THE PARCHED OAK
145 N WOODLAND BLVD
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 13 health inspection reports
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All Inspection Reports
Inspection on 2/4/2025
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-33-4:Basic - Kitchen low boy unit, shelves with rust that has pitted the surface.
- 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. - under grill soiled with grease.
- 29-49-6:Basic - Standing water in bottom of kitchen ,reach-in-cooler.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table cut lettuce (50F - Cold Holding); cut spinach (50F - Cold Holding)/2 hours . Operator placed ice . **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cook line cutting board soiled with food debris. - soda gun holster soiled with grime.
Food safety inspection conducted on 2/4/2025 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 12/3/2024
High Priority
0
Intermediate
1
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing, food storage closet . - From follow-up inspection 2024-12-03: **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair, over back door. - From follow-up inspection 2024-12-03: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Cook line wall soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2024-12-03: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Cook line make table unit, is in disrepair, - From follow-up inspection 2024-12-03: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in bar freezer chest. - From follow-up inspection 2024-12-03: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Kitchen soiled/has accumulation of debris, grease by cookline and kitchen area. - From follow-up inspection 2024-12-03: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - ventilation hood laden with grease. - under grill , laden with grease and food debris, -Sides of fryers and stove , soiled with grease and food debris. - Kitchen low boy gaskets , spiked with food debris, - From follow-up inspection 2024-12-03: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation** - From follow-up inspection 2024-12-03: **Time Extended**
- 53B-13-5: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 2024-12-03: **Time Extended**
Food safety inspection conducted on 12/3/2024 revealed 9 total violations (0 high priority, 1 intermediate, 8 basic).
Inspection on 12/2/2024
High Priority
4
Intermediate
3
Basic
13
Total
20
Disposition: Facility Temporarily Closed
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing, food storage closet .
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair, over back door.
- 06-09-1: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. 6- salmon thawed in top package , in cookline refrigerated drawers. Operator instructed to discard, **Corrective Action Taken**
- 36-27-5:Basic - Cook line wall soiled with accumulated grease, food debris, and/or dust.
- 14-11-5:Basic - Equipment in poor repair. Cook line make table unit, is in disrepair,
- 13-03-4:Basic - Food employee with no hair restraint while engaging in food preparation.
- 14-69-4:Basic - Ice buildup in bar freezer chest.
- 10-08-5:Basic - Ice scoop handle in contact with ice. operator relocated scoop. **Corrected On-Site**
- 36-73-4:Basic - Kitchen soiled/has accumulation of debris, grease by cookline and kitchen area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - ventilation hood laden with grease. - under grill , laden with grease and food debris, -Sides of fryers and stove , soiled with grease and food debris. - Kitchen low boy gaskets , spiked with food debris,
- 29-49-6:Basic - Standing water in bottom of kitchen low boy unit .
- 08B-12-5:Basic - Stored food not covered. Bacon at bat lowboy unit, uncovered.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
- 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 wiped hands on pants and continue to handle food without washing hands. Educated operator. **Corrective Action Taken**
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 1- rodent dropping under mop sink, at up stair storage closet and ice machine,. 4- rodent droppings on floor at exterior bar . 1- rodent droppings by bar dish machine on floor. 2- rodent droppings under bar hand sink 1- rodent dropping under kitchen hand sink, 6- rodent droppings on storage area floor. 2- rodent droppings on food table ,next to coffee maker, in storage area.. **Repeat Violation** **Admin Complaint**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler raw chicken (48F - Cold Holding, door not closed . Operator closed door, Kitchen food preparation table refried beans (52F - Cold Holding)/15 minutes . Operator relocated into cold holding unit. Kitchen make table feta cheese (51F - Cold Holding)/3 hours ; chick peas (52F - Cold Holding)/3 hours ; pico de gallo (52F - Cold Holding). Operator placed ice. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at kitchen handwash sink.
- 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.
- 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. Rustic sausage soup , prorated 3 days ago, not date marked in kitchen low boy unit,
Food safety inspection conducted on 12/2/2024 revealed 20 total violations (4 high priority, 3 intermediate, 13 basic).
Inspection on 9/23/2024
High Priority
3
Intermediate
4
Basic
8
Total
15
Disposition: Facility Temporarily Closed
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair, dry storage closet,.
- 14-11-5:Basic - Equipment in poor repair. Make table gasket turned.
- 36-22-4:Basic - Floor area(s) covered with standing water, under three compartment sink.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 36-73-4:Basic - Kitchen floor soiled/has accumulation of debris, by cookline.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -kitchen make table Gasket soiled with grime. -sides under cooking equipment, soiled with grease, grime and food.
