San Marcos Mexican Grill & Cantina
2000 Crawfordville Hwy Suite G, Crawfordville, FL 32327 · Permanent Food Service · License 7502906
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection2 high priority (fixed on the spot), 1 intermediate, 3 basic-12
- Safety score88
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 visitOct 13, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Salsa left out in wait station at 47°, less than 4 hours per operator. Put in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
Bowls of salsa uncovered in wait station. Properly stored during inspection
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Items stored in 2 hand sinks.
Basic3
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Spoon stored in hand sink.
Ice scoop handle in contact with ice.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Reporting only2
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. 3 large cans of chips in hallway blocking exit door.
Code 47, Electrical wiring: Observed electrical wiring in disrepair.
For reporting purposes only. Electric extension cord across hand sink.
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.