Oaxaca Club
131 1 Ave N, Suite 102, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2616175
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection3 high priority (fixed by the Oct 6 follow-up), 1 intermediate-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Routine inspection
- Follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed in walk in freezer Raw Branzino Fish , Red Snapper, Raw Prawns Shrimp,Raw scallops packaged onsite using a reduced oxygen packaging method. See stop sale. Observed in walk in cooler Cooked short ribs under reduced oxygen packaging without HACCP plan approved by the Division of Hotels and Restaurants. See stop sale.
Code 03, Food out of temperature: Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale. Observed in walk in freezer Raw Branzino Fish , Red Snapper, Raw Prawns Shrimp,Raw scallops packaged onsite using a reduced oxygen packaging method. See stop sale.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 2 flying insects in prep area. Administrative complaint at previous callback inspection due.
Intermediate1
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed in walk in freezer Raw Snapper,Raw Branzino fish, Raw Prawns shrimp, Raw scallops ,cooked short ribs under reduced oxygen packaging without HACCP plan approved by the Division of Hotels and Restaurants.
Earlier inspections 1
F34Complaint inspection13 violations, 6 high priority · 1 follow-up visit Complaint after follow-up
- Follow-up visitAug 6, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 2 flying insects in prep area.
- First visitAug 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk in cooler Raw shell eggs ambient temperature (55°F - Cold Holding); Raw oysters (52°F - Cold Holding); Butter (52°F - Cold Holding); Milk (52°F - Cold Holding); Salmon (52°F-54°F - Cold Holding); Cooked chicken (52°F-54°F - Cold Holding); Cooked short ribs (52°F-54°F - Cold Holding); Shredded queso cheese (52°F-54°F); Queso block cheese (52°F-54°F - Cold Holding); Cooked Mashed potatoes (52°F-54°F - Cold Holding); Cooked rice (52°F-54°F - Cold Holding); Raw pork shank (52°F-54°F - Cold Holding); Raw octopus (52°F-54°F - Cold Holding); shredded pork (52°F-54°F - Cold Holding); Shredded chicken (52°F-54°F - Cold Holding); Raw chicken (49°F-51°F - Cold Holding); Raw pork (52°F-54°F - Cold Holding); Shredded cheddar cheese (52°F-54°F - Cold Holding); Oysters (52°F-54°F - Cold Holding);; Cooked Barbacoa (52°F-54°F - Cold Holding). See stop sale. Cooler has an ambient temperature of 55°F. Employee stated all products were in cooler from previous day.
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed in walk in cooler completely thawed Commercially processed reduced oxygen packaged Mahi bearing a label indicating that it is to remain frozen until time of use. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in walk in cooler Raw shell eggs ambient temperature (55°F - Cold Holding); Raw oysters (52°F - Cold Holding); Butter (52°F - Cold Holding); Milk (52°F - Cold Holding); Salmon (52°F-54°F - Cold Holding); Cooked chicken (52°F-54°F - Cold Holding); Cooked short ribs (52°F-54°F - Cold Holding); Shredded queso cheese (52°F-54°F); Queso block cheese (52°F-54°F - Cold Holding); Cooked Mashed potatoes (52°F-54°F - Cold Holding); Cooked rice (52°F-54°F - Cold Holding); Raw pork shank (52°F-54°F - Cold Holding); Raw octopus (52°F-54°F - Cold Holding); shredded pork (52°F-54°F - Cold Holding); Shredded chicken (52°F-54°F - Cold Holding); Raw chicken (49°F-51°F - Cold Holding); Raw pork (52°F-54°F - Cold Holding); Shredded cheddar cheese (52°F-54°F - Cold Holding); Oysters (52°F-54°F - Cold Holding);; Cooked Barbacoa (52°F-54°F - Cold Holding) Raw octopus (52°F-54°F - Cold Holding) .See stop sale. Cooler has an ambient temperature of 55°F. Employee stated all products were in cooler from previous day.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in steam well on cook line Queso (105°F-110°F - Hot Holding). Employee removed to reheat.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed non food grade towels used to line Raw salmon located in walk in cooler and on cook line.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed total of 4 flying insects in bar area.
Repeat violationAdministrative complaint
Basic7
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed in walk in cooler completely thawed Commercially processed reduced oxygen packaged Mahi bearing a label indicating that it is to remain frozen until time of use. See stop sale.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee drink on prep table.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed on cook line drawer cooler door gasket torn.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed walk in freezer with ice build up.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine soiled near ice chute of unit.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed walk in cooler door gasket soiled with mold like substance.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed air vents in prep area dusty.
Repeat violation
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.
- 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.