Los Mariachis Bar and Grill III
41 Chailett Rd, Rotonda West, FL 33947 · Permanent Food Service · License 1801987
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 10 routine inspection2 high priority (fixed on the spot), 2 intermediate, 6 basic (1 repeat)-19
- Extension granted on Sep 10Counts in full until a follow-up finds the problems fixed-3
- Safety score78
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 visitSep 10, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
More time given
Basic3
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Observed no curbed mop sink. Observed correspondence between the operator and landlord requesting permission to do work.
More time given
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to walls in the room with the hot water heater.
More time given
Ceiling tiles missing above the hot water heater.
More time given
- First visitJul 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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 salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the salmon.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cheese sauce (111°F - Hot Holding) on top of the convection oven at 15:24. The operator reheated the cheese sauce to (138°F - Hot Holding) at 16:00.
Fixed on the spot
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed no hot water available at the handwashing sink near the ice machine in the kitchen.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled sanitizer spray bottles.
Basic6
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
The operator discarded the salmon.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed boxes of food stored on the floor in the walk in freezer.
Repeat violation
Employee personal food not properly identified and segregated from food to be served to the public in the walk in cooler.The operator properly stored the employee food.
Fixed on the spot
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Observed the location for the mop sink according to submitted plans with only a faucet. Observed no sink or curbed facility.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to walls in the room with the hot water heater.
Ceiling tiles missing above the hot water heater.
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.
- Stop sale
- An order that the food can’t be sold or served.
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