Orale Mexican Restaurant

2041 Hollywood Blvd, Hollywood, FL 33020 · Permanent Food Service · License 1622312

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 19 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot), 4 intermediate (2 fixed on the spot, 1 repeat), 11 basic (4 repeats); basic violations cost 12 at most
-38
Safety score62

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep232026

Routine inspection

20 violations found

First visitSep 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
20 violations found:
- 5 High priority
- 4 Intermediate
- 11 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: 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°F. Front counter reach in low boy cooler Cooked Salsa Diablo (46°F - Cold Holding). Per employee item not prepped or portioned today in cooler 48 hours. . See stop sale.
  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.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Front counter reach in low boy cooler Cooked Salsa Diablo (46°F - Cold Holding). Per employee item not prepped or portioned today in cooler 48 hours See stop sale. Salsa (50°F - 51°F -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.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: 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.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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.
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: 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.
- Code 03, Food out of temperature: 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 65°F at 2:30pm ambient cooling approximately 2 hours to 64°F at 3:00pm. Based on time and temperatures taken item will not hit 41°F in 4 hours. Instructed manager to place shrimp inside freezer on a sheet tray to quick chill.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Handwashing sink by front bar area observed with ice inside, used as dump sink.
  Repeat violation
Basic11
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw pork on top of reach in freezer thawing at room temperature.
  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 32°F-40°F
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood vents over flat top with heavy grease build up.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice bucket at front bar area not inverted.
  Clean utensils stored between equipment and wall.
  Observed knives between electrical line and wall above reach in freezer in kitchen.
- Code 29, Plumbing and backflow prevention: Portable water tank not enclosed or sloped to drain properly.
  Repeat violation
  Waste line missing at soda gun holster.
  Bar soda gun observed with no waste line.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No handwashing signs inside restrooms in establishment.
- Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom or other areas of the establishment.
  Objectionable odors around reach in freezer and back door area of kitchen.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Repeat violation
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  CO2 tanks by front bar not secured.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.