Mezcal Spirit of Oaxaca
302 Centre St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501204
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection5 high priority (4 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 2 repeats), 7 basic (2 repeats)-39
- Administrative complaint on Sep 1, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score41
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 2, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler drawer on cook line, raw scallops 50°F. All other Time/Temperature control for safety foods at 41°F or below.
- First visitSep 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In top drawer of reach in cooler under grill on cook line, raw scallops (50°F - Cold Holding); raw shrimp (48-50°F - Cold Holding); raw fish (46°F - Cold Holding). Chef stated all items were thawed out and put in cooler this morning around 10 am. Chef had employee put ice on all items.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Stored in broiler on cook line, cooked chorizo (115°F - Hot Holding); refried beans (90°F - Hot Holding). Chef stated they were put in broiler approximately 1.5 hours prior. Chef told employee to put chorizo in walk-in freezer to cool down quickly and is going to reheat the refried beans.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In walk-in cooler, pan of vacuum sealed bag of raw beef steaks stored over pan of raw salmon. Chef moved steak.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
At bar, non food grade paper towel used in container of mint. Employee removed paper towel and used wax paper.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
In storage closet near men's room, toilet paper/napkins and single service gloves stored with bleach/handsoap.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In reach in cooler on cook line, container of bean salsa made Sunday per chef not date marked.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Blade of can opener attached to prep table soiled with residue. Also, interior of nozzles on soda machine in server hallways soiled with residue.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
In rear room off the kitchen, spray bottle of red liquid not labeled.
Repeat violation
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
In bakery area, white bin of flour not labeled. Chef had employee label. Also, on expo table, container of seasoning not labeled. Chef had employee label.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Food stored in a room/shed that is not fully enclosed.
In rear room off the kitchen, bag- in- box sodas and boxes of to go boxes stored in room with door that has gap below and above door.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In server hallway, employee drinks stored on top of reach in cooler and on shelf above soda machine/ice bin. Manager moved all cups.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
At bar, sanitizer bucket on floor under three compartment sink. Employee moved bucket.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Two ice buckets not inverted next to ice machine. Manager flipped buckets over.
Fixed on the spot
Equipment and utensils not properly air-dried - wet nesting.
On clean dish rack in dish area, multiple pans stacked before properly air drying.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cellphone at bar stored on mat next to clean glasses. Employee removed phone.
Fixed on the spot
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.