Los Mariachis Bar and Grill LLC
3575 Tamiami Trail, Port Charlotte, FL 33952 · Permanent Food Service · License 1801979
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot, 2 repeats), 2 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 22, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw ground beef over whole onions at Reach in Cooler. Operator relocated the raw ground beef to the bottom shelf of Reach in Cooler.
Fixed on the spotRepeat violation
Intermediate2
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.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Observed certificates with no CFPM number. Operator placed the CFPM number on all certificates during inspection.
Fixed on the spotRepeat violation
Basic2
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Observed unisex restroom door not tight fitting.
Covered waste receptacle not provided in unisex bathroom.
Observed no lid on waste receptacle at unisex restroom.
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.