Oasis the Kitchen Lounge
5072 Annunciation Cir #103, Ave Maria
Aug 26, 2025
Complaint Full
Disposition
Emergency order recommended
Inspector's notes
- Basic·Food-contact surfaces clean and sanitizedRepeat
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in interior bin of the ice machine . **Warning**
22-20-5 - Basic·No presence or breeding of insects/rodents/pests
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 10-15 dead flies in flytrap above the coffee maker on the servers station counter in the rear of the kitchen. **Warning**
35A-06-4 - Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintainedRepeat
Bowl or other container with no handle used to dispense food. Observed no handle scoop used to serve rice on the hot line. **Warning**
14-01-5 - Basic·Floors, walls, ceilings properly constructed and cleanRepeat
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled and with grease like substance. **Warning**
36-34-5 - Basic·No presence or breeding of insects/rodents/pests
Dead roaches on premises. Observed 35 to 50 dead roaches in bar and kitchen area. **Warning**
35A-03-4 - Basic·Clean clothes; hair restraints; jewelry; fingernailsRepeat
Employee with no hair restraint while engaging in food preparation. Observed people preparing food with no hair restraints. **Warning**
13-03-4 - Basic·Floors, walls, ceilings properly constructed and clean
Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen. **Warning**
36-73-4 - Basic·Food protection during preparation, storage and display
Food stored on floor. Observed bag of onions stored on the floor in the kitchen. **Warning**
08B-38-4 - Basic·Nonfood-contact surfaces cleanRepeat
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on walk in and reach in cooler doors soiled with food debris. **Warning**
23-03-4 - Basic·Floors, walls, ceilings properly constructed and clean
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout the kitchen. **Warning**
36-27-5 - Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintainedRepeat
Wood food-contact surface not properly sealed. Observed wood cutting board on the cook line not sealed with cracks. **Warning**
14-06-4 - High Priority·Hands clean and washed properly
Employee washed hands with cold water. Observed water at hand sink does not meet the minimum temperature of 85 degrees. **Warning**
12A-19-4 - High Priority·Separating raw animal foods from each other, RTE foods
Raw animal food stored over or with unwashed produce. Observed raw bacon stored about limes in the walk in cooler. **Warning**
08A-04-5 - High Priority·Separating raw animal foods from each other, RTE foods
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw cut beef tips stored about raw sides of prime rib. **Warning**
08A-20-5 - High Priority·No presence or breeding of insects/rodents/pests
Roach activity present as evidenced by live roaches found. Observed approximately 10-15 live roaches in a bucket under the dishwasher in the rear kitchen area. **Warning**
35A-05-4 - High Priority·Food safe and unadulterated; sound condition
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 2 quarts of cream sauce at 60F for over 2 hours on the kitchen cook line. **Warning**
01B-02-5 - High Priority·Receiving and holding PH/TCS foods cold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 2 quarts of cream sauce at 60F for over 2 hours on the kitchen cook line. **Warning**
03A-02-5 - High Priority·Receiving and holding PH/TCS foods hot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Alfredo sauce on the steam table at 60F. **Warning**
03B-01-6 - Intermediate·Employee health knowledge; ill/symptomatic employee
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4 - Intermediate·Handwash sink(s) installed, accessible
Handwash sink not accessible for employee use at all times. Observed hand wash sink on cook line and next to the dishwasher blocked by plastic carts. **Warning**
31A-09-4 - Intermediate·Food manager certification; knowledge/active managerial control
Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7 - Intermediate·Employee health knowledge; ill/symptomatic employee
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1 - Intermediate·State approved food handler training; employee training
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. **Warning**
53B-13-5 - Intermediate·Water source safe, hot (100°F) and cold under pressure
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available at any hand wash sinks. **Warning**
27-16-4
Violation codes
14 categories| Count | Violation |
|---|---|
| 1 | Food from approved source; safe and unadulterated |
| 2 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 3 | Raw/RTE food separation; food protection during prep and storage |
| 2 | Employee health knowledge; ill/symptomatic employee |
| 1 | Handwashing; employee hygiene |
| 1 | Clean clothes; hair restraints; jewelry; fingernails |
| 2 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 1 | Food-contact surfaces clean and sanitized |
| 1 | Nonfood-contact surfaces clean |
| 1 | Water source safe, hot (100°F) and cold under pressure |
| 1 | Handwash sinks; handwashing supplies and sign provided |
| 3 | Insects/rodents/pests; outer openings protected |
| 3 | Floors, walls, ceilings properly constructed and clean |
| 2 | Food management certification; employee training |