MEZCAL SPIRIT OF OAXACA

High Priority - - From initial inspection : High Priority - Live, small flying insects found. 10 live flying insects by onions by walk-in cooler. Warning - From follow-up inspection 2026-04-22: Observed four live flying insects by onions by walk-in cooler. Admin Complaint

High Priority - Live, small flying insects found. 10 live flying insects by onions by walk-in cooler. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two packages of vacuum sealed completely thawed tuna in far right flip top reach in cooler in kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions being held in a fryer basket at the fryers at 118F. Employee voluntarily discarded onions. Corrective Action Taken

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. No written procedures available. Provided DBPR Form HR 5030-104. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink on expo line being used to thaw meat. Meat moved to prep sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with orange liquid on chemical rack. Unlabeled spray bottle with blue liquid at expo line. Operator identified contents as sanitizer and labeled the bottle. Corrected On-Site

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. See stop sale. Two packages of vacuum sealed completely thawed tuna in far right flip top reach in cooler in kitchen.

Basic - Employee eating in a food preparation or other restricted area. Two employees eating and drinking in kitchen side prep area. Employees moved to appropriate location. Corrected On-Site

Basic - Food stored in a room/shed that is not fully enclosed. Cans of cactus and cases of oil stored in storage room off the kitchen that has a door that is not fully enclosed, large gap at top and bottom of the door. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Two pairs of tongs stored on oven handle doors. Employee moved tongs. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of far right flip top reach in cooler in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Multiple bins of flours, rice and seasonings stored in the kitchen have no labels. Repeat Violation

High Priority - - From initial inspection : 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. Dish machines in bar area and kitchen area not functioning , testing at 0ppm. Manager will set up triple sinks with sanitizer until dish machines can be fixed. Manager contacted ecolab. Corrective Action Taken Warning - From follow-up inspection 2026-02-18: Observed dish machine in kitchen area at 200ppm chlorine, dish machine at bar area at 0ppm. Operator stated ecolab came out and adjusted dish machine. He will call them again to have machine serviced. Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menus under seafood poblano rice , Australian sea bass is listed under menu item, when asked which fish is served, person in charge states is Barramundi from Vietnam. Unable to provide invoice for Australian Sea Bass, is vernacular Name. Admin Complaint - From follow-up inspection 2026-02-18: At call back operator stated not selling fish until new menus arrive. will verify when callback is due. Time Extended

High Priority - Dented/rusted cans present. See stop sale. Observed two cans of tender cactus dented at the seem.

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. Dish machines in bar area and kitchen area not functioning , testing at 0ppm. Manager will set up triple sinks with sanitizer until dish machines can be fixed. Manager contacted ecolab. Corrective Action Taken Warning

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Re fried beans 112F hot holding, operator placed beans back on stove and re heated beans to 168F in 20 minutes . Beef 102F, operator states it has been out for 1HR, manager re heated to 169F in 20 minutes Green onions fried on cook line at 102F, manager stated they had been out for 1HR, will hold on time. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed two containers of beef consure in reach in cooler next to food prep area, date marked for 01/25/26 operator confirmed it to be the correct date. Stop sale issued

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Carnitas on cook line at 56F, manager stated they had been siting out for approximately 1HR, manager placed back in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored over food prep table in kitchen area, manager relocated items. Observed glass cleaner stored of alcoholic beverages in dry storage area upstairs. Manager relocated to appropriate location. Observed burn cream above food prep table in kitchen area near entrance, manager relocated item. Corrected On-Site

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menus under seafood poblano rice , Australian sea bass is listed under menu item, when asked which fish is served, person in charge states is Barramundi from Vietnam. Unable to provide invoice for Australian Sea Bass, is vernacular Name. Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or soap at hand wash sink in bar area. Person in charge provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Multiple bowls with no handles uses as scoops in multiple bulk container bins in kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drink on food prep tables in kitchen area, manager relocated all drinks. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed leaf blower stored above soda syrup boxes in back storage area. Manager relocated leaf blower. Corrected On-Site

Basic - Food stored in a room/shed that is not fully enclosed. Soda syrup boxes and variety of canned food stored in back area not fully enclosed.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between food prep tables on cook line, manager removed knife. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name Sugar bin on food prep line not labeled, flour bing on food prep line not labeled, manager placed labels on bin. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment's menu advertises ceviche but is not identified as raw. Warning - From follow-up inspection 2024-10-01: Menus still not indicating raw item. Manager states menus are re-printed. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On speed rack in kitchen near pass through window, lamb 117F cooling for 3+ hours, corn salsa 98F cooling for 2.5 hours, lamb gravy 117F cooling for 3+ hours. See stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On speed rack in kitchen near pass through window, lamb 117F cooling for 3+ hours, corn salsa 98F cooling for 2.5 hours, lamb gravy 117F cooling for 3+ hours. See stop sale.

High Priority - Dented/rusted cans present. See stop sale. One can of evaporated milk dented on dry food storage shelf. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cooler drawers below grill, raw pork stored over ready to eat cooked beef. Items moved and stored correctly. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher washed hands with gloves on and only washed hands for approximately three (3) seconds. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - 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 flip top cooler on cook line, sour cream, pico, cut lettuce 49F. Items placed into service approximately 4.5 hours prior. Items discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, sour cream, pico, cut lettuce 49F. Items placed into service approximately 4.5 hours prior. Items discarded. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above oven in kitchen, one pan of white rice 114F. Rice placed on shelf approximately 30 minutes prior. Rice removed to be reheated. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing blue chemical cleaner stored on bar prep area next to clean glassware. Spray bottle containing blue chemical cleaner stored on prep table next to dry food items. Both bottles moved and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at the end of the splitter for mop sink faucet where red hose is attached.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment's menu advertises ceviche but is not identified as raw. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets stored by ice machine in server station. Buckets inverted. Corrected On-Site

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. In reach in cooler on cook line, three (3) packages of thawed salmon in sealed ROP packaging. Salmon discarded. See stop sale.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.

Basic - Food stored on floor. Cases of raw beef in walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in women's restroom in dining area.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped straws on bar top in bar. Straws removed from bar top. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour in prep area of kitchen. Container labeled. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine

Intermediate - Handwash sink used for purposes other than handwashing. Handsink in dishwasher area blocked by cutting board, moved Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal glass drink on cutting board on line, moved Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on line

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for spoon in sugar at bar.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Standing water in bottom of reach-in-cooler.

High Priority - - From initial inspection : 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. 0ppms chlorine Corrected On-Site - From follow-up inspection 2023-10-11: 0 ppm Time Extended

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Line for soda draining in handsink at bar area - From follow-up inspection 2023-10-11: Still needs line to drained into drainTime Extended Time Extended

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. 0ppms chlorine Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked beef dated 9-21 In house Enchilada sauce 9-17 Salsa dated 9-21

High Priority - Toxic substance/chemical improperly stored. Clear spray bottle with blue substance inside. Stored over line cooler and clean dishes . Moved Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Line for soda draining in handsink at bar area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open soiled Soda gun Cleaned during inspection Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink in prep area InFront of line cooler

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Waste line missing at soda gun holster. At bar area One line draining into handsink other line missing