food placed on TPHC;
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- sanitizer bucket;
[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 opened 28 hours in reach in cooler; dated
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine at the bars and main kitchen Advised to provide and use to check dishwasher
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked foods in ROP bags in walk-in cooler ; food more than 48 hours ; no HACCP plan approved or in review for these processes; See Stop Sale
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses. In kitchen tongs stored on oven door handles, discussed with operator who removed tongs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchens at cook line tongs and spoons stored in 63F water, discussed with operator who replace utensils in clean pan with no water.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator to replace solution.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher wiped face and without washing hands handled clean and sanitized dishes, discussed with operator who educated employee and washed hands.
[35A-02-7] Live, small flying insects found In kitchen approximately 6 live flying insects landing on trash cans and floor drains, discussed with operator to eliminate flying insects and clean and sanitize areas.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. In walk in cooler and reach in cooler raw oysters no tag, discussed with operator who provided oyster tags. Discussed with operator proper storage of tags and oysters.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink used to dump food products as evident by strawberries and food scraps in sink, discussed with operator.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducts reduced oxygen packaging of raw fish, raw beef, raw chicken with no approved haccp plan, discussed with operator. Please reach out to Jose.Quinones@myfloridalicense.com
[41-17-4] Spray bottle containing toxic substance not labeled. On dirty dish cart unlabeled spray bottle with cleaner, discussed with operator to labeled bottle.

Disposition: Warning Issued
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Coffee shop grab and go salads, portioned cut fruit and yogurt parfaits.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Orator removed open beverage from reach in cooler at coffee station.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles of oils not labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler ->Raw chicken over turkey bacon - operator moved chicken to lower shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. breakfast station make table - cut melon (53F-62F - Cold Holding); cut cantaloupe (53F-62F - Cooling) at 2:30pm cooling started at 9:00am - see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. omelette station - sliced turkey (47F - Cold Holding); sliced ham (45F - Cold Holding); sliced Swiss cheese (47F - Cold Holding) not portioned or prepared today and held over 4 hours in top unit of make table - see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. omelette station - sliced turkey (47F - Cold Holding); sliced ham (45F - Cold Holding); sliced Swiss cheese (47F - Cold Holding) not portioned or prepared today and held over 4 hours in top unit of make table - see stop sale.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. breakfast station make table - cut melon (53F-62F - Cold Holding); cut cantaloupe (53F-62F - Cooling) at 2:30pm cooling started at 9:00am - see stop sale.
[31A-09-4] Handwash sink not accessible for employee use at all times. Front bar hand sink block by CO2 tank.
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.