Oak Room Restaurant and Lounge
Last inspected: Jan 15, 2026
50
Score
Inspectors have visited Oak Room Restaurant and Lounge nine times, with records going back to 2022. Inspectors last stopped by on Jan 15, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
That's lower than the typical St. Augustine restaurant, which scores around 81. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed inside a sealed bag.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; butter 47F, sour cream 47F. Chef discarded immediately. **Corrective Action Taken**
03A-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 and the time removed from temperature control cannot be determined. Everything hot holding inside of kitchen not time stamped. Person in charge time stamped. **Corrected On-Site**
03F-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Person in charge labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven handles. Person in charge removed tongs. **Corrected On-Site**
10-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer.
14-69-4
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. Salmon thawed in bag. Bag clearly states directions.
06-09-1
50
Aug 28, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed kitchen employee breaking down breakfast and wrapping up cut melons kept on time. Person in charge noticed and instructed employee to dispose of cut melons. Time control paper work hanging on refrigerator. **Corrected On-Site**
53B-15-4
90
Jan 21, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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. Observed two gallons of milk in refrigerator opened on Friday per person in charge not date marked. Person in charge added date marks. **Corrected On-Site**
02C-03-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in cooler gaskets soiled with food debris.
23-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tiles above hand washing station near mop sink. Observed hole in ceiling tile in dry storage room.
36-32-5
82
Aug 14, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately two flying insects at floor drain in bar.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed individual butter (48F - Cold Holding); individual cream cheese (49F - Cold Holding) in mini refrigerator on front counter. Ambient air temperature is 38F. Left on front counter for less than an hour per person in charge. Person in charge will look into another type of refrigerator that has temperature settings lower than 40F **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed one person in charge food manager expired April 2024. Person in charge is in process of looking for testing location. **Corrective Action Taken**
53A-03-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black/green mold like substance on interior deflector plate in ice machine. Person in charge had employee start to clean. **Corrective Action Taken**
22-20-5
Basic - Floor soiled/has accumulation of debris. Observed floor at bar soiled with food debris. Person in charge had employee start cleaning. **Corrective Action Taken**
36-73-4
61
Jan 30, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (46F - Cold Holding); cream cheese (57F - Cold Holding) person in charge placed in reach in cooler to cool.
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs above unwashed celery in reach in cooler. Discussed with person in charge. Person in charge moved eggs to bottom shelf. **Corrected On-Site**
08A-04-5
High Priority - Dented/rusted cans present. See stop sale. Observed 5 7lb cans of blueberry filling with visible rust and dents on seams, sides, and tops.
01B-01-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. New manager could not find old written plan from previous leadership. Provided paperwork and person in charge filled out. **Corrected On-Site**
03F-10-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed menus in restaurant missing consumer advisory for cooked to order burger. Provided paper advisory and person in charge hung at point of sale **Corrected On-Site**
02B-02-5
52
Aug 28, 2023
Routine - Food
No violations found.
100
Aug 25, 2023
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed half n half (54F - Cold Holding) left out on counter to fill buffet carafe no more than 20 min per person in charge. Person in charge placed in glass door reach in cooler. Observed butter chips (54F - Cold Holding); cream cheese (55F - Cold Holding); Greek yogurt (52F - Cold Holding) on cold buffet and not on time. Person in charge added to time paper work and disposed of product used today. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed house made jalapeños ranch date marked 7/10. Person in charge disposed of product. Observed house made stew date marked 8/15 in walk-in cooler. Person in charge disposed of product. **Corrective Action Taken**
01B-24-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing station to left of cook line. Observed paper towels at hand washing station by mop sink unable to dispense. Observed no paper towel at bar hand washing station.
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing station to left of cook line blocked by speed rack. Person in charge removed speed rack. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed evidence of hand washing station on cook line used to dump food by food debris in bottom of sink. Discussed with person in charge.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No independent way to test dish machine temperature. **Repeat Violation**
16-62-1
Basic - Floor area(s) covered with standing water. Observed standing water on floor in bar area by hand washing station.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in freezer on cook line soiled with black/green mold like substance. Observed gaskets on cook line flip-top cooler soiled with food debris. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck food containers on drain boards above triple sink. **Repeat Violation**
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. Observed pipes under hand washing station by mop sink leaking when hand washing station is in use. Faucet in disrepair at plumbing fixture. Observed hand washing station on cook line hot water faucet not functioning. Cold water faucet at 85F.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on counter next to plastic wrap.
21-12-4
35
Mar 10, 2023
Food-Licensing Inspection
1 critical violation. 6 major violations. 2 minor violations.
View 9 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two cracked shell eggs in walk-in cooler. Chef disposed of eggs. **Corrected On-Site**
01B-14-4
Intermediate - 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. Provided written procedures and discussed with person in charge. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opening blade on back prep table soiled with rust and food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing station sink by mops sink blocked by sanitizer buckets. Chef moves buckets unblocking sink. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has high temp sanitizing Dishmachine in kitchen. Discussed with person in charge.
16-62-1
Intermediate - 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. Provided employee reporting agreement and discussed with person in charge. **Corrective Action Taken**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment keeps cold buffet on time, no written procedures. Provided written procedures to person in charge and discussed. Person in charge filled out written procedures **Corrected On-Site**
03F-10-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on small reach in cooler and walk-in cooler doors soiled with black/green mold like substance and food debris.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck to food containers on drying rack. Employee started removing labels. **Corrective Action Taken**
16-46-4
43
Dec 19, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Oak Room Restaurant and Lounge last inspected?
The most recent health inspection at Oak Room Restaurant and Lounge on file is from Jan 15, 2026. The public record contains nine inspections in total.
What is the most common violation at Oak Room Restaurant and Lounge?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Oak Room Restaurant and Lounge.
How does Oak Room Restaurant and Lounge compare to other restaurants in St. Augustine?
Oak Room Restaurant and Lounge most recently scored 50 out of 100, which is lower than the St. Augustine average of 81.
Has Oak Room Restaurant and Lounge's inspection record improved over time?
Results have been roughly steady. Inspections at Oak Room Restaurant and Lounge have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Oak Room Restaurant and Lounge means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Oak Room Restaurant and Lounge inspected?
Based on the inspection history on file, Oak Room Restaurant and Lounge is inspected around three times per year on average.
Nearby Restaurants