Whispering Oaks Winery
Last inspected: Mar 19, 2026
90
Score
Across the available record, Whispering Oaks Winery has 10 inspections on file, the first dated 2022. On Mar 19, 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 six violations each.
The pattern that stands out is “stop sale issued on time/temperature control”, which has been cited four times.
That falls roughly in the middle of the pack for Oxford restaurants. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef Paul **Warning** - From follow-up inspection 2026-03-19: **Time Extended**
53A-04-6
90
Mar 13, 2026
Routine - Food
5 critical violations. 5 major violations. 2 minor violations.
View 12 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine dish machine in kitchen **Warning**
22-49-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ahi tuna fully thawed in reduced oxygen package **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler in front line area. Items were in reach in cooler overnight. See stop sale. potato salad (45F - Cold Holding); cut lettuce (46F) milk (47F - Cold Holding); butter (50F - Cold Holding); sour cream (48F - Cold Holding); beef soup base (49F - Cold Holding); chicken soup base (49F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in front line area. Operator states items were moved from walk in cooler to reach in cooler at approximately 12:30pm. Operator moved items to freezer to rapidly chill. blue cheese (45F - Cold Holding); cheddar (46F - Cold Holding); sausage (45F - Cold Holding); cut tomatoes (46F - Cold Holding) Reach in cooler in front line area. Items were in reach in cooler overnight. See stop sale. potato salad (45F - Cold Holding); cut lettuce (46F) In vertical cooler in kitchen overnight. Ambient 45F. See stop sale. milk (47F - Cold Holding); butter (50F - Cold Holding); sour cream (48F - Cold Holding); beef soup base (49F - Cold Holding); chicken soup base (49F - Cold Holding) **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200ppm. Operator added water recheck 100ppm. **Corrected On-Site** **Warning**
41-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna, operator marked menus during inspection. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef Paul **Warning**
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board in front line area Interior of soda nozzles on beverage machine **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bar area storing bucket and wiping cloth. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mac and cheese prepped on 3/6 **Warning**
02C-02-5
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. Ahi tuna fully thawed in reduced oxygen package. See stop sale. **Warning**
06-09-1
Basic - Equipment in poor repair. Reach in cooler at front line 54F ambient **Warning**
14-11-5
26
Jun 11, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
14-17-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Old labels stuck to food containers after cleaning. On clean dishes in ware washing area.
16-46-4
86
Dec 10, 2024
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment operating with 197 seats. Provided seating change evaluation form during this inspection. Operator removed all additional seats to back of property, then operating with 52 seats. **Corrected On-Site** **Repeat Violation**
28-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near back door in kitchen: raw shell eggs stored on shelf over cheese. Operator moved. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheesecake in reach in cooler at 55F. Operator stated it is not known when food was below 41F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheesecake in reach in cooler at 55F. Operator stated it is not known when food was below 41F. Stop sale issued. **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of hydrogen peroxide on shelf over glasses in server station. Moved. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at bar. Placed towels at sink. **Corrected On-Site**
31B-02-4
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. Cheesecake opened Friday with no date mark.
02C-03-5
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank not secured.
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on table in dining room not inverted. Operator covered top plate with plastic **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in server station. Moved over.**Corrected On-Site** **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. Purse on top of prep table next to crackers. Moved during this inspection. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gaskets torn on reach in cooler.
14-11-5
Basic - Floor tiles missing and/or in disrepair. In kitchen area near dish machine, several cracked tiles.
