Oaks Club (The)
Last inspected: Oct 9, 2025
45
Score
Oaks Club (The) appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Oct 9, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited three times.
By comparison, the average Osprey facility scores 74, putting Oaks Club (The) on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
1
Critical latest
3
Major latest
7
Minor latest
Inspection History
Oct 9, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna.
01B-13-4
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 milk opened and held for more than 24 hours with no date mark at the server station.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with an accumulation of food debris. The operator cleaned the can opener. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the entrance to the cook line in the main kitchen. The operator provided paper towels for the hand sink. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used as a scoop for sugar and chocolate chips in the pastry kitchen. The operator removed the containers from the above foods. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans stored above the three compartment sink not inverted or protected. The operator properly stored the pots and pans. **Corrected On-Site**
24-05-4
Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on a food preparation surface on the cook line. The operator properly stored the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a food preparation surface on the cook line. The employee properly stored the cell phone. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch. The employee removed the watch. **Corrected On-Site**
13-07-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for shredded cheese not stored above the food in the pizza prep station. The operator properly stored the scoop. **Corrected On-Site**
10-06-5
45
Apr 10, 2025
Routine - Food
No violations found.
100
Feb 7, 2025
Routine - Food
8 critical violations. 3 major violations. 4 minor violations.
View 15 violations
High Priority - Dented/rusted cans present. See stop sale. Observed a dented #10 can of mandarin oranges in dry storage. The operator discarded the can of oranges. **Corrected On-Site**
01B-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked potatoes (46F - Cooling) date marked 2/6 in the prepared foods walk in cooler. The operator discarded the potatoes. **Corrected On-Site**
01B-36-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed hot water sanitizer dishmachine at 148F. The operator is using a chlorine dishmachine until hot water machine is fixed. **Corrected On-Site**
22-49-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked potatoes (46F - Cooling) date marked 2/6 in the prepared foods walk in cooler. The operator discarded the potatoes. **Corrected On-Site**
03D-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 a dented #10 can of mandarin oranges in dry storage. **Corrected On-Site**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed country gravy prepared on site date marked 1/28. The operator discarded the gravy. **Corrected On-Site**
02C-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in the prepared foods walk in cooler. The operator properly stored the raw foods. **Corrected On-Site**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2024. **Admin Complaint**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped in the handwashing sink at the end of the front cook line.
31A-11-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. **Warning**
51-16-7
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed tuna salad, raw beef, and cooked beef packaged using the reduced oxygen method with no HACCP plan. The operator removed the food from the packaging. **Corrected On-Site**
03G-50-1
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
51-15-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils stored in 83F standing water on the front cook line. The operator removed the utensils from the standing water. **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Cloth used as a food-contact surface. Observed a wiping cloths used to cover carrots. The operator removed the wiping cloths. **Corrected On-Site**
21-05-5
18
Sep 23, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed a non-food grade spray bottle used for olive oil. The operator voluntarily discarded the olive oil. **Corrected On-Site**
14-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer soiled with food debris.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked short ribs not properly date marked when removed from the freezer for thawing in the walk in cooler. **Repeat Violation**
02C-08-5
Intermediate - Spray bottle containing toxic substance not labeled on the cook line.
41-17-4
Basic - Standing water in bottom of the single door reach-in-cooler on the cook line.
29-49-6
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in the front kitchen.
38-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for rice in dry storage not stored above the food. The operator removed the scoop. **Corrected On-Site**
10-01-5
55
Feb 22, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times at the end of the cook line. **Repeat Violation** - From follow-up inspection 2024-02-22: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine behind the bar. - From follow-up inspection 2024-02-22: **Time Extended**
16-03-4
86
Feb 21, 2024
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beans (56F - Cooling); mushroom soup (50F - Cooling); cooked beef (46F - Cooling); cooked turkey (49F - Cooling); cooked chicken (47F - Cooling); cooked rice (47F - Cooling); chicken and cheese quesadilla (46F - Cooling); cooked pasta (46F - Cooling); gazpacho (49F - Cooling) in the walk in cooler. The above food items have been held overnight. The operator discarded the above items. Observed Caesar dressing with pasteurized egg (46F - Cold Holding); tuna salad (46F - Cold Holding); blue cheese dressing (46F - Cold Holding) in the walk in cooler. The operator discarded the above food items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beans (56F - Cooling); mushroom soup (50F - Cooling); cooked beef (46F - Cooling); cooked turkey (49F - Cooling); cooked chicken (47F - Cooling); cooked rice (47F - Cooling); chicken and cheese quesadilla (46F - Cooling); cooked pasta (46F - Cooling); gazpacho (49F - Cooling) in the walk in cooler. The above food items have been held overnight. The operator discarded the above items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw red snapper stored over dried prunes in the reach in cooler at the end of the cook line. The operator properly stored the raw red snapper. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Caesar dressing with pasteurized egg (46F - Cold Holding); tuna salad (46F - Cold Holding); blue cheese dressing (46F - Cold Holding) in the walk in cooler. The operator discarded the above food items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed a spray bottle of window cleaner stored hanging near clean glassware behind the bar. The operator properly stored the spray bottle. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times at the end of the cook line. **Repeat Violation**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed raw red snapper not marked with the date it was removed from the freezer.
02C-08-5
Basic - Open dumpster lid.
