EL MOLCAJETE RESTAURANT
2908 ROOSELVELT BLVD, Clearwater FL 33760 · 7276452856
Last inspected Apr 17, 2026 · 8 visits since October 2023
AUG 24
JAN 25
MAR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Toxic substance/chemical improperly stored. Mold and mildew spray bottle stored near lemon juice bottles under deli meat slicer. Operator moved mildew spray to chemical shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2015042862 | Sep 22, 2015 | Nov 6, 2015 | $800 |
| 3--2015012084 | Mar 13, 2015 | Jun 10, 2015 | $800 |
| 3--2015002074 | Dec 12, 2014 | Feb 12, 2015 | $400 |
Inspection history
8 visits, newest first
Apr 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs stored over shrimp. Operator rearranged.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line make table is stained.
Bowl with no handle in sugar and dry beans under prep table used to dispense food. Operator removed bowls.
Cutting board on cook line make table has cut marks and is no longer cleanable.
Show the remaining 3 findings ▾
Floor tiles missing at back door near threshold.
Reach-in cooler shelves with rust that has pitted the surface across from cook line.
Unnecessary items/unused equipment on the premises. Discarded display case located behind shared dumpster.
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Mold and mildew spray bottle stored near lemon juice bottles under deli meat slicer. Operator moved mildew spray to chemical shelf.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and plastic containers on top of glass coolers no stored inverted. Operator inverted pot and plastic containers for proper storage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table near deli meat slicer. Operator moved cell phone to designated shelf with employee belongings.
In-use tongs stored on oven door handle between uses. Operator moved tongs to separate container on line.
Mar 18, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Reach-in cooler shelves with rust that has pitted the surface at cook line. Reviewed with manager. Manager in process of replacing shelves with new shelves at end of inspection.
Utensils in poor condition.Broken plastic lid of food container hanging above triple sink. Reviewed with manager. Manager discarded lid
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed two pieces of fish fully thawed inside reach in cooler at cook line. Stop sale issued. Box inside reach in freezer states must remove from reduced oxygen packaging. Employee discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table red rice (125F - Hot Holding) Employee put on grill recooked to 178 degrees
Non-pitting surface rust on food-contact equipment. Shelving inside reach in cooler at cook line. Rust
Bowl or other container with no handle used to dispense food. Inside beans. Employee moved
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. Observed two pieces of fish fully thawed inside reach in cooler at cook line. Stop sale issued. Box inside reach in freezer states must remove from reduced oxygen packaging. Employee discarded
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. During inspection observed employee open beverage on top of beans. Employee moved.
Employee with no hair restraint while engaging in food preparation. Prep cook had no hair restraint during prep. Employee put hair net on during inspection.
In-use tongs stored on equipment door handle between uses.
No copy of latest inspection report available.
Stored food not covered. Observed cooked carrots and potatoes in reach in freezer near cook line not covered. Employee covered during inspection.
Time/temperature control for safety food thawed in an improper manner. Fish on counter thawing. Employee put inside reach in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with sticker inside reach in cooler with peppers and limes. Top of reach on cooler. Employee washed and removed sticker during inspection.
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate10 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked onions, cooked cactus, cooked peppers 100 F at 11:30 am cooked at 9:00 am. Reviewed proper cooling procedures with manager. Food discarded.
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. See stop sale. Cooked onions, cooked cactus, cooked peppers 100 F at 11:30 am cooked at 9:00 am. Manager discarded food
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Carnitas 52 F, in glass door cooler made previous day. No temperatures taken today. Manager discarded food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Carnitas 52 F, in glass door cooler made previous day. No temperatures taken today. Reviewed regular monitoring of food temperatures with manager. Manager discarded food
Toxic substance/chemical improperly stored,next to cutting boards on shelf under prep table in kitchen. Reviewed with manager. Manager relocated chemicals
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. Employee Patty missing certificate. Reviewed with manager
Cleaned and sanitized equipment or utensils not properly stored. Spatulas stored between wall and mop sink. Reviewed with operator. Operator placed spatulas in triple sink to clean
Employee personal items ( cellphone) stored on slicer. Employee relocated phone Keys stored on shelf above prep table. Employee relocated keys.
Employee with no hair restraint while engaging in food preparation,at cook line. Reviewed with manager
Food ( bottles of water ) stored on floor in storage room. Manager relocated water
Ice scoop handle in contact with ice in front counter area. Reviewed with manager. Ice scoop relocated
In-use tongs stored on equipment door handle between uses. Manager relocated tongs
Insect control device installed in food preparation area on prep table at cook line. Manager relocated bug zapper
Reach-in cooler shelves with rust that has pitted the surface at cook line
Reach-in freezer interior/shelves have accumulation of soil residues at cook line Reviewed with manager.
Working containers of food removed from original container not identified by common name in storage area. Reviewed with manager.Manager labeled containers
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. During inspection observed chips in pans and baskets behind pos system open with no protection like sneeze guard. Employee put plastic wrap and tim foil on all.
Employee eating in a food preparation or other restricted area. Employee beverage on prep table. Owner moved
Ice scoop handle in contact with ice. Front ice owner moved
Jan 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards at cook line. Soiled can opener at cook line.
Cutting board has cut marks and is no longer cleanable at prep line.
Equipment and utensils not properly air-dried - wet nesting. Stacked vertical pans on drying rack wet nesting.
Time/temperature control for safety food thawed in an improper manner. Thawing large portions of beef intestines inside of three compartment sink standing water temp was 56F. Put under running water.
Oct 26, 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 ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat french fries not all products commercially packaged reach in freezer bedside fryers. Manager and employee rearranged freezer by cooking temperatures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw garlic in oil reach in cooler 45 degrees Fahrenheit. Moved to reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards at cook line. Soiled can opener at cook line.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked breaded steak made on oct 25th no date mark reach in cooler. Manager put date on all prepared food during inspection.
Buildup of food debris/soil residue on equipment door handles reach in cooler at cook line.
Cutting board has cut marks and is no longer cleanable at prep line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container next to clean slicer table and prep table.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Stacked vertical pans on drying rack wet nesting.
Food stored on floor. Oil on floor under cooler near fryers.
In-use tongs stored on equipment door handle between uses at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for reach in cooler opposite of cook line
Stored food not covered. Stored food made on oct 25 shrimp, breaded steak, salsa with no cover in reach in cooler. Manger covered
Time/temperature control for safety food thawed in an improper manner. Thawing large portions of beef intestines inside of three compartment sink standing water temp was 56F. Put under running water.
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.