OAXAKA
2033-2035 HARRISON ST, Hollywood FL 33020 · 954.336.6403
Last inspected Feb 17, 2026 · 7 visits since February 2024
JUN 24
JAN 25
APR 25
SEP 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In True reach in cooler by cook line, cooked squash (48F - Cold Holding); house salsa (50F - Cold Holding). Per employee and dates marks not prepared or portioned today. Both items in unit more than 24 hours. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026023921 | Feb 9, 2026 | Jul 27, 2026 | $200 |
Inspection history
7 visits, newest first
Feb 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority2 Intermediate1 Basic
Show 10 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. Front counter and main dishwashers reading 0ppm chlorine after multiple attempts and priming.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Both dish machines reading 0ppm chlorine after multiple attempts and priming. Sanitizer pumps operating properly during cycle.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hands before putting on gloves after exiting the building and retuning to front counter to assist with preparation. Reviewed procedures for proper handwashing and changing gloves. Employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher not performing sanitizing step on pans being washed. Sanitizer sink not set up.
Raw animal food stored over/not properly separated from ready-to-eat food. In cookline right fliptop lower cooler, containers of raw tuna over bucket of mixed lettuce. Employee rearranged for proper separation.
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. In True reach in cooler by cook line, cooked squash (48F - Cold Holding); house salsa (50F - Cold Holding). Per employee and dates marks not prepared or portioned today. Both items in unit more than 24 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In True reach in cooler by cook line, cooked squash (48F - Cold Holding); house salsa (50F - Cold Holding). Per employee and dates marks not prepared or portioned today. Both items in unit more than 24 hours. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer.
Bowl or other container with no handle used to dispense food. Plastic cup in bulk rice container. Employee removed.
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 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. Bar dishwasher tested at 0ppm chlorine. Sanitizer will not prime. Instructed operator to use main dishwasher
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked squash cooling for 30 minutes at 2:30 (94F - Cooling); cooked squash at 3:00 (94F - Cooling). Item being cooled in reach in cooler with lid on pan. Instructed operator to remove lid and move to reach in freezer. Discussed proper cooling with operator
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. Raw tuna with a label indicating to be removed before thawing; still partially frozen not removed from packaging. Operator opened up packaging and discussed with operator
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at not in use drawers under flat top unit
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached
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. 1 expired
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. Raw tuna still partially frozen with a label indicating to be removed before thawing not removed. Operator opened packaging
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed at cheese on cook line, operator removed
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at not in use 2 drawer under flat top
Standing water in bottom of reach-in-cooler. Observed at right side cook line flip top
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 6 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
Cutting board has cut marks and is no longer cleanable. Observed at bar cutting board
Plumbing system in disrepair. Pipe leaking under triple sink on dining side ware washing area
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at not in use 2 drawer under flat top
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top fryer on dining side not under hood suppression system
Jun 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. J and C oyster operating under same license not operating at time of inspection (closed today) offers snapper ceviche. Per invoice, snapper has not undergone parasite destruction. No snapper present in establishment. Operator removed snapper ceviche from menu, and ordered proper fish to be served raw.
Handwash sink used for purposes other than handwashing. Observed operator dump cup of ice in handwashing sink across flip top. Discussed with operator.
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. Operator opened bag after partially thawed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing foods at flip top. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Observed, wet wiping cloth on flip top. Operator placed cloth in sanitizer bucket.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature testing device available for new dish machine in new concept restaurant.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on side of right fliptop unit. Employee moved beverage.
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.