TAQUERIA EL MARIACHI LLC
4119 SE SALERNO RD, Stuart FL 34997 · 772.287.9087
Last inspected Mar 12, 2026 · 10 visits since October 2023
DEC 24
JUN 25
AUG 25
NOV 25
MAR 26
▼ IMPROVING
5 inspections trending up, 22 points better than where it started.
Roach activity present as evidenced by live roaches found. Observed 5 live roaches in storage bin of uncooked rice at dry storage by walk in cooler. 1 live roach by range oven, 1 live roach by chest freezer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025016111 | Dec 27, 2024 | Jul 14, 2025 | $1,600 |
| 2--2024042717 | Jul 22, 2024 | Sep 11, 2024 | $800 |
| 2--2024018278 | Feb 28, 2024 | Aug 8, 2024 | $400 |
| 2--2023060109 | Oct 16, 2023 | Dec 18, 2023 | $600 |
| 2--2015035807 | Aug 11, 2015 | Sep 1, 2015 | $400 |
Inspection history
10 visits, newest first
Mar 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Non-food grade paper/paper towel used as liner for food container. At walk in cooler- non food grade paper used in direct contact with chopped onions- operator removed.
Nonfood-grade bags used in direct contact with food. At reach in cooler- non food grade bags used to stored tortillas- operator removed.
No soap provided at handwash sink- operator provided.
Current Hotel and Restaurant license not displayed.
Nov 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle dirty dishes then proceed to put on gloves and handle clean food equipment in back kitchen. Operator reviewed proper hand washing, employee washed hands.
Food with mold-like growth. See stop sale. Observed mold like growth on tortillas inside tall stainless reach in cooler in kitchen. See stop sale
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse dishes then stored to dry with no sanitizing step. Advised operator to set up triple sink with wash, risk and sanitize steps. Triple sink set up to 50 ppm chlorine sanitizer.
Nonfood-grade bags used in direct contact with onions, vegetables inside walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken stored over ready to eat cooked beans in walk in cooler. Operator stored properly.
Employee washed hands in a sink other than an approved handwash sink. Observed employee use triple sink to wash hands. Advised operator to use hand wash sink only.
Handwash sink used for purposes other than handwashing. Observed employee using hand wash sink to wash dishes. Operator advised employee to use triple sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors for men's restroom.
Food boxes stored on floor of walk in cooler
Aug 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employees twitched raw beef, than touched clean spatulas to flip cooking food on flat top, touched personal hat and started to pack up foods for to go orders, didn't change gloves and washed hands. Educated and washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked potatoes in walk-in cooler Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beans (45F - cold Holding ); cooked minuto (44F - Cold Holding)in walk-in cooler at cook line; foods not prepared or portioned today; foods out of temperature for approximately 1 hour; cooler door left opened; operator closed door;
Jun 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee using soiled towel to wipe food debris on prep station, started to prepare foods without washing hands; educated; employee washed hands;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (48F - Cold Holding); chicken (47F-Cold Holding); shrimp (46F - Cold Holding)in 2 door cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; advised operator to place food on ice
Dec 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license. Operator renewed license during inspection
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in chest freezer, raw chicken stored over cooked chicken not all commercially packaged. Advised operator of proper storage.
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. At reach in cooler, cooked rice (49F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked rice (49F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front counter, glass door reach in cooler horchata (46F - Cooling)@11:09 since 7:30 46F @11:37. At the current rate, item will not reach 41 within 4 hours. Advised operator of proper cooling parameters. Operator added ice to product to fascilitate cooling.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several cooked items prepared onsite and held more than 24 hours not properly date marked. Advised operator of proper date marking.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top cooler with TCS foods stored inside does not work. Advised operator to not store food in unit until it's repaired.
Jul 24, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed Raw Chicken in direct contact with thank you Togo bags at white chest freezer. Operator stored properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork not in commercial packaging over French fries at white chest freezer. Educated operator on proper storage procedures.
Roach activity present as evidenced by live roaches found. Observed 5 live roaches in storage bin of uncooked rice at dry storage by walk in cooler. 1 live roach by range oven, 1 live roach by chest freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: cheese (46F - Cold Holding); raw shell eggs (60F - Cold Holding); sour cream (46F - Cold Holding) Observed at walk in cooler with door slightly opened. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to ice down all products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked peppers and onions (96F - Hot Holding) Observed in pan on flat top grill. Per operator, out of temperature for approximately 3 hours. Advised operator to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (71F - Cooling) at 3:44 since 2:00 - 66F at 4:13. Observed in metal container with ice at cook line. Cook line cooler not operable. At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place product in tall reach in cooler.
Feb 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed cooked beef stored in direct contact with thank you to go bag in reach in freezer. Operator stored in food safe bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tomato salsa (76F - Cold Holding) Observed sitting on counter in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Operator placed time mark for salsa. Time control procedure sent to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded lettuce (50F - Cooling) at 10:20 since 9:50 - 50F at 10:40; cut cabbage (70F - Cooling) at 10:20 since 9:50 - 70F at 10:40 Both products observed on shallow ice bath in kitchen. At current rate of cooling product will not reach 41F within 4 hours. Advised operator to place in walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. In women's restroom. Operator provided paper towels.
Oct 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Tortillas stored in multicolored non food grade towel at cook line. Advised operator to use deli paper or ziplock bags.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef not in commercial packaging over bagged ice at white chest freezer in kitchen. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over cooked pork stew in walk in cooler. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made salsa (55F - Cold Holding) Observed at front beverage cooler. Per operator, heat applied to peppers and tomatoes when making salsa. Per operator, not prepared or portioned today. Per operator, held in cooler for 2 hours. Operator returned to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (105F - Hot Holding) Observed at cook line under heat lamp. Operator returned to flat top grill to bring up to 165+F.
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.