ESQUINA MEXICANA

Name: ESQUINA MEXICANA
Address: 1361 WASHINGTON AVE, MIAMI BEACH, FL, 33139, US
Rating: 41.4

1361 WASHINGTON AVE, MIAMI BEACH, FL 33139

License #2331230

🌮 Mexican/Latin ℹ️

41.4 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 8 findings · 2 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

ESQUINA MEXICANA in MIAMI BEACH currently holds an InspectFL Health Score of 41.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 70 total violations — 9 critical, 13 major, 48 minor.

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Record snapshot

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The latest inspection on September 28, 2026 shows 8 observation rows: 2 critical, 1 major, and 5 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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DBPR

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ESQUINA MEXICANA has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen ceiling tiles not smooth and easily cleaned.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area, vents heavily soiled.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun at bar area soiled with slime like substance.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee prep area, wearing a watch and bracelet while engaging in food preparation
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed three knives stored in between stations at Cook line. Employee washed all three knives to be.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler eggs stored over pickled cabbage and chimichurri. Employee placed eggs on bottom shelf.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at kitchen area did not wash hands prior to engaging a new task.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at kitchen exit.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide/helium tanks not adequately secured at front counter next to hand washing sink.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents and ceiling tiles at back kitchen / preparation area soiled.
[14-11-5] Equipment in poor repair. Observed walk-in cooler locking latch in disrepair, door handle in disrepair of upright reach-in cooler at ware washing area, and white chest reach-in freezer gasket in disrepair next to protein walk-in cooler..
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Observed box of tomatoes stored on floor at walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed protein cooler gaskets soiled.
[36-36-4] Observed missing ceiling tiles near walk-in freezer and at ware washing ar
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp, beef, and fish being thawed at ambient temperature. Staff moved products to be defrosted under running water.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind three compartment sink soiled with mold-like substance.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pico de Gallo (47F - Cold Holding); Mozzarella cheese (48F - Cold Holding) at reach-in cooler at cookline. As per chef, less than 2 hours. Flip lid was kept open, lid was closed for rapid cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Black beans (125F - Hot Holding); Melted cheese (124F - Hot Holding). As per chef, less than 2 hours. Equipment was tripping breaker, manager was abled to resolved electrical problem. More water was added to equipment for rapid heating.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand washing sink at back kitchen with frozen packages of meat inside. Staff removed packages.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at back kitchen area.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured at front counter next to hand washing sink.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-36-4] Ceiling tile missing. Observed missing ceiling tiles near walk-in freezer and at ware washing area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents and ceiling tiles at ware washing area soiled.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner at back room near mop sink.
[14-11-5] Equipment in poor repair. Observed walk-in cooler locking latch in disrepair and door handle in disrepair of upright reach-in cooler at ware washing area.
[35B-01-4] Exterior exit door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Observed plastic container of oil stored on floor near walk-in freezer.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided person in charge with choking posted via email.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at bathroom used by employees.
[25-05-4] Single-service articles improperly stored. Observed boxes of single service containers stored on floor near walk-in freezer.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw fish stored over jalapeños at walk-in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Melted cheese (100F - Hot Holding) at cook line steam table. As per employee, been there since yesterday.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Melted cheese (100F - Hot Holding) at cook line steam table. As per employee, been there since yesterday.
[11-27-4] 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 cleanup procedures via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled at kitchen area.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided person in charge with employee reporting agreements, form was signed by employees present.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink hot water at 75 F at ware washing area, ran 5 minutes. Person in charge confirmed they have a plumber coming to fix issue in a day.