DirtyFLRestaurant Inspection Data

WHISPERING OAKS WINERY

With 9 inspections documented, WHISPERING OAKS WINERY maintains a 3.0/5 food safety rating in OXFORD. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 9 reports on file

10934 N CR 475

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 9 health inspection reports

All Inspection Reports

3/19/2026· 4w ago

Visit ID: 13651870

Met Inspection Standards

1 int

  • 53A-04-6:Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef Paul Warning - From follow-up inspection 2026-03-19: **Time Extended**

3/13/2026· 1mo ago

Visit ID: 10899528

Follow-up Inspection Required

5 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. Ahi tuna fully thawed in reduced oxygen package. See stop sale. Warning
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler at front line 54F ambient Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine dish machine in kitchen Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ahi tuna fully thawed in reduced oxygen package Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler in front line area. Items were in reach in cooler overnight. See stop sale. potato salad (45F - Cold Holding); cut lettuce (46F) milk (47F - Cold Holding); butter (50F - Cold Holding); sour cream (48F - Cold Holding); beef soup base (49F - Cold Holding); chicken soup base (49F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in front line area. Operator states items were moved from walk in cooler to reach in cooler at approximately 12:30pm. Operator moved items to freezer to rapidly chill. blue cheese (45F - Cold Holding); cheddar (46F - Cold Holding); sausage (45F - Cold Holding); cut tomatoes (46F - Cold Holding) Reach in cooler in front line area. Items were in reach in cooler overnight. See stop sale. potato salad (45F - Cold Holding); cut lettuce (46F) In vertical cooler in kitchen overnight. Ambient 45F. See stop sale. milk (47F - Cold Holding); butter (50F - Cold Holding); sour cream (48F - Cold Holding); beef soup base (49F - Cold Holding); chicken soup base (49F - Cold Holding) Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200ppm. Operator added water recheck 100ppm. Corrected On-Site Warning
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef Paul Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board in front line area Interior of soda nozzles on beverage machine Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bar area storing bucket and wiping cloth. Operator removed. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna, operator marked menus during inspection. Corrected On-Site Warning
  • 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. Mac and cheese prepped on 3/6 Warning

6/11/2025· 10mo ago

Visit ID: 10739921

Met Inspection Standards

3 basic

  • 51-18-6:Basic - No copy of latest inspection report available.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On clean dishes in ware washing area.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.

12/10/2024· 1y 4mo ago

Visit ID: 8785189

Met Inspection Standards

5 high, 2 int, 8 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank not secured.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on table in dining room not inverted. Operator covered top plate with plastic Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in server station. Moved over.Corrected On-Site 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. Purse on top of prep table next to crackers. Moved during this inspection. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn on reach in cooler.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In kitchen area near dish machine, several cracked tiles.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bags of grapes on shelf over wine in server station. Moved during this inspection. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop head down in mop sink. Flipped over. Corrected On-Site
  • 28-12-4:High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment operating with 197 seats. Provided seating change evaluation form during this inspection. Operator removed all additional seats to back of property, then operating with 52 seats. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near back door in kitchen: raw shell eggs stored on shelf over cheese. Operator moved. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheesecake in reach in cooler at 55F. Operator stated it is not known when food was below 41F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheesecake in reach in cooler at 55F. Operator stated it is not known when food was below 41F. Stop sale issued. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of hydrogen peroxide on shelf over glasses in server station. Moved. Corrected On-Site
  • 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. Cheesecake opened Friday with no date mark.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at bar. Placed towels at sink. Corrected On-Site

6/20/2024· 1y 10mo ago

Visit ID: 8656248

Met Inspection Standards

1 high

  • 28-12-4:High Priority - - From initial inspection : High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. 38 seats in screened in patio area 129 seats in outdoor patio area 39 seats inside Establishment is licensed for 52 seats, establishment has an interagency form on file that states the septic is limited to 50 seats total and single service items. Warning - From follow-up inspection 2024-06-20: Seating change evaluation will be checked at next routine inspection **Time Extended**

4/18/2024· 1y 12mo ago

Visit ID: 8654646

Met Inspection Standards

3 basic

  • 06-09-1:Basic - - From initial inspection : 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. Tuna in reach in cooler in kitchen - From follow-up inspection 2024-04-18: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Vertical reach in cooler 58F - From follow-up inspection 2024-04-18: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-04-18: **Time Extended**

4/18/2024· 1y 12mo ago

Visit ID: 8656124

Follow-up Inspection Required

1 high

  • 28-12-4:High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. 38 seats in screened in patio area 129 seats in outdoor patio area 39 seats inside Establishment is licensed for 52 seats, establishment has an interagency form on file that states the septic is limited to 50 seats total and single service items. Warning

4/16/2024· 2y ago

Visit ID: 8571556

Follow-up Inspection Required

2 high, 2 int, 3 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. Tuna in reach in cooler in kitchen
  • 14-11-5:Basic - Equipment in poor repair. Vertical reach in cooler 58F
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cream butter (58F) operator states temperatures have not been taken today. Ambient cooler temp 58F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream butter (58F) operator states temperatures have not been taken today. Ambient cooler temp 58F. See stop sale.
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  • 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.

12/8/2023· 2y 4mo ago

Visit ID: 8383752

Met Inspection Standards

1 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Gasket torn on reach in cooler front kitchen area
  • 33-16-4:Basic - Open dumpster lid.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in outdoor kitchen 75F