EL MARIACHI MEXICAN GRILL

Name: EL MARIACHI MEXICAN GRILL
Address: 195 BLANDING BLVD STE 1, ORANGE PARK, FL, 32073, US
Rating: 87.4

195 BLANDING BLVD STE 1, ORANGE PARK, FL 32073

License #2000899

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

87.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

EL MARIACHI MEXICAN GRILL in ORANGE PARK currently holds an InspectFL Health Score of 87.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 16, 2025. Across those visits, inspectors documented 25 total violations — 8 critical, 5 major, 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed cook with gloved hands place raw chicken in a pan. Cook then began to cut raw beef without changing gloves and washing hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice on kitchen counter at 89F. Per cook, rice left out for approximately one hour. Rice placed in walk in cooler.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in beans in walk in cooler. Soufflé cup used as scoop in salt in kitchen. Employee removed soufflé cup and bowl.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses both chlorine and quaternary ammonium. No quaternary test strips available.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution in service station stored on the floor. Employee moved solution to shelving.
[36-50-4] Unclean building components, attachments or fixtures. Fan guards in walk in cooler have debris.
[35B-03-4] Outer openings not protected with self-closing doors. Back exit door is not self-closing.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken being thawed in standing water. Employee moved chicken to walk in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door. Employee removed tongs.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in service station tested at 200+pom chlorine. Employee remade solution to 100ppm chlorine.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of beans in dry storage are not labeled.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels in kitchen.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook with gloved hands place raw chicken in a pan. Cook then began to cut raw beef without changing gloves and washing hands.

Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Refried beans on steam table at 122F. Per manager, beans placed on steam table at approximately 2.75 hours prior. Beans heated to 166F.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Manager moved tongs.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen handwash sink. No paper towels at handwash sink by three compartment sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid in dry storage room. Unlabeled spray bottle with pink liquid in dry storage room.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open employee beverages on prep table where onions are being cut. Beverages moved to proper storage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee purses on clean pot on storage rack by three compartment sink. Manager moved purses to proper storage.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No reporting agreement for Nancy, hired approximately two weeks ago.
[36-50-4] Unclean building components, attachments or fixtures. Fan guards in walk in cooler are soiled.
[35B-03-4] Outer openings not protected with self-closing doors. Back exit door by three compartment sink does not self-close.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open raw chicken stored over open raw beef in reach in freezer. Also, raw bacon stored over cooked chicken in reach in freezer. Also, open raw bacon stored over limes in reach in cooler in kitchen. Manager rearranged all to proper storage.
[14-31-5] Nonfood-grade bags used in direct contact with food. Grocery bags used as storage bags in direct contact with raw beef in reach in freezer.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes with soap then rinse with plain water, no sanitizer applied to dishes. Manager set up three compartment sink with sanitizer.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse