What is The Oakley Establishment's health inspection score?

The Oakley Establishment has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Oakley Establishment last inspected?

The Oakley Establishment was last inspected on December 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Oakley Establishment have?

The Oakley Establishment has 41 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Oakley Establishment safe to eat at?

Yes, The Oakley Establishment has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does The Oakley Establishment serve?

The Oakley Establishment serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Oakley Establishment

Name: The Oakley Establishment
Address: 2900 WASSON RD, Cincinnati, 45209
Rating: 90

2900 WASSON RD, Cincinnati

Last Inspected: 12/11/2025

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0Excellent

American•NORTHSIDE

Ranked #365 of 504 in NORTHSIDEBetter than 22% of american restaurants

Improving

5 inspections

Last: Dec 11, 2025

high confidence

Directions Order

Inspections

20%

Clean Rate

8.2

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+14 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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2900 WASSON RD, Cincinnati, FL 45209

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Violation Timeline

Jul 2024

1 inspections

11 basic

Jul

Dec 2024

1 inspections

11 basic

Jun 2025

1 inspections

10 basic

Jun

Dec 2025

2 inspections

9 basic

Inspection History

5 records on file

5 Routine

Dec 25

Routine InspectionLatestClean

No violations

100/100inspection score

Dec 25

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
3.5(E)3.5(E) - VII. Consumer Advisory - Consumer Advisory−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
3.2(T)3.2(T) - Food Preparation - Preventing Contamination from the Premises−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2

Base deductions−18 pts

Jun 25

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

3.5(C)3.5(C) - Food Labeling−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
6.2(B)6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
6.1(C)(1)6.1(C)(1) - Floor and wall junctures - coved, and enclosed or sealed−2
4.2(D)4.2(D) - Ventilation hood systems- Adequacy−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
5.4(F)(1)5.4(F)(1) - Outdoor Receptacles−2

Base deductions−20 pts

Dec 24

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

6.2(B)6.2(B) - III. Preventing Contamination by Hands - Facilities−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency−2
6.1(M)(1)6.1(M)(1) - Facilities−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
3.5(E)3.5(E) - VII. Consumer Advisory - Food Labels−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2
6.1(A)6.1(A) - Facilities: Floors, walls, and ceilings−2

Base deductions−22 pts

Jul 24

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency−2
6.4(K)6.4(K) - Facilities: Pest control:−2
4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
6.1(M)(3)6.1(M)(3) - Facilities−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2
4.4(A)(1)4.4(A)(1) - Equipment−2

Base deductions−22 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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