ORALE MEXICAN RESTAURANT

Name: ORALE MEXICAN RESTAURANT
Address: 2041 HOLLYWOOD BLVD, HOLLYWOOD, FL, 33020, US
Rating: 0

2041 HOLLYWOOD BLVD, HOLLYWOOD, FL 33020

License #1622312

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2026 · 20 findings · 5 critical

Routine - Food

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Quick take

ORALE MEXICAN RESTAURANT in HOLLYWOOD currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 95 total violations — 22 critical, 23 major, 50 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 4, 2024

The latest inspection on September 23, 2026 shows 20 observation rows: 5 critical, 4 major, and 11 minor.

Official recordInspection data quality

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Inspection coverage

90%

Inspector notes

Coverage note

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ORALE MEXICAN RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Diablo Sauce at front counter low boy cooler observed with no date marking. Per employee item had been prepared approximately 48 hours ago.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw pork on top of reach in freezer at 32F-40F
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at front bar area not inverted.
[24-14-4] Clean utensils stored between equipment and wall. Observed knives between electrical line and wall above reach in freezer in kitchen.
[29-01-4] Portable water tank not enclosed or sloped to drain properly.
[29-17-4] Waste line missing at soda gun holster. Bar soda gun observed with no waste line.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw shrimp in flip top unit in kitchen 65F at 2:30pm ambient cooling approximately 2 hours to 64F at 3:00pm. Based on time and temperatures taken item will not hit 41F in 4 hours. Instructed manager to place shrimp inside freezer on a sheet tray to quick chill.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing signs inside restrooms in establishment.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odors around reach in freezer and back door area of kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Inside walk in cooler opened Gallon of Milk was observed with expiration on 9/22/2026. Instructed manager to discard of item. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp skewers over cooked shrimp in lowboy reach in cooler at expo counter. Discussed with manager and manager moved raw shrimp to bottom of cooler.
[09-01-4] 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 using bare hands to role tortilla at cook line. Stopped employee and reviewed handwashing. Employee washed hands and put on gloves and discarded tortillas.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter reach in low boy cooler Cooked Salsa Diablo (46F - Cold Holding). Per employee item not prepped or portioned today in cooler 48 hours. . See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter reach in low boy cooler Cooked Salsa Diablo (46F - Cold Holding). Per employee item not prepped or portioned today in cooler 48 hours See stop sale. Salsa (50F - 51F -cold holding) in ice bath at bar. Observed container not surrounded by ice. Manager split salsa into smaller container submerged salsa into ice to rechill and remainder of the salsa moved to walk in cooler to rechill.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink while inspector was using hand washing sink. Reviewed with employee to always use handwashing sink when washing hands.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw pork on top of reach in freezer thawing at room temperature.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks by front bar not secured.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink by front bar area observed with ice inside, used as dump sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over flat top with heavy grease build up.

Disposition: Met Inspection Standards
[14-11-5] Equipment in poor repair. Cabinet door at bar in poor repair
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen, in corner in front of walk in cooler
[08B-42-4] Food stored outside. Canned tomatoes stored in outside storage area, operator/employees started to move to upstairs storage/office area
[23-03-4] Nonfood-contact surface soiled with grease, hood filters, ansul system pipes soiled with grease. Top of dish machine soiled
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at cook line flip top
[22-41-4] 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. Dish machine chlorine sanitizer tested at 0ppm chlorine. Hoses inserted into wrong chemicals. Operator properly placed hoses, primed retested at 50ppm chlorine
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee enter building with gloved hands then proceed to handle clean wares without removing gloves washing hands and putting on new gloves. Discussed with operator, operator instructed employees to remove gloves and wash hands
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee rinse glass at bar hand wash sink. Discussed with employee. Employee moved glass to ware washing area. Observed same hand wash sink also being used as dump sink. Discussed with operator
[53A-05-6] 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/Juan Sierra 5-7-24, CFM arrived at time of inspection
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chile rellenos prepared on 2 days ago not date marked. Operator date marked
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles at wait station containing purple substance not labeled. Operator labeled table cleaner

Disposition: Warning Issued
[36-24-5] Hole in or other damage to wall. Observed outside of walk in cooler/in prep room
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above steam table
[22-16-4] Walk-in cooler shelves have accumulation of soil residues.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Instructed operator how to set up sanitizer bucket. Operator placed wiping cloth in solution.
[03D-02-5] 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
[01B-36-5] 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.
[12A-09-4] 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
[01B-02-5] 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.
[03A-02-5] 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.
[11-07-5] 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
[11-27-4] 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.

Disposition: Warning Issued
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[16-13-5] 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.
[36-01-4] 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.
[08B-38-4] Food stored on floor. Multiple buckets of sauces and food items on floor in walk in cooler.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand sink by bar. Sign printed and provided.
[29-17-4] Waste line missing at soda gun holster. At main bar.
[03D-01-5] 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.
[35A-02-6] 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.
[08A-20-5] 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.
[01B-02-5] 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.
[11-27-4] 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.
[53A-03-7] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holder at bar has mold like buildup.
[31A-11-4] 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.
[53A-05-6] 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
[31B-03-4] No soap provided at handwash sink. At hand sink at entrance to kitchen.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on floor just inside back storage area behind triple sink.