OH MEXICO AT MERCATO DELLA PESCHERIA
410-412 ESPANOLA WAY, Miami Beach FL 33139 · 305 673 2200
Last inspected Mar 10, 2026 · 7 visits since August 2023
AUG 24
FEB 25
SEP 25
FEB 26
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw salmon at the cook line. The chef moved the items to the correct shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Clam/mussel/oyster tags not marked with last date served. Observed some were marked.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid not labeled at the bar.
Show the remaining 3 findings ▾
Floor area(s) covered with standing water. Observed in both kitchens.
Floor tiles missing and/or in disrepair. Observed in both kitchens.
In-use tongs stored on equipment door handle between uses. Observed at the cook line. The manager removed them.
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate10 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
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 ice melting in the hand washing sink
No soap provided at handwash sink. Observed at the bar.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Form sent via email. The manager printed it and posted it in the window.
Spray bottle containing toxic substance not labeled. Observed two spray bottles with different liquids not labeled. Observed at the bar.
Floor area(s) covered with standing water. Observed in both kitchens.
Floor tiles missing and/or in disrepair. Observed in both kitchens.
Ice bucket/shovel stored on floor between uses. Observed at the bar. The manager removed them.
Ice scoop handle in contact with ice. Observed at the bar. The bar tender inverted it.
In-use knife/knives stored in cracks between pieces of equipment. Outwork knives in between a hand sink and counter. Then manager removed it.
In-use wet wiping cloth/towel used under cutting board. Observed in the fish restaurant. The cook removed it.
No container installed for catching grease from hood drip tray.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at both bars. The manager moved them behind the bar.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed a dicing tool soiled in the kitchen.
Floor area(s) covered with standing water. Observed at the cook line.
Floor soiled/has accumulation of debris. Observed in the walk-in cooler.
Floor tiles missing and/or in disrepair. Observed at the beginning of the cook line.
Food stored on floor. Observed a bag of ice on the floor in the walk-in freezer.
Hole in or other damage to wall. Observed by the small preparation reach in cooler.
Old labels stuck to food containers after cleaning.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager put them behind the bar.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed by the small preparation reach in cooler.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then handled clean equipment or utensils, without washing hands. Observed the dish washer.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the dish washing machines use chlorine as sanitizer and the establishment has quaternary test kits.
No paper towels or mechanical hand drying device provided at handwash sink. Observed next to the triple sink.
No soap provided at handwash sink. Observed at the bar.
Spray bottle containing toxic substance not labeled. Observed 2 at the bar and 2 at the coffee station. The manager discarded the bottles and brought new bottle with labels.
Buildup of food debris/soil residue on equipment door handles. Observed at the cook line.
Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
Ceiling tile missing. Observed over the walk-in cooler doors souled inside.
Floor area(s) covered with standing water. Observed in the kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoops handle in the rice at the steam table. The manager inverted the scoop.
No handwashing sign provided at a hand sink used by food employees. Observed next to the triple sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler doors souled inside and out at the coffee station.
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
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. Observed the bar dish machine chlorine sanitizer is at 0.00 ppms. The manager instructed the bartender to take the glassware to the kitchen and called the maintenance company for repair.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook handle food removed his gloves and put on new gloves without washing his hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed steak over cheese in the drawer reach in cooler at the cook line. The cook put the cheese in the top drawer and steaks in the bottom drawer.
No paper towels or mechanical hand drying device provided at handwash sink. Observed by the coffee station. The manager brought towels.
Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning.
Time/temperature control for safety food thawed in an improper manner. Observed four package of beef in a plastic container thawing at room temperature. As per the cook the beef was put there approximately one hour ago. The cook put it in the walk-in cooler.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 11 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 bar tender is taking the cups to the warehouse washing room.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw salmon at the cook line. The chef moved the items to the correct shelf.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche tostado and Mexican ceviche on the menu not identified as raw. As per the manager those items are raw.
No paper towels or mechanical hand drying device provided at handwash sink. Observed next to the triple sink, qqqq
No soap provided at handwash sink. Observed at the second hand sink at the bar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 4 back packs on top of a reach in cooler.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar entrance.
Old labels stuck to food containers after cleaning.
Wet mop not stored in a manner to allow the mop to dry.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed at the drink station.
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar. The bartender cleaned it.
Handwash sink not accessible for employee use at all times. Observed a bucket inside it at the bar and a pan with napkins at the coffee station. The manager removed the items.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food.
Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. Observed at the cook line.
Ice bucket/shovel stored on floor between uses. The manager inverted it and moved it from the floor.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Observed a container of sugar at the bar. The bartender labeled it.
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.