Marigi Aunthentic Mexican Food
4880 B Distribution Ct Unit 1-2, Orlando, FL 32822 · Mobile Food Dispensing Vehicle · License 5854566
What drove the grade
Food prepared in a private home.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection4 high priority (2 fixed by the Oct 28 follow-up, 2 fixed on the spot), 4 intermediate, 3 basic-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 · 2 visitsRoutine inspection
- Follow-up visitOct 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Food prepared in a private home.
See stop sale. Containers of cut fruit
Stop Sale issued due to food not being in a wholesome, sound condition.
Bulk mango juice in 5 gallon bucket in side of Florida truck.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pan of pico 58°F less than 1 hour. Operator put on ice to rapid chill
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
cooked chicken and vegetables (87°F - Hot Holding); recheck 168Fcooked diced pork (83°F - Hot Holding); recheck 145°F chicken taquitas (102°F - Hot Holding); recheck 165°F carne asada (97°F - Hot Holding); 198°F cooked chicken legs (85°F - Hot Holding); recheck 165Fcooked plantain (106°F - Hot Holding); operator discarded empanadas (109°F - Hot Holding); 165°F pork chop (109°F - Hot Holding); recheck 165°F
Fixed on the spot
Intermediate4
Code 08, Food protection and cross-contamination: Open air mobile food dispensing vehicle's approved variance requires the installation of lids on each steam table pan - lids are missing.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 08, Food protection and cross-contamination: Open air mobile food dispensing vehicle's approved variance requires the installation and use of an air curtain to protect the unpackaged food in the steam table when the cabinet is opened.
Air curtain missing or non-functional.
Code 25, Single-service items: Mobile food dispensing vehicle's approved variance requires individually wrapped, single-service utensils be provided for customers.
Individually wrapped, single-service utensils are not being provided.
Code 51, Other sanitary and safe operation: No copy of approved variance report.
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.