EL MEZCAL MEXICAN RESTAURANT LLC

Name: EL MEZCAL MEXICAN RESTAURANT LLC
Address: 3897 N HAVERHILL RD, WEST PALM BEACH, FL, 33417, US
Rating: 77.3

3897 N HAVERHILL RD, WEST PALM BEACH, FL 33417

License #6022805

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

77.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

EL MEZCAL MEXICAN RESTAURANT LLC in WEST PALM BEACH currently holds an InspectFL Health Score of 77.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 15 total violations — 10 critical, 5 major.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

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.

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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
[31B-02-4] No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; raw shrimp stored over opened bag of cooked shrimp. Operator moved raw below ready to eat.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef while opening package and placing into pan to be cooked then handled ready to eat cooked items while preparing customer order without washing hands. Operator discussed with employee who then washed hands.
[01C-02-4] Establishment not maintaining oyster tags for 90 days. Advised Operator of proper shell-stock tag maintenance.

Warning Issued
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers oysters and fish ceviche served raw, not identified as being raw. Advised Operator to identify items as being raw.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at 0ppm. Advised Operator to set up triple sink to manually sanitize dishes until machine repaired and sanitizing properly.
[14-31-5] Non-food grade "thank you" bags used in direct contact with food (cooked rice) in steam table. Operator removed rice from bag.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top reach in cooler; raw chicken stored over raw beef. Operator moved raw chicken below raw beef.
[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. Employee went from washing/rinsing soiled dishes prior to loading dishwasher then walked to cook line and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked rice (119F - Hot Holding). Operator stated rice reheated prior to being home Dinka tea, table
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; cooked rice (65F - Cooling). Operator stated cooling overnight inside walk-in cooler, did not reach 41F within 6 hours. At walk-in cooler; raw shell eggs (62F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned, held inside walk-in cooler overnight. At upright double door reach in cooler; cooked rice (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight on bottom shelf, multiple shelves containing non temperature controlled for safety foods blocking airflow from fan unit in top of cooler. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At upright double door reach in cooler; cooked rice (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight on bottom shelf, multiple shelves containing non temperature controlled for safety foods blocking airflow from fan unit in top of cooler. See Stop Sale.

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