One Oak Kitchen
Last inspected: Jan 23, 2026
78
Score
One Oak Kitchen appears in inspection records seven times, starting in 2022. One Oak Kitchen was last inspected on Jan 23, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The most common issue across all inspections has been “bowl or other container with no handle used to dispense food”, showing up two times.
Among Sunrise restaurants, this is a fairly standard result. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
5 minor violations.
View 5 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
78
Oct 15, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
67
Jan 15, 2025
Routine - Food
No violations found.
100
Jan 14, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flying insects flying around dish pit. **Warning**
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bag used to hold muffins in reach in cooler next to reach in freezers. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
14-31-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler #2 cut tomatoes (41-45F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for more than four hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler #2 cut tomatoes (41-45F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for more than four hours. See stop sale. **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler #3 garlic in oil opened 01/12/2025 not date marked. **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to portion flour at pastry station. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above sugar in sugar bin at pastry station. PIC removed scoop handle. Scoop handle not stored above sauce in walk-in cooler # 2. PIC removed scoop from sauce. **Corrected On-Site** **Warning**
10-01-5
45
Oct 11, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Food with mold-like growth. See stop sale. Observed: -Mold growth on cheese chunk of cheese in walk-in cooler at front of kitchen. -Mold growth on pieces of chicken stored in walk-in cooler in cook line area.
01B-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: - Raw eggs stored above ready to eat butter and mozzarella cheese in walk-in cooler. - Raw steak stored over cooked steak in reach in freezer in back kitchen.
08A-05-6
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 provolone cheese opened 10/8/24 not date marked.
02C-03-5
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.
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing cleaning solution at hand wash sink at ice cream station.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion baking soda stored on shelf in passage way leading to three compartment sink.
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: -scoop handle not stored above baking soda, on shelf in passage way leading to three compartment sink - Scoop handle not stored above flour in bin next to walk-in cooler.
10-01-5
50
Feb 20, 2024
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop not stored in a way that does not allow proper air drying. PIC stored appropriately. **Corrected On-Site**
42-01-4
86
Jul 22, 2022
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink in prep area.
31B-02-4
Basic - No Heimlich maneuver/choking sign posted. Advised operator to get sign.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at handwash sink in prep area or on cook line.
31B-04-4
Basic - Ceiling tile missing. Observed ceiling tiles missing above rear prep area, above ware washing area.
36-36-4
78
Frequently Asked Questions
When was One Oak Kitchen last inspected?
The most recent health inspection at One Oak Kitchen on file is from Jan 23, 2026. The public record contains seven inspections in total.
What is the most common violation at One Oak Kitchen?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited two times, more than any other issue at One Oak Kitchen.
How does One Oak Kitchen compare to other restaurants in Sunrise?
One Oak Kitchen most recently scored 78 out of 100, which is about the same as the Sunrise average of 78.
Has One Oak Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at One Oak Kitchen have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at One Oak Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is One Oak Kitchen inspected?
Based on the inspection history on file, One Oak Kitchen is inspected around two times per year on average.
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