DirtyFLRestaurant Inspection Data

MARIACHI MEXICAN RESTAURANT

Food safety records indicate MARIACHI MEXICAN RESTAURANT in ORLANDO has 10 inspections with a 1.6/5 overall rating. Food safety practices have remained consistent.

Last inspection: 4 weeks ago · 10 reports on file

South Orange Blossom Trail
Orlando, Florida, 32855
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 10 health inspection reports

All Inspection Reports

3/18/2026· 4w ago

Visit ID: 13652645

Met Inspection Standards

4 high, 4 int, 7 basic

  • 14-01-5: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** - From follow-up inspection 2026-03-18: **Time Extended**
  • 36-73-4: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** - From follow-up inspection 2026-03-18: **Time Extended**
  • 08B-38-4: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** - From follow-up inspection 2026-03-18: **Time Extended**
  • 10-20-4: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** - From follow-up inspection 2026-03-18: **Time Extended**
  • 22-08-4: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** - From follow-up inspection 2026-03-18: **Time Extended**
  • 23-03-4: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** - From follow-up inspection 2026-03-18: **Time Extended**
  • 36-27-5: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** - From follow-up inspection 2026-03-18: **Time Extended**
  • 14-31-5: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** - From follow-up inspection 2026-03-18: **Time Extended**
  • 08A-05-6: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** - From follow-up inspection 2026-03-18: **Time Extended**
  • 08A-20-5: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** - From follow-up inspection 2026-03-18: **Time Extended**
  • 08A-17-6: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** - From follow-up inspection 2026-03-18: **Time Extended**
  • 22-02-4: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** - From follow-up inspection 2026-03-18: **Time Extended**
  • 16-37-1: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** - From follow-up inspection 2026-03-18: **Time Extended**
  • 02C-02-5: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** - From follow-up inspection 2026-03-18: **Time Extended**
  • 41-04-4: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** - From follow-up inspection 2026-03-18: **Time Extended**

3/16/2026· 1mo ago

Visit ID: 13650355

Follow-up Inspection Required

5 high, 4 int, 7 basic

  • 14-01-5: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**
  • 36-73-4: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**
  • 08B-38-4: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**
  • 10-20-4: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**
  • 22-08-4: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**
  • 23-03-4: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**
  • 36-27-5: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**
  • 14-31-5: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**
  • 08A-05-6: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**
  • 08A-20-5: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**
  • 08A-17-6: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**
  • 03A-02-5: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
  • 22-02-4: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**
  • 16-37-1: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**
  • 02C-02-5: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**
  • 41-04-4: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**

3/12/2026· 1mo ago

Visit ID: 13529741

Follow-up Inspection Required

5 high, 4 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in flour.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line. Repeat Violation
  • 08B-38-4: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.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Hanging from oven door. Operator removed. Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by hand sink on cooks line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Chicken and beef stored in thank you plastic red bags.
  • 08A-05-6: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.
  • 08A-20-5: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.
  • 08A-17-6: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
  • 03A-02-5: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
  • 22-02-4: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
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
  • 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. Multiple cooked and cooked foods in walk in cooler held over 24 hours per operator not date marked.
  • 41-04-4: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

9/25/2025· 6mo ago

Visit ID: 13529121

Met Inspection Standards

1 high, 2 int, 5 basic

  • 08B-49-4:Basic - - From initial inspection : 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 - From follow-up inspection 2025-09-25: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : 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 - From follow-up inspection 2025-09-25: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under and around soda fountain - From follow-up inspection 2025-09-25: **Time Extended**
  • 10-02-4:Basic - - From initial inspection : 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 - From follow-up inspection 2025-09-25: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : 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 - From follow-up inspection 2025-09-25: **Time Extended**
  • 08A-17-6: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 out of original packaging over raw beef beef out of original packaging in reach in freezer. - From follow-up inspection 2025-09-25: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-09-25: **Time Extended**
  • 02C-02-5: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. Most items in cooler. All less than 7 days per operator - From follow-up inspection 2025-09-25: **Time Extended**

9/24/2025· 6mo ago

Visit ID: 10880702

Follow-up Inspection Required

3 high, 2 int, 5 basic

  • 08B-49-4: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
  • 40-06-5: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
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under and around soda fountain
  • 10-02-4: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
  • 23-03-4: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
  • 08A-17-6: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.
  • 01B-02-5: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
  • 03A-02-5: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
  • 53B-13-5: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.
  • 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. Most items in cooler. All less than 7 days per operator

9/24/2025· 6mo ago

Visit ID: 10821246

Met Inspection Standards

3 int, 10 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors not self closing Repeat Violation - From follow-up inspection 2025-09-24: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling with holes and gaps kitchen - From follow-up inspection 2025-09-24: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling walk in cooler soiled - From follow-up inspection 2025-09-24: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Buckets of maseca, chicken, and sour cream floor walk in cooler Bag of onions floor dry storage - From follow-up inspection 2025-09-24: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle Operator removed tongs Corrected On-Site Repeat Violation - From follow-up inspection 2025-09-24: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled - From follow-up inspection 2025-09-24: **Time Extended**
  • 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. Repeat Violation - From follow-up inspection 2025-09-24: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled - From follow-up inspection 2025-09-24: **Time Extended**
  • 42-01-4:Basic - - From initial inspection : 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 - From follow-up inspection 2025-09-24: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : 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 - From follow-up inspection 2025-09-24: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained and marked Repeat Violation - From follow-up inspection 2025-09-24: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : 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 - From follow-up inspection 2025-09-24: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : 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 - From follow-up inspection 2025-09-24: **Time Extended**

4/17/2025· 12mo ago

Visit ID: 10702648

Follow-up Inspection Required

4 int, 10 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors not self closing Repeat Violation
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling with holes and gaps kitchen
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling walk in cooler soiled
  • 08B-38-4:Basic - Food stored on floor. Buckets of maseca, chicken, and sour cream floor walk in cooler Bag of onions floor dry storage
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle Operator removed tongs Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled
  • 42-01-4: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
  • 02D-01-5: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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained and marked Repeat Violation
  • 31A-09-4: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
  • 31B-02-4: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
  • 53B-01-5: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

10/23/2024· 1y 5mo ago

Visit ID: 8758609

Met Inspection Standards

4 int, 7 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood filters soiled grease build up.
  • 08B-38-4:Basic - Food stored on floor. Bag of onions on kitchen floor.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door. Corrected On-Site Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table cooler.
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board. Slicer blade and guard old food debris.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Knives in sink in ware wash area. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both sinks in kitchen. Corrected On-Site Repeat Violation
  • 53B-13-5: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.

3/19/2024· 2y ago

Visit ID: 8544527

Met Inspection Standards

1 int, 7 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License are current active 04-01-2025.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on rack with condiments and single service items. Corrected On-Site Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking on hand sink on front line.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line area.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on front line. Corrected On-Site Repeat Violation

11/3/2023· 2y 5mo ago

Visit ID: 8368011

Met Inspection Standards

2 int, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags and jackets on shelf with single service gloves. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk beans and rice containers. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and beef at room temperature. Corrected On-Site
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks at front counter. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in sink in ware wash area.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on front line. Corrected On-Site