Mariachiles Mexican Restaurant

318 Saint Johns Ave, Palatka, FL 32177 · Permanent Food Service · License 6400881

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Aug 19, 2026

What drove the grade

Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
3 high priority (fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 8 basic (1 repeat)
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Aug192026

Routine inspection

12 violations found

First visitAug 19, 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.
12 violations found:
- 3 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  See stop sale. Salsa at waitstation from 11am held on time as public health control not discarded. Operator discarded.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In walk in cooler, raw shell eggs stored over ready to eat cooked beans. In reach in freezer raw fish over ready to eat peppers neither commercially packaged. Operator switched storage levels.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Three compartment sink at 0ppm chlorine. Operator adjusted to 100ppm.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener on prep line with debris on the blade. Cutting board on bottom shelf of warewashing area with mold like substance in melted corners. Operator voluntarily discarded the cutting board.
  Fixed on the spotRepeat violation
Basic8
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Employee watermelon stored in reach in cooler over sauces for customers. Operator relocated.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Knife stored between wall and three compartment sink back board.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walk in cooler door gasket torn at base. Walk in cooler shelves with rust pitting the surface.
- Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
  On bottom shelf of prep station, clean containers with food debris on the lip of the container and labels still attached. Operator asked employee to start to remove and clean.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Burned corners and food debris in microwaves in kitchen area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelf over doorway to bar area used to store clean equipment with dust build up. Plate underside of dining room soda dispenser with mold like substance build up.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No employee hand wash signage in either restroom, operator posted signage.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Water and food debris on floor under three compartment sink by drain.
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.