OAK AND OLA
1901 N MARKET ST, TAMPA, FL 33602
License #3918344
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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
OAK AND OLA in TAMPA currently holds an InspectFL Health Score of 68.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 38 total violations — 12 critical, 11 major, 15 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on September 16, 2026 shows 3 observation rows: 2 critical, 0 major, and 1 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
OAK AND OLA has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler cheese 45F raw chicken 48F raw shrimp 48F lobster meat 46F manager added ice Reach in cooler front kitchen entrance cheese 45F tomato sauce 43F feta cheese 47F cut tomatoes 48F manager added ice all retested to 43F expect cheese ball 46F .
- [21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on floor manager moved from floor
- [22-41-4] 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. Tested 0 ppm 3 times employee primed machine and tested 100ppm
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