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Licensee
Name:
EL MARIACHI
License Number:
SEA6021932
Rank:
Seating
License Expiration Date:
12/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
1937 N MILITARY TRAIL STE F WEST PALM BEACH, FL 33409
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit.
At cook line; chicken (155F - Cooking).
Operator removed chicken from grill at 155F and placed onto plate for customer.
Advised Operator of proper cooking temperature, placed back on grill to 170F.
**Corrected On-Site** **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
At walk-in cooler; cooked beans (55F - Cooling).
Operator stated cooling overnight, in deep, full container with lid, did not reach 41F within 6 hours.
See Stop Sale.
**Warning**
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee handled raw chicken to place on grill to be cooked and then handled cooked pork to be reheated without washing hands.
Operator discussed with employee who then washed hands.
**Corrected On-Site** **Warning**
High Priority - Employee washed hands with no soap.
Employee went from handling soiled dishes, washed hands at triple sink with no soap and then handled clean plates to serve food.
Operator discussed with employee who then washed hands.
**Corrected On-Site** **Warning**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Employee washed food storage container with soap, rinsed with water and reused for food storage without sanitizing.
Advised Operator to set up triple sink and properly sanitize dishes.
**Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At walk-in cooler; raw shell eggs over liquid butter.
At flip top cooler; raw beef stored over ready to eat arepas.
Advised Operator to move raw below ready to eat.
**Repeat Violation** **Admin Complaint**
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
At walk-in cooler; cooked pork, prepared/date marked 9/13.
See Stop Sale.
**Warning**
High Priority - Roach activity present as evidenced by live roaches found.
2 live roaches in kitchen crawling on power outlet strip attached to wall behind prep table.
1 live roach in kitchen crawling on triple sink.
1 live roach in kitchen crawling on back on white chest freezer.
10 live roaches in kitchen crawling on inside of walk-in cooler/freezer not in-use/no food stored.
Advised Operator to eliminate roaches.
**Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
At walk-in cooler; cooked beans (55F - Cooling).
Operator stated cooling overnight, in deep, full container with lid, did not reach 41F within 6 hours.
See Stop Sale.
**Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
At steam table; cooked rice (97F - Hot Holding).
Operator stated rice cooked prior to being placed in steam table, held 2 hours.
At cook line flip top cutting board; cooked peppers and onions (109F - Hot Holding).
Operator stated pepper and onions cooked two hours prior, held in pan at room temperature until served.
Advised Operator to reheat items to 165F.
**Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At prep area; cooked tomato salsa (108F - Cooling 12:50pm/98F - Cooling 1:20pm).
Operator stated cooling for 15 minutes, in deep, full container on prep table, at this rate will not reach 70F within 2 hours, split into small containers and added bags of ice to facilitate faster cooling.
**Corrective Action Taken** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At kitchen hand wash sink; no paper towels.
Operator provided paper towels.
**Corrected On-Site** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
