DirtyFLRestaurant Inspection Data

OASIS CAFE ON THE GREEN

Health inspection records show OASIS CAFE ON THE GREEN in PEMBROKE PINES has 7 inspections with a food safety rating of 2.7/5. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 7 reports on file

West Flamingo Drive
Pembroke Pines, Florida, 33027
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13547785

Follow-up Inspection Required

2 high, 3 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak stored above washed carrots inside walk in cooler. Operator properly stored. Corrected On-Site Warning
  • 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. Observed individual butters stored on dining room tables without time marking. Per operator, butters stored on tables for approximately two hours. Operator put time marking on butters. Corrected On-Site Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed food manager certification expired for Lucia Cardona on 09-23-2025. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed and emailed procedures to operator. Warning

10/13/2025· 5mo ago

Visit ID: 10939953

Met Inspection Standards

1 high, 1 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Two glass doors reach in cooler-cooler -In front of top kitchen entrance. Door handles and outer door of reach in cooler
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Vulcan oven- build up of grease and food debris
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Two glass doors reach in cooler-in front of steam table. Soiled bottom shelf and inside gaskets.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began his shift, touched clean containers from dishwasher machine without washing hands. After instructed, employee washed hands. Corrected On-Site
  • 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. Several containers of prepared food on Saturday and Sunday, no dated. Employee start placing date labels. **Corrective Action Taken**

1/13/2025· 1y 1mo ago

  • N/A:No Violations Were Observed

11/13/2024· 1y 3mo ago

1 high, 4 int

  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of Raid for flying insects of same shelf of containers of single service condiments. Employee removed. Corrected On-Site
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test papers. Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermolabels or hot water temperature thermometer on site. Repeat Violation
  • 53B-14-5:Intermediate - Required employee training expired 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

8/19/2024· 1y 6mo ago

1 high, 4 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. American cheese (51F - Cold Holding), per operator food held less than 4 hours, observed double panel , employee removed one panel and add ice for a quick chill. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test strips.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermo labels or hot water temperature thermometer. Repeat Violation
  • 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. Per employee food made two days , container of marinara sauce, crab salad, potatoes salad. Employee placed date labels. Corrected On-Site

3/6/2024· 2y ago

Visit ID: 8568116

Met Inspection Standards

3 int, 1 basic

  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Service station- ice scoop inside soiled sink, employee removed, to be wash and sanitize ice scoop. 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. Front counter- table cooler- -Tiramisu,tres leches dessert. Per manager, box open yesterday. -Lasagna, sliced chicken, prep on Monday. Employee placed labels. Corrected On-Site
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermo labels or thermometer for hot water temperature.

12/6/2023· 2y 3mo ago

Visit ID: 8555912

Met Inspection Standards

1 int

  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips