Oh! Mexico
Last inspected: Mar 30, 2026
58
Score
Oh! Mexico, located at 836 Lincoln Rd, Miami Beach, FL, underwent a moderate risk inspection on March 30, 2026. This inspection resulted in one critical, three major, and two minor violations. Historically, Oh! Mexico has predominantly received high-risk ratings across its eleven scored inspections.
10
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (126F - Hot Holding); in the steam table. As per the chef it was put there approximately two hours ago. The chef reheated the chicken. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed a spoon and food debris in the hand washing sink at the front counter. The manager removed the items. **Corrected On-Site**
31A-11-4
Intermediate - Lack of toilet tissue at each toilet. Observed in the ladies restroom. The manager brought paper. **Corrected On-Site**
32-11-5
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. The manager didn't know which test kit to use in the dish machine.
53A-14-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes on a rusty shelf by the triple sink.
24-06-4
Basic - Unprotected ice machine in a customer/nonsecure area. Observed two ice machines outside by the back door.
08B-62-4
58
Oct 8, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed a red funnel in the hand washing sink at the bar. The bartender removed it. **Corrected On-Site**
31A-11-4
Basic - Ice bucket stored inverted between uses. The bartender inverted them. **Corrected On-Site**
10-14-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Oba close thermos on top of portioned fries in the reach in freezer at the cook line. The manager removed it. **Corrected On-Site**
12B-13-4
82
Apr 24, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher touch dirty dishes and clean dishes without washing his hands.
12A-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice melting in the hand wash sink at the bar.
31A-11-4
78
Apr 22, 2025
Routine - Food
No violations found.
100
Jan 6, 2025
Complaint Full
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the bar tender serving drinks and touching the POS screen put on gloves and began to cut limes.
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed portioned raw chicken over beef in the walk-in cooler. The chef put the chicken in the bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico del gallo (51F - Cold Holding)in a cooler at the bar/ front counter. As per the chef it was put there approximately 30 minutes ago. The chef put ice in the cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed the chef filling a pan with water at the hand washing sink at the front line. **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Plumbing system in disrepair. Observed a hand washing sink in the ladies restroom with two motion activated faucets not dispensing water. As per the manager the sink is going to be repaired tomorrow. There is a sign posted out of order and please use the sink in the stall.
29-08-4
50
Aug 6, 2024
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 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 the dishwasher machine at the bar chlorine sanitizer at 0.00 ppms. Observed a deliver was connected to the sanitizer line. The manager brought chlorine sanitizer and after a few cycles the sanitizer level was 100 poms. **Corrected On-Site**
22-49-4
High Priority - Employee handled soiled equipment or utensils and then handled clean equipment without washing hands. Observed the dishwasher handle dirty dishes and remove the clean dishes without washing his hands.
12A-13-4
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 the cook filling pans with water at the hand sink at the cook line.
31A-11-4
Intermediate - 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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bathroom.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at the second hand sink at the bar.
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean ice buckets not stored inverted or in a protected manner. Observed at the bar.
24-05-4
Basic - 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. Observed two Anahi-mahi-mahi and 5 tuna filets at an internal temperature of 32°F-34°F. still in the vacuum. The manager removed the vacuum by cutting the corners. **Corrected On-Site** **Repeat Violation**
06-09-1
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 in a container of rice.
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the front sink in the men's restroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards soiled. Observed the walk-in cooler shelving soiled.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a half empty water bottle in the drink cooler by the restrooms.
12B-13-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
29
Mar 4, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at the back of kitchen.
12A-07-5
High Priority - Employee washed hands with no soap. Observed at the front counter.
12A-20-4
Intermediate - Spray bottle containing toxic substance not labeled. The manager labeled it. **Corrected On-Site**
41-17-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed crevice on the menu not identified as raw.
02B-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar. The bartender secured the tanks. **Corrected On-Site**
51-11-4
Basic - 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. Observed 4 packs of tuna and 6 packs of mahi-mahi still in the vacuum with internal temperatures from 32°F- 35°F. The chef cut open the bags. **Corrected On-Site**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Ice bucket/shovel stored on floor between uses. The bar tender moved the buckets. **Corrected On-Site**
10-14-5
Basic - Ice scoop handle in contact with ice. Observed at the bar. The bartender inverted the scoop. **Corrected On-Site**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the back of kitchen. The cook removed it. **Corrected On-Site**
21-04-4
45
Sep 1, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
64
Aug 31, 2023
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 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 manager instructed the bartender to take the cups to the kitchen. **Corrective Action Taken**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish (52F - Cold Holding); beef (52F - Cold Holding); tuna (52F - Cold Holding); shredded cheese (52F - Cold Holding)at the cook line middle reach in cooler. As per the chef the items were placed on line at approximately 11:00 the chef moved the food to the walk-in freezer to cool it down. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the triple sink.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener and blade soiled.
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
16-32-5
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. Form provided and signed by 6 food handlers.
11-26-1
Intermediate - 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. Form provided.
11-27-4
Basic - Ice bucket stored not inverted between uses. The bartender inverted it.
10-14-5
Basic - Ceiling tile missing. Observed by the triple sink.
36-36-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Observed a reach in cooler gasket torn.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled at the bar. The bartender cleaned it. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
32
Jan 4, 2023
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
26
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