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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
EL MARIACHI in CORAL SPRINGS currently holds an InspectFL Health Score of 22.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 40 total violations — 17 critical, 7 major, 16 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 16, 2026 shows 11 observation rows: 7 critical, 3 major, and 1 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
EL MARIACHI has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk not date marked at bar area reach in cooler. Per employee, item was opened approximately 2 days ago. Reviewed dat marking requirements with employee.
- [06-09-2] Commercially processed reduced oxygen packaged raw mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in hallway reach in cooler.
- [12A-13-4] 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. Observed dishwasher handle soiled pots and then immediately begin to remove clean equipment from dishwasher. Reviewed handwashing requirements with operator.
- [22-12-5] Metal stem-type thermometer soiled. Employee cleaned.
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- [08A-04-5] Raw animal food stored over or with unwashed produce. Raw mahi mahi fish stored over unwashed limes and avocados in kitchen reach in cooler. Operator reorganized.
- [12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook pick up rag from floor and then immediately handle in use food storage containers without first washing hands. Reviewed handwashing requirements with cook. Cook washed hands.
- [22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash soiled pots without the use of sanitizer, place on floor, and then place into storage for future use. Reviewed sanitizing requirements with employees and operator. Employee rewashed and sanitized pots.
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked beans (49F - Ambient Cooling for 20 minutes at 11:20, 49F at 12:39) in covered container in kitchen reach in cooler. Item cooling on bottom shelf underneath heavy storage blocking above cold air flow. Operator removed covering and reorganized to increase rate of cooling.
- [53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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