MARIACHI MEXICAN RESTAURANT
7135 S ORANGE BLOSSOM TRAIL, Orlando FL 32809 · 407-864-6173
Last inspected Mar 18, 2026 · 10 visits since November 2023
MAR 24
OCT 24
APR 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef over pork in walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023026953 | Mar 20, 2023 | Jun 28, 2023 | $360 |
Inspection history
10 visits, newest first
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority4 Intermediate7 Basic
What the inspector wrote — 15 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Chicken and beef stored in thank you plastic red bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken cooked beef and pico in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef over pork in walk in cooler.
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. Raw chicken removed from its original packaging stored in plastic bags over pork and beef in reach in stand up freezer.
Show the remaining 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on prep table at back of the house used yesterday to cut per operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked and cooked foods in walk in cooler held over 24 hours per operator not date marked.
Toxic substance/chemical on premise that is not required for the operation of establishment. Clorox in spray bottle by hand sink on cooks line. Operator labeled.
Bowl or other container with no handle used to dispense food. Bowl in flour.
Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
Food stored on floor. Multiple items such as beans, cases of tomatoes in walk in cooler stored on the floor. Cases of water and produce stored on the floor.
In-use tongs stored on equipment door handle between uses. Hanging from oven door. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by hand sink on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
Mar 16, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food. Chicken and beef stored in thank you plastic red bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken cooked beef and pico in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef over pork in walk in cooler.
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. Raw chicken removed from its original packaging stored in plastic bags over pork and beef in reach in stand up freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler temperatures 44-46 per operator undermined when cooler went down. Operator has contacted maintenance during inspection to repair cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on prep table at back of the house used yesterday to cut per operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked and cooked foods in walk in cooler held over 24 hours per operator not date marked.
Toxic substance/chemical on premise that is not required for the operation of establishment. Clorox in spray bottle by hand sink on cooks line. Operator labeled.
Bowl or other container with no handle used to dispense food. Bowl in flour.
Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
Food stored on floor. Multiple items such as beans, cases of tomatoes in walk in cooler stored on the floor. Cases of water and produce stored on the floor.
In-use tongs stored on equipment door handle between uses. Hanging from oven door. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by hand sink on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
Mar 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food. Chicken and beef stored in thank you plastic red bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken cooked beef and pico in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef over pork in walk in cooler.
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. Raw chicken removed from its original packaging stored in plastic bags over pork and beef in reach in stand up freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler temperatures 44-46 per operator undermined when cooler went down. Operator has contacted maintenance during inspection to repair cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on prep table at back of the house used yesterday to cut per operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked and cooked foods in walk in cooler held over 24 hours per operator not date marked.
Toxic substance/chemical on premise that is not required for the operation of establishment. Clorox in spray bottle by hand sink on cooks line. Operator labeled.
Bowl or other container with no handle used to dispense food. Bowl in flour.
Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
Food stored on floor. Multiple items such as beans, cases of tomatoes in walk in cooler stored on the floor. Cases of water and produce stored on the floor.
In-use tongs stored on equipment door handle between uses. Hanging from oven door. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by hand sink on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
Sep 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
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. -Raw chicken out of original packaging over raw beef beef out of original packaging in reach in freezer.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items in cooler. All less than 7 days per operator
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler over buckets of sauces. Operator immediately removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys, money, drink, all on top of cooler at entrance to kitchen. ( corrected on site) -Purse on dry storage shelf
Floor soiled/has accumulation of debris. Under and around soda fountain
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatulas on soiled surface under flat top grill. Operator immediately removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in prep cooler, -shelves in prep cooler - sides of fryers - hood filters
Sep 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
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. -Raw chicken out of original packaging over raw beef beef out of original packaging in reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Prep cooler: fries, mexican cream, sour cream, cut lettuce, shredded cheese, 45F-54F overnight per operator. Advised to immediately discard
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: fries, mexican cream, sour cream, cut lettuce, shredded cheese, 45F-54F overnight per operator. Advised to immediately discard Same Prep cooler: Cold holding less 4hrs per operator: pico, pork, sour cream,shredded cheese, raw shell eggs, raw bacon, chorizzo, smoked sausage (45-54F - Cold Holding). Operator put on ice bath for temp recovery
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items in cooler. All less than 7 days per operator
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler over buckets of sauces. Operator immediately removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys, money, drink, all on top of cooler at entrance to kitchen. ( corrected on site) -Purse on dry storage shelf
Floor soiled/has accumulation of debris. Under and around soda fountain
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatulas on soiled surface under flat top grill. Operator immediately removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in prep cooler, -shelves in prep cooler - sides of fryers - hood filters
Sep 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained and marked
Handwash sink not accessible for employee use at all times. Hand sink ware wash with knives inside Operator removed knives
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink ware wash no paper towels Operator provided paper towels
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors not self closing
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling with holes and gaps kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling walk in cooler soiled
Food stored on floor. Buckets of maseca, chicken, and sour cream floor walk in cooler Bag of onions floor dry storage
In-use tongs stored on equipment door handle between uses. Tongs on oven handle Operator removed tongs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Open dumpster lid.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled
Wet mop not stored in a manner to allow the mop to dry. Mop in mop sink not stored to dry Operator hung mop to dry
Working containers of food removed from original container not identified by common name. Spray bottle with oil not labeled Operator labeled spray bottle
Apr 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded.
0 High priority4 Intermediate10 Basic
Show 14 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained and marked
Handwash sink not accessible for employee use at all times. Hand sink ware wash with knives inside Operator removed knives
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink ware wash 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. Operator unable to find food handler training
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors not self closing
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling with holes and gaps kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling walk in cooler soiled
Food stored on floor. Buckets of maseca, chicken, and sour cream floor walk in cooler Bag of onions floor dry storage
In-use tongs stored on equipment door handle between uses. Tongs on oven handle Operator removed tongs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Open dumpster lid.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled
Wet mop not stored in a manner to allow the mop to dry. Mop in mop sink not stored to dry Operator hung mop to dry
Working containers of food removed from original container not identified by common name. Spray bottle with oil not labeled Operator labeled spray bottle
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board. Slicer blade and guard old food debris.
Handwash sink not accessible for employee use at all times. Knives in sink in ware wash area.
No paper towels or mechanical hand drying device provided at handwash sink. Both sinks in kitchen.
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood filters soiled grease build up.
Food stored on floor. Bag of onions on kitchen floor.
In-use tongs stored on equipment door handle between uses. On oven door.
No conspicuously located ambient air temperature thermometer in holding unit. Make table cooler.
Open dumpster lid.
Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Sink on front line.
Current Hotel and Restaurant license not displayed. License are current active 04-01-2025.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on rack with condiments and single service items.
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses. On oven door.
Open dumpster lid.
Water leaking from pipe and/or faucet/handle. Pipe leaking on hand sink on front line.
Wet wiping cloth not stored in sanitizing solution between uses. Cook line area.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Ice dumped in sink in ware wash area.
No paper towels or mechanical hand drying device provided at handwash sink. Sink on front line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags and jackets on shelf with single service gloves.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk beans and rice containers.
Time/temperature control for safety food thawed in an improper manner. Chicken and beef at room temperature.
Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks at front counter.
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.