Lime Fresh Mexican Grill
Last inspected: Apr 2, 2026
95
Score
Inspectors have visited Lime Fresh Mexican Grill eight times, with records going back to 2022. Inspectors last stopped by on Apr 2, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around six violations to closer to three violations per visit over the last few inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
The city-wide average for Miami sits at 74, putting Lime Fresh Mexican Grill on the better side of that line. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler drawers on cook line with ambient temp of 47F. The following TCS foods stored inside for less than 4 hours: eggs (47F - ambient); cream cheese (49F - Cold Holding); goat cheese (44F - Cold Holding); provolone (45F - Cold Holding); cooked chicken (45F - Cold Holding); pasta (47F - Cold Holding); heavy cream (47F - Cold Holding). Operator began moving items to another cooler. Observed cooler across oven with ambient temp of 53F, the following TCS foods stored inside: cream cheese (48F - Cold Holding); cut tomato (47F - Cold Holding); cooked quinoa (50F - Cold Holding); smoked salmon (50F - Cold Holding); feta (48F - Cold Holding); goat cheese (47F - Cold Holding); tuna salad (50F - Cold Holding); corn (51F - Cold Holding); edamame (43F - Cold Holding); chickpeas (44F - Cold Holding). Operator threw out items past the 4 hour mark and the rest began placing in other cooler or on ice. **Corrective Action Taken** - From follow-up inspection 2026-04-02: Observed cooler across cook line with ambient temp of 38F. Observed cooler next to cook line with ambient temp of 46F. No TCS foods stored in either cooler. **Time Extended**
14-74-7
95
Mar 31, 2026
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Observed in dry food rack; WD-40. Operator removed during inspection. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooler drawers on cook line with ambient temp of 47F. The following TCS foods stored inside for less than 4 hours: eggs (47F - ambient); cream cheese (49F - Cold Holding); goat cheese (44F - Cold Holding); provolone (45F - Cold Holding); cooked chicken (45F - Cold Holding); pasta (47F - Cold Holding); heavy cream (47F - Cold Holding). Operator began moving items to another cooler. Observed cooler across oven with ambient temp of 53F, the following TCS foods stored inside: cream cheese (48F - Cold Holding); cut tomato (47F - Cold Holding); cooked quinoa (50F - Cold Holding); smoked salmon (50F - Cold Holding); feta (48F - Cold Holding); goat cheese (47F - Cold Holding); tuna salad (50F - Cold Holding); corn (51F - Cold Holding); edamame (43F - Cold Holding); chickpeas (44F - Cold Holding). Operator threw out items past the 4 hour mark and the rest began placing in other cooler or on ice. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in across oven with ambient temp of 53F, the following TCS foods stored inside more than 4 hours: cream cheese (48F Cold Holding); chickpeas (44F Cold Holding).
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in cooler drawers on cook line with ambient temp of 47F: eggs (47F - ambient). Operator began moving items to other cooler, eggs inside cooler for less than 4 hours.. **Corrective Action Taken**
03A-03-5
Basic - Accumulation of debris inside warewashing machine. Observed interior soiled.
