MARIACHILES MEXICAN RESTAURANT

Name: MARIACHILES MEXICAN RESTAURANT
Address: 318 SAINT JOHNS AVE, PALATKA, FL, 32177, US
Rating: 92.3

318 SAINT JOHNS AVE, PALATKA, FL 32177

License #6400881

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

92.3 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

MARIACHILES MEXICAN RESTAURANT in PALATKA currently holds an InspectFL Health Score of 92.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 20, 2025. Across those visits, inspectors documented 22 total violations — 3 critical, 8 major, 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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
[08B-38-4] Food stored on floor. Bulk container of chips stored on floor of waitstation area in kitchen.
[12B-07-4] 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.
[03D-02-5] 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.
[10-20-4] In-use tongs stored on equipment door handle between uses. Cook line, tongs stored in oven door handle. Operator removed.
[53B-10-4] 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.
[31B-02-4] 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.
[23-03-4] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical spray bottles of bleach and degreaser in dishwashing area not labeled. Operator asked employee to label.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On bottom shelf of pass through window, clean metal containers stacked while wet.
[22-02-4] 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.
[01B-02-5] 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.
[24-14-4] Clean utensils stored between equipment and wall. Clean knives stored behind three compartment sink metal board and wall.

Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Waitstation soda dispenser has mold like substance on plate over nozzles.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On bottom shelf of prep line, clean containers stacked while wet.
[28-13-5] 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.
[10-02-4] 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.
[53B-10-4] 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.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelves next to hand wash sink. Operator had employee remove.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink by mop sink. Operator provided soap.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical spray bottle of degreaser missing product labeling, employee labeled.
[22-02-4] 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.
[08B-38-4] 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.

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