OASIS RESTAURANT

Name: OASIS RESTAURANT
Address: 2260 MARTIN L KING JR BLVD, FORT MYERS, FL, 33901, US
Rating: 64.6

2260 MARTIN L KING JR BLVD, FORT MYERS, FL 33901

License #4605552

64.6 Grade F / 100

Failing Health Score

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Latest inspection

March 12, 2026 · 15 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

OASIS RESTAURANT in FORT MYERS currently holds an InspectFL Health Score of 64.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 12, 2026. Across those visits, inspectors documented 55 total violations — 17 critical, 4 major, 34 minor.

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Record snapshot

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The latest inspection on March 12, 2026 shows 15 observation rows: 6 critical, 1 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

OASIS RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed sticky substance on oven handle at cookline.
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed duct tape on container with uncooked grits. Operator replaced the container.
[33-12-4] Dumpster rusted out on the rear.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed multiple cups stacked at wait station.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[24-05-4] Large spoons not stored inverted or in a protected manner. Observed multiple utensils not inverted at shelf next to stove. Operator inverted the utensils.
[08B-12-5] Stored food not covered. Observed slices of bread exposed to open contaminants at wait station.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at ware washing area.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 2-cans of sauerkraut dented at dry storage area. Operator removed from the service line.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing hands at cookline. Educated the operator.
[12A-28-4] 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 wiping hands with gloves on the apron and then touching clean utensils. Educated the employee to compliance by washing their hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid eggs 55F at ice bath next to stove. Operator placed more ice with water to decrease the temperature to 41F or below.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hollandaise sauce 125F at steam table. Operator corrected to a minimum of 165F at stove.
[29-42-4] Vacuum breaker in the incorrect location at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed vaccum breaker on the main connector of faucet and not at the splitter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed residue buildup on can opener blade at prep table. Operator replaced the blade.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling at cooks line and prep area soiled. Repeat 3-20-24
[14-09-4] Cutting boards at cooks line and wait station have cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf at clean side of dishwasher area. Ope removed beverage.
[36-73-4] Floor soiled/has accumulation of debris. Observed floors in kitchen and Walk-in cooler freezer soiled under and ar equipment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach-in cooler gaskets soiled. Repeat 3-20-24
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust at cooks line and prep table areas.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses at cooks line
[41-07-4] Container of medicine improperly stored. Observed bottle of mineral oil on shelf over food prep table. Operator removed bottle.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hand on face and fail to wash hands.
[12A-28-4] 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 wipe hands on soiled apron.
[03F-02-5] 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. See stop sale. Observed corned beef hash, french toast mix, raw shell eggs at cooks line not time marked. Employee stated times were taken out of reach-in cooler and placed on cooks line 3 hours prior and marked time appropriately.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at cooks line and wait staff area soiled and worn.