EL MARIACHI
1937 N MILITARY TRAIL STE F, West Palm Beach FL 33409 · 5618416126
Last inspected Apr 6, 2026 · 9 visits since March 2024
MAY 24
OCT 24
DEC 24
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 4 live roaches in kitchen crawling inside walk-in cooler, no food stored. Operator eliminated roaches, cleaned/sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025009669 | Dec 9, 2024 | Jun 25, 2025 | $1,500 |
| 2--2024059032 | Oct 7, 2024 | Nov 14, 2024 | $400 |
| 2--2019049738 | Aug 30, 2019 | Feb 14, 2020 | $200 |
| 2--2020000714 | Dec 12, 2019 | Feb 3, 2020 | $400 |
Inspection history
9 visits, newest first
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Container of medicine improperly stored. Observed assorted medications stored on shelf above food bins located in front of cook line. Operator removed.
Dented/rusted cans present. See stop sale. Observed one dented can of tomato puree stored on dry storage shelf, in kitchen. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed above food bins stored in front of cook line. Operator put cap on hose Bibb.
Food stored on floor. Observed carton of frying oil stored on floor, at kitchen cook line. Operator properly stored.
Show the remaining 6 findings ▾
Ice bucket/shovel stored on floor between uses. Observed ice bucket on floor behind server station ice bin. Operator properly stored.
Ice buildup in reach-in freezer. Observed ice buildup inside middle chest freezer, in kitchen.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored directly on rusted shelf located next to ice machine, in kitchen. Operator properly stored.
In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between flip top coolers at cook line. Operator properly stored.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on soiled oven door handle, at cook line. Operator removed.
Soiled dry wiping cloth in use. Observed soiled dry wiping cloth used to wipe food spill at cook line.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked pork soup (50F - Cooling). Operator stated cooling overnight in full, deep containers with tightly fitting lids, did not reach 41F within 6 hours. See Stop Sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At walk-in cooler; cooked pork soup (50F - Cooling). Operator stated cooling overnight in full, deep containers with tightly fitting lids, did not reach 41F within 6 hours. See Stop Sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean utensils, equipment and containers of food while preparing for customers without washing hands. Operator discussed with employee who then washed hands.
Hand wash sink used for purposes other than handwashing. At cook line; hand wash sink used to store utensils. Operator removed items from sink.
Food stored on floor. Cases of avocados stored on floor in walk-in cooler. Advised Operator to store food at least 6 inches off floor.
Soiled dry wiping cloth in use on cutting board at cook line. Operator removed.
Stored food not covered. Washed and cut peppers and onions stored uncovered in walk-in cooler. Advised Operator to cover.
Dec 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken while cutting and then handled cheese and tortilla while reheating without washing hands. Operator discussed with employee who then washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching washed limes while cutting to be served cold in drinks to customers. Operator discussed with employee who then washed hands and put on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler; raw beef stored over hot dogs and raw beef stored over cheese sauce. Operator moved ready to eat food to lift top cooler.
Roach activity present as evidenced by live roaches found. 4 live roaches in kitchen crawling inside walk-in cooler, no food stored. Operator eliminated roaches, cleaned/sanitized area.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked beans (128F - Cooling 2:50pm/128F 3:15pm). Operator stated beans cooling for 1 hour, in full deep container on prep table, at this rate will not reach 70F within two hours, split into smaller containers and placed in ice bath to facilitate faster cooling.
Dead roaches on premises. Approximately 20 dead roaches in kitchen inside walk-in cooler/freezer no food stored. Operator removed dead roaches, cleaned/sanitize areas.
Oct 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 7, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 10 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
10 High priority3 Intermediate0 Basic
Show 13 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At cook line; chicken (155F - Cooking). Operator removed chicken from grill at 155F and placed onto plate for customer. Advised Operator of proper cooking temperature, placed back on grill to 170F.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (55F - Cooling). Operator stated cooling overnight, in deep, full container with lid, did not reach 41F within 6 hours. See Stop Sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken to place on grill to be cooked and then handled cooked pork to be reheated without washing hands. Operator discussed with employee who then washed hands.
Employee washed hands with no soap. Employee went from handling soiled dishes, washed hands at triple sink with no soap and then handled clean plates to serve food. Operator discussed with employee who then washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed food storage container with soap, rinsed with water and reused for food storage without sanitizing. Advised Operator to set up triple sink and properly sanitize dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs over liquid butter. At flip top cooler; raw beef stored over ready to eat arepas. Advised Operator to move raw below ready to eat.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked pork, prepared/date marked 9/13. See Stop Sale.
Roach activity present as evidenced by live roaches found. 2 live roaches in kitchen crawling on power outlet strip attached to wall behind prep table. 1 live roach in kitchen crawling on triple sink. 1 live roach in kitchen crawling on back on white chest freezer. 10 live roaches in kitchen crawling on inside of walk-in cooler/freezer not in-use/no food stored. Advised Operator to eliminate roaches.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beans (55F - Cooling). Operator stated cooling overnight, in deep, full container with lid, did not reach 41F within 6 hours. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked rice (97F - Hot Holding). Operator stated rice cooked prior to being placed in steam table, held 2 hours. At cook line flip top cutting board; cooked peppers and onions (109F - Hot Holding). Operator stated pepper and onions cooked two hours prior, held in pan at room temperature until served. Advised Operator to reheat items to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked tomato salsa (108F - Cooling 12:50pm/98F - Cooling 1:20pm). Operator stated cooling for 15 minutes, in deep, full container on prep table, at this rate will not reach 70F within 2 hours, split into small containers and added bags of ice to facilitate faster cooling.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels.
No soap provided at handwash sink. At kitchen hand wash sink; no soap. Operator provided soap.
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line lift top cooler; raw shell eggs stored over ready to eat sauce. Operator moved raw eggs to lower shelf.
Toxic substance/chemical improperly stored. At bar; cleaning chemical spray bottles stored on/in liquor bottle rail with liquor bottles. Operator removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine; accumulation of black/green mold-like substance in the interior of the ice machine. Advised Operator to clean/sanitize.
Food stored on floor. At walk-in cooler; containers of house made juice and horchata stored on floor. Operator removed from floor.
Raw fruits/vegetables not washed prior to preparation. Employee cutting avocados with stickers still attached. Advised Operator to removed stickers/properly wash produce prior to preparation.
May 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority5 Intermediate0 Basic
Show 8 findings ▾
Dented/rusted cans present. At dry storage area; 3 #10 size cans Mexican style pinto chili beans dented. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen Ice bath; house made pico with cut tomatoes (48F - Cold Holding). Operator stated not prepared or portioned today, being held on top of ice, not surrounding product level, for 1 hour, added ice surrounding product level.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm). Operator diluted to chlorine 100pm.
Handwash sink not accessible for employee use at all times. At bar; hand wash sink blocked by storage container over sink and multiple bottles stored inside. Operator removed.
Handwash sink used for purposes other than handwashing. At ice machine; hand wash sink used to store cleaning supplies. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand wash sink; no paper towels. Operator provided paper towels.
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.
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 employee reporting agreement.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.