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Licensee
Name: OASIS RESTAURANT License Number: SEA6500441
Rank: Seating License Expiration Date: 06/01/2015
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 06/27/2013 Met Inspection Standards
During This Visit
More information about inspections.
3 2 6
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
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. At upstairs bar. Items moved to bottom by manager. **Corrected On-Site**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers in clean dish area.
10-19-4    Basic - In-use tongs stored on oven door handle between uses. Throughout kitchen.
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees.by raw bar. Placed by manager. **Corrected On-Site**
16-46-4    Basic - Old labels stuck to food containers after cleaning. Multiple items in clean dish area.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. In sink in raw bar.
03B-13-4    High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. 118°F in steam table near bar. Unit turned p by manager.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ranch in make table top in bar area between 49-51°F. Wings in kitchen at 75°F. All items put in functioning units.
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw oysters over milk in walk in cooler. Moved by manager. **Corrected On-Site**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wet rag in raw bar hand sink.
31B-03-4    Intermediate - No soap provided at handwash sink. By raw bar. Placed by manager. **Corrected On-Site**
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395