MARIACHILES MEXICAN RESTAURANT
318 SAINT JOHNS AVE, Palatka FL 32177 · 386.530.2114
Last inspected Aug 19, 2026 · 9 visits since August 2023
AUG 24
FEB 25
AUG 25
OCT 25
AUG 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Raw sewage on ground of establishment. Three compartment sink draining waste water on to floor via plumbing connection under sinks. Employee stopped draining waste water and cleaned the ground under three compartment sink. Per operator employee on night shift can repair after 4pm. Discontinue using three compartment sink until repair can be made to prevent wastewater on ground of kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021052479 | Jul 22, 2021 | Jan 11, 2022 | $1,200 |
| 4--2021005906 | Feb 1, 2021 | Mar 17, 2021 | $800 |
Inspection history
9 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at 0ppm chlorine. Operator adjusted to 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shell eggs stored over ready to eat cooked beans. In reach in freezer raw fish over ready to eat peppers neither commercially packaged. Operator switched storage levels.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Salsa at waitstation from 11am held on time as public health control not discarded. Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line with debris on the blade. Cutting board on bottom shelf of warewashing area with mold like substance in melted corners. Operator voluntarily discarded the cutting board.
Show the remaining 8 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public. Employee watermelon stored in reach in cooler over sauces for customers. Operator relocated.
Equipment in poor repair. Walk in cooler door gasket torn at base. Walk in cooler shelves with rust pitting the surface.
Floor area(s) covered with standing water. Water and food debris on floor under three compartment sink by drain.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and three compartment sink back board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Burned corners and food debris in microwaves in kitchen area.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in either restroom, operator posted signage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf over doorway to bar area used to store clean equipment with dust build up. Plate underside of dining room soda dispenser with mold like substance build up.
Old food stuck to clean dishware/utensils. On bottom shelf of prep station, clean containers with food debris on the lip of the container and labels still attached. Operator asked employee to start to remove and clean.
Oct 20, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In flip top reach in cooler in covered, deep metal pan, rice (51F - Cooling) from previous night. Operator removed to be discarded.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, carnitas 10/5, shredded chicken 10/10, Barbacoa 10/3. Discussed with operator and removed to be discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top reach in cooler in covered, deep metal pan, rice (51F - Cooling) from previous night. Operator removed to be discarded.
Toxic substance/chemical improperly stored. Chemical spray bottle of degreaser on shelf facing clean cutting boards. Operator relocated.
Food-contact surface soiled with food debris, mold-like substance or slime. Food residue staining on portable cutting board on bottom shelf of prep line. Can opener on prep table with debris build up on blade. Operator removed can opener to be washed.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Employee provided.
Records/documents for required employee training do not contain all of the required information. All food handler training documents with 2 year expiration dates instead of 3 years.
Spray bottle containing toxic substance not labeled. Chemical spray bottles of bleach and degreaser in dishwashing area not labeled. Operator asked employee to label.
Clean utensils stored between equipment and wall. Clean knives stored behind three compartment sink metal board and wall.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on backside of reach in cooler and shelf over steam table. Operator relocated.
Equipment and utensils not properly air-dried - wet nesting. On bottom shelf of pass through window, clean metal containers stacked while wet.
Food stored on floor. Bulk container of chips stored on floor of waitstation area in kitchen.
In-use tongs stored on equipment door handle between uses. Cook line, tongs stored in oven door handle. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line drawer reach in cooler door gaskets with food debris build up.
Aug 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler, raw shell egg over ready to eat salsa. In walk in cooler, raw shell eggs over ready to eat pork and beans. Operator had employee switch storage levels.
Raw sewage on ground of establishment. Three compartment sink draining waste water on to floor via plumbing connection under sinks. Employee stopped draining waste water and cleaned the ground under three compartment sink. Per operator employee on night shift can repair after 4pm. Discontinue using three compartment sink until repair can be made to prevent wastewater on ground of kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Debris build up on can opener blade. Bar gun soda dispenser with debris on the nozzle. Operator cleaned off nozzle.
No soap provided at handwash sink. No soap at hand wash sink by mop sink. Operator provided soap.
Records/documents for required employee training do not contain all of the required information. All food handler training certificates with incorrect expiration dates, valid for 2 years instead of 3.
Spray bottle containing toxic substance not labeled. Chemical spray bottle of degreaser missing product labeling, employee labeled.
Bowl or other container with no handle used to dispense food. Styrofoam cup used as scoop in bulk rice container.
Cardboard used to line nonfood-contact shelves. Cardboard lining shelves next to hand wash sink. Operator had employee remove.
Equipment and utensils not properly air-dried - wet nesting. On bottom shelf of prep line, clean containers stacked while wet.
Food stored on floor. Employee preparing salsa with large pot on the floor. In walk in cooler, cut lettuce and marinade on floor. Employee relocated items in the walk in cooler.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on fryer handle and knife between wall and three compartment sink. Operator relocated both.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line with melted cheese on the plate, employee removed and washed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Waitstation soda dispenser has mold like substance on plate over nozzles.
Stored food not covered. In walk in freezer, uncovered tray of chile rellenos.
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler, cooked corn from 2/2, queso from 2/6 and barbacoa from 2/5. Operator labeled all containers to have employee discard.
Toxic substance/chemical improperly stored. Chemical spray bottle of sanitizer on bottom shelf of prep table facing clean cutting boards.
