The World Famous Oasis Restaurant
Last inspected: Dec 5, 2025
78
Score
The health department has logged nine inspections at The World Famous Oasis Restaurant, the earliest from 2022. The newest entry in the record is dated Dec 5, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near 12 violations per visit across recent inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
Compared to the broader St. Augustine restaurant scene, this is about average. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : 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. In pull out drawer on cookline and walk in cooler fully thawed raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed. **Repeat Violation** - From follow-up inspection 2025-12-05: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris. - From follow-up inspection 2025-12-05: **Time Extended**
36-01-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves in double door cooler soiled with food build up. - From follow-up inspection 2025-12-05: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler top bar. **Repeat Violation** - From follow-up inspection 2025-12-05: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted. - From follow-up inspection 2025-12-05: **Time Extended**
14-17-4
78
Dec 4, 2025
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach cooler far right flip top and far right pull out bottom drawer. sausage links (48F - Cold Holding); sliced tomatoes (50F - Cold Holding); shredded cheese (49F - Cold Holding); cut sausage (52F - Cold Holding); sliced ham (49F - Cold Holding); steak (50F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In pull out drawer more than 4 hours sausage links (48F - Cold Holding); sliced ham (49F - Cold Holding) steak (50F - Cold Holding) **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In pull out drawer on cookline and walk in cooler 38 fully thawed raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed. **Repeat Violation** **Admin Complaint**
01B-13-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with green liquid substance not labeled. Operator discarded. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler prep cutting board. Operator discarded. **Corrected On-Site**
12B-07-4
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. In pull out drawer on cookline and walk in cooler fully thawed raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed. **Repeat Violation**
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup use as scoop for cut tomatoes. Operator discarded. **Corrected On-Site**
14-01-5
Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher has build up. Operator cleaned during inspection. **Corrected On-Site**
16-21-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves in double door cooler soiled with food build up.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler top bar. **Repeat Violation**
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cookline has food debris. Operator wiped cleaned before end of inspection. **Corrected On-Site**
23-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris.
36-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at top bar soda station wet nesting. Operator reran through dishwasher and properly dried before end of inspection. **Corrected On-Site** **Repeat Violation**
24-08-4
35
Jun 27, 2025
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the walk in cooler used for raw fish, bulk containers of mahi and redfish fully thawed in sealed vacuum packaged bags baring a label to fully remove from packaging. Discussed with operator procedures for vacuum packaged fish and thawing, provided handout. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the end of the cook line closest the bar entrance, sausage (46F - Cold Holding); ham (45F - Cold Holding) both items stored above cooling plane, discussed with employee who placed out for breakfast rush and relocated to below the cooling plane of the cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On the cook line, whipped butter and raw shell eggs held utilizing time as public health control with no time marking for when placed on time. Discussed with operator and employee labeled the items. **Corrective Action Taken**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish area hand wash sink. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in dish area. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board at pass through window. Operator relocated the wet wiping cloth. **Corrected On-Site**
21-12-4
Basic - Stored food not covered. In the walk in cooler multiple containers of fish/shrimp in containers not covered.
08B-12-5
Basic - Standing water in bottom of reach-in-cooler. Flip top reach in cooler at pass through window with standing water at the base of the cooler. Operator and employee removed water. **Corrected On-Site**
29-49-6
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in prep room closest fish walk in cooler has soiled interior rust and bubbling plastic.
22-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk container of seafood breading scoop handle in contact with the breading.
10-01-5
Basic - Floor area(s) covered with standing water. Standing water on floor of dish area from leaking wall pipe being caught in bucket. Metal flooring of walk in beer cooler raised and no longer easily cleanable.
36-22-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelves of walkway on 1st floor, clean plastic containers stacked while wet.
24-08-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair drain board of dish machine on 1st floor.
14-71-4
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. In the walk in cooler used for raw fish, bulk containers of mahi and redfish fully thawed in sealed vacuum packaged bags baring a label to fully remove from packaging. Discussed with operator procedures for vacuum packaged fish and thawing, provided handout. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Cardboard used to line food-contact shelves. Cardboard lining shelf of two door reach in cooler opposite waffle maker. Operator discarded the cardboard. **Corrected On-Site**
14-05-4
32
Jan 8, 2025
Routine - Food
No violations found.
100
Nov 6, 2024
Routine - Food
9 critical violations. 6 major violations. 7 minor violations.