33-16-4
Basic - Ice bucket stored next to handwash sink exposed to splash near the ice machine. The operator properly stored the ice bucket. **Corrected On-Site**
24-27-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings stored next to clean linens at the wait station. Observed employee personal items stored on a food preparation table in the back of the kitchen. The operator properly stored the employee belongings. **Corrected On-Site**
40-06-5
Basic - Accumulation of debris inside warewashing machine behind the bar.
16-03-4
32
Oct 2, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Observed open liquor bottles stored next to the handwashing sink behind the bar not protected from splash. **Warning** - From follow-up inspection 2023-10-02: **Time Extended**
08B-36-4
95
Sep 28, 2023
Routine - Food
7 critical violations. 3 major violations. 2 minor violations.
View 12 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 1,000 island dressing, tartar sauce, Caesar dressing, and blue cheese dressing exceeding the 7 day date mark. The operator discarded the above food products. **Corrected On-Site** **Warning**
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground lamb stored over cooked rice in the walk in cooler. Observed raw salmon stored over cooked crab in the reach in cooler on the cook line. The operator properly stored the raw foods. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee handled raw chicken with gloves and then handle a clean spatula after removing gloves without washing hands. Educated the employee on proper handwashing procedures. **Warning**
12A-27-4
High Priority - Dented/rusted cans present. See stop sale. Observed a dented #10 can of chili paste in the dry storage area. The operator segregated the product for return. **Corrected On-Site** **Warning**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked crab (45F - Cold Holding); cucumber and tomato salad (45F - Cold Holding) in a reach in cooler in the kitchen. The operator stated the above items have been held less than 2 hours. The operator moved the above products to a different cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 1,000 island dressing, tartar sauce, Caesar dressing, and blue cheese dressing exceeding the 7 day date mark. The operator discarded the above food products. Observed chicken and rice soup (56F - Cooling); German lentil soup (46F - Cooling); lobster jus (50F - Cooling); cooked rice (57F - Cooling); gazpacho (46F - Cooling) in the walk in. The above food items have been cooling overnight. The operator discarded the above items. **Corrected On-Site**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken and rice soup (56F - Cooling); German lentil soup (46F - Cooling); lobster jus (50F - Cooling); cooked rice (57F - Cooling); gazpacho (46F - Cooling) in the walk in. The above food items have been cooling overnight. The operator discarded the above items. **Corrected On-Site** **Warning**
03D-02-5
Intermediate - Spray bottle containing toxic substance not labeled in the dish area. The operator labeled the spray bottle. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink behind the bar blocked with a broom and dust pan. The operator removed the broom and dust pan. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink in the dry storage area. The operator provided paper towels for the sink. **Corrected On-Site** **Warning**
31B-02-4
Basic - Food stored in a location that is exposed to splash/dust. Observed open liquor bottles stored next to the handwashing sink behind the bar not protected from splash. **Warning**
08B-36-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple employee beverages stored in reach in coolers on the cook line. The operator properly stored the beverages. **Corrected On-Site** **Warning**
12B-13-4
23
Apr 7, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw tuna stored over unwashed lettuce in the stand up reach in cooler at the entrance to the cook line. Operator properly stored the unwashed lettuce. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed fish thawing in the handwashing sink at the end of the cook line. Operator removed the fish from the handwashing sink. **Corrected On-Site**
31A-11-4
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. Observed raw tuna not removed from reduced oxygen packaging prior to thawing in the stand up reach in cooler at the entrance to the cook line. Operator removed the tuna from the reduced oxygen packaging. **Corrected On-Site**
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle used as a scoop for corn meal in the dry storage area. Operator removed the plastic bowl. **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance on the interior of the ice machine. Operator cleaned the ice machine. **Corrected On-Site**
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the holder for the soda gun soiled with slime behind the bar.
23-03-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop for the ice machine stored on top of a beer keg near the walk in cooler. Operator removed the ice scoop for cleaning. **Corrective Action Taken**
10-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored with clean equipment near the three compartment sink. Operator properly stored the employee cell phone. **Corrected On-Site**
40-06-5
58
Sep 13, 2022
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Observed Observed dented can of tomatoes in dry storage area. Operator discarded the product. **Corrected On-Site**
01B-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed can of peach filling with black mold like substance like substance on label. Operator discarded product. **Corrected On-Site**
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with food debris. Operator cleaned slicer. **Corrected On-Site**
22-02-4
Intermediate - Packaged food not labeled as specified by law. Observed can with no label in dry storage. Operator discarded can. **Corrected On-Site**
02D-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee certification is expired.
53B-05-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with cut marks in kitchen.
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent in dry storage soiled with black mold like substance like substance.
36-34-5
50
Frequently Asked Questions
When was Oaks Club (The) last inspected?
The most recent health inspection at Oaks Club (The) on file is from Oct 9, 2025. The public record contains 10 inspections in total.
What is the most common violation at Oaks Club (The)?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Oaks Club (The).
How does Oaks Club (The) compare to other restaurants in Osprey?
Oaks Club (The) most recently scored 45 out of 100, which is lower than the Osprey average of 74.
Has Oaks Club (The)'s inspection record improved over time?
Results have been roughly steady. Inspections at Oaks Club (The) have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Oaks Club (The) 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 Oaks Club (The) inspected?
Based on the inspection history on file, Oaks Club (The) is inspected around three times per year on average.
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