Oh Mexico at Mercato Della Pescheria
Last inspected: Mar 10, 2026
58
Score
Oh Mexico At Mercato Della Pescheria, located at 410-412 Espanola Way in Miami Beach, FL, had a moderate risk inspection on March 10, 2026. This inspection noted four major and three minor violations, including repeat issues with standing water and disrepaired floor tiles in both kitchens. The facility has a historical pattern of mostly high-risk inspections across its ten scored visits.
10
Inspections
0
Critical latest
4
Major latest
3
Minor latest
Inspection History
Mar 10, 2026
Complaint Full
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid not labeled at the bar. **Repeat Violation**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some were marked.
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Basic - Floor area(s) covered with standing water. Observed in both kitchens. **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed in both kitchens. **Repeat Violation**
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The manager removed them.
10-20-4
58
Feb 25, 2026
Routine - Food
1 critical violation. 7 major violations. 10 minor violations.
View 18 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Form sent via email. The manager printed it and posted it in the window. **Corrected On-Site**
02A-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles with different liquids not labeled. Observed at the bar.
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice melting in the hand washing sink
31A-11-4
Intermediate - No soap provided at handwash sink. Observed at the bar.
31B-03-4
Basic - Floor area(s) covered with standing water. Observed in both kitchens.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed in both kitchens.
36-17-5
Basic - Ice bucket/shovel stored on floor between uses. Observed at the bar . The manager removed them. **Corrected On-Site**
10-14-5
Basic - Ice scoop handle in contact with ice. Observed at the bar. The bar tender inverted it. **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Outwork knives in between a hand sink and counter. Then manager removed it. **Corrected On-Site**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in the fish restaurant. The cook removed it. **Corrected On-Site**
21-04-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled.
23-03-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at both bars. The manager moved them behind the bar. **Corrected On-Site** **Repeat Violation**
25-27-4
26
Sep 24, 2025
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a dicing tool soiled in the kitchen.
22-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by the small preparation reach in cooler.
36-27-5
Basic - Floor area(s) covered with standing water. Observed at the cook line.
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed in the walk-in cooler.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed at the beginning of the cook line.
36-17-5
Basic - Food stored on floor. Observed a bag of ice on the floor in the walk-in freezer.
08B-38-4
Basic - Hole in or other damage to wall. Observed by the small preparation reach in cooler.
36-24-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager put them behind the bar. **Corrected On-Site**
25-27-4
58
Feb 26, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
41
Aug 14, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - 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 the bar dish machine chlorine sanitizer is at 0.00 ppms. The manager instructed the bartender to take the glassware to the kitchen and called the maintenance company for repair. **Corrective Action Taken** **Repeat Violation**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook handle food removed his gloves and put on new gloves without washing his hands.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed steak over cheese in the drawer reach in cooler at the cook line. The cook put the cheese in the top drawer and steaks in the bottom drawer. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by the coffee station. The manager brought towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed four package of beef in a plastic container thawing at room temperature. As per the cook the beef was put there approximately one hour ago. The cook put it in the walk-in cooler. **Corrective Action Taken**
06-01-5
47
Mar 11, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at the bar. The bar tender is taking the cups to the warehouse washing room.
22-49-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw salmon at the cook line. The chef moved the items to the correct shelf.
08A-20-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche tostado and Mexican ceviche on the menu not identified as raw. As per the manager those items are raw.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to the triple sink, qqqq
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at the second hand sink at the bar.
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 4 back packs on top of a reach in cooler.
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar entrance.
31B-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
43
Aug 22, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
50
Apr 10, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and stained located at kitchen prep coolers. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-10: **Time Extended**
14-09-4
95
Mar 28, 2023
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - 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 chlorine sanitizer at 0ppm, at kitchen dish machine. Advised to Manager to setup three compartment sink using chlorine sanitizer, until dish machine is sanitizing properly. **Warning**
22-41-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers ceviche using corvina, served raw. No parasite destruction letter provided at time of inspection. **Warning**
01D-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw salmon and uncooked lobster tails at reach in cooler drawers under kitchen cookline, with no complete physical barrier between top and bottom. Chef placed raw beef under raw seafood items. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed portioned bags of shredded beef (53F - Cold Holding) located at top portion of prep cooler, across from flat top grill at kitchen cookline. **Warning**
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed Manager employee health reporting agreement form. **Warning**
11-26-1
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dish machine not dispensing chlorine sanitizer, tested at 0ppm. **Repeat Violation** **Warning**
16-59-1
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed handwash sink removed from dishwashing area, as per handwash sign and soap dispenser posted on wall. As per plans for restaurant establishment, a handwash sink was installed at dishwashing area. **Warning**
31A-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic portion cup with no handle, left in a container of lemon juice, at kitchen prep cooler. Manager removed portion cup stored in lemon juice. **Corrected On-Site** **Warning**
14-01-5
Basic - Cutting board has cut marks and stained located at kitchen prep coolers. **Repeat Violation** **Warning**
14-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scooping utensil, not stored above uncooked rice, inside container stored under kitchen counter. Manager placed handle of scooping utensil in a upright position. **Corrected On-Site** **Warning**
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit located at reach in cooler in front of flat top grill at kitchen cookline. **Warning**
05-09-4
Basic - No container installed for catching grease from hood system drip tray located above kitchen cookline. **Warning**
14-73-4
Basic - Utensils in poor condition. Observed broken scooping utensils inside a container of uncooked black beans, stored under kitchen counter and at ice bin behind bar counter. **Warning**
14-12-4
30
Dec 1, 2022
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.
29-34-4
High Priority - Food stored in ice used for drinks. Observed several bottles in the ice bin at the bar. The manager removed the items. **Corrected On-Site**
08B-56-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed drinking glass in the sink at the bar and a pan in the kitchen. The manager removed the items. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.
31B-02-4
Intermediate - Warewashing machine not automatically dispensing the sanitizer. Observed at 0 ppm. The manager set up the triple sink and told the dishwasher to rewash the dishes. **Corrective Action Taken**
16-59-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line. The manager inverted the items. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at the cook line. **Repeat Violation**
14-09-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed at the cook line. **Repeat Violation**
36-68-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in the kitchen. The manager removed the items. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled at the bar.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed at the mop sink.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottles not labeled throughout the kitchen.
02D-01-5
39
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