OAXACA CLUB
131 1 AVE N, Jacksonville Beach FL 32250 · 904-732-0537
Last inspected Aug 6, 2026 · 15 visits since October 2023
JAN 25
JUL 25
JAN 26
AUG 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 4 flying insects in bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
15 visits, newest first
Aug 6, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Live, small flying insects found. Observed total of 4 flying insects in bar area.
Aug 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
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.
Live, small flying insects found. Observed 2 flying insects in prep area. Administrative complaint at previous callback inspection due.
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.
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.
Aug 4, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority0 Intermediate7 Basic
Show 13 findings ▾
Live, small flying insects found. Observed total of 4 flying insects in bar area.
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.
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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler Raw shell eggs ambient temperature (55F - Cold Holding); Raw oysters (52F - Cold Holding); Butter (52F - Cold Holding); Milk (52F - Cold Holding); Salmon (52F-54F - Cold Holding); Cooked chicken (52F-54F - Cold Holding); Cooked short ribs (52F-54F - Cold Holding); Shredded queso cheese (52F-54F); Queso block cheese (52F-54F - Cold Holding); Cooked Mashed potatoes (52F-54F - Cold Holding); Cooked rice (52F-54F - Cold Holding); Raw pork shank (52F-54F - Cold Holding); Raw octopus (52F-54F - Cold Holding); shredded pork (52F-54F - Cold Holding); Shredded chicken (52F-54F - Cold Holding); Raw chicken (49F-51F - Cold Holding); Raw pork (52F-54F - Cold Holding); Shredded cheddar cheese (52F-54F - Cold Holding); Oysters (52F-54F - Cold Holding);; Cooked Barbacoa (52F-54F - Cold Holding). See stop sale. Cooler has an ambient temperature of 55F. Employee stated all products were in cooler from previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler Raw shell eggs ambient temperature (55F - Cold Holding); Raw oysters (52F - Cold Holding); Butter (52F - Cold Holding); Milk (52F - Cold Holding); Salmon (52F-54F - Cold Holding); Cooked chicken (52F-54F - Cold Holding); Cooked short ribs (52F-54F - Cold Holding); Shredded queso cheese (52F-54F); Queso block cheese (52F-54F - Cold Holding); Cooked Mashed potatoes (52F-54F - Cold Holding); Cooked rice (52F-54F - Cold Holding); Raw pork shank (52F-54F - Cold Holding); Raw octopus (52F-54F - Cold Holding); shredded pork (52F-54F - Cold Holding); Shredded chicken (52F-54F - Cold Holding); Raw chicken (49F-51F - Cold Holding); Raw pork (52F-54F - Cold Holding); Shredded cheddar cheese (52F-54F - Cold Holding); Oysters (52F-54F - Cold Holding);; Cooked Barbacoa (52F-54F - Cold Holding) Raw octopus (52F-54F - Cold Holding).See stop sale. Cooler has an ambient temperature of 55F. 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 degrees Fahrenheit. Observed in steam well on cook line Queso (105F-110F - Hot Holding). Employee removed to reheat.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents in prep area dusty.
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.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled with mold like substance.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink on prep table.
Mar 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Live, small flying insects found. Observed 4 flying insects in bar area.
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. Observed establishment without written procedures on vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed establishment without proof of Oyster tags kept for 90 days.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed establishment without proof of employee training on site.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked mashed potatoes, short ribs, and mojo chicken in sealed bags without proper date/time marking on each bag. Manager on duty will date marked foods in walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine on splash guard soiled with mold like substance located in bar area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents soiled with dust in prep area near office.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while engaging in food preparation. Employee discarded gum during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on cutting board located on cook line. Employee removed and stored properly.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door soiled with mold like substance.
Nov 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked chorizo dated 7-19-2025. See stop sale.
Stop Sale issued due to adulteration of food product. Observed in walk in cooler vacuum packed, cooked cooled chicken, ribeye, pork shank dated 7-18-2025,7-20-2025,&7-26-2025 Without an approved HACCP PLAN.See stop sale
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. Observed in walk in cooler Observed in walk in cooler vacuum packed, cooked cooled chicken, ribeye, pork shank dated 7-18-2025,7-20-2025,&7-26-2025 Without an approved HACCP PLAN.See stop sale
Jul 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked chorizo dated 7-19-2025. See stop sale.
