Oscar's Kitchen
1979 Placid Lakes Blvd, Lake Placid, FL 33852 · Permanent Food Service · License 3801084
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse: 20 Butter Patties (73°F - Cold Holding).
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection4 high priority (1 fixed by the Aug 6 follow-up, 3 fixed on the spot), 1 basic (1 repeat)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse: 20 Butter Patties (73°F - Cold Holding).
Operator removed from service.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F: 20 Butter Patties (73°F - Cold Holding).
Operator removed from service.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized: Triple Sink (Chlorine 0ppm). Operator remade solution and rewatched items, tested at 100 ppm chlorine.
Fixed on the spot
Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly: Dishwasher (Chlorine 0ppm).
Basic1
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Operator removed, and stored correctly.
Fixed on the spotRepeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.