#12 OXFORD ST, CAMBRIDGE ON
Conditional Pass
2 violations were found at the most recent inspection.
Source: Region of Waterloo Public Health
June 4, 2026
Conditional PassThis summary is AI generated and can contain mistakes.
The restaurant must have proper equipment available for washing and sanitizing dishes and utensils, either by hand or with a dishwasher.
The restaurant's dishwashing machine must meet NSF/ANSI certification standards to ensure it properly cleans and sanitizes dishes at the correct water temperature and timing.
SPORTS BAR PONTA DA MADRUGADA is in the RIVERVIEW neighbourhood. RIVERVIEW, Cambridge has 34 restaurants tracked on Pass or Fail, inspected by Region of Waterloo Public Health. As of June 25, 2026, there are 18 (53%) that have passed their most recent inspection, with 15 (44%) conditional and no closures.
This restaurant has been inspected 3 times since May 1, 2025, with 0 passes, 3 conditional outcomes, and 0 closures on record.
2 violations
Either mechanical or manual dishwashing is provided / Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure commercial NSF/ANSI dishwasher meets the Standard 3 certification / Ensure domestic NSF/ANSI dishwasher meets the Standard 184 certification
This record comes from Region of Waterloo Public Health. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
THE LOCAL EATERY
CITY CORE
1 violation
Maintenance of sanitary facilities / Maintain sanitary facility clean and in good repair
8 violations
Either mechanical or manual dishwashing is provided / Provide adequate equipment (manual or mechanical) for cleaning and sanitizing utensils as required
Manual dishwashing: Wash, rinse, sanitize technique / Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds / Ensure clean wash / rinse water is provided / Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer / Ensure domestic NSF/ANSI dishwasher meets the Standard 184 certification
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize multi-service articles after each use and as often as necessary
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
Hand washing basin with supplies of soap and paper towels in dispensers / Provide soap in a dispenser at hand basin in the food preparation area
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use