- 33-16-4:Basic - Open dumpster lid.
- 29-49-6:Basic - Standing water in bottom of kitchen low boy units and make table .
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 3- rodent droppings, on food storage closet floor 3- rodent droppings, inside bar counter floor. 1-rodent dropping, at outside bar, on top Carbon dioxide tank. 1- rodent dropping, upstairs seating area floor operator cleaned area. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Make table chicken peas (61F - Cold Holding); pico de gallo (61F - Cold Holding); feta cheese (61F - Cold Holding); cut lettuce (61F - Cold Holding); black beans (61F - Cold Holding); cheese (51F - Cold Holding); blue cheese (51F - Cold Holding); white rice (66F - Cold Holding); meat (61F - Cold Holding); sliced tomatoes (61F - Cold Holding). Placed overnight. Operator instructed operator to discard. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter196F/30 minutes on cookline table top. Operator instructed to reheat. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Inside bar, soda gun holster soiled with grime.
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site**
- 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.
- 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. Dressing in lowboy unit, made in house, not date marked from yesterday.
Food safety inspection conducted on 9/23/2024 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).
Inspection on 9/23/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair, dry storage closet,. - From follow-up inspection 2024-09-23: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Make table gasket turned. - From follow-up inspection 2024-09-23: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water, under three compartment sink. - From follow-up inspection 2024-09-23: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Kitchen floor soiled/has accumulation of debris, by cookline. - From follow-up inspection 2024-09-23: **Time Extended**
Food safety inspection conducted on 9/23/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 8/2/2024
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 8/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/1/2024
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 8/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/1/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/1/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 10 on the bottom prep table shelf next to pans 6 on top of dishwasher in the bar 3 in the oven with other debris 2 on top of warmer above expo window 1 behind coffee maker in the waitstation Operator began cleaning up **Corrective Action Taken** **Admin Complaint**
Food safety inspection conducted on 8/1/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/31/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Facility Temporarily Closed
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/31/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/31/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 1 -rodent dropping on box in storage area . 1- rodent dropping outside bar area floor by cooler. 2- rodent droppings on food cart tray in kitchen. 3- rodent droppings on detergent bucket , by three compartment sink. Operator removed and sanitized area. **Corrected On-Site** **Admin Complaint**
Food safety inspection conducted on 7/31/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/24/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53B-13-5: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. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-24: **Time Extended**
Food safety inspection conducted on 7/24/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/23/2024
High Priority
4
Intermediate
5
Basic
6
Total
15
Disposition: Facility Temporarily Closed
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- 06-09-1: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. 1- salmon in cookline refrigerated drawer. Operator instructed to discard, **Corrected On-Site** **Warning**
- 14-11-5:Basic - Equipment in poor repair. Three compartment sink, has a leak in wash compartment, -Bar dish machine is nit in use. **Warning**
- 13-03-4:Basic - Food employed, in kitchen with no hair restraint while engaging in food preparation. **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. -under flat top , laden with grease and grime, -ventilation hood laden with grease and grime, -fryers laden with grease and grime. - kitchen and outside bar gaskets soiled with food debris **Warning**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Soup in kitchen lowboy unit , marked for 7-15. Operator instructed to discard. **Corrected On-Site** **Warning**
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 3- rodent droppings in upstairs storage closet , by ice machine, 3- rodent drippings on storage area closet floor. 2- rodent droppings on kitchen sink top. 1- rodent droppings in cold holding unit , being used for food storage , at outside bar area. 5- rodent droppings outside bar beverage holders, 25-rodent droppings outside bar floor. 20 -rodent droppings at inside bar floor, 5- rodent droppings on inside bar shelving . **Admin Complaint**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale Report . **Corrective Action Taken** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler raw chicken (46F - Cold Holding); pooled eggs (55F - Cold Holding); salsa made in house (45F - Cold Holding)/ less than 4 hours. Door was not flush with unit, cable was caught .; Kitchen cold holding unit cooked potatoes (66F - Cold Holding)Placed overnight. Operator instructed to discard, **Corrective Action Taken** **Warning**
- 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.lheavy cream at bar operator. 48 hours ago. **Corrected On-Site** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen cutting board soiled with dirt. and food stains, **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dog water bowl stored in outside bar hand sink. **Corrected On-Site** **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at kitchen handwash sink. **Corrected On-Site** **Warning**
- 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. **Repeat Violation** **Warning**
Food safety inspection conducted on 7/23/2024 revealed 15 total violations (4 high priority, 5 intermediate, 6 basic).