Live, small flying insects found Observed Observed total of 4 flying insects. 2 flying insects near ware washing area. 2 flying insects at bar area.
Stop Sale issued due to adulteration of food product. Observed in walk in cooler vacuum packed, cooked cooled chicken, ribeye, pork shank dated 7-18-2025,7-20-2025,&7-26-2025 Without an approved HACCP PLAN.See stop sale
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. Observed in walk in cooler Observed in walk in cooler vacuum packed, cooked cooled chicken, ribeye, pork shank dated 7-18-2025,7-20-2025,&7-26-2025 Without an approved HACCP PLAN.See stop sale
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents in prep area soiled.
Feb 3, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed ENMOLADA sauce made with fresh garlic and heat applied dated 1-20-2025. See stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects in bar area. Manager was able to kill and discard 1 flying insect.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stuffed oysters from 45F-49F located in reach in cooler on cook line. Cooler has an ambient temperature of 39F. Observed in walk in cooler on cart Shredded chicken (49F - Cold Holding); Cooked rice (49F - Cold Holding); Cooked beans (48F - Cold Holding). Employee stated that he had cart out that morning. Cooler has Ambient temperature of 42F.
Jan 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed ENMOLADA sauce made with fresh garlic and heat applied dated 1-20-2025. See stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects in bar area. Manager was able to kill and discard 1 flying insect.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stuffed oysters from 45F-49F located in reach in cooler on cook line. Cooler has an ambient temperature of 39F. Observed in walk in cooler on cart Shredded chicken (49F - Cold Holding); Cooked rice (49F - Cold Holding); Cooked beans (48F - Cold Holding). Employee stated that he had cart out that morning. Cooler has Ambient temperature of 42F.
Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags missing last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled around ice chute.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks stored on prep tables and clean storage rack throughout kitchen. Manager removed and stored drinks properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing watch.
Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk-in freezer.
In-use wet wiping cloth/towel used under cutting board. Observed in use wet wiping cloth under cutting board in prep area. Manager removed cloth from under cutting board.
Aug 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect near ware washing area. Observed 1 flying insect near bar.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler raw chicken over raw beef. Manager removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on flip top cooler Sour cream (50F - Cold Holding); House made salsa (50F - Cold Holding); Chorizo (49F - Cold Holding). Manager stated employee was restocking. Cooler has an ambient temperature of 43F. Observed in walk in cooler Ribeye (45F - Cold Holding); Raw chicken (45F - Cold Holding); Cooked rice (45F - Cold Holding). Cooler has an ambient temperature of 42F. Manager stated cook was in/out of cooler and also may have been in defrost.
Spray bottle containing toxic substance not labeled. Observed spray bottle of bleach without label. Manager placed label on spray bottle.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents in back room soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table in kitchen. Employee removed and stored properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack stored on top of flip top cooler. Employee removed and stored properly.
Food stored on floor. Observed bag of bread crumbs stored on floor in food storage area. Manager removed and stored properly.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying insects in bar area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf in prep area. Manager removed and stored properly.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee with beard without beard guard engaging in food preparation.
Nov 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
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. Observed Dish machine at 0ppm. Operator will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over mussels in walk-in cooler. Chef removed and stored raw chicken properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top coolers on cook line Goat cheese (50F-53F - Cold Holding); Pickled jalapeños and onions (50F-53F - Cold Holding); Humus (50F-53F - Cold Holding); Pico (50F-53F - Cold Holding); Sour cream (50F - Cold Holding); chorizo (50F - Cold Holding). Chef stated the employee replenished cooler between 12:30-1:00, from the walk-in cooler. Chef placed all foods that were replenished back into walk-in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed back flow at mop sink incorrectly installed before splitter. Manager had employee remove splitter.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk opened on Sunday without date mark. Manager stated milk was opened on Sunday and placed date mark on milk.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Employee beverage container on a food storage table or over/next to clean equipment/utensils. Observed employee beverage in food storage area. Chef discarded drink.
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.