Lime Fresh Mexican Grill

9005 SW 72nd Place, Miami, FL 33156 · Permanent Food Service · License 2332659

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Operating with an expired Division of Hotels and Restaurants license.High priority · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
3 high priority (1 fixed by the Oct 9 follow-up, 1 fixed on the spot), 1 intermediate, 10 basic
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Oct62026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 7 Basic
What was still cited
High priority1
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  More time given
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  More time given
Official report, on the Florida DBPR website
First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
  See stop sale. Observed 2 tomatoes with mold in walk in cooler. Operator threw out during inspection.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed walk in with ambient temp of 52°F, the following TCS foods stored inside: cooked beef (45°F - Cold Holding); shredded cheese (47°F - Cold Holding); cooked beans (45°F - Cold Holding); corn (45°F - Cold Holding); raw beef (44°F - Cold Holding). As per operator, a delivery was made an hour and a half prior.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Observed license expired; 10/01/26.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed on dry dish racks and dry food racks.
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed salt container; no label.
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  Observed in walk in cooler; food stored under leaking vents.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed water bottle above prep table next to kitchen handsink.
- Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Observed at ice machine in kitchen.
  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 walk in with ambient temp of 52°F, the following TCS foods stored inside: cooked beef (45°F - Cold Holding); shredded cheese (47°F - Cold Holding); cooked beans (45°F - Cold Holding); corn (45°F - Cold Holding); raw beef (44°F - Cold Holding). As per operator, a delivery was made an hour and a half prior. Observed reach in at cook line with ambient temp of 50°F, the following TCS foods stored inside for less than 2 hours chicken flautas (48°F - Cold Holding). Operator is calling technician in, and began grabbing ice to help cool products.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed on dry dish rack; wet nesting dishes.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed in kitchen.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed in kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed dust accumulation on vents.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Observed no poster; inspector provided via email.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul202026C76Routine inspection14 violations, 2 high priority No follow-up needed

First visitJul 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
- 2 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed 2 cans of beef broth; Sysco 49 oz with dents.
- Code 29, Plumbing and backflow prevention: Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
  Observed at mop sink.
Intermediate2
- Code 11, Employee health: 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.
  Observed no form or kit; inspector provided via email.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed on dry food and dish racks. Observed on knife magnet.
  Repeat violation
Basic10
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed on cook line.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
  Observed in prep area.
  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 in hallway near office; cooler no longer working. No TCS foods stored inside.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed interior soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets in cooler on cook line.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Observed garlic powder container reused for salt.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Observed u see hand sink at front line.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed in kitchen.
  Repeat violation
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Observed no poster; inspector provided via email.
  Fixed on the spot
  No copy of latest inspection report available.
  Observed no printed copy.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.