How The Oceanaire ensures every oyster is fresh, safe, and served at peak quality.
Oyster Safety & Freshness Guide
How The Oceanaire ensures every oyster is fresh, safe, and served at peak quality.
The Oceanaire Seafood Room receives oysters at 40°F or below, tracks every container by its harvest tag, serves no oyster more than 10 days after harvest, and shucks each one to order. This guide explains those standards and what guests should know about eating raw oysters safely.
Our Oyster Safety Standards at a Glance
- 40°F
Maximum internal temperature when oysters arrive. Warmer deliveries are rejected.
- 10 days
Longest time from harvest to plate. No oyster is served after that.
- 90 days
How long every shellfish harvest tag is kept on file for traceability.
- 145°F
Internal cooking temperature that kills harmful bacteria (63°C).
Every oyster is shucked to order, and deliveries more than 3 days past harvest are refused unless they have been wet-stored.
What to Know About Raw Oysters
Oysters are filter feeders, so they take in whatever is in the water around them. Raw or undercooked oysters can carry Vibrio vulnificus, norovirus and hepatitis A. These occur naturally in some coastal waters and are not a sign of spoilage: a contaminated oyster can look, smell and taste completely normal.
People in at-risk groups should avoid raw oysters. Cooking oysters to an internal temperature of 145°F (63°C) kills harmful bacteria.
Cooked oysters are a safer option for at-risk guests.
For more detail, see the CDC's guidance on Vibrio infection and the FDA's advice on selecting and serving seafood safely.
How The Oceanaire Ensures Safety
Two sets of standards govern every oyster from the moment it arrives at the back door.
Receiving & Temperature
- Oysters must arrive at an internal temperature of 40°F or below.
- Any delivery above 40°F is rejected.
- Oysters more than 3 days past harvest are refused unless wet-stored.
- Every delivery is checked with a digital thermometer.
- Oysters stay below 40°F until they are served.
Tag Tracking & Rotation
- Each delivery is logged with delivery date, purveyor, harvest date, bay and lease number, tag number and temperature.
- Containers are cleaned, dated and rotated first-in, first-out.
- No oyster is served more than 10 days from harvest.
- Shellfish tags are kept on file for 90 days.
- Every oyster is shucked to order.
Handling & Storage From Delivery to Service
Kitchen teams at every Oceanaire location follow the same seven steps for each oyster delivery.
Inspect
Check the temperature, tightly closed shells and a fresh ocean scent.
Clean
Rinse shells to remove mud, sand and debris.
Store
Keep oysters below 40°F, never sealed airtight or in fresh water.
Label
Date every container so the oldest oysters are used first.
Record
Note the open date on the back of the shellfish tag.
Use by
Never serve an oyster more than 10 days from harvest.
File
File each empty container's tag and keep it for 90 days.
Tips for Guests
Know if you're at risk
If you are pregnant, or have liver disease, diabetes, a weakened immune system or another chronic condition, avoid raw oysters. The same goes for young children.
Choose cooked if cautious
Our cooked oyster dishes are hearty, flavorful and a safer choice.
Trust reputable sources
We buy only from trusted, certified shellfish purveyors and follow strict safety standards.
Oyster Safety FAQs
Are raw oysters safe to eat?
Raw oysters can carry naturally occurring bacteria and viruses, including Vibrio vulnificus, norovirus and hepatitis A. While many guests safely enjoy raw oysters, individuals who are pregnant, immunocompromised, or have liver disease or other chronic medical conditions should choose cooked oysters instead.
How does The Oceanaire ensure oyster freshness?
Every oyster is received at 40°F or below, inspected on arrival, tracked from harvest through service by its shellfish tag, and stored below 40°F. Oysters are shucked to order for the freshest possible experience.
What is Vibrio vulnificus?
Vibrio vulnificus is a naturally occurring marine bacterium found in warm coastal waters. Infections are uncommon, but they can cause serious illness in at-risk individuals. Cooking oysters to an internal temperature of at least 145°F (63°C) kills the bacteria.
How are oysters handled and stored?
Oysters are inspected on arrival, cleaned, stored below 40°F, labeled and dated for rotation, tracked by harvest information, and shucked only when ordered. The Oceanaire follows detailed handling procedures to maintain quality and food safety at every step.
What should at-risk guests know before eating raw oysters?
Guests who are pregnant, young children, and anyone with a weakened immune system, liver disease, diabetes or another chronic health condition should avoid raw oysters. Cooked oyster dishes are a delicious alternative.
Can I order raw oysters to go?
No. The Oceanaire does not sell raw oysters, shucked or unshucked, to go. Raw oysters are served only in our restaurants, where they are shucked to order and kept cold until they reach your table.
Learn More About Oysters
Now Taste the Difference
Every oyster on our raw bar is tracked from the bay, kept cold the whole way, and opened only when you order it. The last line on the tag is yours to fill in.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.