MARISCOS EL PACIFICO

Name: MARISCOS EL PACIFICO
Address: 110 S SR 19, PALATKA, FL, 32177, US
Rating: 68.1

110 S SR 19, PALATKA, FL 32177

License #6400290

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

68.1 Grade F / 100

Failing Health Score

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Quick take

MARISCOS EL PACIFICO in PALATKA currently holds an InspectFL Health Score of 68.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 23, 2026. Across those visits, inspectors documented 31 total violations — 6 critical, 7 major, 18 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.

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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.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waitstation salsa (47F - Cold Holding) stored in bus tub of melted ice. Employee added ice to all sides of container of salsa.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No quaternary test kit for the three compartment sink.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer solution at 0ppm.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf of dry storage room, clean containers stacked while wet.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink by not in use bulk ice bin.
[08B-38-4] Food stored on floor. Multiple boxes of food stored in the floor of the walk in freezer.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, carnitas from two days prior missing product date marking. Operator labeled.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oyster tags no marked with date of last served. Or in chronological order.
[14-20-4] Ripped/worn tin foil used as shelf cover. Bottom shelf of cook line prep table lined with ripped tin foil.
[29-18-4] Drain cover(s) missing. Missing large drain cover from behind bar area.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over food prep area between flat top and reach in cooler. Operator removed.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cook like reach in cooler and steam well prep table.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line handled raw beef to place on grill with gloved hands then handled ready to eat tortillas out of the microwave and never changed gloves or washed hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. Plastic grocery bag used to wrap tortilla on plate and reheat in microwave.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Drawer reach in cooler under flat top grill not in use at time of inspection food food debris on shelf/base of cooler.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor of dry storage area and under smoker cut out by reach in cooler.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelf in dry storage
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line three door reach in cooler with soilded door gaskets. Cook line hood filters with burned dust debris build up.
[08B-12-5] Stored food not covered. Uncovered containers of pork, fish and beef in cooler opposite flat top grill.

Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in hand wash sink no running water and intestines thawing in three compartment sink standing water. Operator removed shrimp and turned on cool water for intestines.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution bucket at 0ppm, operator added chlorine bleach.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container of salt on bottom shelf of prep table missing product labeling. Operator asked employee to label.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape hanging in walkway of food prep kitchen cook line between grill and hood system and reach in cooler/steamtable.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, raw shrimp in open box over open box of ready to eat churros. Operator rearranged storage levels.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage no lid on prep table by vacuum sealer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Clean portable cutting boards on shelf of dish area with discolored food residue staining.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler drawer under the grill, pastor (46F - Cold Holding); chorizo (47F - Cold Holding) per operator employee just refilled containers. All other time/temperature control food for safety in reach in cooler in temperature.
[14-31-5] Nonfood-grade bags used in direct contact with food. Tamales in walk in freezer and walk in cooler stored in direct contact with plastic grocery bags.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelf of dry storage area to store single service containers.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink by bulk ice bin blocked by clean plastic containers. Operator removed containers, states dont use the hand wash sink. Hand wash sink at front line by dish machine used to thaw frozen shrimp in strainer. Operator removed.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date of last served or kept in chronological order.

Community reaction

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