16-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler drawers on cook line with ambient temp of 47F. The following TCS foods stored inside for less than 4 hours: eggs (47F - ambient); cream cheese (49F - Cold Holding); goat cheese (44F - Cold Holding); provolone (45F - Cold Holding); cooked chicken (45F - Cold Holding); pasta (47F - Cold Holding); heavy cream (47F - Cold Holding). Operator began moving items to another cooler. Observed cooler across oven with ambient temp of 53F, the following TCS foods stored inside: cream cheese (48F - Cold Holding); cut tomato (47F - Cold Holding); cooked quinoa (50F - Cold Holding); smoked salmon (50F - Cold Holding); feta (48F - Cold Holding); goat cheese (47F - Cold Holding); tuna salad (50F - Cold Holding); corn (51F - Cold Holding); edamame (43F - Cold Holding); chickpeas (44F - Cold Holding). Operator threw out items past the 4 hour mark and the rest began placing in other cooler or on ice. **Corrective Action Taken**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone above prep table across dish machine; operator removed. **Corrected On-Site**
40-06-5
47
Nov 7, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dill cream cheese (46F - Cold Holding); cooked pasta (48F - Cold Holding) inside cooler drawers at cook line. As per operator for less than 4 hrs. Observed sliced tomatoes (45F - Cold Holding); spring mix (47F - Cold Holding); sliced ham (47F - Cold Holding); turkey ham (46F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 4 hrs. **Warning** - From follow-up inspection 2025-11-07: Observed dill cream cheese (47F - Cold Holding); cooked pasta (49F - Cold Holding) inside cooler drawers at cook line. Observed sliced tomatoes (43F - Cold Holding); sliced ham (46F - Cold Holding); spring mix (47F - Cold Holding); turkey ham (45F - Cold holding)inside reach in cooler across cook line. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled at kitchen prep area. **Warning** - From follow-up inspection 2025-11-07: Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled at kitchen prep area. **Time Extended**
22-02-4
78
Nov 4, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dill cream cheese (46F - Cold Holding); cooked pasta (48F - Cold Holding) inside cooler drawers at cook line. As per operator for less than 4 hrs. Observed sliced tomatoes (45F - Cold Holding); spring mix (47F - Cold Holding); sliced ham (47F - Cold Holding); turkey ham (46F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 4 hrs. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed chicken breast (119F - Reheating); lentils soup (120F - Reheating) inside steam table. As per operator for less than 2 hrs. Opera placed products on stove top for reheating. **Corrective Action Taken** **Warning**
03E-02-5
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. Discussed and provided to operator via email. Operator printed out and posted on board at kitchen. **Corrected On-Site** **Repeat Violation** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled at kitchen prep area. **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled at prep area. **Warning**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on shelves over food prep area across cook line. Operator removed the phone. **Corrected On-Site** **Warning**
40-06-5
55
Aug 16, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
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.
11-27-4
90
Jan 5, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (48F - Cold Holding); Pico de gallo (50F - Cold Holding); cut tomatoes (47F - Cold Holding) located at front counter reach in cooler. As per operator product was out less than four hour. Operator replaced shredded cheese, Pico de gallo , cut tomatoes for cooler ones.
03A-02-5
Intermediate - Packaged food not labeled as specified by law. Observed rice container with out a label , under prep area table. Operator placed a new label on container. **Corrected On-Site**
02D-02-4
Basic - Single-service articles improperly stored. Observed on top empty thrash can located near back sink.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mops no hung inside mop sink.
42-01-4
Basic - Current Hotel and Restaurant license not displayed. Observed Restaurant license not displayed.
50-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted next to soda station.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal sweater stored on top to go containers. **Repeat Violation**
40-06-5
Basic - Floor tiles missing and/or in disrepair. Observed missing tile next office.
36-17-5
Basic - Hole in or other damage to wall. Observed next to mop sink.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ice bucket soiled
23-03-4
52
Jun 29, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak in drawers at the cook line. Employee rearranged properly during inspection. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed steak (123F - Hot Holding) as per employee less than 1 hour., employee proceeds to reheat during inspection. **Corrective Action Taken**
03B-01-6
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. Provided form during inspection.
11-27-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the cook line.
22-16-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in grill at the cook line.
10-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in preparation table.
40-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in preparation table.
21-09-4
52
Jul 7, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Food stored on floor. Observed bag of onions stored on the floor in walk in cooler. **Corrected On-Site**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
90
Frequently Asked Questions
When was Lime Fresh Mexican Grill last inspected?
The most recent health inspection at Lime Fresh Mexican Grill on file is from Apr 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Lime Fresh Mexican Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Lime Fresh Mexican Grill.
How does Lime Fresh Mexican Grill compare to other restaurants in Miami?
Lime Fresh Mexican Grill most recently scored 95 out of 100, which is higher than the Miami average of 74.
Has Lime Fresh Mexican Grill's inspection record improved over time?
Yes. Recent inspections at Lime Fresh Mexican Grill have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Lime Fresh Mexican Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Lime Fresh Mexican Grill inspected?
Based on the inspection history on file, Lime Fresh Mexican Grill is inspected around two times per year on average.
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