EL MARIACHI MEXICAN GRILL
EL MARIACHI MEXICAN GRILL in ORANGE PARK has 1 health inspection on record with an overall food safety rating of 1.0/5.
195 BLANDING BLVD STE 1, ORANGE PARK 32073
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection Date: 10/16/2025
Inspection #: Visit ID: 13538430
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in beans in walk in cooler. Soufflé cup used as scoop in salt in kitchen. Employee removed soufflé cup and bowl. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door. Employee removed tongs. Corrected On-Site
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back exit door is not self-closing.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken being thawed in standing water. Employee moved chicken to walk in cooler. Corrected On-Site
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler have debris.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution in service station stored on the floor. Employee moved solution to shelving. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of beans in dry storage are not labeled.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook with gloved hands place raw chicken in a pan. Cook then began to cut raw beef without changing gloves and washing hands.
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Observed cook with gloved hands place raw chicken in a pan. Cook then began to cut raw beef without changing gloves and washing hands.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice on kitchen counter at 89F. Per cook, rice left out for approximately one hour. Rice placed in walk in cooler. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in service station tested at 200+pom chlorine. Employee remade solution to 100ppm chlorine. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at triple sink blocked by large box. Employee moved box. Also, ice in handwash sink in service station. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses both chlorine and quaternary ammonium. No quaternary test strips available.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels in kitchen.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans in walk in cooler made five days ago with no date marked.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with red, yellow and blue liquids at dry storage area. Unlabeled spray bottle with blue liquid in the bar area.