The Carriage House
Last inspected: Apr 13, 2026
100
Score
Inspectors have visited The Carriage House 10 times, with records going back to 2022. On Apr 13, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around three violations each.
“Handwash sink not accessible for employee use” comes up most often, recorded two times in the inspection record.
The city-wide average for Oxford sits at 88, putting The Carriage House on the better side of that line. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
No violations found.
100
Dec 5, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled shell eggs stored over heavy cream in bakery reach in cooler. Operator corrected shelves. **Corrected On-Site**
08A-05-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, operator added sanitizer recheck 200ppm. **Corrected On-Site**
22-43-4
High Priority - Dented cans present. See stop sale. Mandarin oranges can dented on seal
01B-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with ladder in bakery area. Operator moved ladder. **Corrected On-Site**
31A-09-4
Basic - Ceiling vents soiled with accumulated dust. Inspected other areas bakery area
36-34-5
55
Jun 11, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
29-42-4
86
Jan 21, 2025
Routine - Food
No violations found.
100
Dec 6, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from dish machine: cheese (45F - Cold Holding); chicken (49F - Cold Holding); egg (48F - Cold Holding). Manager stated items placed in cooler 3 hours prior to temperature being taken. Manager placed items in walk-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Spray nozzle stored in bake area hand washing sink. Manager removed spray nozzle during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut watermelon stored in bake area walk-in cooler. Employee stated watermelon prepared the previous morning. Manager placed proper date mark on watermelon. **Corrected On-Site**
02C-02-5
Basic - Food stored on floor. Case of rolls stored on floor in walk-in freezer.
08B-38-4
Basic - Old food stuck to clean dishware/utensils. Container stored on clean dish shelf in bake area.
16-48-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink next to cook line.
29-20-5
Basic - Working containers of food removed from original container not identified by common name. Containers in dry storage area across from cook line.
02D-01-5
52
Apr 3, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
74
Feb 13, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** - From follow-up inspection 2024-02-13: **Time Extended**
16-62-1
90
Dec 13, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned butter (73F - Cold Holding) on tables since 7:30am. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. portioned butter (73F - Cold Holding) on tables since 7:30am.
01B-02-5
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. **Repeat Violation**
11-26-1
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. **Repeat Violation**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee in cook line area **Repeat Violation**
13-04-4
50
Jun 9, 2023
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
15
Dec 14, 2022
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dry storage area blocked by ladder. Operator relocated ladder. **Corrected On-Site**
31A-09-4
Basic - Silverware/utensils stored upright with the food-contact surface up. In dish machine area. Operator corrected racks. **Corrected On-Site**
24-18-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cook line
05-09-4
Basic - Equipment in poor repair. Door handle broken on microwave at cook line Melted plastic container on dry dish rack
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen area without hair restraints/beard guards
13-03-4
Basic - Ceiling shows damage or is in disrepair. Hole in ceiling in front line area
36-32-5
67
Frequently Asked Questions
When was The Carriage House last inspected?
The most recent health inspection at The Carriage House on file is from Apr 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Carriage House?
Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at The Carriage House.
How does The Carriage House compare to other restaurants in Oxford?
The Carriage House most recently scored 100 out of 100, which is higher than the Oxford average of 88.
Has The Carriage House's inspection record improved over time?
Results have been roughly steady. Inspections at The Carriage House have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Carriage House 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 The Carriage House inspected?
Based on the inspection history on file, The Carriage House is inspected around three times per year on average.
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