Orale Mexican Restaurant
Last inspected: Jan 14, 2026
41
Score
Inspectors have visited Orale Mexican Restaurant 10 times, with records going back to 2022. On Jan 14, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly seven violations earlier in the record.
“Reach-in cooler interior/shelves have accumulation” comes up most often, recorded three times in the inspection record.
Restaurants in Hollywood average 75, so Orale Mexican Restaurant trails the local norm. The pattern in the record is worth a careful look.
10
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
41
Aug 20, 2025
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
39
Apr 10, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand wash sink. Operator refilled **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Equipment in poor repair. Cabinet door at bar in poor repair
14-11-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Employee cleaned at time of inspection **Corrected On-Site**
22-08-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at cook line flip top **Repeat Violation**
14-36-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at drawers under flat top reach in cooler
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip top
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at kitchen hand wash sink. Operator repaired at time of inspection **Corrected On-Site**
29-20-5
Basic - Water leaking from pipe and/or faucet/handle. Observed at prep sink next to triple sink, kitchen hand wash sink. Operator repaired hand wash sink at time of inspection **Corrective Action Taken**
29-11-4
58
Dec 4, 2024
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Jun 4, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Walk-in cooler shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2024-06-04: Next unannounced **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed outside of walk in cooler/in prep room **Warning** - From follow-up inspection 2024-06-04: Next unannounced **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above steam table **Warning** - From follow-up inspection 2024-06-04: Next unannounced **Time Extended**
38-07-4
86
Jun 3, 2024
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked refried beans (65-70F - Cooling. Per operator beans were cooked yesterday and have been cooling overnight. See Stop Sale **Warning**
03D-02-5
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked refried beans (65-70F - Cooling. Per operator beans were cooked yesterday and have been cooling overnight. See stop sale. **Warning**
01B-36-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw chicken with gloved hands then proceed to handle utensils without changing gloves and washing hands. Operator instructed employee to remove gloves and wash hands, removed utensils to ware washing area **Corrected On-Site** **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at Walk-In Cooler: greater than 41 degrees Fahrenheit. raw steak (45F); cooked beef (48F - Cold Holding); cooked beef (52F); chicken broth (45F); sour cream (47F); cooked chicken (54F); cream (57F). Per operator in unit over 24 hours. Monitored temperature for approximately 1 hour with no changes in temperatures. Foods not prepared or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at Walk-In Cooler: greater than 41 degrees Fahrenheit. raw steak (45F); cooked beef (48F - Cold Holding); cooked beef (52F); chicken broth (45F); sour cream (47F); cooked chicken (54F); cream (57F). Per operator in unit over 24 hours. Monitored temperature for approximately 1 hour with no changes in temperatures. Foods not prepared or portioned today. See stop sale. **Warning**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided big six hand out to operator and reviewed **Warning**
11-07-5
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. Provided form to operator. Operator posted. **Corrected On-Site** **Warning**
11-27-4
Basic - Hole in or other damage to wall. Observed outside of walk in cooler/in prep room **Warning**
36-24-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above steam table **Warning**
38-07-4
Basic - Walk-in cooler shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Instructed operator how to set up sanitizer bucket. Operator placed wiping cloth in solution. **Corrected On-Site** **Warning**
21-12-4
32
Apr 9, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
78
Apr 8, 2024
Routine - Food
5 critical violations. 7 major violations. 5 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On top of lowboy reach in cooler by cook line under no time or temperature control, container of rice (89F -Cooling). Per employee, rice reheated approximately 4 hours earlier and placed on cooler for later use. See stop sale. **Warning**
03D-01-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In small storage alcove behind bar, 1) approximately 7 small flying insects around soda syrup boxes and dirty dish rack 2) 9 small flying insects landed on soda syrup lines, soda syrup boxes, and empty plastic containers beside dirty dish rack. **Admin Complaint**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cook line fliptop lower cooler, container of raw beef above containers of raw fish and pork. Employee inverted for proper separation. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On top of lowboy reach in cooler by cook line under no time or temperature control, container of rice (89F -Cooling). Per employee, rice reheated approximately 4 hours earlier and placed on cooler for later use. **Warning**
01B-02-5
Intermediate - No soap provided at handwash sink. At hand sink at entrance to kitchen. **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on floor just inside back storage area behind triple sink. **Warning**
41-17-4
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. Bulletin printed and provided. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Claudia Mantano 1-23-2019 **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holder at bar has mold like buildup. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar area used as dump sink based on ice and food debris in sink. **Warning**
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/ CFM Claudia Montano 1-23-2019 Person in Charge Juan Sierra **Warning**
53A-05-6
Basic - Floor not cleaned when the least amount of food is exposed. Floor area under soda syrup boxes in alcove area behind bar has food/syrup build up on floor. **Warning**
36-01-4
Basic - Food stored on floor. Multiple buckets of sauces and food items on floor in walk in cooler. **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink by bar. Sign printed and provided. **Corrected On-Site** **Warning**
31B-04-4
Basic - Waste line missing at soda gun holster. At main bar. **Warning**
29-17-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher has wash sink set up in middle sink and no sanitizer sink set up. **Warning**
16-13-5
18
Feb 10, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen at 3 compartment sink- observed soiled cardboard on the floor.
36-06-4
Basic - Soiled dry wiping cloth in use. Main kitchen expo prep table- observed soiled wiping cloths on prep table. Operator removed wiping cloths. **Corrected On-Site**
21-10-4
90
Aug 9, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink- observed utensils inside hand washing sink.
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at bar preparation area.
14-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen cold holding unit- observed container of mayonnaise inside container of lettuce.
10-01-5
82
Frequently Asked Questions
When was Orale Mexican Restaurant last inspected?
The most recent health inspection at Orale Mexican Restaurant on file is from Jan 14, 2026. The public record contains 10 inspections in total.
What is the most common violation at Orale Mexican Restaurant?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited three times, more than any other issue at Orale Mexican Restaurant.
How does Orale Mexican Restaurant compare to other restaurants in Hollywood?
Orale Mexican Restaurant most recently scored 41 out of 100, which is lower than the Hollywood average of 75.
Has Orale Mexican Restaurant's inspection record improved over time?
No. Recent inspections at Orale Mexican Restaurant have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Orale Mexican Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Orale Mexican Restaurant inspected?
Based on the inspection history on file, Orale Mexican Restaurant is inspected around three times per year on average.
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