Oasis
313 S Atlantic Ave, Daytona Beach, FL 32118 · Permanent Food Service · License 7406297
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 4 basic-13
- Safety score87
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 visitJul 13, 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.
7 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.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-bleu cheese crumbles 45°F, cheddar cheese 44-45°F, ham 43-44°F, inside lowboy across from grills overnight. See stop sale. Manager discarded, stated service tech be contacted. Advised person in charge this violation must be in compliance upon the next unannounced inspection.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Jason talkington 3-13-2023, verified on prior inspection
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
-1 dead roach at interior bar
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
-section between entrance to warewashing area from prep area inside kitchen
Floor soiled/has accumulation of debris.
-area under soda bib rack -area under bar, interior
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.