OLE MEXICAN RESTAURANT
9921 Atlantic Boulevard
Jacksonville, Florida, 32225
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/14/2025
High Priority
0
Intermediate
4
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach at handsink upfront in bar area. Swept and sanitized area **Corrective Action Taken**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on shelf over steam table
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bucket of shrimp stored on floor of kitchen Container of cut chicken stored on walk in cooler floor. Moved Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Black cracked container with sliced onions stored inside, in walk in cooler
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice stored in handsink near tea maker Ice in sink near walk in cooler
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handsink in kitchen
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook in kitchen expired 11-2024
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles unlabeled, green substance and purple substance
Food safety inspection conducted on 2/14/2025 revealed 8 total violations (0 high priority, 4 intermediate, 4 basic).
Inspection on 8/6/2024
High Priority
1
Intermediate
5
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large clear container with white substance inside, employee states it's salt.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. On salsa cups on trays held at room temperature
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open Milk in walk in cooler from previous morning, no date marking.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips for dish machine
- 53A-05-6:Intermediate - 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/ 5 employees of shift at time of inspection
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shredded chicken, cooked beans, refried beans,and queso. In walk in cooler
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging from handsink with yellow substance inside, employee states it's degreaser.
Food safety inspection conducted on 8/6/2024 revealed 8 total violations (1 high priority, 5 intermediate, 2 basic).
Inspection on 5/3/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/30/2024
High Priority
7
Intermediate
5
Basic
6
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 09-24-4:Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food missing diagram showing location of handwash sinks in relation to areas where bare hand contact with ready-to-eat food will occur. No diagram.
- 09-27-1:Basic - Establishment using an Alternative Operating Procedure not having documentation that at least two control measures against hazards associated with bare hand contact are used. Does not have at least 2 control methods.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Container of beef sauce under Hand wash sink. Moved by manager. Corrected On-Site
- 08B-31-4:Basic - Food stored in undrained ice. Bulk drink ice at bar in container not draining.
- 08B-12-5:Basic - Stored food not covered. Uncovered pork in walk in cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water. Moved by manager Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Neosporin medicine tube with plate of limes. Moved by manager Corrected On-Site Warning
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Refried beans 53° (Overnight temperatures ) stop sale issued. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Refried beans 53° (Overnight temperatures ) Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato in chill box at 55°. Items Moved by manager. Placed 2 hrs before. **Corrective Action Taken** Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Establishment has Time Temperature controled for safety procedures. No time marked on : cut tomato , raw chicken , shrimp , raw beef . Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice at 110° in hot hold unit. Reheated to 170° by manager Corrected On-Site Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle , degreaser , over uncovered beef sauce in kitchen. Moved by manager Corrected On-Site Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wait station Hand wash sink used for dumping ice.
- 53A-05-6:Intermediate - 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/ About 6 food service employees onsite with no certified food manger present. Arrived later. **Corrective Action Taken**
- 31B-07-5:Intermediate - No hand antiseptic and/or nail brushes provided at handwash sink in area(s) where bare hand contact occurs in an establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food that requires the use of hand antiseptic and/or nail brushes as control measures. No sanitizer at cookline Hand wash sink. No nail brushes at any Hand wash sinks.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment written procedures incomplete. No specific timeframes indicated on forms.
- 09-08-5:Intermediate - Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No CFM onsite.
Food safety inspection conducted on 4/30/2024 revealed 18 total violations (7 high priority, 5 intermediate, 6 basic).
Inspection on 11/13/2023
High Priority
8
Intermediate
1
Basic
4
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Gaskets on walk in cooler and walk in freezer torn. Also, bottom plate of reach in cooler on cookline below steam table cracked/. Issuing a piece.
- 08B-38-4:Basic - Food stored on floor. Container of oil stored on floor in front of fryers.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cookline below steam table soiled.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large container of white substance on shelf on cookline removed from original container not labeled. Operator labeled container of sugar. Corrected On-Site
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked refried beans (47F - Cooling); cooked chicken (48F - Cooling) cooked last. Igor around 10pm per operator. Observed pans of beans and chicken stacked on top of each other with lid on container. Discussed cooling procedures with operator and distributed cooling handout during this inspection. See Stop Sale.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked refried beans (47F - Cooling); cooked chicken (48F - Cooling) cooked last. Igor around 10pm per operator. Observed pans of beans and chicken stacked on top of each other with lid on container. Discussed cooling procedures with operator and distributed cooling handout during this inspection. See Stop Sale.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Can of tomato puree on dry food storage shelf dented and crimped around top rim of can. Stop Sale
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Observed bucket with sanitizer solution empty. Operator refilled bucket and retested at 100ppm Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hands to place shredded cheese, cut lettuce and cut tomatoes onto plate without having an updated AOP. AOP has not been used since 2018. Operator not familiar with AOP that was provided in their food safety training book. Discussed with operator that I can send an updated form if he wants to use AOP again.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed by dry food storage shelf.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat pork in reach in cooler next to fryers. Operator removed pork to properly store. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Three spray bottles containing toxic substance stored next to margarita mixes on shelf in front service area. Operator removed spray bottles of cleaners to properly store. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing toxic substance stored below shelf on cookline. Operator labeled degreaser. Corrected On-Site
Food safety inspection conducted on 11/13/2023 revealed 13 total violations (8 high priority, 1 intermediate, 4 basic).