Oxford Downs
17996 S US Highway 301, Summerfield, FL 34491 · Permanent Food Service · License 5202979
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection2 high priority (1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 7 basic (2 repeats)-29
- Administrative complaint on Oct 14Counts in full until a follow-up finds the problems fixed-20
- Safety score51
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 visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Reach in cooler at the outdoor bar area, half and half 45°F and 45°F, overnight product.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler at the outdoor bar area, half and half 45°F and 48°F, overnight product.
Repeat violationAdministrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
At the outdoor bar area, half and half no date marked, per manager dairy was opened 10/10/26.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink at the outdoor bar, soda gun hanging around sink, manager moved.
Fixed on the spotRepeat violation
Basic7
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
In Walk in cooler, unwashed produce stored above container with cooked chicken wings, manager moved.
Fixed on the spotRepeat violation
Food stored on floor.
At the dry storage area, rice bag on floor, manager moved off the floor.
Fixed on the spotRepeat violation
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
Knife stored on magnet with food residue, manager moved to triple sink.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine with mold like substance (deflector panel), Manager cleaned during inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler shelves soiled with food residue.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
At the server station, lids not inverted, manager inverted.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand wash sink at the outdoor bar area, manager posted.
Fixed on the spot
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.