Handwash sink used for purposes other than handwashing. Hand wash sink behind bar counter used to store cutting board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on in use prep table. Employee relocated the beverage.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in freezer stored with food for customers.
Equipment and utensils not properly air-dried - wet nesting. On bottom shelf of prep table, clean containers stacked while wet.
Food stored on floor. Fryer oil on floor of cook line, bulk sugar on the floor of dry storage. Operator relocated the products.
In-use tongs stored on equipment door handle between uses. Tongs stored on fryer door handle. Operator relocated the tongs.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink by reach in freezer on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters has grease/debris over the flat top grill. Cook line reach in cooler door gaskets with debris build up.
Stored food not covered. In the walk in freezer, uncovered pork and chile rellenos.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in water at ambient air temperature. Operator had employee relocated to walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table.
Aug 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At time of inspection three compartment sink at 0ppm. Operator emptied the sink and asked employee to reset. At conclusion of inspection three compartment sink at 100ppm chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. In the glass door reach in cooler, raw shell eggs over open container of salsa. In the standup reach in freezer, raw fish in plastic wrap and shrimp over uncovered churros. Operator rearranged all storage levels.
Food-contact surface soiled with food debris, mold-like substance or slime. On the bottom shelf under the prep sink, clean yellow cutting board with burned residue on edge of cutting board. Can opener with food debris on the blade.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided paper towels.
Spray bottle containing toxic substance not labeled. Sanitizer at waitstation with no label.
Dead roaches on premises. Two dead roaches observed on floor of dry storage area by the walk in cooler. Operator swept and discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cooling food and on top of the cook line steam wells. Operator relocated both beverages.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food on top shelf of reach in freezer over food to be served to customers.
Equipment and utensils not properly air-dried - wet nesting. On the bottom shelf of the prep station clean metal containers stacked while wet.
Food stored on floor. Container of chips stored on the floor. Container of fryer oil stored in the floor of the cook line.
In-use tongs stored on equipment door handle between uses. Tongs stored in fryer door handle. Operator relocated the tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Waitstation soda dispenser has mold like substance behind the nozzles on the underside of the dispenser.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table opposite the three compartment. Operator relocated the wiping cloth.
Jan 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Container of medicine improperly stored. Employee bottle of DayQuil stored on shelf over tortillas on the main cook line. Operator relocated the employee medicine.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe gloves on apron and towel then begin to prepare customer order.
Raw animal food stored over/not properly separated from ready-to-eat food. In the three door reach in cooler in the prep area, raw shell eggs over ready to eat salsa. In the standup reach in freezer, frozen raw beef over frozen chicken nuggets both items opened from original packaging. Operator corrected all storage levels.
Food-contact surface soiled with food debris, mold-like substance or slime. On the bottom storage shelf of the warewashing area, clean portable green cutting board with black food residue staining spots. Employee began to scrub the cutting board.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on the main cook line by the standup reach in cooler or at hand wash sink in the bar area. Operator provided paper towels.
Spray bottle containing toxic substance not labeled. At the front wait station closest to the bar area, sanitizer spray bottle with no product labeling. Operator labeled the chemical spray bottle.
Bowl or other container with no handle used to dispense food. Plastic soufflé portion cups used as scoops in bulk seasoning containers.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the shelf over the three compartment sink, clean metal pots not inverted. On top of the bulk ice bin, blue ice bucket not inverted. Operator asked employee to invert the pots and ice bucket.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker over open container of cooked tortilla shells on the main cook line. Employee jacket over dry goods on shelf by the hand wash sink. Employee relocated all personal items.
Equipment and utensils not properly air-dried - wet nesting. Clean plastic cups stored by the soda dispenser and next to the three compartment sink stacked while wet. Discussed with the dish washing employee.
Food stored on floor. Oil stored on the floor of the main cook line. Operator asked employee to relocate.
Garbage can located outside has no lid or lid open/broken. Dumpster missing lid.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven and fryer door handle on the main cook line. Operator relocated the tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on hood filters over fryers, scheduled to be cleaned on Monday per operator. White mold like substance spots on soda dispenser plate over nozzle.
Stored food not covered. In the reach in freezer, uncovered raw beef. In the prep area reach in cooler, uncovered containers of salsa.
Aug 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack shell eggs with gloved hands, then pan salsa in bowl. Person in charge spoke to employee during inspection.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee drop tortilla chips on prep table out of basket, pick up chips with bare hands and place in basket to be served to customer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over salsa in glass door reach in cooler. In walk in freezer raw pork no longer commercially packaged stored over ready to eat drink mixes, person in charge moved to appropriate location.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Burrito sauce cooked per person in charge dated 7/27.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese on prep table at 52F. Cheese sauce on top of oven at 68F. Person in charge states has been out less than 4 hours, moved items to coolers.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine with mold like substance buildup. Also, can opener with debris buildup.
Handwash sink used for purposes other than handwashing. Items stored in bar hand wash sink. Items were 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/ 4+ employees present with no CFM present. Manager showed up during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels from front bar hand wash sink. Missing soap from hand wash sink in the kitchen. Person in charge provided.
Bowl or other container with no handle used to dispense food. Bowls with no handle used as scoop in dry goods and spices. Person in charge began removing.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open lid employee drinks in kitchen above fliptop, person in charge removed.
Floor soiled/has accumulation of debris. Grease buildup on floors at cookline.
Garbage can located outside has no lid or lid open/broken. Lids missing from shared dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup.
Aug 15, 2023□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.