OASIS THE KITCHEN LOUNGE

Name: OASIS THE KITCHEN LOUNGE
Address: 5072 ANNUNCIATION CIR #103, AVE MARIA, FL, 34142, US
Rating: 30.9

5072 ANNUNCIATION CIR #103, AVE MARIA, FL 34142

License #2103643

🍺 Bar/Pub ℹ️

30.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 21, 2026 · 4 findings · 0 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

OASIS THE KITCHEN LOUNGE in AVE MARIA currently holds an InspectFL Health Score of 30.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 106 total violations — 12 critical, 22 major, 72 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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 September 21, 2026 shows 4 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

92%

Inspector notes

102

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

OASIS THE KITCHEN LOUNGE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
Improper thawing methods for TCS food, and labeling/handling issues for commercially processed reduced-oxygen-packaged fish.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Bathrooms not properly enclosed with self-closing doors, missing covered receptacles in women's restrooms, doors left open or self-closers broken.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in interior bin of the ice machine .
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 10-15 dead flies in flytrap above the coffee maker on the servers station counter in the rear of the kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed no handle scoop used to serve rice on the hot line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled and with grease like substance.
[35A-03-4] Dead roaches on premises. Observed 35 to 50 dead roaches in bar and kitchen area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed people preparing food with no hair restraints.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled throughout the kitchen.
[08B-38-4] Food stored on floor. Observed bag of onions stored on the floor in the kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on walk in and reach in cooler doors soiled with food debris.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout the kitchen.
[14-06-4] Wood food-contact surface not properly sealed. Observed wood cutting board on the cook line not sealed with cracks.
[12A-19-4] Employee washed hands with cold water. Observed water at hand sink does not meet the minimum temperature of 85 degrees.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw bacon stored about limes in the walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw cut beef tips stored about raw sides of prime rib.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed approximately 10-15 live roaches in a bucket under the dishwasher in the rear kitchen area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 2 quarts of cream sauce at 60F for over 2 hours on the kitchen cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 2 quarts of cream sauce at 60F for over 2 hours on the kitchen cook line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Alfredo sauce on the steam table at 60F.
[11-27-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink on cook line and next to the dishwasher blocked by plastic carts.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[11-26-1] 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.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available at any hand wash sinks.