EL MARIACHI MEXICAN GRILL
195 BLANDING BLVD STE 1, Orange Park FL 32073 · 904-901-1945
Last inspected Jun 24, 2026 · 8 visits since November 2023
OCT 24
MAR 25
AUG 25
OCT 25
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Food with mold-like growth. See stop sale. Observed open provolone sliced cheese with green mold-like growth. Operator discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2022055079 | Aug 2, 2022 | Dec 16, 2022 | $1,200 |
| 5--2022031556 | May 5, 2022 | Jul 22, 2022 | $400 |
Inspection history
8 visits, newest first
Jun 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority2 Intermediate5 Basic
Show 13 findings ▾
Container of medicine improperly stored. Three containers of medicine stored on rack in kitchen above spices. Employee moved all medicines to proper storage.
Non-food grade paper/paper towel used as liner for food container. Paper towels used as a liner in pan of cut tomatoes. Employee removed the paper towel.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken stored over raw beef and raw beef stored over cooked refried beans.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese (49F/48F - Cold Holding); butter (47F - Cold Holding); raw chicken (48F - Cold Holding); raw fish (49F - Cold Holding); shell egg ambient (51F - Cold Holding); beef (51F - Cold Holding); raw chicken (46F - Cold Holding); raw beef (47F - Cold Holding); raw beef (46F - Cold Holding); raw chicken (46F - Cold Holding); beef (46F - Cold Holding); beans (46F - Cold Holding); ground beef (47F - Cold Holding); pork (48F - Cold Holding); rice (50F - Cold Holding); sour cream (48F - Cold Holding); cheese sauce (50F - Cold Holding)in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cheese (49F/48F - Cold Holding); butter (47F - Cold Holding); raw chicken (48F - Cold Holding); raw fish (49F - Cold Holding); shell egg ambient (51F - Cold Holding); beef (51F - Cold Holding); raw chicken (46F - Cold Holding); raw beef (47F - Cold Holding); raw beef (46F - Cold Holding); raw chicken (46F - Cold Holding); beef (46F - Cold Holding); beans (46F - Cold Holding); ground beef (47F - Cold Holding); pork (48F - Cold Holding); rice (50F - Cold Holding); sour cream (48F - Cold Holding); cheese sauce (50F - Cold Holding)in walk-in cooler. Per employee, all products in cooler overnight. Ambient temperature of walk-in cooler reads at 46F.
Toxic substance/chemical improperly stored. Spray bottle labeled bleach stored on rack with sauces in bar area.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided DBPR Form HR 5030-104 and DBPR Form HR 5030-204.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid in cabinet in women's restroom. Also, two unlabeled spray bottles with blue and purple liquids in cabinet in men's restroom.
Bowl or other container with no handle used to dispense food. Bowl used as a scoop in bins of rice and beans in dry storage area.
Food stored on floor. Cases of oil and containers of rice and beans stored on the floor in dry storage room.
No Heimlich maneuver/choking sign posted. No choking poster posted. Provided DBPR Form HR 5030-105.
Wet mop not stored in a manner to allow the mop to dry. Mops at back exit are stored with the mop head on the ground.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution is service station tested at 0ppm chlorine. Employee remade solution to 100ppm chlorine.
Oct 16, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
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.
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.
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.
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.
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.
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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels in kitchen.
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.
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.
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.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door. Employee removed tongs.
Outer openings not protected with self-closing doors. Back exit door is not self-closing.
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.
Unclean building components, attachments or fixtures. Fan guards in walk in cooler have debris.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution in service station stored on the floor. Employee moved solution to shelving.
Working containers of food removed from original container not identified by common name. Containers of beans in dry storage are not labeled.
Aug 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes with soap then rinse with plain water, no sanitizer applied to dishes. Manager set up three compartment sink with sanitizer.
Nonfood-grade bags used in direct contact with food. Grocery bags used as storage bags in direct contact with raw beef in reach in freezer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open raw chicken stored over open raw beef in reach in freezer. Also, raw bacon stored over cooked chicken in reach in freezer. Also, open raw bacon stored over limes in reach in cooler in kitchen. Manager rearranged all to proper storage.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Refried beans on steam table at 122F. Per manager, beans placed on steam table at approximately 2.75 hours prior. Beans heated to 166F.
