WHISPERING OAKS WINERY

Name: WHISPERING OAKS WINERY
Address: 10934 N CR 475, OXFORD, FL, 34484, US
Rating: 83

10934 N CR 475, OXFORD, FL 34484

License #7000595

83 Grade C / 100

Mixed Health Record

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Quick take

WHISPERING OAKS WINERY in OXFORD currently holds an InspectFL Health Score of 83 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 19, 2026. Across those visits, inspectors documented 10 total violations — 4 critical, 4 major, 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Complied
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef Paul

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler in front line area. Items were in reach in cooler overnight. See stop sale. potato salad (45F - Cold Holding); cut lettuce (46F) milk (47F - Cold Holding); butter (50F - Cold Holding); sour cream (48F - Cold Holding); beef soup base (49F - Cold Holding); chicken soup base (49F - Cold Holding)
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna, operator marked menus during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in bar area storing bucket and wiping cloth. Operator removed.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200ppm. Operator added water recheck 100ppm.
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef Paul
[14-11-5] Equipment in poor repair. Reach in cooler at front line 54F ambient
[06-09-1] 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. Ahi tuna fully thawed in reduced oxygen package. See stop sale.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine dish machine in kitchen
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in front line area. Operator states items were moved from walk in cooler to reach in cooler at approximately 12:30pm. Operator moved items to freezer to rapidly chill. blue cheese (45F - Cold Holding); cheddar (46F - Cold Holding); sausage (45F - Cold Holding); cut tomatoes (46F - Cold Holding) Reach in cooler in front line area. Items were in reach in cooler overnight. See stop sale. potato salad (45F - Cold Holding); cut lettuce (46F) In vertical cooler in kitchen overnight. Ambient 45F. See stop sale. milk (47F - Cold Holding); butter (50F - Cold Holding); sour cream (48F - Cold Holding); beef soup base (49F - Cold Holding); chicken soup base (49F - Cold Holding)

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