DirtyFLRestaurant Inspection Data

OASIS RESTAURANT

OASIS RESTAURANT has 8 health inspections on file for its FORT MYERS location, with an overall rating of 2.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

A1A
Florida, 32080
Sea Colony
Saint Johns County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

3/12/2026· 1mo ago

Visit ID: 13497702

Met Inspection Standards

6 high, 1 int, 8 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed sticky substance on oven handle at cookline.
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape on container with uncooked grits. Operator replaced the container. Corrected On-Site
  • 33-12-4:Basic - Dumpster rusted out on the rear.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple cups stacked at wait station. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 24-05-4:Basic - Large spoons not stored inverted or in a protected manner. Observed multiple utensils not inverted at shelf next to stove. Operator inverted the utensils. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed slices of bread exposed to open contaminants at wait station.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at ware washing area. Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 2-cans of sauerkraut dented at dry storage area. Operator removed from the service line.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing hands at cookline. Educated the operator. Repeat Violation
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping hands with gloves on the apron and then touching clean utensils. Educated the employee to compliance by washing their hands. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs 55F at ice bath next to stove. Operator placed more ice with water to decrease the temperature to 41F or below. Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hollandaise sauce 125F at steam table. Operator corrected to a minimum of 165F at stove. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker in the incorrect location at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vaccum breaker on the main connector of faucet and not at the splitter.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed residue buildup on can opener blade at prep table. Operator replaced the blade. Corrected On-Site Repeat Violation

8/19/2025· 8mo ago

Visit ID: 10933901

Met Inspection Standards

1 high, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink cups wet with no lid on prep table.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed drink cups wet nesting over soda fountain.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed styrofoam containers above cook line. Operator inverted containers. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cold holding next to steam table, cut tomatoes (48F- Cold Holding); ; turkey (46F - Cold Holding). Operator iced down items during inspection. **Corrective Action Taken**

2/21/2025· 1y 1mo ago

Visit ID: 10709671

Met Inspection Standards

3 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler by front fryers. Operator cleaned item. Corrected On-Site
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled behind front fryer. Operator directed employee to clean area.

11/5/2024· 1y 5mo ago

Visit ID: 10709235

Follow-up Inspection Required

1 high, 1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board as heavily grooved on cook line. Warning - From follow-up inspection 2024-11-05: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler : raw cheese steak meat (46F - Cold Holding); roast beef (49F - Cold Holding). Warning - From follow-up inspection 2024-11-05: Observed in reach in cooler unit: sliced ham at 49F cold holding; sausage crumbles at 48F cold holding; cooked chicken at 52F cold holding. Operator had unit serviced, and unit has ambient air temperature of 42F cold holding. Operator directed employee to place items on ice. Admin Complaint

10/31/2024· 1y 5mo ago

Visit ID: 8783198

Follow-up Inspection Required

1 high, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board as heavily grooved on cook line. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler on cook line. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler : raw cheese steak meat (46F - Cold Holding); roast beef (49F - Cold Holding). Warning

5/24/2024· 1y 10mo ago

Visit ID: 8677134

Met Inspection Standards

4 high, 1 int, 8 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling at cooks line and prep area soiled. Repeat 3-20-24 Repeat Violation
  • 14-09-4:Basic - Cutting boards at cooks line and wait station have cut marks and is no longer cleanable.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf at clean side of dishwasher area. Ope removed beverage. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floors in kitchen and Walk-in cooler freezer soiled under and ar equipment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach-in cooler gaskets soiled. Repeat 3-20-24 Repeat Violation
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust at cooks line and prep table areas.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at cooks line
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed bottle of mineral oil on shelf over food prep table. Operator removed bottle. Corrected On-Site
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hand on face and fail to wash hands.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on soiled apron.
  • 03F-02-5: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. See stop sale. Observed corned beef hash, french toast mix, raw shell eggs at cooks line not time marked. Employee stated times were taken out of reach-in cooler and placed on cooks line 3 hours prior and marked time appropriately. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at cooks line and wait staff area soiled and worn.

3/20/2024· 2y ago

Visit ID: 8537484

Met Inspection Standards

4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles as soiled above cook line.
  • 21-05-5:Basic - Cloth used as a food-contact surface. Observed employee use cloth to drain bacon.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest style reach in cooler by fryers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on the 2 reach in coolers on the cool line as soiled.

10/26/2023· 2y 5mo ago

Visit ID: 8381526

Met Inspection Standards

4 high, 2 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic plates inverted counter behind bar area.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing in reach-in cooler across from cook line.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly set up 3 compartment sink. **Corrective Action Taken**
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook leave cook line to move supplies and go to dishwashing area then come back to cook line place gloves on without washing hands. Educated cook on washing hands prior to placing gloves on when changing assignments. **Corrective Action Taken**
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked eggs in egg container beside cook line. The manager discarded cracked eggs. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef (49F - Cold Holding) in walk-in cooler. The manager moved raw ground beef to walk-in freezer. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cuttings board soiled.
  • 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Observed hand washing sink beside dish rack has low water pressure.