PAULIE'S OAKS ON 44

Name: PAULIE'S OAKS ON 44
Address: 75 CONTINENTAL BLVD, WILDWOOD, FL, 34785, US
Rating: 49.8

75 CONTINENTAL BLVD, WILDWOOD, FL 34785

License #7000055

🍕 Pizza/Italian ℹ️

49.8 Grade F / 100

Failing Health Score

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Latest inspection

May 18, 2026 · 11 findings · 1 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

PAULIE'S OAKS ON 44 in WILDWOOD currently holds an InspectFL Health Score of 49.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on May 18, 2026. Across those visits, inspectors documented 65 total violations — 19 critical, 14 major, 32 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 20, 2025

The latest inspection on May 18, 2026 shows 11 observation rows: 1 critical, 4 major, and 6 minor.

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Inspection coverage

90%

Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

PAULIE'S OAKS ON 44 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
[14-01-5] Bowl or other container with no handle used to dispense food. Two cups in sugar. Removed.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on top shelf not protected. Manager moved.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over clean dishes. Drink on shelf over food to be served to the public. Both were moved.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops and tongs in water at 89F. Also, Knives between table and make table. All were moved.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets around door of reach in cooler on cook line soiled with food debris. Hood filters soiled with grease.
[16-46-4] Old labels stuck to food containers after cleaning. Several day stickers on pans in clean dish shelf.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer at end of cook line: pan of raw beef on shelf over mushrooms. Moved during this inspection.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Two certifications are expired.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. Interior of reach in freezer at end of cook line.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for one employee.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: potatoes and cooked broth made on Saturday with no date mark. Also, behind bar: cream opened Friday with no date mark.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in behind establishment and by bar
[06-09-1] 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. Commercially processed reduced oxygen packaged fish at 37F labeled indicating product to remain frozen until time of use not open or removed from package. Manager had employee open the ROP fish packets.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table grooves in kitchen.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used on reach in cooler handle on cookline.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook on cookline with no hair restraint.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Equipment ( flip-top make table cooler containers )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[08B-38-4] Food stored on floor. Pan of carrots and onions stored on floor in walk-in-cooler
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle touching ice at bar.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Back of door inside theReach in cooler on cook line missing lining with exposed insulation.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sink signs in men or womens restroom. Inspector provided signs
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Eight Cynder blocks used to support grill on cookline
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in reach in cooler over dressings.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed cut produce ( apple slices ) located in flip-top make table with produce stickers still on produce. Manager discarded apples.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service take out trays not nverted or protected in server area
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (strawberry and blueberries ) stored over ready-to-eat food ( dressing ) in walk in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of food removed ( Panko ) from original container not labelled with name of contents.
[41-07-4] Container of medicine improperly stored. Bottle of pepto bismol and milk of magnesium stored in reach in cooler and above food served to the public. Manager removed pepto bismol and milk of magnesium from reach-in-cooler
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Manager handled Ready-To-Eat apples with bare hands.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves seared salmon but do not have proof of parasite destruction
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp tired over butter in walk-in-cooler. Manager moved shrimp to bottom shelf.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed the following number of rodent droppings in the back storage room next to take out pizza boxes and cake boxes: -Ten rodent droppings below the electric box - Forty rodent droppings on top of the electric box. Manager had droppings swept up and discarded
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Spray hose in dishwash area below rim of sink.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the reach-in Cooler: Marinara sauce (46F - Cold Holding); Mushroom soup (48F - Cold Holding). Both items had been prepared the day before and kept in the reach in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler: Marinara sauce (46F - Cold Holding); Mushroom soup (48F - Cold Holding). Both items had been prepared the day before and kept in the reach in cooler overnight.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. One piece of Salmon at 130F, Food warmer had been shut off 30 minutes earlier per manager
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer tablets stored above soft drink syrup boxes. Manager removed sanitizer tablets
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Four hose bibbs in cook line with no vacuum breaker
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager not able to provide proper cooking temperatures, food allergens or big 6 pathogens.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
[53B-01-5] 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 food handler certificates for servers
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory no on dinner menu. Inspector provided consumer advisory and Manager posted at bar and at restaurant.