OASIS RESTAURANT

Name: OASIS RESTAURANT
Address: 2260 MARTIN L KING JR BLVD, FORT MYERS, FL, 33901, US
Rating: 81.7

2260 MARTIN L KING JR BLVD, FORT MYERS, FL 33901

License #4605552

81.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

OASIS RESTAURANT in FORT MYERS currently holds an InspectFL Health Score of 81.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 12, 2026. Across those visits, inspectors documented 19 total violations — 7 critical, 1 major, 11 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 12, 2026 shows 15 observation rows: 6 critical, 1 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[24-05-4] Large spoons not stored inverted or in a protected manner. Observed multiple utensils not inverted at shelf next to stove. Operator inverted the utensils.
[29-42-4] Vacuum breaker in the incorrect location at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vaccum breaker on the main connector of faucet and not at the splitter.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping hands with gloves on the apron and then touching clean utensils. Educated the employee to compliance by washing their hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs 55F at ice bath next to stove. Operator placed more ice with water to decrease the temperature to 41F or below.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 2-cans of sauerkraut dented at dry storage area. Operator removed from the service line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed multiple cups stacked at wait station.
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed duct tape on container with uncooked grits. Operator replaced the container.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed sticky substance on oven handle at cookline.
[33-12-4] Dumpster rusted out on the rear.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at ware washing area.
[08B-12-5] Stored food not covered. Observed slices of bread exposed to open contaminants at wait station.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing hands at cookline. Educated the operator.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hollandaise sauce 125F at steam table. Operator corrected to a minimum of 165F at stove.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed residue buildup on can opener blade at prep table. Operator replaced the blade.

Community reaction

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Community pulse