Mariachi Mexican Restaurant

7135 S Orange Blossom Trail, Orlando, FL 32809 · Permanent Food Service · License 5811022

Official report

out of 100

Grade F

Safety score 43 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority, repeat · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 9 routine inspection
5 high priority (1 fixed on the spot, 1 repeat), 6 intermediate (2 repeats), 8 basic (2 repeats); intermediate violations cost 18 at most
-57
Safety score43

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

Inspection history

1 inspection · 1 visit

Oct92026

Routine inspection

19 violations found

First visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 5 High priority
- 6 Intermediate
- 8 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. In reach in cooler cooked beef (49°F - Cooling overnight per operator )
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In sandwich top reach in cooler on top,of other pan shredded beef (47°F- Cold Holding ) Less than four hours per employee Placed in rail of sandwich top reach in cooler for temperature recovery 20 minutes later 43°F
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In reach in cooler cooked beef (49°F - Cooling overnight)
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Double door reach in cooler
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken over raw beef in walk in cooler
  Repeat violation
Intermediate6
- 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.
  All temperature sensitive items in Walk in cooler
  Repeat violation
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  In reach in cooler cooked beef (49°F - Cooling overnight per operator ) Was cooled with lid on
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Chlorine test strips
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface stained/soiled with food debris, mold-like substance or slime.
  White cutting board on sandwich top reach in cooler Shelf with tortilla holders across from fryer on cooks line
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  At handsink on cook line
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 3/23/23
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar container in prep kitchen
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Beans and rice in bins
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  On oven door
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood system and filters
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Bucket of utensils in dish area and not inverted
- Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  Prep area
- Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom or other areas of the establishment.
  Men's restroom
  Floor soiled/has accumulation of debris.
  Between ice machine and reach in freezer
  Repeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.