OAKLAND PARK SNACK BAR
3161 W OAKLAND PARK, Oakland Park FL 33311 · 9542970589
Last inspected Mar 12, 2026 · 6 visits since August 2023
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tuna salad - cookline flip top - ambient cooling for less than 1/2 hour at 10am (46-47F - Cooling) at 10:30am 46-47F. At this rate cooling to 41F within 4 hours will not occur. Operator moved item to freezer to expedite cooling.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish not vertical separated from sandwich bun in chest freezer.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager returned during the inspection.
Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. Observed accumulation of old food debris inside box containing plastic wrap.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Show the remaining 1 finding ▾
Food stored in a location that is exposed to splash/dust. Observed food stored next to hand wash sink exposed to contamination.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marks gravy, shredded cheese, sliced ham, etc. Per operator all 24-36 hrs since production.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Container of medicine improperly stored. Observed vitamins on dry goods shelf. Operator relocated to office area.
Displayed food not properly protected from contamination. Observed raw shell eggs on shelf of 3 compartment sink. Operator discarded.
No soap provided at handwash sink front kitchen. Operator refilled.
Equipment in poor repair. Observed broken gaskets on reach in coolers.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Two-compartment sink used for warewashing. Observed 3rd compartment of sink blocked. Operator needs to sanitize properly.
Equipment in poor repair. Observed several cooling units working at 41-42F. Operator to get theses serviced.
No conspicuously located ambient air temperature thermometer in holding unit. All refrigerators need working ambient thermometers.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched trash can lid then proceeded to prepare food without washing hands. Reviewed proper hand washing and employee washed hands.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tuna salad - cookline flip top - ambient cooling for less than 1/2 hour at 10am (46-47F - Cooling) at 10:30am 46-47F. At this rate cooling to 41F within 4 hours will not occur. Operator moved item to freezer to expedite cooling.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter - Sanitizer Bucket (Chlorine 200ppm). Operator made new solution - chlorine 100ppm.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.