MARIACHIS MEXICAN RESTAURANT & BAR
1301 N ORANGE AVE 104
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
4
Intermediate
5
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk container of flour. Person in charge removed bowl. **Corrected On-Site**
- 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding missing left of oven, right of ice machine, along wall in dry storage room and left of prep table. Person in charge states repairs/installation is scheduled. **Corrective Action Taken** **Repeat Violation**
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice in bar ice bin. **Repeat Violation**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. No choking poster. Provided DBPR Form HR 5030-105.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelf below grill has accumulation of food debris. Area around nozzles on soda machine in service station is soiled. **Repeat Violation**
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back kitchen exit and side exit at service station do not self-close. **Repeat Violation**
- 41-07-4:High Priority - Container of medicine improperly stored. Bottle of cold medicine on prep table at expo window in kitchen. Person in charge moved medicine to proper storage. **Corrected On-Site**
- 35A-02-7:High Priority - Live, small flying insects found. One live flying insect at prep table.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unwrapped raw fish in pot stored on top of french fries in far right reach in freezer. In drawer below flat grill, raw chicken stored over raw beef. No separation present. In walk in cooler, shell eggs stored over cut lettuce. Person in charge rearranged all products to proper storage. **Corrected On-Site**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On mop sink with attached splitter, vacuum breaker missing from non-chemical side of attached hose.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wedger on shelf in bar has dried food debris. Interior of soda nozzles on service station soda machine. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice and lime in handwash sink at service station. **Repeat Violation**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu has an over easy egg in the description for The Breakfast Taco. No identifier is present to identify the egg is undercooked. **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge states they ran out of test strips for quaternary ammonium.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid on shelf under expo window. Unlabeled squirt bottle with blue liquid at bar triple sink. **Repeat Violation**
Food safety inspection conducted on 3/6/2025 revealed 15 total violations (4 high priority, 5 intermediate, 6 basic).
Inspection on 8/15/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/13/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cheese (52F - Cold Holding); house made guacamole (55F - Cold Holding); chicken (48F - Cold Holding); chili rellenos (47F - Cold Holding) in kitchen reach in cooler. Per employee, all products placed in unit 1.5-2.5 hours prior. All products moved to another reach in cooler in kitchen. In reach in cooler in kitchen, observed fish (48F - Cold Holding); pork (49F - Cold Holding); steak (49F - Cold Holding); chicken rolls (52F - Cold Holding); cheese (66F - Cold Holding); ceviche (52F - Cold Holding); cheese (48F - Cold Holding); tamales (47F - Cold Holding); shrimp (50F - Cold Holding); shell egg ambient (59F - Cold Holding). All products have been in the cooler overnight per employee. Observed in walk in cooler; chicken (51F/49F - Cold Holding); beef (50F - Cold Holding); chorizo (52F - Cold Holding); cheese sauce (51F - Cold Holding); cut tomato (51F/52F - Cold Holding); black beans (52F - Cold Holding); shell egg ambient (53F - Cold Holding); sour cream (52F - Cold Holding); cut lettuce (54F - Cold Holding); milk (51F - Cold Holding); fresh garlic (52F - Cold Holding); butter (51F - Cold Holding); cheese (52F/51F - Cold Holding); cut cabbage (52F - Cold Holding); refried beans (50F/56F - Cold Holding); beef (50F - Cold Holding); pork (52F - Cold Holding); chicken (49F - Cold Holding); beef (50F - Cold Holding). All products, per operator have been in the walk in cooler overnight. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-13: All cold holding temperatures between 37F-42F besides chili rellenos cooling in walk in cooler at 47F for approximately 2 hours. No other time/temperature controlled for safety foods located in walk in cooler, ambient temperature 45F. Time extension for confirmation of proper operation of walk in cooler. **Time Extended**
Food safety inspection conducted on 8/13/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 8/12/2024
High Priority
3
Intermediate
4
Basic
9
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding missing under three compartment sink, dish machine and left wall to the walk in cooler.
