DirtyFLRestaurant Inspection Data

OASIS MEDITERRANEAN CUISINE

With 3 documented inspections, OASIS MEDITERRANEAN CUISINE in KEY WEST has achieved a 1.7/5 food safety rating. Recent inspections indicate some food safety concerns.

1019 WHITE ST

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 10/22/2025

Inspection #: Visit ID: 10891505

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-34-5:Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 08B-38-4:Basic - Food stored on floor. Observed 1 case of raw chicken stored on the floor near the walk in cooler. Employee removed item and placed it correctly. Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 29-17-4:Basic - Waste line missing at soda gun holster, located at the bar station.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over jalapeños peppers in walk in cooler. During the inspection employee removed items and placed them correctly. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing hose bib, located at cooking line.

Inspection Date: 4/23/2025

Inspection #: Visit ID: 10805459

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dishwasher machine soiled.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Box wi food on the floor inside wain cooler. Chef put it on top of the shelf. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tong on oven handle. Chef put it inside the hot water bucket. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table.
  • 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. Cooked pasta held for more than 24/hrs without date marked I walk in cooler.

Inspection Date: 3/26/2025

  • 36-73-4:Basic - Floor soiled/has accumulation of grease under the ovens.
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Chef removed sticky tape Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor, observed container Borsh soup on the floor Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dish washer reach with black mold like substance on them
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.observed hamburger and calamari thawing on dish table.
  • 41-07-4:High Priority - Container of medicine improperly stored. Observe blister pack of Mucinex stored on top of clean plates Corrected On-Site
  • 29-34-4:High Priority - In the kitchen next to hand washing sink Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 51F on table top . Fish was refrigerated. **Corrective Action Taken**
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food storage container are soiled with debris .
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a container of water in the handwashing sink.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 16-37-1:Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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. Alexander