MARIMBA COCINA MEXICANA

Name: MARIMBA COCINA MEXICANA
Address: 411 BARTON BLVD, ROCKLEDGE, FL, 32955, US
Rating: 61

411 BARTON BLVD, ROCKLEDGE, FL 32955

License #1506458

🌮 Mexican/Latin ℹ️

61 Grade F / 100

Failing Health Score

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Latest inspection

October 26, 2026 · 5 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MARIMBA COCINA MEXICANA in ROCKLEDGE currently holds an InspectFL Health Score of 61 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 October 26, 2026. Across those visits, inspectors documented 57 total violations — 11 critical, 9 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 26, 2026 shows 5 observation rows: no critical rows, 1 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

What do locals think?

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Community pulse

Would you eat here?

MARIMBA COCINA MEXICANA has a rough inspection history. Would you risk it?

F record

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 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.

Disposition: Inspection Completed - No Further Action
[14-38-4] Food storage container/container lid cracked or broken.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
[29-49-6] Standing water in bottom of reach-in-cooler. Salad station flip top
[36-34-5] Ceiling/ceiling tiles/vents soiled with dust in kitchen
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. Operator clean the can opener blade doing routine inspection

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated grease, dust.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Next to walk in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Corner of back door
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over press station
[14-11-5] Gaskets on cook line cooler drawers badly torn
[25-32-4] Reuse of single-service or single-use articles. Jugs with handles reused for juice.
[24-18-4] Utensils stored upright with the food-contact surface up. Cook line
[02D-01-5] Working containers of food removed from original container not identified by common name. Spray bottle of water used for tortillas
[01B-01-4] 2 Dented cans present. See stop sale. Jalapeño
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak in the walk in cooler.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa made 12-5 found 12-13
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm. Manager dumped out filled filled with just water several times.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Dish washer and server less than 60 days.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. For ice machine