Inspection Report

Florida DBPR Inspection Report
Enforcement

THE WORLD FAMOUS OASIS RESTAURANT

4000 A 1A SOUTH · SAINT AUGUSTINE · St. Johns County · FL 32080

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Inspection Summary

Inspection dateJune 27, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionAdministrative complaint recommended
Resultfollow_up_required
Inspection number3568068
Visit number1
Inspection Visit ID10714573
DBPR license6500441

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
3 High Priority2 Intermediate10 Basic0 Critical0 Non-Critical15 Total
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All DBPR Inspector Observations

15 full violation description(s) documented by the inspector during this visit.

High Priority 3

#11High Priority01B-13-4

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. In the walk in cooler used for raw fish, bulk containers of mahi and redfish fully thawed in sealed vacuum packaged bags baring a label to fully remove from packaging. Discussed with operator procedures for vacuum packaged fish and thawing, provided handout. **Repeat Violation** **Admin Complaint**

Repeat ViolationAdmin ComplaintStop Sale
#12High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the end of the cook line closest the bar entrance, sausage (46F – Cold Holding); ham (45F – Cold Holding) both items stored above cooling plane, discussed with employee who placed out for breakfast rush and relocated to below the cooling plane of the cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Corrective Action TakenRepeat ViolationAdmin Complaint
#13High Priority03F-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. On the cook line, whipped butter and raw shell eggs held utilizing time as public health control with no time marking for when placed on time. Discussed with operator and employee labeled the items. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#14Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish area hand wash sink. Operator provided. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation
#15Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. No soap at hand wash sink in dish area. Operator provided. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

Basic 10

#1Basic14-05-4

Basic – Cardboard used to line food-contact shelves. Cardboard lining shelf of two door reach in cooler opposite waffle maker. Operator discarded the cardboard. **Corrected On-Site**

Corrected On-Site
#2Basic06-09-1

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. In the walk in cooler used for raw fish, bulk containers of mahi and redfish fully thawed in sealed vacuum packaged bags baring a label to fully remove from packaging. Discussed with operator procedures for vacuum packaged fish and thawing, provided handout. **Corrective Action Taken** **Repeat Violation**

Corrective Action TakenRepeat Violation
#3Basic14-71-4

Basic – Duct tape used to repair nonfood-contact surface. Duct tape used to repair drain board of dish machine on 1st floor.

#4Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. On shelves of walkway on 1st floor, clean plastic containers stacked while wet.

#5Basic36-22-4

Basic – Floor area(s) covered with standing water. Standing water on floor of dish area from leaking wall pipe being caught in bucket. Metal flooring of walk in beer cooler raised and no longer easily cleanable.

#6Basic10-01-5

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk container of seafood breading scoop handle in contact with the breading.

#7Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in prep room closest fish walk in cooler has soiled interior rust and bubbling plastic.

#8Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Flip top reach in cooler at pass through window with standing water at the base of the cooler. Operator and employee removed water. **Corrected On-Site**

Corrected On-Site
#9Basic08B-12-5

Basic – Stored food not covered. In the walk in cooler multiple containers of fish/shrimp in containers not covered.

#10Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board at pass through window. Operator relocated the wet wiping cloth. **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on September 8, 2026 12:19 PM.

Violation category totals
Category 1 · Approved food source
1 observation(s)
Category 3 · Time/temperature control for safety food
2 observation(s)
Category 6 · Proper thawing of TCS food
1 observation(s)
Category 8 · Food protection and cross-contamination
1 observation(s)
Category 10 · In-use food dispensing utensils
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
2 observation(s)
Category 21 · Wiping cloths, linens and laundry facilities
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 24 · Storage/handling of clean equipment and utensils
1 observation(s)
Category 29 · Plumbing, mop sink, filters and backflow prevention
1 observation(s)
Category 31 · Handwash sinks, supplies and signage
2 observation(s)
Category 36 · Floors, walls, ceilings, attached equipment and ventilation
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.