THE NEWS CAFE AT OH MEXICO TACO SHOP

Name: THE NEWS CAFE AT OH MEXICO TACO SHOP
Address: 800 OCEAN DR, MIAMI BEACH, FL, 33139, US
Rating: 76.8

800 OCEAN DR, MIAMI BEACH, FL 33139

License #2320493

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE NEWS CAFE AT OH MEXICO TACO SHOP in MIAMI BEACH currently holds an InspectFL Health Score of 76.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 15, 2026. Across those visits, inspectors documented 38 total violations — 6 critical, 12 major, 20 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 15, 2026 shows 6 observation rows: 1 critical, 1 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed some tags with no date marked. Coached chef procedures.
[50-09-4] Current Hotel and Restaurant license not displayed.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink hose.
[14-11-5] Equipment in poor repair. Observed rust shelves inside walk in cooler.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinks on top of prep table . Operator removes.
[10-08-5] Ice scoop handle in contact with ice. Observed Ice scoop handle in contact with ice at bar area and ice machine located outside kitchen area. Operator removed and send the scoop to dishwasher.

Disposition: Warning Issued
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter (84F - Hot Holding) at cook line, as per chef for less than 4 hours.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed by dishwasher shelf.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen.
[22-12-5] Metal stem-type thermometer soiled.
[02A-01-5] 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. Observed no consumer advisory for oysters, provided to manager and posted at dining area.
[14-74-7] 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 cooler in disrepair out of temperature.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork sausage (46F - Cold Holding); cooked chicken (48F - Cold Holding); salmon (49F - Cold Holding); pork (52F - Cold Holding); shrimp (48F - Cold Holding); cooked pasta (54F - Cold Holding) inside WIC, as per chef for more than 4 hours prior.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair by cook line area.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment with no plans review submitted to Tallahassee.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer next to cook line.
[01B-02-5] 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. Observed pork sausage (46F - Cold Holding); cooked chicken (48F - Cold Holding); salmon (49F - Cold Holding); pork (52F - Cold Holding); shrimp (48F - Cold Holding); cooked pasta (54F - Cold Holding) inside WIC, as per chef for more than 4 hours prior.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, as per chef for less than 4 hours prior.

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