One Oak Bistro & Bar
2602 E Hallandale Beach Blvd, Hallandale Beach, FL 33009 · Permanent Food Service · License 1623663
What drove the grade
No paper towels or mechanical hand drying device provided at handwash sink at front counter.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection1 intermediate, 3 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at front counter.
Basic3
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at front counter at 47°F. Operator can not keep milk or dairy products here until repaired.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at hand washing sink by back door.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed mop stored on floor. Operator hung to dry properly.
Fixed on the spot
Reporting only1
Code 48, Gas appliances and boilers: Mobile gas kitchen equipment on wheels, not secured with retention cables.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.