OLE MEXICAN RESTAURANT Inspection – August 25, 2025

High Priority 1

#4High Priority03B-01-6

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

Intermediate 4

#5Intermediate09-06-4

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.

#6Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Handsink near drink station used as dump sink for ice

#7Intermediate02C-02-5

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

#8Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Multiple spray bottles unlabeled

Basic 3

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Cup in lemon pepper seasoning, manager moved **Corrected On-Site**

Corrected On-Site

#2Basic12B-07-4

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

#3Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Large clear container with white substance inside no label

Florida Food Watch