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Licensee
Name: OASIS RESTAURANT License Number: SEA6500441
Rank: Seating License Expiration Date: 06/01/2016
Primary Status: Current Secondary Status: Active
Location Address: 4000 A1A S
ST AUGUSTINE, FL 32080

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 04/18/2013 Met Inspection Standards
During This Visit
More information about inspections.
3 4 5
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Fruit container. **Corrected On-Site**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Condiment table, raw bar.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple.
16-48-4    Basic - Old food stuck to clean dishware/utensils. Knives on rack and containers on shelf.
16-46-4    Basic - Old labels stuck to food containers after cleaning. Multiple on shelf. **Repeat Violation**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 46?, corrective action taken, moved to another working unit. Fish in drawer under grill at 45-46?, corrective action taken, place ice bags on them.
22-43-4    High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar, upstairs less than 200 ppm
08A-21-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer. Bags of raw beef over containers of raw seafood. **Corrected On-Site**
01C-05-4    Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
04-01-4    Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Breading unit, ambient temperature 55?. Other working units available.
22-22-4    Intermediate - Encrusted material on can opener blade. Corrective action taken, moved to dies washing area.
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. Ladies room
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395