WHISPERING OAKS WINERY

Name: WHISPERING OAKS WINERY
Address: 10934 N CR 475, OXFORD, FL, 34484, US
Rating: 58.9

10934 N CR 475, OXFORD, FL 34484

License #7000595

58.9 Grade F / 100

Failing Health Score

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Quick take

WHISPERING OAKS WINERY in OXFORD currently holds an InspectFL Health Score of 58.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on June 4, 2026. Across those visits, DBPR recorded 32 total findings; InspectFL has detailed violation rows for 26 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on June 4, 2026 shows 13 observation rows: 4 critical, 4 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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What you’ll see here

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

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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.

Inspector notes not available yet — showing violation categories below.

Disposition: Administrative complaint recommended
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
Improper thawing methods for TCS food, and labeling/handling issues for commercially processed reduced-oxygen-packaged fish.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Warning Issued
[01B-02-5] 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)
[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. Ahi tuna fully thawed in reduced oxygen package. See stop sale.
[53A-04-6] 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
[14-11-5] Equipment in poor repair. Reach in cooler at front line 54F ambient
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200ppm. Operator added water recheck 100ppm.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna, operator marked menus during inspection.
[22-02-4] 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
[03A-02-5] 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)
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in bar area storing bucket and wiping cloth. Operator removed.
[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. 0ppm chlorine dish machine in kitchen
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Ahi tuna fully thawed in reduced oxygen package
[02C-02-5] 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

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