MOLCAJETES MEXICAN RESTAURANT

Name: MOLCAJETES MEXICAN RESTAURANT
Address: 12275 COLLIER BLVD UNIT 6, NAPLES, FL, 34116, US
Rating: 0

12275 COLLIER BLVD UNIT 6, NAPLES, FL 34116

License #2103414

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 11 findings · 2 critical

Routine - Food

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Quick take

MOLCAJETES MEXICAN RESTAURANT in NAPLES currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 172 total violations — 30 critical, 48 major, 94 minor.

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The latest inspection on September 15, 2026 shows 11 observation rows: 2 critical, 5 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

172

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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.

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-08-5] Observed Ice scoop handle in contact with ice at the bar.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink only the one located in the kitchen area.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels at the hand sink located in the corner of the bar. Operator provided paper towels.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (46F - Cold Holding); raw beef (51F - Cold Holding). Foods further in the cooler were at or below 41F. Cooler begins to open and close around 9:30am. Discussed with operator to make sure the door remains closed. Operator began to add ice to foods.
[31B-03-4] No soap provided at handwash sink located at corner of bar. Operator provided hand soap.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ready to eat cooked beef in the far cooler near wall without a date marked. Operator stated foods were prepared two days prior to inspection.
[36-24-5] Observed Hole in or other damage to wall located at entrance of kitchen.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the cook line observed cooked peppers (94F - Hot Holding)@11:30. Operator stated foods were cooked at 9am. Discussed time temperature control. Operator decided to cool foods and place in cold holding.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed aprons and equipment inside hand washing sink located at the corner of bar. Operator removed items away from hand sink.

Disposition: Warning Issued
[22-16-4] Reach-in cooler interior near cook line accumulation of mold like substance.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[14-09-4] Cutting board has cut marks and is no longer cleanable at prep area.
[36-24-5] Damage to wall near triple sink.
[35A-03-4] Dead roaches on premises. 6 on floor under triple sink. 8 on floor under handwashing sink near triple sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on prep area.
[36-73-4] Floor soiled/has accumulation of food debris under kitchen equipments.
[36-17-5] Floor tiles missing near triple sink..
[08B-38-4] Food stored on floor. Oil container stored on floor.
[25-06-4] Single-service food containers not stored inverted or protected from contamination at server station. Operators stored the food containers inverted.
[50-17-3] Open, operating and serving to public with an expired Division of Hotels and Restaurants license;12/01/25. Operator renewed the license at time of inspection.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach found behind fire extinguisher near triple sink.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near cook line; raw pork (50F - Cold Holding); raw beef (49F - Cold Holding); chopped tomatoes (48F - Cold Holding); slice tomatoes (46F - Cold Holding); shredded lettuce (50F - Cold Holding); queso blanco (51F - Cold Holding); shredded mozzarella (48F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near cook line; raw pork (50F - Cold Holding); raw beef (49F - Cold Holding) ; chopped tomatoes (48F - Cold Holding); slice tomatoes (46F - Cold Holding); shredded lettuce (50F - Cold Holding); queso blanco (51F - Cold Holding); shredded mozzarella (48F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink at front counter blocked with cleaning supplies. Handwashing sink at kitchen blocked with food containers and storage bins. Operator removed all items.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. One of the doors of the Reach in cooler next to the cook top does not close properly due to disrepair of the gasket.
[32-12-6] Covered waste receptacle not provided in womens bathroom used by guests and employees.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphones directly on the meat slicer. Operator removed cellphones from slicer.
[08B-38-4] Food stored on floor. Observed a container of cooked tomatillos stored on the floor, operator removed tomatillos off of the floor.
[10-08-5] Ice scoop handle in contact with ice in the ice machine at the bar.
[08B-12-5] Stored food not covered. Observed raw chicken in the stand alone freezer not protected.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes and not sanitizing at the handwashing sink in the bar area.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/24
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw ground beef and raw chicken over ready to eat cooked vegetables in reach in freezer not commercially packaged.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler next to the cook top, shredded cheese (57F - Cold Holding); diced tomato (54F - Cold Holding); semi soft cheese (50F); chopped lettuce (50F - Cold Holding); chopped lettuce (47F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (47F - Cold Holding). Operator stated foods were prepped and placed in cooler 5 hours prior to the inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler next to the cook top, shredded cheese (57F - Cold Holding); diced tomato (54F - Cold Holding); semi soft cheese (50F); chopped lettuce (50F - Cold Holding); chopped lettuce (47F - Cold Holding); raw chicken (45F - Cold Holding); raw beef (47F - Cold Holding). Operator stated foods were prepped and placed in cooler 5 hours prior to the inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed kitchen utensils blocking The handwashing sink next to the three compartment sink. Boxes of beer and hung clothing blocking access to the handwashing sink in bar area near the wall. Operator began to move items blocking handwashing sink for easier access.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink the bar area is being used to wash dishes.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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. provided employed with health employee reporting agreement. Employee began signing form.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed ready to eat cooked vegetables in the stand alone freezer with no date mark, operator stated foods had been prepared 3 days prior to the inspection.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Name: Almicar
[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 reach in cooler next to the flat cook top area broths did not contain a date mark, operator stated foods had been prepared 3 days prior to the inspection.
[31B-02-4] The handwashing sink next to the three compartment sink and the two handwashing sinks in the bar area. No paper towels or mechanical hand drying device provided at handwash sinks. Operator provided paper towels at the hand wash sinks.
[31B-03-4] The handwashing sink next to the three compartment sink and the two handwashing sinks in the bar area. No soap provided at handwash sink. Operator provided soap at handwashing sinks.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen ceiling is not smooth or durable. This is a repeat violation from 1-21-25
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two employees wearing wrist watches while preparing food.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, Reach in cooler gaskets are dirty.
[36-64-5] Objectionable odors at three compartment sink.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. In Reach in cooler in kitchen.
[29-08-4] Plumbing system in disrepair. Three compartment sink is leaking onto floor.
[25-32-4] Reuse of single-service or single-use articles. Observed single use containers being used to store soups and chicken stock.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go drink cups not inverted. Operator inverted cups
[29-49-6] Standing water in bottom of reach-in-cooler. Cut produce cooler in kitchen has standing water.
[08B-12-5] Stored food not covered. Observed three bulk juice drinks at bar with no covers.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At Three compartment sink area, wall is soiled
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. This is a repeat violation from 1-21-25
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with last date served. Discussed process with operator for maintaining shellfish tags.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink at bar is blocked by cases of beer. Hand washing sink in kitchen is partially blocked from Three compartment sink coming apart from the wall mounting. This is a repeat violation from 1-21-25
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for chlorine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Hand washing sink at bar.