- 08B-31-4:Basic - Food stored in undrained ice. Container of lime juice store in drink ice in bar.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle laying in ice in bin at the bar. Employee moved ice scoop to proper storage. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior bottom of oven has food debris/build up.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand wash sink by soda machine. Inspector provided sign and operator hung sign at sink. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill has food debris. Underplating around soda nozzles on soda machine is soiled. **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Two containers/pans stacked with clean pans have old labels on the container/pan. Employee removed old labels. **Corrected On-Site**
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Both back exit doors are not self-closing.
- 29-08-4:Basic - Plumbing system in disrepair. Cold water valve on kitchen hand wash sink cut off at the bottom due to constant leak. **Repeat Violation**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler in kitchen, observed fish (48F - Cold Holding); pork (49F - Cold Holding); steak (49F - Cold Holding); chicken rolls (52F - Cold Holding); cheese (66F - Cold Holding); shell egg ambient (59F - Cold Holding); ceviche (52F - Cold Holding); cheese (48F - Cold Holding); tamales (47F - Cold Holding); shrimp (50F - Cold Holding); shell egg ambient (59F - Cold Holding). All products have been in the cooler overnight per employee. Observed in walk in cooler; chicken (51F/49F - Cold Holding); beef (50F - Cold Holding); chorizo (52F - Cold Holding); cheese sauce (51F - Cold Holding); cut tomato (51F/52F - Cold Holding); black beans (52F - Cold Holding); shell egg ambient (53F - Cold Holding); sour cream (52F - Cold Holding); cut lettuce (54F - Cold Holding); milk (51F - Cold Holding); fresh garlic (52F - Cold Holding); butter (51F - Cold Holding); cheese (52F/51F - Cold Holding); cut cabbage (52F - Cold Holding); refried beans (50F/56F - Cold Holding); beef (50F - Cold Holding); pork (52F - Cold Holding); chicken (49F - Cold Holding); beef (50F - Cold Holding). All products, per operator have been in the walk in cooler overnight. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cheese (52F - Cold Holding); house made guacamole (55F - Cold Holding); chicken (48F - Cold Holding); chili rellenos (47F - Cold Holding) in kitchen reach in cooler. Per employee, all products placed in unit 1.5-2.5 hours prior. All products moved to another reach in cooler in kitchen. In reach in cooler in kitchen, observed fish (48F - Cold Holding); pork (49F - Cold Holding); steak (49F - Cold Holding); chicken rolls (52F - Cold Holding); cheese (66F - Cold Holding); ceviche (52F - Cold Holding); cheese (48F - Cold Holding); tamales (47F - Cold Holding); shrimp (50F - Cold Holding); shell egg ambient (59F - Cold Holding). All products have been in the cooler overnight per employee. Observed in walk in cooler; chicken (51F/49F - Cold Holding); beef (50F - Cold Holding); chorizo (52F - Cold Holding); cheese sauce (51F - Cold Holding); cut tomato (51F/52F - Cold Holding); black beans (52F - Cold Holding); shell egg ambient (53F - Cold Holding); sour cream (52F - Cold Holding); cut lettuce (54F - Cold Holding); milk (51F - Cold Holding); fresh garlic (52F - Cold Holding); butter (51F - Cold Holding); cheese (52F/51F - Cold Holding); cut cabbage (52F - Cold Holding); refried beans (50F/56F - Cold Holding); beef (50F - Cold Holding); pork (52F - Cold Holding); chicken (49F - Cold Holding); beef (50F - Cold Holding). All products, per operator have been in the walk in cooler overnight. **Repeat Violation** **Admin Complaint**
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Coleslaw in reach in cooler in kitchen at 58F. Per cook, colelslaw prepared at 10:00am. Inspector took temperature at 2:34pm. Coleslaw moved to freezer to quickly chill. Temperature approximately 15 minutes later at 42F. **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk in walk in cooler not date marked. Per operator, milk opened on Saturday. Employee added label with correct open date. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler in kitchen with staining and cut marks. Can opener has food debris on the blade. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice observed in hand wash sink by soda machine.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with pink liquid below dish machine. Operator identified as disinfectant and labeled. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 8/12/2024 revealed 16 total violations (3 high priority, 4 intermediate, 9 basic).