What is Oases's health inspection score?

Oases has a SafeDine safety score of 12 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Oases last inspected?

Oases was last inspected on March 19, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Oases have?

Oases has 15 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Oases safe to eat at?

Oases has a safety score of 12/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Oases serve?

Oases serves Fusion cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Oases

Name: Oases
Address: 101B WEST 14 STREET, Manhattan, 10011
Rating: 12

101B WEST 14 STREET, Manhattan

Last Inspected: 3/19/2026

▲Improving

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0Poor

Fusion•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 33% of fusion restaurants

Improving

2 inspections

Last: Mar 19, 2026

medium confidence

Directions Order

Inspections

Clean Rate

7.5

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-86

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+51 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 14/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (12/100) which is computed during our regular data sync.

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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101B WEST 14 STREET, Manhattan, NY 10011

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Inspection History

2 records on file

1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Mar 26

Cycle Inspection / Re-inspection InspectionLatestViolations were cited in the following area(s).

3 High

3 total3 risk factors

55/100inspection score

−30 pts

High Priority (3)

−30 pts

04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10
02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.Risk Factor−10
04CFood worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.Risk Factor−10

Base deductions−30 pts

Risk factor bonus (3× +5)−15 pts

Nov 25

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

9 High3 Med

12 total9 risk factors

0/100inspection score

−105 pts

High Priority (9)

−90 pts

04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.Risk Factor−10
06CFood, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.Risk Factor−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10

Intermediate (3)

−15 pts

09EWash hands sign not posted near or above hand washing sink.−5
10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−105 pts

Risk factor bonus (9× +5)−45 pts

Community Reviews

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Community Safety Reports

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Data source: NYC DOHMH · 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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