Handwash sink used for purposes other than handwashing. Drinking glass in front counter handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen handwash sink. No paper towels at handwash sink by three compartment sink.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No reporting agreement for Nancy, hired approximately two weeks ago.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid in dry storage room. Unlabeled spray bottle with pink liquid in dry storage room.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk sugar and soufflé cup used as scoop in bulk salt in kitchen. Manager removed the bowl and soufflé cup.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open employee beverages on prep table where onions are being cut. Beverages moved to proper storage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee purses on clean pot on storage rack by three compartment sink. Manager moved purses to proper storage.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Manager moved tongs.
Outer openings not protected with self-closing doors. Back exit door by three compartment sink does not self-close.
Unclean building components, attachments or fixtures. Fan guards in walk in cooler are soiled.
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unwrapped raw beef stored above macaroni and cheese in stand up reach in freezer in kitchen. Employee moved beef to bottom shelf. Also, open pan of raw chicken stored over ready-to-eat sauce I walk in cooler. Chicken moved to proper storage.
Lack of toilet tissue at each toilet. No toilet paper in men's restroom. Operator replenished toilet paper.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Huevos Racheros on the take out menu does not have the egg identified as raw/undercooked. Egg is automatically served sunny side up. Operator marked all menus during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen and triple sink handwash sinks. Operator replenished both towels.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Both employees(Delmar and Griselda) have a photocopied proof of training certificate.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with pink liquid on chemical rack by triple sink.
Food stored on floor. Container of oil on floor by fryer. Operator moved oil to shelving.
Outer openings not protected with self-closing doors. Door to outside by triple sink does not self-close.
Nov 15, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority5 Intermediate1 Basic
Show 6 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch menu includes Huevos Rancheros served with sunny side up eggs with no identifier on menu item.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer available.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. All handwash sinks with temperature of 75F-79F. Operator states the hot water tank is not operating at this time but has repair person scheduled for tomorrow.
No handwashing sign provided at a hand sink used by food employees. No hand washing signs posted at any sinks. Provided DBPR Form HR 5030-111.
Nov 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Food with mold-like growth. See stop sale. Observed open provolone sliced cheese with green mold-like growth. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Heavy cream on counter in kitchen at 64F. Per operator, cream left out for approximately 10 minutes. Operator moved cream to cooler. Fresh garlic and oil mixture on counter at 70F. Per operator, mixture out of temperature for approximately 30 minutes. Operator moved mixture to cooler. Cheese in reach in cooler behind front counter at 56F. Per operator, cheese has been in the unit since yesterday.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided DBPR Form HR 5030-104 to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen with staining. Interior of soda nozzles on soda machine have build up. Interior of reach in cooler being used as storage for flour is soiled.
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. No proof available. Provided DBPR Form 5030-103 to operator. Operator has two current employees. Both signed food employee reporting form during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator, sausage in walk in cooler prepared on Saturday. No date mark present.
Buildup of food debris/soil residue on equipment door handles. Oven door handles have build up of residue.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen and ware washing area are acoustical tiles, not smooth and easily cleanable.
Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Floors under and around ice machine, under pizza oven, throughout kitchen soiled and build up of grease under fryers. Multiple ceiling tiles in kitchen soiled. Fan guards in walk in cooler dusty. Flooring in walk in cooler is soiled.
Floor tiles missing and/or in disrepair. Multiple floor tiles in kitchen missing or in disrepair. Two ceiling tiles in dining area damaged with pieces missing from tile.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on interior of reach in freezer in back room.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave with accumulation of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior front of large oven. Under plating around soda nozzles is soiled. Exterior front of warming units beside ice machine is soiled. Gaskets and interior of beer cooler is soiled. Exterior of pizza oven and shelf has heavy debris and dust. Walk in cooler gasket is soiled. Walk in cooler ceiling has black mold-like substance.
Outer openings not protected with self-closing doors. Back exit door has no self-closing device.
Plumbing system in disrepair. Men's restroom toilet is leaking per operator and door locked. Other restroom is available.
Reach-in cooler/Walk-in cooler interior/shelves have accumulation of soil residues. Walk in shelving has build up of food debris and white mold-like substance.
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.