BANCHERO / LA MARIELLA

Name: BANCHERO / LA MARIELLA
Address: 2500 E HALLANDALE BEACH BLVD STE G, HALLANDALE BEACH, FL, 33009, US
Rating: 51.8

2500 E HALLANDALE BEACH BLVD STE G, HALLANDALE BEACH, FL 33009

License #1618824

51.8 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 8 findings · 0 critical

Routine - Food

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Quick take

BANCHERO / LA MARIELLA in HALLANDALE BEACH currently holds an InspectFL Health Score of 51.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 7, 2026. Across those visits, inspectors documented 62 total violations — 13 critical, 13 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 22, 2025

The latest inspection on October 7, 2026 shows 8 observation rows: no critical rows, 4 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

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BANCHERO / LA MARIELLA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Warning Issued
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed excessive buildup of grease on hood vents. Service company tag indicates that it has not been serviced in several years.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like buildup: 1. Inside cooler doors. 2. Exterior of coolers. Observed build up of food debris under flip top lid at rear.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed renovations in progress, including but not limited to Hand washing sinks, prep sinks, additional dining area, server station expansion, etc.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed extreme buildup of food debris on dough mixers (2) in kitchen.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. As observed by: 1. Zero (0) ppm chlorine. 2. Discolored and expired test strips (Dec 2025).
[16-59-1] Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed empty sanitizer supply (0 ppm chlorine). Operator replaced, primed and tested 100 ppm.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold like buildup on ceiling vents.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Extreme buildup of food debris on kitchen floor.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in bulk floor bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled buildup on cook line oven.
[36-73-4] Floor soiled/has accumulation of debris. Observed a heavy buildup on the floor in dry storage area.
[36-24-5] Hole in or other damage to wall. Observed multiple walls with holes (hallway).
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup on the top of the ovens.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in dish room.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed all of the following stored at room temperature. Pre set pizza (mozzarella cheese 57F) Uncooked beef empanadas 57F, block mozzarella cheese (prep room) 58F. Operator states, all removed from refrigerator one (1) hour prior. All returned to refrigeration.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a splitter, no additional vacuum breaker for hose side.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance. Observed multiple cutting boards deeply stained.
[53A-05-6] 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/ observed six (6) employees on duty, Prep room 1, Servers 2, Kitchen 3, no certified Food Manager.
[11-26-1] 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. No manager present, so unable to view Employee Responsibility forms.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed multiple employees with no Proof of certification.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marks. Sliced ham, shredded mozzarella cheese, hard boiled eggs, per operator all 25-36 hours since preparation, no date marks.

Disposition: Warning Issued
[36-34-5] Ceiling, ceiling tiles and vents soiled with accumulated grease, dust, or mold-like substance. In kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35A-03-4] Dead roaches on premises. 1) 4 dead roaches in corner across from flip top in kitchen. 2) 1 Dead roach in dry storage area.
[13-03-4] Employees with no hair restraint while engaging in food preparation.
[22-08-4] Interior microwave on shelf across from ice machine has accumulation of foods debris and grease. Employee cleaned during inspection.
[38-01-4] Light shield damaged/in disrepair. 1 Light shield damaged in kitchen.
[16-46-4] Old labels stuck to food containers after cleaning. Clean containers on shelf across ice machine.
[08B-12-5] Stored food not covered. Trays of pastries not covered in Everest Lowboy Reach in Cooler. Employee wrapped during inspection.
[02D-01-5] Working containers of oil removed from original container not identified by common name.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employ start work and failed to wash hands before putting on gloves to initiate task working with foods. Reviewed proper hands washing procedures. Employee washed hands correctly.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled wet mop and broom and proceeded to touch ham without first removing gloves and washing hands. Reviewed proper hands washing procedures. Employee removing gloves and washed hands correctly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham (58F- Cold-Holding); Cooked Chicken (58F-59- Cold Holding) Cheese (58F- Cold Holding); Ground Beef (58F); Mozzarella Cheese (58F); Meat Empanadas (58F); Shredded Cheese and Ham (58F - Cold Holding); Raw Ground Beef (58F - Cold Holding); Marinara Sauce (58F- Cold Holding). Per employee food items in unit overnight. Items not prepared or portioned today. See Stop Sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham (58F- Cold-Holding); Cooked Chicken (58F-59- Cold Holding) Cheese (58F- Cold Holding); Ground Beef (58F); Mozzarella Cheese (58F); Meat Empanadas (58F); Shredded Cheese and Ham (58F - Cold Holding); Raw Ground Beef (58F - Cold Holding); Marinara Sauce (58F- Cold Holding). Per employee food items in unit overnight. Items not prepared or portioned today. See Stop Sale
[31A-09-4] Handwash sink not accessible for employee use at all times. Gallon of degreaser stored in handwashing sink in kitchen. Employee removed.
[31B-03-4] No soap provided at handwash sink.Employee provided during inspection.