The Parched Oak

The inspector came back and found the problems fixed.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. -2 rodent droppings found on the floor to the right of the ice machine in the upstairs mop room, employee cleaned and removed. -2 rodent droppings hanging from ceiling tile on storage room which contains a glass-door reach-in cooler -12 rodent droppings on the floor next to the glass-door reach-in cooler in the storage room Admin Complaint -4 rodent droppings on the floor behind CO2 tanks next to soda bags-in-boxes -2 rodent droppings hanging from ceiling tile on over coffee machine The operator provided a pest control invoice dated 10/1/2026 as proof of corrective action having been taken. Corrective Action Taken Repeat Violation Admin Complaint

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Five found on storage area floor, one on bar floor, one found on upstairs storage closet floor to the right of the ice machine, and one on the outside bar area floor Operator has cleaned area and removed .
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair, in storage area.
  • Basic: Objectionable odors in storage area.

The inspector came back and found the problems fixed.

• Food out of temperature
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. No cooling
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
• Manager certification and employee training
  • Intermediate: Proof of required state approved employee training not available for some employees.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale .
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours. See stop sale.
• Labeling, date marking and consumer advisory
  • Intermediate: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. -Kitchen make table unit, bottom level . raw shrimp (49°F - Cold Holding); placed overnight . Operator instructed to discard .
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. -Kitchen reach in cooler rice (62°F - Cooling ) ; placed overnight . Operator instructed to discard.
• Food properly thawed
  • Basic: 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. 3-thawed salmon in reduced package in kitchen refrigerated drawers. Operator instructed to discard.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in front line freezer chest .
• Dishwashing facilities and test kits
  • Intermediate: No Sink and Surface chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Bar soda gun nozzle soiled . Operator cleaned .
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Operator turned on.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at kitchen handwash sink. Operator placed paper towels.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 1- rodent dropping at upstairs ice machine closet 3 - rodent droppings at dry food storage closet Operator removed and cleaned
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • Basic: Objectionable odors in wash ware areas of the establishment.
• Manager certification and employee training
  • Intermediate: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.