El Mariachi

4625 University Dr, Coral Springs, FL 33067 · Permanent Food Service · License 1617543

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Sep 16, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 16 routine inspection
7 high priority (3 no follow-up needed, 4 fixed on the spot), 3 intermediate (1 fixed on the spot), 1 basic
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep162026

Routine inspection

11 violations found

First visitSep 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
- 7 High priority
- 3 Intermediate
- 1 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged raw mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw mahi mahi fish stored over unwashed limes and avocados in kitchen reach in cooler. Operator reorganized.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken stored above raw beef in hallway reach in cooler.
- Code 12, Handwashing and hygienic practices: 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.
  Observed dishwasher handle soiled pots and then immediately begin to remove clean equipment from dishwasher. Reviewed handwashing requirements with operator.
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed cook pick up rag from floor and then immediately handle in use food storage containers without first washing hands. Reviewed handwashing requirements with cook. Cook washed hands.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
  Employee cleaned.
  Fixed on the spot
  Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed employee wash soiled pots without the use of sanitizer, place on floor, and then place into storage for future use. Reviewed sanitizing requirements with employees and operator. Employee rewashed and sanitized pots.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Gallon of milk not date marked at bar area reach in cooler. Per employee, item was opened approximately 2 days ago. Reviewed dat marking requirements with employee.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked beans (49°F - Ambient Cooling for 20 minutes at 11:20, 49°F at 12:39) in covered container in kitchen reach in cooler.
  Item cooling on bottom shelf underneath heavy storage blocking above cold air flow. Operator removed covering and reorganized to increase rate of cooling.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged raw mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.