The Oaks

1500 Winter Springs Blvd, Winter Springs, FL 32708 · Permanent Food Service · License 6905350

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 8 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
3 high priority (fixed by the Oct 8 follow-up), 3 intermediate (2 fixed on the spot, 1 repeat), 6 basic
-23
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct72026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  More time given
Official report, on the Florida DBPR website
First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. In middle make table cooked chili (56°F - Cold Holding); raw marinated chicken (55°F - Cold Holding) raw shelled eggs ambient (55°F - Cold Holding)from 3 days ago sliced tomatoes (55°F - Cold Holding); sliced cheese (55°F - Cold Holding
  Stop Sale issued due to food not being in a wholesome, sound condition.
  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. See stop sale. Salmon completely thawed
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In middle make table cooked chili (56°F - Cold Holding); raw marinated chicken (55°F - Cold Holding) raw shelled eggs ambient (55°F - Cold Holding)from 3 days ago sliced tomatoes (55°F - Cold Holding); sliced cheese (55°F - Cold Holding)
Intermediate3
- 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.
  Whipped cream Opened on 10-4 Operator date marked
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards to make tables
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Bar area Operator stocked
  Fixed on the spot
Basic6
- Code 06, Food properly thawed: 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.
  See stop sale. Salmon completely thawed
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed strawberries and blueberries over prepped fruit bowls in glass door cooler Operator switched
- 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. Middle make table
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in freezer cookline
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Server area Operator Saran wrapped top bowl and plate
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Bar area
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.