Oasis Pool Bar the
15951 SW Captiva Dr, Captiva, FL 33924 · Permanent Food Service · License 4603006
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate, 2 basic-13
- Administrative complaint on Aug 19Counts in full until a follow-up finds the problems fixed-20
- Safety score67
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 visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On cooks counter chicken tenders (101°F - Hot Holding); cooked chicken breast (102°F - Hot Holding) per operator for less than one hour. Discussed with operator the importance of proper hot holding and time as public health control. This is a repeat violation from the previous inspection dated 12-018-25
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Discussed with operator the need for proper hand washing.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand sink used as wash/dump sink.
Basic2
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
At bar soda holsters.
Standing water in bottom of reach-in-cooler on cooks line.
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.