MARIACHI MEXICAN RESTAURANT

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Chicken and beef stored in thank you plastic red bags. - From follow-up inspection 2026-03-16: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken cooked beef and pico in walk in cooler. - From follow-up inspection 2026-03-16: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef over pork in walk in cooler. - From follow-up inspection 2026-03-16: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken removed from its original packaging stored in plastic bags over pork and beef in reach in stand up freezer. Repeat Violation - From follow-up inspection 2026-03-16: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler temperatures 44-46 per operator undermined when cooler went down. Operator has contacted maintenance during inspection to repair cooler. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2026-03-16: Walking cooler temperature 46-50 F cold holding overnight per employees. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on prep table at back of the house used yesterday to cut per operator. Repeat Violation - From follow-up inspection 2026-03-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. - From follow-up inspection 2026-03-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked and cooked foods in walk in cooler held over 24 hours per operator not date marked. - From follow-up inspection 2026-03-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Clorox in spray bottle by hand sink on cooks line. Operator labeled. Corrected On-Site - From follow-up inspection 2026-03-16: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in flour. - From follow-up inspection 2026-03-16: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line. Repeat Violation - From follow-up inspection 2026-03-16: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Multiple items such as beans, cases of tomatoes in walk in cooler stored on the floor. Cases of water and produce stored on the floor. - From follow-up inspection 2026-03-16: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Hanging from oven door. Operator removed. Corrected On-Site Repeat Violation - From follow-up inspection 2026-03-16: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by hand sink on cooks line. - From follow-up inspection 2026-03-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation - From follow-up inspection 2026-03-16: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line. - From follow-up inspection 2026-03-16: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Chicken and beef stored in thank you plastic red bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken cooked beef and pico in walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef over pork in walk in cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken removed from its original packaging stored in plastic bags over pork and beef in reach in stand up freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler temperatures 44-46 per operator undermined when cooler went down. Operator has contacted maintenance during inspection to repair cooler. Corrective Action Taken Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on prep table at back of the house used yesterday to cut per operator. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked and cooked foods in walk in cooler held over 24 hours per operator not date marked.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Clorox in spray bottle by hand sink on cooks line. Operator labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in flour.

Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line. Repeat Violation

Basic - Food stored on floor. Multiple items such as beans, cases of tomatoes in walk in cooler stored on the floor. Cases of water and produce stored on the floor.

Basic - In-use tongs stored on equipment door handle between uses. Hanging from oven door. Operator removed. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by hand sink on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Raw chicken out of original packaging over raw beef beef out of original packaging in reach in freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Prep cooler: fries, mexican cream, sour cream, cut lettuce, shredded cheese, 45F-54F overnight per operator. Advised to immediately discard Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: fries, mexican cream, sour cream, cut lettuce, shredded cheese, 45F-54F overnight per operator. Advised to immediately discard Same Prep cooler: Cold holding less 4hrs per operator: pico, pork, sour cream,shredded cheese, raw shell eggs, raw bacon, chorizzo, smoked sausage (45-54F - Cold Holding). Operator put on ice bath for temp recovery Corrective Action Taken Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items in cooler. All less than 7 days per operator

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler over buckets of sauces. Operator immediately removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys, money, drink, all on top of cooler at entrance to kitchen. ( corrected on site) -Purse on dry storage shelf

Basic - Floor soiled/has accumulation of debris. Under and around soda fountain

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatulas on soiled surface under flat top grill. Operator immediately removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in prep cooler, -shelves in prep cooler - sides of fryers - hood filters

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained and marked Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink ware wash with knives inside Operator removed knives Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink ware wash no paper towels Operator provided paper towels Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to find food handler training Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors not self closing Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling with holes and gaps kitchen

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling walk in cooler soiled

Basic - Food stored on floor. Buckets of maseca, chicken, and sour cream floor walk in cooler Bag of onions floor dry storage

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle Operator removed tongs Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

Basic - Open dumpster lid. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in mop sink not stored to dry Operator hung mop to dry Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray bottle with oil not labeled Operator labeled spray bottle Corrected On-Site

High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid ant and roach spray at mop sink Warning - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2023-02-14: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over tortillas in walk-in cooler Corrected On-Site Warning - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2023-02-14: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chorizo (46F - Cold Holding); pico (46F - Cold Holding); shredded cheese (48F - Cold Holding); cut tomato (60F - Cold Holding); shredded pork (48F - Cold Holding) on make table at cookline Warning - From follow-up inspection 2022-12-16: Chorizo-41F Pico-50F Shredded cheese-55F Shredded pork-49F Admin Complaint - From follow-up inspection 2023-02-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2023-02-14: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2023-02-14: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Case of oil near back door, cases of meat in walk-in cooler Warning - From follow-up inspection 2022-12-16: Time Extended - From follow-up inspection 2023-02-14: Time Extended

High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid ant and roach spray at mop sink Warning - From follow-up inspection 2022-12-16: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken over multiple ready to eat items in single door freezer next to ice machine Warning - From follow-up inspection 2022-12-16: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over tortillas in walk-in cooler Corrected On-Site Warning - From follow-up inspection 2022-12-16: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chorizo (46F - Cold Holding); pico (46F - Cold Holding); shredded cheese (48F - Cold Holding); cut tomato (60F - Cold Holding); shredded pork (48F - Cold Holding) on make table at cookline Warning - From follow-up inspection 2022-12-16: Chorizo-41°F Pico-50°F Shredded cheese-55°F Shredded pork-49°F Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2022-12-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Case of oil near back door, cases of meat in walk-in cooler Warning - From follow-up inspection 2022-12-16: Time Extended

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid ant and roach spray at mop sink Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken over multiple ready to eat items in single door freezer next to ice machine Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over tortillas in walk-in cooler Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chorizo (46F - Cold Holding); pico (46F - Cold Holding); shredded cheese (48F - Cold Holding); cut tomato (60F - Cold Holding); shredded pork (48F - Cold Holding) on make table at cookline Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Food stored on floor. Case of oil near back door, cases of meat in walk-in cooler Warning