36-17-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bags of grapes on shelf over wine in server station. Moved during this inspection. **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop head down in mop sink. Flipped over. **Corrected On-Site**
42-01-4
26
Jun 20, 2024
Complaint Partial
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. 38 seats in screened in patio area 129 seats in outdoor patio area 39 seats inside Establishment is licensed for 52 seats, establishment has an interagency form on file that states the septic is limited to 50 seats total and single service items. **Warning** - From follow-up inspection 2024-06-20: Seating change evaluation will be checked at next routine inspection **Time Extended**
28-12-4
86
Apr 18, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-04-18: **Time Extended**
14-17-4
Basic - - From initial inspection : 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. Tuna in reach in cooler in kitchen - From follow-up inspection 2024-04-18: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Vertical reach in cooler 58F - From follow-up inspection 2024-04-18: **Time Extended**
14-11-5
86
Apr 16, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cream butter (58F) operator states temperatures have not been taken today. Ambient cooler temp 58F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream butter (58F) operator states temperatures have not been taken today. Ambient cooler temp 58F. See stop sale.
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
53A-02-7
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.
53B-01-5
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. Tuna in reach in cooler in kitchen
06-09-1
Basic - Equipment in poor repair. Vertical reach in cooler 58F
14-11-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
52
Dec 8, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Proper Sanitizer Contact Time and Concentration
FL-33
82
Feb 15, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator will set up 3 compartment sink to manually sanitize.
22-41-4
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. Emailed form to operator **Corrective Action Taken**
11-27-4
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Off the existing kitchen area, through a doorway is a room with a chest freezer and a refrigerator. Past that area is another added room with a prep table, dish machine, dish rack and 2 vertical reach in coolers. A walk in cooler is attached at the back of this addition. Off the existing back patio area is an added covered seating area and a covered outdoor kitchen with 2 ranges, a grill, a hand wash sink and a steam table. Plan review has received the plans, they have not been assigned yet.
51-16-7
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. Emailed form to operator **Corrective Action Taken**
11-26-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Server station ceiling **Repeat Violation**
36-37-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Celery and onions over ready to eat bread **Corrected On-Site**
08B-17-4
58
Dec 14, 2022
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. 44 inside seats 193 outdoor seats Septic evaluation was conducted in 2015, establishment was licensed for 50 seats with use of single service items only. Establishment has dish machine and non-single service items.
28-12-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 12 live flies in cook line area, landing on prep table and cutting board for make line cooler 7 live flies in dish machine area landing on prep table and dish machine Approximately 50 live flies in outdoor covered kitchen area with stoves and a grill. Operator states the fly issue is due to being on agricultural property with farm animals present.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over condiments in walk in cooler
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken filets 50F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken filets 50F. See stop sale.
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
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. Off the existing kitchen area, through a doorway is a room with a chest freezer and a refrigerator. Past that area is another added room with a prep table, dish machine, dish rack and 2 vertical reach in coolers. A walk in cooler is attached at the back of this addition. Off the existing back patio area is an added covered seating area and a covered outdoor kitchen with 2 ranges, a grill, a hand wash sink and a steam table.
51-16-7
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.
53B-01-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
53A-02-7
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 44 inside seats 193 outdoor seats
51-09-4
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 44 inside seats 193 outdoor seats
51-15-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In addition off the kitchen with dish machine, dry storage, prep area and coolers, Roof is constructed of raw wood with exposed rafters. Walls are constructed of raw wood/exposed insulation Floors are constructed of unsealed concrete
36-37-5
27
Frequently Asked Questions
When was Whispering Oaks Winery last inspected?
The most recent health inspection at Whispering Oaks Winery on file is from Mar 19, 2026. The public record contains 10 inspections in total.
What is the most common violation at Whispering Oaks Winery?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at Whispering Oaks Winery.
How does Whispering Oaks Winery compare to other restaurants in Oxford?
Whispering Oaks Winery most recently scored 90 out of 100, which is about the same as the Oxford average of 88.
Has Whispering Oaks Winery's inspection record improved over time?
Results have been roughly steady. Inspections at Whispering Oaks Winery have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Whispering Oaks Winery 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 Whispering Oaks Winery inspected?
Based on the inspection history on file, Whispering Oaks Winery is inspected around three times per year on average.
Nearby Restaurants