SHADY OAK RESTAURANT & TAVERN Inspection – January 13, 2026

High Priority 1

#5High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over sliced deli meats in walk in cooler. Operator relocated. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#6Intermediate02C-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. Bar cold holding unit , half and half opened 3 days ago not date marked . Operator updated, **Corrected On-Site**

Corrected On-Site

#7Intermediate53B-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.

Basic 4

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic36-37-5

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dining room ceiling stucco peeling .

#3Basic36-27-5

Basic – Kitchen wall soiled with accumulated grease, food debris, and/or dust. Operator has purchased Stainless steel , to replace wall. **Corrective Action Taken**

Corrective Action Taken

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen Freezer chest gasket soiled.

Florida Food Watch