EL MEZCAL MEXICAN RESTAURANT
4522 S SUNCOAST BLVD, Homosassa FL 34446 · 352-638-5658
Last inspected Mar 26, 2026 · 13 visits since July 2023
AUG 23
AUG 24
JUN 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
5 live small flying insects found in bar area near beer tap.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2018036584 | Jun 27, 2018 | Aug 21, 2018 | $400 |
Inspection history
13 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizing dishmachine in bar at 0 ppm due to chemical bucket being empty. Operator replaced and primed and new reading is at 50 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Housemade Salsa (50F - Cold Holding) in wait station area. Container is iced down but held up by bowls at bottom of container. Discussed with operator. Container placed in walk-in cooler and replaced and iced down correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Frozen beverage nozzles in bar soiled with an accumulation of slime.
Handwash sink used for purposes other than handwashing. Observed pitcher stored inside of handwash sink at end of cook line and containers stored in handwash sink near dishmachine in kitchen. Operator removed.
Show the remaining 1 finding ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cart above open containers of rice cooling in kitchen. Operator removed.
Nov 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
5 live small flying insects found in bar area near beer tap.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready-to-eat limes and raw chicken stored over ready-to-eat queso in walk-in cooler. Employees corrected.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut Lettuce (51F - Cold Holding) in reach-in cooler with a strainer style holding pan with no lid. Discussed proper cold-holding technique with operators. Operator moved product to walk-in cooler.
No soap provided at handwash sink in bar area at handwash sink closest to the slushee machines.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Sep 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 6, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jun 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority7 Intermediate7 Basic
Show 19 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dishwasher (Chlorine 0ppm)
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Cookline employee with gloved hands scratched eye corner and continued food preparation without removing gloves washing hand and regloving.
Nonfood-grade bags used in direct contact with food. -Reach in freezer next to ice machine; cooked octopus stored in plastic to go thank you bag.
Raw animal food stored over or with unwashed produce. -Walk in cooler; case of raw shell eggs stored over case of unwashed uncut green bell peppers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice (120F - Hot Holding); cooked beef (88F - Hot Holding) held in unit less than 4 hrs operator reheated.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Food-contact surface soiled with mold-like substance. -Bar; 2 soda gun and holster, frozen drink machine nozzle.
Handwash sink used for purposes other than handwashing. -Ware washing station hand washing sink used as storage for miscellaneous hardware items in plastic bag. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. -Ware washing station handwashing sink
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black mold-like substance in the interior of the ice bin.
Ceiling/ceiling tile shows damage or is in disrepair. -Kitchen Prep area
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package, at cookline bottom right reach in drawer. Reviewed the importance of commercially processed reduced oxygen packaged fish with operator. Operator removed and stored properly.
Food stored on floor. -Walk in cooler; several buckets of lettuce stored on floor. -Walk in freezer cases of frozen raw shrimp stored on floor. -Dry storage area; cases of dry chicken stock stored on floor. Cases of fruit syrup for bar area stored on floor.
Ice buildup in reach-in freezer at bar
Old labels stuck to food containers after cleaning. -Several food buckets on drying storage rack at ware washing station.
Soiled dry wiping cloth in use at cookline operator replaced and placed in sanitizer bucket.
Aug 12, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling tile shows damage or is in disrepair. Multiple ceiling tiles in kitchen area
Oct 17, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Multiple paper towel dispensers in establishment not operating, cooks line, behind bar.
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. Person in Charge could not provide proof of training.
Floor soiled/has accumulation of debris. Behind prep area near ice machine Under shelves in dry storage Under shelves in walk in cooler Behind cook line equipment
No conspicuously located ambient air temperature thermometer in holding unit. In salad prep unit
Aug 24, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Multiple paper towel dispensers in establishment not operating, cooks line, behind bar.
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. Person in Charge could not provide proof of training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On door seal
Floor soiled/has accumulation of debris. Behind prep area near ice machine Under shelves in dry storage Under shelves in walk in cooler Behind cook line equipment
No conspicuously located ambient air temperature thermometer in holding unit. In salad prep unit
Aug 17, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate5 Basic
Show 10 findings ▾
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.
Manager or person in charge lacking proof of food manager certification. Person in charge could not provide proof of CFM
No paper towels or mechanical hand drying device provided at handwash sink. Multiple paper towel dispensers in establishment not operating, cooks line, behind bar.
