ONE OAK BISTRO & BAR

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By back door.

Intermediate - No soap provided at handwash sink by back door.

Basic - No handwashing sign provided at a hand sink used by food employees by back door.

Basic - Single-service articles improperly stored. Observed case of take out plastics on the floor.

Basic - Standing water in bottom of reach-in-cooler. Observed cooler in kitchen.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary chemical test kit. Repeat Violation - From follow-up inspection 2026-02-11: No chlorine test kit provided. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2026-02-11: Observed several missing Food Handler Certificates. Admin Complaint

Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw Salmon with label to be removed from packaging before thawing still in package after thawing. Chef removed during inspection. Corrected On-Site - From follow-up inspection 2026-02-11: Observed partially frozen salmon still in reduced oxygen package. Operator removed during inspection. Repeat violation. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich Station- ; Ham (47F - Cold Holding); Cheese (48F - Cold Holding). Per chef food items in unit less than 4 hours. Items not prepared or portioned today. Chef stored in reach in cooler to quick chill. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary chemical test kit. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Ceiling vents soiled with accumulated grease, dust, or mold-like substance.

Basic - Vents in hood are not working.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.