El Mariachi Restaurant
2149 N University Dr, Coral Springs, FL 33071 · Permanent Food Service · License 1622807
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection3 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot, 2 repeats), 5 basic (2 repeats)-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
- First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed burger patties (51°F - Cold Holding); shrimp (50°F - Cold Holding); Beef (51°F - Cold Holding) in refrigerator drawers. Per operator, items removed from walk in cooler 2 hours prior to the inspection. Operator placed ice packs on items for quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken and beef stored over cooked beef stews in walk in cooler. Operator relocate stews to top shelf.
Fixed on the spot
Raw animal food stored in same container as ready-to-eat food.
Observed raw pork and tortilla stored in same container at flip top cooler. Operator removed tortillas from container.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-Observed no date marked on cooked soup stored in walk in cooler. Per operator, soup cooked on 10/10/2026.
Repeat violationAdministrative complaint
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed no date marked on an open gallon of whole milk stored in cooler. Per operator, milk open on 10/10/2026. Operator correctly date marked after opening
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed accumulation of brown like substances buildup on can opener blade.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-Observed several unlabeled spray bottles with degreaser at cook line.
Repeat violationAdministrative complaint
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
-Observed box with unwashed lemons stored over sour cream in walk in cooler.
Repeat violationAdministrative complaint
Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Observed accumulation of dead flying insects on fly sticker traps in kitchen.
Exterior door has a gap at the threshold that opens to the outside.
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Repeat violationAdministrative complaint
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.