OH! MEXICO
836 LINCOLN RD, Miamia Beach FL 33139 · 786-298-9642
Last inspected Mar 30, 2026 · 9 visits since August 2023
AUG 24
JAN 25
APR 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections trending up, 21 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
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.
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.
Lack of toilet tissue at each toilet. Observed in the ladies restroom. The manager brought paper.
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.
Show the remaining 2 findings ▾
Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes on a rusty shelf by the triple sink.
Unprotected ice machine in a customer/nonsecure area. Observed two ice machines outside by the back door.
Oct 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Observed a red funnel in the hand washing sink at the bar. The bartender removed it.
Ice bucket stored inverted between uses. The bartender inverted them.
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.
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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.
Handwash sink used for purposes other than handwashing. Observed ice melting in the hand wash sink at the bar.
Apr 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 6, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
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.
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.
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.
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.
No soap provided at handwash sink.
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.
Aug 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Handwash sink used for purposes other than handwashing. Observed the cook filling pans with water at the hand sink at the cook line.
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/
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bathroom.
No soap provided at handwash sink. Observed at the second hand sink at the bar.
Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean ice buckets not stored inverted or in a protected manner. Observed at the bar.
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.
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.
No handwashing sign provided at a hand sink used by food employees. Observed in the front sink in the men's restroom.
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.
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.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at the back of kitchen.
Employee washed hands with no soap. Observed at the front counter.
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.
Spray bottle containing toxic substance not labeled. The manager labeled it.
Carbon dioxide/helium tanks not adequately secured. Observed at the bar. The bartender secured the tanks.
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.
Equipment and utensils not properly air-dried - wet nesting.
Ice bucket/shovel stored on floor between uses. The bar tender moved the buckets.
Ice scoop handle in contact with ice. Observed at the bar. The bartender inverted the scoop.
In-use wet wiping cloth/towel used under cutting board. Observed at the back of kitchen. The cook removed it.
Sep 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the triple sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener and blade soiled.
Equipment in poor repair. Observed a reach in cooler gasket torn.
Aug 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
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.
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.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the triple sink.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener and blade soiled.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
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.
Ceiling tile missing. Observed by the triple sink.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed a reach in cooler gasket torn.
Ice bucket stored not inverted between uses. The bartender inverted it.
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.
Old labels stuck to food containers after cleaning.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.