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. Person in Charge could not provide proof of training.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On door seal
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Multiple rop fish portions in walk in cooler not open before thawing.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer hooked up to dish machine is empty. No other bucket of sanitizer available
Floor soiled/has accumulation of debris. Behind prep area near ice machine Under shelves in dry storage Under shelves in walk in cooler Behind cook line equipment
No conspicuously located ambient air temperature thermometer in holding unit. In salad prep unit
Aug 15, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority7 Intermediate8 Basic
Show 20 findings ▾
Container of medicine improperly stored. Employee vitamins on counter in second area near coffee machine. Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Cut raw beef portions stored above Ready to eat items in walk in cooler. Operator removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk in cooler: Shrimp ceviche 57F, Diced ham 57F, Diced turkey 57F, Cooked pasta 56F, Seafood chowder 51F, Clam Chowder 50F, Whipped cream 50F, Ranch 49F, Cut beef 52F, Butter pats 51F, Cheesecake 50F, Onion soup 52F, Clams 54F, Tilapia 52F, Shucked oysters 54F, Tuna 56F, Lobster meat 52F, Mahi 52F, Grouper 50F, Salmon 51F, Mussels 54F, Shrimp 53F, Haddock 50F, Ground beef 49F, Beef 51F Items in salad prep cooler Ranch 54F, Blue chz 53F, Potato salad 54F, Coleslaw 55F, Cut tomatoes 52F, Shredded cheddar 53F, Cut lettuce 62F Operator has no temperature log, does not know when temperatures were last checked. Operator states all items have been in walk in cooler and prep cooler over night, none have been prepped today.
Toxic substance/chemical improperly stored. Surface sanitizer spray in service window near clean dishes and cut lemons. Operator removed
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled with food residue
Manager or person in charge lacking proof of food manager certification. Person in charge could not provide proof of CFM
No paper towels or mechanical hand drying device provided at handwash sink. Multiple paper towel dispensers in establishment not operating, cooks line, behind bar.
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. Person in Charge could not provide proof of training.
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.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Bartender stated she tested the quaternary sanitizer at the three compartment sink, the test strips she showed that she used are for chlorine. Educated employee on proper test strip and usage.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On door seal
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Multiple rop fish portions in walk in cooler not open before thawing.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer hooked up to dish machine is empty. No other bucket of sanitizer available
Employee personal food not properly identified and segregated from food to be served to the public. Multiple personal food items in walk-in cooler with/above food for service. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks on counter and on shelf in reach in cooler.
Floor soiled/has accumulation of debris. Behind prep area near ice machine Under shelves in dry storage Under shelves in walk in cooler Behind cook line equipment
Food stored on floor. Multiple items on floor in walk in cooler and freezer.
No conspicuously located ambient air temperature thermometer in holding unit. In salad prep unit
Jul 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Floor soiled/has accumulation of debris. In kitchen behind/under all equipment soiled
Jul 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Entire cooler on cooks line not operating properly. Item from entire cooler on cooks line ranged from 50F-70F. Operator states items have been in cooler since the previous day, no temperature log or temperature checking had been done either day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (62F - Cold Holding); Provolone Cheese (64F - Cold Holding); shredded cheddar (66F - Cold Holding); American Cheese (62F - Cold Holding); diced tomatoes (64F - Cold Holding); cut iceberg lettuce (59F - Cold Holding); sliced tomatoes (58F - Cold Holding); sour cream (56F - Cold Holding); Sliced Ham (55F - Cold Holding); Lobster Bisque (60F - Cold Holding); Shrimp Ceviche (59F - Cold Holding); Mozzarella Cheeae (53F - Cold Holding); Turkey (55F - Cold Holding); Heavy Cream (58F - Cold Holding); Half and Half (57F - Cold Holding) Item from entire cooler on cooks line ranged from 50F-70F. Operator states items have been in cooler since the previous day, no temperature log or temperature checking had been done either day.
Clam/mussel/oyster tags not marked with last date served.
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. Provided operator with DBPR HR Forms 5030-103 and 5030-104
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. -soda nozzle and holster behind bar
No paper towels or mechanical hand drying device provided at handwash sink. In men's room. Operator replaced
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 operator with DBPR HR Forms 5030-103 and 5030-104
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Current Hotel and Restaurant license not displayed. Displayed license expired February 2023
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee radio and cup on shelf above clean plates. Operator removed
Floor soiled/has accumulation of debris. In kitchen behind/under all equipment soiled
Food stored on floor. In walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Below prep tables soiled Storage racks soiled
Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line cooler interior soiled
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.