View 22 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in dry storage area. Also one flying insect in prep area in back of establishment. Operator killed and cleaned up flies. **Corrected On-Site**
35A-02-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cooked food on spatula while putting on clean plate with bare hands and then touch plate and utensils. Discussed with operator and operator discussed with employee. **Corrective Action Taken**
09-01-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line rub bare hands on pants and then touch utensils without washing hands.
12A-28-4
High Priority - Dented/rusted cans present. See stop sale. Three cans of baked beans dented and rusted around rims of cans. Stop Sale.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47F - Cold Holding); shredded cheese (47F - Cold Holding); house made spinach dip (47F - Cold Holding) in reach in cooler in raw bar station from overnight per operator. Operator unsure when cooler stopped being able to maintain temperature of 41F and below. Stop Sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes (47F - Cold Holding); shredded cheese (47F - Cold Holding); house made spinach dip (47F - Cold Holding) in reach in cooler in raw bar station overnight per operator. Operator unsure when cooler stopped being able to maintain temperature of 41F and below. Stop Sale **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Five sealed thawed packages of fish with label indicating to remove before thawing stored in walk in cooler. See Stop Sale
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Three pans of house made chili date marked 10/26 not consumed/sold within 7 days after preparation. Stop Sale.
01B-24-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored over raw breaded gator tail in walk in freezer, gator tail not commercially packaged. Operator removed gator tail to properly store. **Corrected On-Site**
08A-17-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed one spray bottle with bleach not labeled in dish washing area. Operator labeled bottle. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards throughout establishment soiled/ stained.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink in prep area next to dish washing area. Operator replaced paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed two ice machines upstairs at partially closed in roof area behind 2nd story bar that are not on current plans. **Warning**
51-16-7
Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink in dish room.
31B-03-4
Intermediate - Nonservice animals in the food establishment or on premises. Observed stray cat at rafters of second floor above doorway. Cat ran out nearby hole in exterior wall.
35A-01-4
Basic - Hole in or other damage to wall. Hole in exterior wall on 2nd floor. Also, hole in ceiling in dish washing area.
36-24-5
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gap at back door with flying insects present.
35B-05-4
Basic - Plumbing system in disrepair. Observed pipes to hand washing sink in dish washing area missing causing water to leak directly on floor.
29-08-4
Basic - 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. Reach in cooler in raw bar station unable to maintain temperature of 41F and below. Ambient temperature 48F. Operator stated that the cooler was fully pushed back against wall. Operator removed cooler from wall to chill. **Corrective Action Taken**
14-74-7
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. Five sealed thawed packages of fish with label indicating to remove before thawing stored in walk in cooler. See Stop Sale **Repeat Violation**
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Observed one employee drink on top of microwave on cook line. Observed on employee drink on top shelf over prep table in prep area. Operator moved both employees drinks. **Corrected On-Site**
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee on cook line with no hair restraint.
13-03-4
10
Jan 25, 2024
Complaint Full
6 critical violations. 1 major violation. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At raw bar; cheese 54F. In cooler overnight.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At raw bar; cheese 54F. In cooler overnight.
01B-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 cracked shell eggs on cook line. Person in charge discarded. **Corrected On-Site**
01B-14-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on inside back house by ice machine. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line; sausage, sausage gravy 125F; ( - Hot Holding) reheated to; sausage, sausage gravy 168F; ( - Reheating) **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time mark is missing on eggs, butter, and home fries. Person in charge time stamped all items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles not labeled. Person in charge labeled all. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Home fries, steak thawing at room temperature. Placed back into reach in cooler. **Corrected On-Site**
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Downstairs outside ice machine is soiled.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in okra in reach in freezer. Person in charge removed bowl. **Corrected On-Site**
14-01-5
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. Mahi, grouper thawing in ROP bags. Addressed and person cut bags open. **Corrected On-Site**
06-09-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife under microwave. Person in charge removed. **Corrected On-Site**
10-17-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in storage are glass bulbs.
38-07-4
27
Nov 1, 2023
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the main cook line, raw shell eggs stored over cut lettuce and cheese in the flip top reach in cooler. Operator relocated the raw shell eggs. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the standup reach in cooler to the side of the main cook line, cracked shell egg in cardboard flat. Operator removed the cracked egg. **Corrective Action Taken**
01B-14-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hashbrowns on the main cook line held on time as public health control no listed on procedures as being held on time. Operator placed hashbrowns on chart and added time placed out on time. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet at upstairs exterior door missing backflow preventer where the red hose is connected. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. At time of inspection not all tags for the month of October marked with date of last served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener stored in the wall of the prep area has old food debris on the blade. Cutting boards on the bottom shelf of the prep area with food residue staining spots. Deflector plate in the bulk ice bin downstairs has rust staining from metal bolts. Operator states will call company to address. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. On the shelf of the warewashing area, chemical spray bottle of bleach not labeled. Operator voluntarily discarded the spray bottle. **Corrected On-Site**
41-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Prep area microwave has old food debris on the rotating plate. Operator removed the plate to be cleaned. **Corrective Action Taken**
22-08-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on the floor behind the downstairs counter. Operator relocated the ice bucket. **Corrected On-Site**
10-14-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the hallway between the kitchen and raw bar, clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and jacket stored on top of graham crackers in the dry storage area. Operator relocated the personal items. **Corrected On-Site**
40-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents in prep area have dust build up.