Disposition: Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At Hand washing sink near restrooms..
[32-05-4] Bathroom facility in disrepair. Mens toilet is missing back cover
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling has acoustic tiles and have accumulated debris
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Observed tomatillos in the kitchen and cantaloupes behind the bar both being stored directly on the floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris
[35B-03-4] Outer openings not protected with self-closing doors. Front door is not self closing
[36-50-4] Unclean building components, attachments or fixtures. Hood system has excessive grease buildup
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Several walls in kitchen are soiled with dust grease and debris
[29-11-4] Water leaking from pipe and/or faucet/handle. Plumbing fixture leaking directly into Three compartment sink.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed servers washing glasses without sanitizer. Educated servers about proper ware washing. Servers took glasses to the Three compartment sink to be washed properly.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed rice and beans in non food grade containers. Observed washed tomatoes being stored in the original container while being cut on the table. Educated operator about food storage. Operator re washed tomatoes and put in a food grade container.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw select oysters being stored over cooked pork in a Reach in cooler in the kitchen. Operator rearranged products.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed servers clearing tables of dirty dishes and serving food with no hand washing in between. Educated employees about hand washing times.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. 5-7-24
[31A-09-4] Handwash sink not accessible for employee use at all times.5-7-24 Hand washing sink has assorted boxes and cleaning supplies making it inaccessible.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Two servers and two cooks observed handling food with no certified food manager present. Food manager arrived before the end of the inspection. 5-7-24
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at bar and Three compartment sink Hand washing sinks..

Disposition: Warning Issued
[08B-41-4] Food being prepared on a grill outside that has no cover. Observed a flat top griddle and schwarma with El Pastor Pork cooking. Reach in cooler out doors, establishment cooking and assembling tacos outdoors.Operator broke down equipment and stopped serving food outside.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In walk-in cooler
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed tacos being served outside with a refrigerator for cold holding ingredients
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. 1-23-24
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. 1-23-24 kitchen walls are heavily soiled with accumulated debris
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed dishes being washed with no sanitizer setup being used. Educated operator on proper sanitation. Operator had employee set up sanitizer and rewash dishes. Triple Sink (Chlorine 50ppm)
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-04-5] Raw animal food stored over or with unwashed produce. In walk-in cooler observed raw chicken over serrano peppers and leaking inside. Operator threw away peppers and relocated chicken.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler observed raw chicken over serrano peppers and leaking inside. Operator threw away peppers and relocated chicken.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[31A-09-4] Handwash sink not accessible for employee use at all times. Near triple sink, Hand washing sink blocked by small wares. 1-23-24
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Four servers and two cooks serving food. No certified manager present
[31A-12-4] No handwash sink for employees. At outdoor cooking area. Operator broke down equipment and stopped serving food outside.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar area
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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.
[31B-03-4] No soap provided at handwash sink. At bar area

Disposition: Warning Issued
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At Hand washing sink in kitchen
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server cleared dishes and then Delivered more food without a hand wash. Educated server on when to wash hands
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink in kitchen is blocked by cutting board and other equipment Hand washing sink at bar area is blocked by beverages Operator moved items blocking Hand washing sinks
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In kitchen near triple sink
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in kitchen
[36-36-4] Ceiling tile missing. In kitchen
[28-02-4] Condensation or other drainage not disposed of according to law. Air conditioning draining into triple sink
[08B-36-4] Food stored in a location that is exposed to splash/dust. Octopus thawing in triple sink has air conditioning drain water dripping on it. Operator moved Octopus
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Near bathrooms
[25-32-4] Reuse of single-service or single-use articles. Oyster bucket being used to store peppers in water In walk-in cooler
[25-06-4] Single-service articles not stored inverted or protected from contamination. Portion cups and sandwich size to go containers not inverted in kitchen salad station
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Octopus being thawed with no running water
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In dry storage room in dining room
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Near kitchen exit. Over kitchen entrance.v
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated operator about proper hand washing.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three flying insects observed near bar area and front window
[35A-09-4] Presence of insects, rodents, or other pests. Observed Fifteen dead flies over kitchen entrance, above clean silverware and condiments Observed Ten live spiders above kitchen entrance door. Observed approximately Twenty small crawling insects behind silverware storage near front kitchen entrance. Two dead flies observed on prep table next to double door freezer
[31B-03-4] No soap provided at handwash sink. In kitchen near triple sink. Operator put soap at hand sink
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Two propane tanks near storage room in dining room