Mezcal Spirit of Oaxaca
Last inspected: Apr 22, 2026
86
Score
The health department has logged 14 inspections at Mezcal Spirit of Oaxaca, the earliest from 2023. The latest inspection on file is from Apr 22, 2026. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to one violation per visit.
Looking across the full record, “toxic substance/chemical improperly stored” is the recurring theme, flagged three times.
Restaurants in Fernandina Beach average 69, so Mezcal Spirit of Oaxaca is doing better than most peers. There isn't much in the file that would give a customer pause.
14
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found. 10 live flying insects by onions by walk-in cooler. **Warning** - From follow-up inspection 2026-04-22: Observed four live flying insects by onions by walk-in cooler. **Admin Complaint**
35A-02-7
86
Feb 26, 2026
Routine - Food
No violations found.
100
Feb 18, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
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**
22-41-4
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**
52-04-5
78
Feb 5, 2026
Routine - Food
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. Observed two cans of tender cactus dented at the seem.
01B-01-4
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**
22-41-4
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**
03B-15-5
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
01B-24-5
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**
03A-02-5
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**
41-10-4
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**
52-04-5
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**
31B-02-4
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.
14-01-5
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**
12B-07-4
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**
40-06-5
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.
08B-43-4
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**
10-17-4
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**
02D-01-5
25
Feb 27, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
47
Nov 22, 2024
Routine - Food
No violations found.
100
Oct 1, 2024
Routine - Food
1 major violation.
View 1 violation
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**
02B-01-5
90
Sep 24, 2024
Routine - Food
10 critical violations. 1 major violation. 7 minor violations.
View 18 violations
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**
03B-01-6
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**
03D-01-5
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-36-5
High Priority - Dented/rusted cans present. See stop sale. One can of evaporated milk dented on dry food storage shelf. See stop sale.
01B-01-4
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**
08A-05-6
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**
12A-09-4
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.
01B-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**
03A-02-5
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**
41-10-4
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.
29-42-4
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**
02B-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
24-08-4
Basic - Food stored on floor. Cases of raw beef in walk in freezer.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in women's restroom in dining area.
31B-04-4
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**
25-27-4
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**
02D-01-5
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**
24-05-4
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.
06-09-1
14
May 2, 2024
Routine - Food
1 minor violation.
View 1 violation
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**
29-49-6
95
Feb 23, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Handsink in dishwasher area blocked by cutting board, moved **Corrected On-Site**
31A-11-4
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.
53B-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine
22-02-4
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**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on line
13-07-4
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.
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
58
Oct 12, 2023
Routine - Food
1 major violation.
View 1 violation
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**
31A-10-4
90
Oct 11, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
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**
22-41-4
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**
31A-10-4
78
Oct 3, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
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**
22-41-4
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
01B-24-5
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**
41-10-4
Intermediate - Equipment drain line draining into handwash sink. Line for soda draining in handsink at bar area
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open soiled Soda gun Cleaned during inspection **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink in prep area InFront of line cooler
31B-02-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Waste line missing at soda gun holster. At bar area One line draining into handsink other line missing
29-17-4
43
Jun 6, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Toxic Substances Properly Identified, Stored, Used
FL-32
95
Frequently Asked Questions
When was Mezcal Spirit of Oaxaca last inspected?
The most recent health inspection at Mezcal Spirit of Oaxaca on file is from Apr 22, 2026. The public record contains 14 inspections in total.
What is the most common violation at Mezcal Spirit of Oaxaca?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited three times, more than any other issue at Mezcal Spirit of Oaxaca.
How does Mezcal Spirit of Oaxaca compare to other restaurants in Fernandina Beach?
Mezcal Spirit of Oaxaca most recently scored 86 out of 100, which is higher than the Fernandina Beach average of 69.
Has Mezcal Spirit of Oaxaca's inspection record improved over time?
Yes. Recent inspections at Mezcal Spirit of Oaxaca have averaged around one violation per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Mezcal Spirit of Oaxaca 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 Mezcal Spirit of Oaxaca inspected?
Based on the inspection history on file, Mezcal Spirit of Oaxaca is inspected around five times per year on average.
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