THE WORLD FAMOUS OASIS RESTAURANT

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer near handwash sink in kitchen interior bottle soiled. Repeat Violation - From follow-up inspection 2026-05-29: Operator needs time. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted in walk in cooler. Repeat Violation - From follow-up inspection 2026-05-29: Operator ordered more shelving. Time Extended

Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Duct tape on walls peeling off near dishwasher area. Ceiling in prep salad station in poor repair. - From follow-up inspection 2026-05-29: Ceiling in process of being repaired. Time Extended

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. In pull out drawer on cookline and walk in cooler fully thawed raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed. Repeat Violation - From follow-up inspection 2025-12-05: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris. - From follow-up inspection 2025-12-05: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves in double door cooler soiled with food build up. - From follow-up inspection 2025-12-05: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler top bar. Repeat Violation - From follow-up inspection 2025-12-05: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted. - From follow-up inspection 2025-12-05: Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the walk in cooler used for raw fish, bulk containers of mahi and redfish fully thawed in sealed vacuum packaged bags baring a label to fully remove from packaging. Discussed with operator procedures for vacuum packaged fish and thawing, provided handout. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the end of the cook line closest the bar entrance, sausage (46F - Cold Holding); ham (45F - Cold Holding) both items stored above cooling plane, discussed with employee who placed out for breakfast rush and relocated to below the cooling plane of the cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On the cook line, whipped butter and raw shell eggs held utilizing time as public health control with no time marking for when placed on time. Discussed with operator and employee labeled the items. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish area hand wash sink. Operator provided. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in dish area. Operator provided. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard lining shelf of two door reach in cooler opposite waffle maker. Operator discarded the cardboard. Corrected On-Site

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. In the walk in cooler used for raw fish, bulk containers of mahi and redfish fully thawed in sealed vacuum packaged bags baring a label to fully remove from packaging. Discussed with operator procedures for vacuum packaged fish and thawing, provided handout. Corrective Action Taken Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair drain board of dish machine on 1st floor.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelves of walkway on 1st floor, clean plastic containers stacked while wet.

Basic - Floor area(s) covered with standing water. Standing water on floor of dish area from leaking wall pipe being caught in bucket. Metal flooring of walk in beer cooler raised and no longer easily cleanable.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk container of seafood breading scoop handle in contact with the breading.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in prep room closest fish walk in cooler has soiled interior rust and bubbling plastic.

Basic - Standing water in bottom of reach-in-cooler. Flip top reach in cooler at pass through window with standing water at the base of the cooler. Operator and employee removed water. Corrected On-Site

Basic - Stored food not covered. In the walk in cooler multiple containers of fish/shrimp in containers not covered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board at pass through window. Operator relocated the wet wiping cloth. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 cracked shell eggs on cook line. Person in charge discarded. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At raw bar; cheese 54F. In cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At raw bar; cheese 54F. In cooler overnight.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time mark is missing on eggs, butter, and home fries. Person in charge time stamped all items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line; sausage, sausage gravy 125F; ( - Hot Holding) reheated to; sausage, sausage gravy 168F; ( - Reheating) Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on inside back house by ice machine. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles not labeled. Person in charge labeled all. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Downstairs outside ice machine is soiled.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in okra in reach in freezer. Person in charge removed bowl. Corrected On-Site

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. Mahi, grouper thawing in ROP bags. Addressed and person cut bags open. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife under microwave. Person in charge removed. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in storage are glass bulbs.

Basic - Time/temperature control for safety food thawed in an improper manner. Home fries, steak thawing at room temperature. Placed back into reach in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the main cook line, raw shell eggs stored over cut lettuce and cheese in the flip top reach in cooler. Operator relocated the raw shell eggs. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the standup reach in cooler to the side of the main cook line, cracked shell egg in cardboard flat. Operator removed the cracked egg. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hashbrowns on the main cook line held on time as public health control no listed on procedures as being held on time. Operator placed hashbrowns on chart and added time placed out on time. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet at upstairs exterior door missing backflow preventer where the red hose is connected. Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. At time of inspection not all tags for the month of October marked with date of last served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener stored in the wall of the prep area has old food debris on the blade. Cutting boards on the bottom shelf of the prep area with food residue staining spots. Deflector plate in the bulk ice bin downstairs has rust staining from metal bolts. Operator states will call company to address. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. On the shelf of the warewashing area, chemical spray bottle of bleach not labeled. Operator voluntarily discarded the spray bottle. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Multiple carbon dioxide tanks stored unsecured between the prep area and beer walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents in prep area have dust build up.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and jacket stored on top of graham crackers in the dry storage area. Operator relocated the personal items. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the hallway between the kitchen and raw bar, clean containers stacked while wet. Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on the floor behind the downstairs counter. Operator relocated the ice bucket. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Prep area microwave has old food debris on the rotating plate. Operator removed the plate to be cleaned. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Multiple hand wash sinks with "Hand Wash Only" signs and upstairs restroom missing employee hand wash signage. Employee began posting correct signage. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Main walk in cooler door has mold like substance build up on the door gasket. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On the storage shelf next to the steam heat unit, clean container with old label attached. Operator removed the clean container to remove sticker and be rewashed. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler closest to the front counter. Operator began to wipe out the water from the reach in cooler. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes in dishpit, then handle clean dishes without hand wash.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler drawers with no shelf separating, raw ground beef over raw fish. Also, in reach in freezer raw oysters no longer commercially packaged stored over fries. Person in charge began rearranging. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler ham dated 11/3, crab dip dated 11/6. In reach in cooler in server area milk dated 11/9.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter left in bowls at room temperature on bar between guests.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting in counter spinach dip 62F, person in charge moved to freezer to rapidly cool. Retemped at 41F. Butter sitting on counter at bar at 70F. Person in charge discarded. Recommended holding items on time. Fish in reach in cooler at 51F, person in charge states drawers open frequently, moved to walk in cooler to rapidly cool. Retemped at 42F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food re-served to customers. Butter left in bowls on bar between guests.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter in oyster prep room at 118F, person in charge discarded. Corrective Action Taken Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose bibb at hot holding station, also missing from hose bibb without splitter at mop sink. Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager with expired certificate during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in clean dish area with staining. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide chlorine test strips, quatanery ammonium test strips at upper bar missing concentration chart.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels from hand wash sink at prep area hand wash sink in room with walk in coolers by double door. Also missing paper towels from hand wash sink in dish room.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees with expired training during inspection.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups observed at front bar area.

Basic - Food storage container/container lid cracked or broken. Observed many containers in clean dish area with cracked edges, missing pieces. Also, observed multiple spatulas with pieces missing.

Basic - Insect control device installed over food preparation area. Observed bug light plugged into outlet over prep table, rice cooker. Observed flying insect strip over clean dishes in closet with bag in box soda. Also over potato cutter in secondary prep area. Person in charge began removing. Corrective Action Taken

Basic - Light shield damaged/in disrepair. Light shield above dishmachine with damage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wood behind potato cutter with debris buildup. Side of cooktop with grease buildup.

Basic - Old food stuck to clean dishware/utensils. Observed pan in clean dish area with old food debris, also observed multiple containers with old label residue.

Basic - Water leaking from pipe and/or faucet/handle. Large leak under hand wash sink in dish room. Leak at hand wash sink in upper bar area.