DirtyFLRestaurant Inspection Data

MEZCAL SPIRIT OF OAXACA

302 CENTRE ST

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 2/27/2025

Inspection #: Visit ID: 8898106

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two (2) blue ice buckets stored on ice machine in server station. Buckets inverted. Corrected On-Site Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on counter across from pass window in kitchen. Multiple drinks on counter in server station where items are prepared. Drinks moved and stored correctly. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Container of lard on floor in walk in cooler. Lard moved and stored correctly. Corrected On-Site Repeat Violation
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle is on rocks/dirt.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came inside from back storage area into kitchen and immediately placed on gloves to begin working with food. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
  • 12A-13-4: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. Employee working in dish area handled soiled utensils and soiled water and immediately handled clean dishes from dish machine without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink in bar.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow chemical cleaner stored in back storage area. Bottle labeled. Corrected On-Site

Inspection Date: 11/22/2024

Inspection #: Visit ID: 8992058

  • N/A:No Violations Were Observed

Inspection Date: 10/1/2024

Inspection #: Visit ID: 8897814

  • 02B-01-5: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**

Inspection Date: 9/24/2024

Inspection #: Visit ID: 8791321

  • 24-05-4: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
  • 06-09-1: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.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
  • 08B-38-4:Basic - Food stored on floor. Cases of raw beef in walk in freezer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in women's restroom in dining area.
  • 25-27-4: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
  • 02D-01-5: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
  • 03D-01-5: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
  • 01B-36-5: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.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can of evaporated milk dented on dry food storage shelf. See stop sale.
  • 08A-05-6: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
  • 12A-09-4: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**
  • 01B-02-5: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.
  • 03A-02-5: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
  • 03B-01-6: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**
  • 41-10-4: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
  • 29-42-4: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.
  • 02B-01-5: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

Inspection Date: 5/2/2024

Inspection #: Visit ID: 8619369

  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - From follow-up inspection 2024-05-02: Still the same **Time Extended**

Inspection Date: 2/23/2024

Inspection #: Visit ID: 8516200

  • 12B-07-4: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
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on line
  • 10-01-5: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.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handsink in dishwasher area blocked by cutting board, moved Corrected On-Site
  • 53B-05-5: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.

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8524667

  • 31A-10-4: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 drain**Time Extended** **Time Extended** - From follow-up inspection 2023-10-12: Still **Time Extended**

Inspection Date: 10/11/2023

Inspection #: Visit ID: 8515849

  • 22-41-4: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**
  • 31A-10-4: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 drain**Time Extended** **Time Extended**

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8373559

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 29-17-4:Basic - Waste line missing at soda gun holster. At bar area One line draining into handsink other line missing
  • 22-41-4: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
  • 01B-24-5: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
  • 41-10-4: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
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Line for soda draining in handsink at bar area
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open soiled Soda gun Cleaned during inspection Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink in prep area InFront of line cooler