DirtyFLRestaurant Inspection Data

MEZCAL SPIRIT OF OAXACA

MEZCAL SPIRIT OF OAXACA in FERNANDINA BEACH has 12 health inspections on record with an overall food safety rating of 3.0/5. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 12 reports on file

302 CENTRE ST

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 12 health inspection reports

All Inspection Reports

2/26/2026· 2w ago

Inspection #: 3591284

Call Back - Complied

2/18/2026· 3w ago

Visit ID: 13627190

Follow-up Inspection Required

1 high, 1 int

  • 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. 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**
  • 52-04-5: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**

2/5/2026· 1mo ago

Visit ID: 10870359

Follow-up Inspection Required

6 high, 2 int, 6 basic

  • 14-01-5: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.
  • 12B-07-4: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
  • 40-06-5: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
  • 08B-43-4: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.
  • 10-17-4: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
  • 02D-01-5: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
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed two cans of tender cactus dented at the seem.
  • 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. 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
  • 03B-15-5: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**
  • 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. 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
  • 03A-02-5: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**
  • 41-10-4: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
  • 52-04-5: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
  • 31B-02-4: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

2/27/2025· 1y ago

Visit ID: 8898106

Met Inspection Standards

2 high, 2 int, 5 basic

  • 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

11/22/2024· 1y 3mo ago

Visit ID: 8992058

Met Inspection Standards
  • N/A:No Violations Were Observed

10/1/2024· 1y 5mo ago

Visit ID: 8897814

Follow-up Inspection Required

1 int

  • 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**

9/24/2024· 1y 5mo ago

Visit ID: 8791321

Follow-up Inspection Required

10 high, 1 int, 7 basic

  • 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

5/2/2024· 1y 10mo ago

Visit ID: 8619369

Met Inspection Standards

1 basic

  • 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**

2/23/2024· 2y ago

Visit ID: 8516200

Follow-up Inspection Required

3 int, 5 basic

  • 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.

10/12/2023· 2y 5mo ago

Visit ID: 8524667

Met Inspection Standards

1 int

  • 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**

10/11/2023· 2y 5mo ago

Visit ID: 8515849

Follow-up Inspection Required

1 high, 1 int

  • 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**

10/3/2023· 2y 5mo ago

Visit ID: 8373559

Follow-up Inspection Required

3 high, 3 int, 2 basic

  • 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