Ole Mexican Restaurant
Last inspected: Dec 29, 2025
58
Score
Ole Mexican Restaurant has been inspected nine times since 2022. On Dec 29, 2025, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around eight violations each.
“Spray bottle containing toxic substance not labeled” comes up most often, recorded four times in the inspection record.
By comparison, the average Jacksonville facility scores 74, putting Ole Mexican Restaurant on the weaker side. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shredded chicken 117-122 Refried beans 118 Stored under prep table in kitchen.
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled with pink stuff inside,
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded chicken and refried beans in walk in cooler
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Zapp spray bottle stored in kitchen no label, manager states its degreaser **Corrected On-Site**
41-17-4
Basic - Employee eating in a food preparation or other restricted area. Cook eating kitchen eat at time of inspection at prep table. Moved to back are **Corrective Action Taken**
12B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person drink (clear Pepsi) cup on prep table
12B-07-4
58
Aug 25, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 118-120 queso 109 shredded beef 97moved to stove to reheat
03B-01-6
Intermediate - Food employee applied hand antiseptic without washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food.
09-06-4
Intermediate - Handwash sink used for purposes other than handwashing. Handsink near drink station used as dump sink for ice
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked foods in walk in cooler, shredded chicken, cooked beef shredded beef
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles unlabeled
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Large clear container with white substance inside no label
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored over pick up area in kitchen over steam table
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Cup in lemon pepper seasoning, manager moved **Corrected On-Site**
14-01-5
50
Feb 14, 2025
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Aug 6, 2024
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
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
03F-02-5
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.
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips for dish machine
16-37-1
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
53A-05-6
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
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging from handsink with yellow substance inside, employee states it's degreaser.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler
36-34-5
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.
02D-01-5
47
May 3, 2024
Routine - Food
No violations found.
100
Apr 30, 2024
Routine - Food
7 critical violations. 5 major violations. 6 minor violations.
View 18 violations
High Priority - Container of medicine improperly stored. Neosporin medicine tube with plate of limes. Moved by manager **Corrected On-Site** **Warning**
41-07-4
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**
41-10-4
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**
03A-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**
01B-02-5
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**
03D-01-5
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**
03B-01-6
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**
03F-02-5
Intermediate - Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No CFM onsite.
09-08-5
Intermediate - Handwash sink used for purposes other than handwashing. Wait station Hand wash sink used for dumping ice.
31A-11-4
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**
53A-05-6
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.
31B-07-5
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.
03F-10-5
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.
09-24-4
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.
09-27-1
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-36-4
Basic - Food stored in undrained ice. Bulk drink ice at bar in container not draining.
08B-31-4
Basic - Stored food not covered. Uncovered pork in walk in cooler.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water. Moved by manager **Corrected On-Site**
06-01-5
16
Nov 13, 2023
Routine - Food
8 critical violations. 1 major violation. 4 minor violations.
View 13 violations
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.
03D-01-5
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-36-5
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
01B-01-4
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**
22-41-4
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.
09-01-4
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.
35A-02-6
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**
08A-05-6
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**
41-10-4
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**
41-17-4
Basic - Food stored on floor. Container of oil stored on floor in front of fryers.
08B-38-4
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.
14-10-4
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**
02D-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cookline below steam table soiled.
22-16-4
22
Jan 27, 2023
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan for cleanup of bodily functions. Emailed written plan for operator to print and file.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave in server area has soiled interior
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.No proof of employees have been informed of responsibilities to report Heath issues. Emailed employee agreement for operator tomprint and have employees sign.
11-26-1
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employee training certificates are copies. Discussed.
53B-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door has gap with light visible from inside
35B-01-4
64
Jul 22, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Displayed food not properly protected from contamination. Pan of sliced tomato in walk in cooler uncovered. Employee properly covered **Corrected On-Site**
08B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to fill pan with water for hot holding station **Repeat Violation**
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels in womens room unable to dispense. Employee corrected **Corrected On-Site**
31B-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several instances of personal items in preparation areas including cell phones on clean drying rack and above preparation shelves.
40-06-5
67
Frequently Asked Questions
When was Ole Mexican Restaurant last inspected?
The most recent health inspection at Ole Mexican Restaurant on file is from Dec 29, 2025. The public record contains nine inspections in total.
What is the most common violation at Ole Mexican Restaurant?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited four times, more than any other issue at Ole Mexican Restaurant.
How does Ole Mexican Restaurant compare to other restaurants in Jacksonville?
Ole Mexican Restaurant most recently scored 58 out of 100, which is lower than the Jacksonville average of 74.
Has Ole Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Ole Mexican Restaurant have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ole Mexican Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ole Mexican Restaurant inspected?
Based on the inspection history on file, Ole Mexican Restaurant is inspected around three times per year on average.
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