DirtyFLRestaurant Inspection Data

THE OAK HOUSE

Based on 9 health inspections, THE OAK HOUSE in LADY LAKE has earned a 2.2/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

1225 Barefoot Boulevard
Florida, 32976
Brevard County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 9 health inspection reports

All Inspection Reports

2/6/2026· 1mo ago

Visit ID: 10924350

Follow-up Inspection Required

1 high, 3 int, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Warning
  • 25-32-4:Basic - Reuse of single-service or single-use articles. -Cooked chicken wings stored in cardboard chicken box. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw shrimp over cooked chicken wings. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At end of cook line. -At bar. Warning
  • 51-14-7:Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -At bar. Warning

3/4/2025· 1y ago

Visit ID: 10789218

Met Inspection Standards

2 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-02-27: **Time Extended** - From follow-up inspection 2025-03-04: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -On prep cooler. - From follow-up inspection 2025-02-27: **Time Extended** - From follow-up inspection 2025-03-04: **Time Extended**

2/27/2025· 1y ago

Visit ID: 10783202

Follow-up Inspection Required

1 high, 2 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-02-27: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -On prep cooler. - From follow-up inspection 2025-02-27: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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. 0 ppm. Warning - From follow-up inspection 2025-02-27: Repair company is waiting on a part from company for dish machine. Dish machine not currently being used. **Time Extended**

2/19/2025· 1y ago

Visit ID: 8820598

Follow-up Inspection Required

2 high, 3 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -On prep cooler.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Lowboy cooler. Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On prep table. Corrected On-Site
  • 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. 0 ppm. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut lettuce 50f. Less than 4 hours. Operator added more ice. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer. -Can opener blade.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -On cook line. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -By warewash.

11/25/2024· 1y 3mo ago

Visit ID: 8929989

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut lettuce 68f. Less than 4 hours. Advised to rapid chill. Operator added ice. **Corrective Action Taken** - From follow-up inspection 2024-11-25: Cut lettuce 47f **Time Extended**

9/25/2024· 1y 5mo ago

Visit ID: 8889935

Follow-up Inspection Required

4 high, 5 int, 2 basic

  • 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. -Salmon.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee handled raw beef and changed gloves without washing hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon over cheese.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut lettuce 68f. Less than 4 hours. Advised to rapid chill. Operator added ice. **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. -Beef 104f, Chicken 75f. Less than 4 hours. Advised to reheat.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Blocked by trash can in corner of kitchen.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

7/2/2024· 1y 8mo ago

Visit ID: 8743997

Met Inspection Standards

1 high, 1 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Small amount on right side of plastic shield. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Backpack over clean plastic containers. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over melon. -Raw bacon over milk. Manager corrected. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Yellow spray bottle.

1/31/2024· 2y 1mo ago

Visit ID: 8463401

Met Inspection Standards

3 high, 2 int, 3 basic

  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Double door freezer gasket torn.
  • 08B-38-4:Basic - Food stored on floor. Case of chicken in walk in cooler.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw Philly meat over fully cooked sausage in double door freezer.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over milk in walk in cooler. Repeat Violation
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Blocked by broom. -Blocked by cart.

8/3/2023· 2y 7mo ago

Visit ID: 8357259

Met Inspection Standards

1 high, 2 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in freezer gasket torn.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored on box of deli paper. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon over cheese. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -On cookline.