SHADY OAK RESTAURANT & TAVERN
2984 W OLD NEW YORK AVE
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 3/20/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood is soiled with grease. - From follow-up inspection 2025-03-20: **Time Extended**
Food safety inspection conducted on 3/20/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/19/2025
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood is soiled with grease.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes were rinsed after being sanitized and then placed on drain boards. Operator instructed to sanitize again. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table unit shredded cabbage (45F - Cold Holding); sliced cheese (46F - Cold Holding); shredded cheese (47F - Cold Holding); tuna salad (46F - Cold Holding); pulled pork (46F - Cold Holding), less than 4 hours. Operator placed ice. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Coffee filter in bar hand sink. Operator removed. Instructed filter to be cleaned and sanitized.
Food safety inspection conducted on 3/19/2025 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 9/19/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-27-5:Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood laden with grease.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Food safety inspection conducted on 9/19/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 5/3/2024
High Priority
3
Intermediate
1
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 14-69-4:Basic - Ice buildup in kitchen reach-in freezer and walk-in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 14-33-4:Basic - Kitchen make table shelves with rust that has pitted the surface.
- 36-27-5:Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation
- 33-11-4:Basic - Missing drain plug at dumpster.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 33-16-4:Basic - Open dumpster lid. Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -4 flying insects on dining room table. Operator cleaned and disinfected area. **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in kitchen make table l Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table unit Bowl of diced tomatoes(56F - Cold Holding)placed on top of container , less than 1 hour. Operator relocated in unit. **Corrective Action Taken** Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground cooked meat in walk in cooler,prepared 24 hours ago, not datemarked.
Food safety inspection conducted on 5/3/2024 revealed 13 total violations (3 high priority, 1 intermediate, 9 basic).
Inspection on 3/6/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/1/2024
High Priority
4
Intermediate
2
Basic
10
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-17-4:Basic - Bar walk -in cooler shelves with rust that has pitted the surface.
- 32-04-4:Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is not on site,
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker handling food with a bracelet.
- 13-03-4:Basic - Food employee with no hair restraint while engaging in food preparation. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Box of potatoes , and fish stored on walk in cooler floor.
- 14-69-4:Basic - Ice buildup in kitchen freezer.chest and in walk in freezer.
- 36-27-5:Basic - Kitchen wall soiled , by fryers with accumulated grease, food debris, and/or dust.
- 33-16-4:Basic - Open dumpster lid.
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker at cook line touched hair and continued to handle food without washing hands. Educated operator . **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs stored over lemon in walk in cooler. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table -Bag of sliced sliced cheese (51F - Cold Holding);2 hours placed on top of make table container. Operator placed in Walk in cooler. -Kitchen table top meat loaf (56F - Cold Holding)/1 hour . Operator relocated to walk in cooler. -Walk in cooler shredded hash browns (48F - Cold Holding)/1 hour. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown gravy 112F on kitchen table top. Operator instructed to reheat. ** Corrective Action Taken** **Corrective Action Taken** Repeat Violation
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk opened 24 hours ago in bar walk in cooler , not date marked.
- 53B-13-5: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.
Food safety inspection conducted on 2/1/2024 revealed 16 total violations (4 high priority, 2 intermediate, 10 basic).
Inspection on 8/16/2023
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation Warning - From follow-up inspection 2023-08-16: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is not on site. Warning - From follow-up inspection 2023-08-16: **Time Extended**
- 14-34-4:Basic - - From initial inspection : Basic - Exterior of ice machine with rust that has pitted the surface Warning - From follow-up inspection 2023-08-16: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Repeat Violation Warning - From follow-up inspection 2023-08-16: **Time Extended**
Food safety inspection conducted on 8/16/2023 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 8/15/2023
High Priority
4
Intermediate
1
Basic
8
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is not on site. Warning
- 35A-03-4:Basic - Dead roaches on premises. Dead roaches in triangle glue trap placed over cutting board in use, that is on top of kitchensink. Corrected On-Site Warning
- 14-34-4:Basic - Exterior of ice machine with rust that has pitted the surface Warning
- 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in bar walk in cooler soiled with dust and gtimel Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of Gatorade placed in bar cooler. Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food worker touched eyeglasses them donned gloves without washing hands, then proceeded to handle food. Educated operator. **Corrective Action Taken** Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pool eggs stored in walk in cooler above shredded cabbage. Raw ground sausage stored over mushrooms Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -On top kitchen freezer chest Pool eggs 62F, raw ham 78F; shell eggs 74F for 1 hour. Operator placed in ice. -Kitchen Table top Sliced cheese 43F-45F, 1 hour. Operator placed in ice. - Bar table top Butter pats 73F for 1 hour. Operator placed in bar walk in cooler. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash brown 109F on top kitchen freezer chest for 30 minutes. Operator instructed to reheat, **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cutting board placed on top of kitchen hand sink. Corrected On-Site Warning
Food safety inspection conducted on 8/15/2023 revealed 13 total violations (4 high priority, 1 intermediate, 8 basic).