OAKS CLUB (THE)

Name: OAKS CLUB (THE)
Address: 301 MACEWEN DR, OSPREY, FL, 34229, US
Rating: 49

301 MACEWEN DR, OSPREY, FL 34229

License #6802002

🏨 Hotel/Resort ℹ️

49 Grade F / 100

Failing Health Score

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Latest inspection

May 12, 2026 · 8 findings · 2 critical

Routine - Food

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Highest-priority rows.

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Minor

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Quick take

OAKS CLUB (THE) in OSPREY currently holds an InspectFL Health Score of 49 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 67 total violations — 24 critical, 18 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 10, 2025

The latest inspection on May 12, 2026 shows 8 observation rows: 2 critical, 3 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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OAKS CLUB (THE) has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice on compressor in walkin freezer and buildup in chest freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand washing signs in employee bathrooms.Emailed to operator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on some hood filters.
[14-02-4] Copper or copper alloys in contact with foods with a pH below 6. Observed copper mule cups at bar. Educated staff and purchaser with information on copper.
[22-41-4] 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. Observed dishmachine at 0ppm chlorine. Operator called for service. Service arrived and corrected to 50 ppm.
[31A-11-4] Handwash sink used for purposes other than handwashing.Observed ice in 2 hand sinks in kitchen area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no towels at hand sink on end of cooks line. Employee added.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[14-01-5] 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.
[24-05-4] 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.
[06-09-1] 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.
[12B-07-4] 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.
[40-06-5] 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.
[13-07-4] 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.
[10-06-5] 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.
[01B-13-4] 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.
[02C-03-5] 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.
[22-02-4] 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.
[31B-02-4] 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.

Disposition: Warning Issued
[21-05-5] Cloth used as a food-contact surface. Observed a wiping cloths used to cover carrots. The operator removed the wiping cloths.
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
[10-07-4] 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.
[16-46-4] Old labels stuck to food containers after cleaning.
[03D-02-5] 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.
[01B-36-5] 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.
[01B-01-4] 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.
[22-49-4] 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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2024.
[08A-20-5] 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.
[02C-01-5] 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.
[01B-24-5] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice dumped in the handwashing sink at the end of the front cook line.
[51-16-7] 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/.
[03G-50-1] 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.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine behind the bar.
[40-06-5] 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.
[24-27-4] Ice bucket stored next to handwash sink exposed to splash near the ice machine. The operator properly stored the ice bucket.
[33-16-4] Open dumpster lid.
[01B-02-5] 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.
[03D-02-5] 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.
[08A-05-6] 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.
[03A-02-5] 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.
[41-10-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times at the end of the cook line.
[02C-08-5] 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.

Disposition: Warning Issued
[08B-36-4] 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.
[12B-13-4] 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.
[03D-02-5] 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.
[01B-01-4] 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.
[12A-27-4] 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.
[08A-05-6] 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.
[02C-01-5] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[31A-09-4] 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.
[31B-02-4] 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.
[41-17-4] Spray bottle containing toxic substance not labeled in the dish area. The operator labeled the spray bottle.