EPAZOTE MEXICAN RESTAURANT
6206 N FEDERAL HWY, Fort Lauderdale FL 33308 · 9545198802
Last inspected Jul 13, 2026 · 9 visits since December 2023
DEC 24
MAR 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1. Observed one live, small flying insect flying at front counter in kitchen. 2. Observed approximately 20 live, small flying insects in box of fresh tomatoes stored on cleaned utensils rack in dry storage area, away from kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer - raw beef stored over cooked pork. Operator stored all items properly.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - large flip top - cut lettuce - cooling 30 minutes at 11am (70-73F - Cooling) at 11:25am 53-72F. At this rate proper ambient cooling will not occur. Observed item overfilled in upper section of flip top. Operator placed in shallow pan and moved to reach in to quick chill.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A Employees filled out during inspection.A
Objectionable odors in men's bathroom. Exhaust fan not operating.
Jan 28, 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
Show 5 findings ▾
Front counter - small grill flip top - Raw chicken stored over/not properly separated from ready-to-eat washed cut lettuce. Operator stored all items properly.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. 3, 8 ounce packages of reduced oxygen packaged fish thawed overnight in front counter flip top still in vacuum. Reviewed proper procedures. See stop sale.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Glass door unit - tres leches - per operator prepared 4 days ago. Reviewed date marking.
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. 3, 8 ounce packages of reduced oxygen packaged fish thawed overnight in front counter flip top still in vacuum. Reviewed proper procedures. See stop sale.
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled at front line triple sink, operator identifies as bleach. Operator labeled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline utensils in standing water 82F, operator discarded.
Soiled dry wiping cloth in use at cookline. Operator removed and replaced wiping cloth.
Mar 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed buckets of hominy 75F - cooling, left on food prep table overnight per operator. See Stop Sale.
Food prepared in a private home. See stop sale. Observed packaged tres leches and flan prepared at home per operator in reach in cooler in prep area.
Live, small flying insects found 1. Observed one live, small flying insect flying at front counter in kitchen. 2. Observed approximately 20 live, small flying insects in box of fresh tomatoes stored on cleaned utensils rack in dry storage area, away from kitchen.
Stop Sale issued due to food originating from an unapproved source. Per Operator packaged tres leches and flan prepared at home.
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. Observed buckets of hominy 75F - cooling, left on food prep table overnight per operator. See Stop Sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk in the reach in cooler.
Employee washed hands in a sink other than an approved handwash sink. Observed employee improperly handwashing at the triple sink in the kitchen.
Nonfood-grade basting brush used in food. Observed in used basting mop at the cook-line in the kitchen. Operator discarded.
Spray bottle containing toxic substance not labeled. Observed squirt bottle with yellow toxic substance and spray bottle with white toxic substance not labeled and stored at the triple sink in the ware wash area. Operator labeled bleach and window cleaner.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal cell phone next to cleaned equipment above triple sink at front counter. Operator removed.
Food stored on floor. 1. Observed plastic container of oil stored on the floor at the front counter. Operator removed. 2. Observed plastic water bottles stored on floor in dry storage area. Operator removed.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee failed to wash hand's before putting on gloves to make customers food order. Reviewed proper hand washing and glove usage with staff, provided handout to person in charge. Employee washed hands and changed gloves.
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.
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. Reviewed Big 6 Foodborne illnesses with staff. And provided handout.
Handwash sink used for purposes other than handwashing. -Front line handwashing sink used as storage for knife, operator removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Manager Hugo Mendez arrived at time of Inspection
No paper towels or mechanical hand drying device provided at handwash sink. -Back prep area, operator provided.
Current Hotel and Restaurant license not displayed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Cookline; utensils in standing water 82F next to flat top. Operator placed on heat source, water 140F.
No conspicuously located ambient air temperature thermometer in holding unit.
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - small flip top - raw fish (41-46F). Observed item filled past chill line. Per operator item placed in unit less than 2 hours ago. Operator placed in larger pan and put in unit to quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup - glass door unit - per operator prepared 3 days ago. Operator date marked.
Bowl or other container with no handle used to dispense food. Bowl in rice. Operator removed.
Feb 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority8 Intermediate0 Basic
Show 12 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Mahi Mahi in ceviche. Operator removed item from menu until proper parasite destruction records are received. Non-exempt fish may not be served raw or undercooked. Consumer advisory must be in place.
Nonfood-grade bags used in direct contact with food. Rice in hot holding unit in t-shirt bag. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat beans in prep area reach in. Operator stored all items properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
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 handout to operator.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp ceviche and fish ceviche. Reviewed menu updating with operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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. 4 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
Spray bottle containing toxic substance not labeled. 2 bottles at front counter. Operator labeled.
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter - water 81F.
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.