36-34-5
Basic - Carbon dioxide/helium tanks not adequately secured. Multiple carbon dioxide tanks stored unsecured between the prep area and beer walk in cooler.
51-11-4
Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler closest to the front counter. Operator began to wipe out the water from the reach in cooler. **Corrective Action Taken**
29-49-6
Basic - Old labels stuck to food containers after cleaning. On the storage shelf next to the steam heat unit, clean container with old label attached. Operator removed the clean container to remove sticker and be rewashed. **Corrective Action Taken**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Main walk in cooler door has mold like substance build up on the door gasket. **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Multiple hand wash sinks with "Hand Wash Only" signs and upstairs restroom missing employee hand wash signage. Employee began posting correct signage. **Corrective Action Taken**
31B-04-4
25
Nov 18, 2022
Complaint Full
8 critical violations. 5 major violations. 7 minor violations.
View 20 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose bibb at hot holding station, also missing from hose bibb without splitter at mop sink. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter in oyster prep room at 118F, person in charge discarded. **Corrective Action Taken** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food re-served to customers. Butter left in bowls on bar between guests.
07-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting in counter spinach dip 62F, person in charge moved to freezer to rapidly cool. Retemped at 41F. Butter sitting on counter at bar at 70F. Person in charge discarded. Recommended holding items on time. Fish in reach in cooler at 51F, person in charge states drawers open frequently, moved to walk in cooler to rapidly cool. Retemped at 42F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter left in bowls at room temperature on bar between guests.
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler ham dated 11/3, crab dip dated 11/6. In reach in cooler in server area milk dated 11/9.
01B-24-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler drawers with no shelf separating, raw ground beef over raw fish. Also, in reach in freezer raw oysters no longer commercially packaged stored over fries. Person in charge began rearranging. **Corrective Action Taken**
08A-20-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes in dishpit, then handle clean dishes without hand wash.
12A-13-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager with expired certificate during inspection.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in clean dish area with staining. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide chlorine test strips, quatanery ammonium test strips at upper bar missing concentration chart.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels from hand wash sink at prep area hand wash sink in room with walk in coolers by double door. Also missing paper towels from hand wash sink in dish room.
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees with expired training during inspection.
53B-14-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups observed at front bar area.
24-08-4
Basic - Food storage container/container lid cracked or broken. Observed many containers in clean dish area with cracked edges, missing pieces. Also, observed multiple spatulas with pieces missing.
14-38-4
Basic - Insect control device installed over food preparation area. Observed bug light plugged into outlet over prep table, rice cooker. Observed flying insect strip over clean dishes in closet with bag in box soda. Also over potato cutter in secondary prep area. Person in charge began removing. **Corrective Action Taken**
35B-02-4
Basic - Light shield damaged/in disrepair. Light shield above dishmachine with damage.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wood behind potato cutter with debris buildup. Side of cooktop with grease buildup.
23-03-4
Basic - Old food stuck to clean dishware/utensils. Observed pan in clean dish area with old food debris, also observed multiple containers with old label residue.
16-48-4
Basic - Water leaking from pipe and/or faucet/handle. Large leak under hand wash sink in dish room. Leak at hand wash sink in upper bar area.
29-11-4
13
Nov 14, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was The World Famous Oasis Restaurant last inspected?
The most recent health inspection at The World Famous Oasis Restaurant on file is from Dec 5, 2025. The public record contains nine inspections in total.
What is the most common violation at The World Famous Oasis Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at The World Famous Oasis Restaurant.
How does The World Famous Oasis Restaurant compare to other restaurants in St. Augustine?
The World Famous Oasis Restaurant most recently scored 78 out of 100, which is about the same as the St. Augustine average of 81.
Has The World Famous Oasis Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at The World Famous Oasis Restaurant have averaged around 12 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The World Famous Oasis Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The World Famous Oasis Restaurant inspected?
Based on the inspection history on file, The World Famous Oasis Restaurant is inspected around three times per year on average.
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