El Molcajete Mexican Restaurant
6427 S Chicksaw Trl, Orlando, FL 32829 · Permanent Food Service · License 5811275
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection1 high priority (fixed on the spot), 3 intermediate (3 repeats), 11 basic (5 repeats); basic violations cost 12 at most-27
- Safety score73
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 visitAug 3, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Fajitas and ground beef labeled as 7-21 but operator stated was at freezer and they pull it out yesterday to the cooler forgot to change label . Operator added new label .
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board kitchen area all of them .
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Employee hand sink kitchen area .
Repeat violation
No soap provided at handwash sink.
Employee hand sink kitchen area .
Repeat violation
Basic11
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Chips stored next to employee hand sink by the kitchen entrance. Operator moved it .
Fixed on the spotRepeat violation
Food stored on floor.
Buckets Chips stored on floor . Operator moved it .
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Employee food stored at the walk-in cooler . Operator removed it .
Fixed on the spot
Code 12, Handwashing and hygienic practices: employee beverage container in a cold holding unit with food to be served to customers.
Employee drink left at the walk-in cooler next to customer food . Operator removed it .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn bottom make table kitchen area .
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Employees hand sink next to mop sink .
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout kitchen.
Ceiling tile missing.
Expo station .
Repeat violation
Light not functioning.
Multiple light out kitchen area .
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Storage area back of the house .
Repeat violation
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.