El Molcajete Cocina Mexicana

2976 S Ridgewood Ave, Edgewater, FL 32141 · Permanent Food Service · License 7407175

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 28 other violations

How the score was calculated

Starting score100
Violations at the Jul 17 routine inspection
9 high priority, 8 intermediate (1 repeat), 12 basic; intermediate violations cost 18 at most; all violations together cost 70 at most
-70
Complaint after follow-up on Sep 17
Counts in full until a follow-up finds the problems fixed
-20
Safety score10

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

Inspection history

1 inspection · 3 visits

Jul172026

Routine inspection

29 violations found · Inspector came back 2 times

2nd follow-up visitSep 17, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
- 2 Intermediate
- 3 Basic
What was still cited
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Lunch menu Huevos Rancheros description over easy eggs
  Administrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Cardboard used to line nonfood-contact shelves.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 20, 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.
9 violations still not corrected:
- 1 High priority
- 3 Intermediate
- 5 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Walk in cooler - poblano sauce 48°F, red sauce 45°F, Sour cream squeeze bottle 45°F Per operator, temperatures 36-37
  More time given
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Food manager certification expired.
  Operator said he would inquire why certificate numbers were the same
  More time given
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Cardboard used to line nonfood-contact shelves.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Operator painted
  More time given
Official report, on the Florida DBPR website
First visitJul 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
29 violations found:
- 9 High priority
- 8 Intermediate
- 12 Basic
What the inspector cited
High priority9
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale.Salsa poblano 6/3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - Raw beef and ground beef 58°F, 62°F, 64°F. Delivered in the morning, left out for an hour, and moved to the freezer per employees. - Cut raw beef 72°F on the prep table, after cutting, waiting for an employee to portion. Advised to return to refrigeration until ready to portion. - sour cream squeeze bottle 52°F, chicken 44°F, sauce 45°F bottom right cookline cooler - Portioned salsa 51°F. Sitting next to chips at start of inspection and moved to the cooler.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Rice 124-134°F below steam table with no time or temp control for safety
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Heated salsa 46°F in the middle in walk in cooler overnight. Covered 5 gallon plastic container
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Uncovered tray of raw beef over plantains walk in freezer
  Raw animal food stored over or with unwashed produce.
  Raw beef over produce walk in cooler
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Chemical spray bottle over wraps
Intermediate8
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Breakfast menu over easy eggs
  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.
  Cooked and cooled after first employee arrived at 10 per employee. beans 62°F (cooling @ 11:40 ); chicken 46°F (cooling 11:40); At 12:37, beans 60°F, chicken 45°F
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Slicer
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ - All posted certificates expired - Employees provided what appears to be falsified food manager certification. 2 NRFSP certificates provided with same certificate number.
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 servers 3 cooks
  No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Front of the house employee on duty
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Emiliano on duty expired 2025
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Flour Sugar
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bag of corn, oil, storage closet. Onions in the kitchen
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Cookline
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Walk in cooler
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  - Floating in sauces in walk in cooler - dry storage items
  Cardboard used to line nonfood-contact shelves.
  Bottom prep table
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Expo area
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelving and fan covers walk in cooler
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Behind three compartment sink in the kitchen.
  Floor soiled/has accumulation of debris.
  Alongs walls under equipment
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Cell phone on microwave Sweater in dry storage
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.