OAK AND OLA
1901 N MARKET ST, Tampa FL 33602 · 813-773-1901
Last inspected Apr 16, 2026 · 9 visits since December 2023
APR 24
NOV 24
APR 25
NOV 25
APR 26
— STEADY
5 inspections within 32 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found 6 live flies by bar area not landing on food. 2 live in dish washing area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hummus 45F reach in cooler cooks line entrance. Ice bath hotel pan Cold holding: Cold holding mozzarella cheese 44F sour cream 52F manager added more ice and water all temps to 43F chicken salad 52F cut tomatoes 45F sour cream 46F reach in cooler make table on cooks line manager moved food to walk in freezer all food to 43F
Handwash sink used for purposes other than handwashing. Stored utensils in hand washing sink employee removed
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 10 employee trainings that expired in January of 2026 observed 3 current employee trainings under Florida food handlers corp.
Wiping cloth sanitizing solution stored on the floor. Cooks line employee removed from floor
Nov 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Live, small flying insects found 6 live flies by bar area not landing on food. 2 live in dish washing area.
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. Reach in cooler on cookes line next to pizza station Cold holding: blue cheese 53F stop sale ambient air temperature 51F held overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cookes line next to pizza station Cold holding: blue cheese 53F stop sale ambient air temperature 51F held overnight Reach in cooler on cooks line far end by fryers cook onion 52F butter 52F coleslaw 44F cook onion 52F manager added ice to food items. 2nd temp
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Tested several times at 145F-154F discussed with operator to use the three compartment sink to wash dishes with sanitizer
Cutting board has cut marks and is no longer cleanable. On cooks line next owner got brand new cutting boards onsite
Jul 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Dented cans. 2 cans of pomodori a peara stop sale.
Stop Sale issued due to adulteration of food product. Cooked Roast beef beyond the 48 hours of production date not removed from the bag. Cooked chicken beyond the 48 hours not removed the vacuum packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cook onions 45 f cut spinach 45 f by the front door of walk in chef states a truck was delivered do inventory. Discussed with operator to move product to the other side.
Handwash sink used for purposes other than handwashing. Red bucket in the hand washing sink back kitchen employee removed
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked chicken cooked roast beef raw beef raw beef. Walk in cooler see stop sale.
Wiping cloth sanitizing solution stored on the floor. Removed from floor
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Can opener blade not kept sharp - observed metal shavings.
Floor soiled/has accumulation of debris. Under equipment
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Large dish cart blocking hand wash sink. Employee moved it.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
No handwashing sign provided at a hand sink used by food employees. At bar operator placed sign at bar
Dec 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Sink in front of hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on start of cooks line
Wet wiping cloth not stored in sanitizing solution between uses. On tables and under cutting boards
Dec 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Final rinse 136F operator turned on booster and now 174F
Stop Sale issued on time/temperature control for safety food due to temperature abuse. crooked onions (57F - Cold Holding); cheddar (56F - Cold Holding); butter (69F - Cold Holding); slaw (69F - Cold Holding); cooked beans (53F - Cold Holding);cut tomato (54F - Cold Holding); broccolini (49F - Cold Holding); eggs47 (49F - Cold Holding); lobster (50F - Cold Holding) operator discarded all items and replaced with like items and ice water for proper cold holding until unit can be repaired
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crooked onions (57F - Cold Holding); cheddar (56F - Cold Holding); butter (69F - Cold Holding); slaw (69F - Cold Holding); cooked beans (53F - Cold Holding);cut tomato (54F - Cold Holding); broccolini (49F - Cold Holding); eggs47 (49F - Cold Holding); lobster (50F - Cold Holding) operator discarded all items and replaced with like items and ice water for proper cold holding until unit can be repaired
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar
Handwash sink not accessible for employee use at all times. Sink in front of hand wash sink.
Current Hotel and Restaurant license not displayed.
No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on start of cooks line
Wet wiping cloth not stored in sanitizing solution between uses. On tables and under cutting boards
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.