EL MARIACHI

Name: EL MARIACHI
Address: 1937 N MILITARY TRAIL STE F, WEST PALM BEACH, FL, 33409, US
Rating: 62.7

1937 N MILITARY TRAIL STE F, WEST PALM BEACH, FL 33409

License #6021932

🌮 Mexican/Latin ℹ️

62.7 Grade F / 100

Failing Health Score

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Latest inspection

April 6, 2026 · 10 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EL MARIACHI in WEST PALM BEACH currently holds an InspectFL Health Score of 62.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 49 total violations — 25 critical, 10 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 10, 2024

The latest inspection on April 6, 2026 shows 10 observation rows: 3 critical, 0 major, and 7 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

EL MARIACHI 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.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Observed carton of frying oil stored on floor, at kitchen cook line. Operator properly stored.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed ice bucket on floor behind server station ice bin. Operator properly stored.
[14-69-4] Ice buildup in reach-in freezer. Observed ice buildup inside middle chest freezer, in kitchen.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored directly on rusted shelf located next to ice machine, in kitchen. Operator properly stored.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives stored between flip top coolers at cook line. Operator properly stored.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on soiled oven door handle, at cook line. Operator removed.
[21-10-4] Soiled dry wiping cloth in use. Observed soiled dry wiping cloth used to wipe food spill at cook line.
[41-07-4] Container of medicine improperly stored. Observed assorted medications stored on shelf above food bins located in front of cook line. Operator removed.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed one dented can of tomato puree stored on dry storage shelf, in kitchen. See stop sale.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed above food bins stored in front of cook line. Operator put cap on hose Bibb.

Disposition: Emergency order recommended
[03C-44-5] 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.
[03D-02-5] 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.
[12A-12-4] 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.
[12A-20-4] 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.
[22-45-4] 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.
[08A-05-6] 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.
[01B-24-5] 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.
[35A-05-4] 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.
[01B-02-5] 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.
[03B-01-6] 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.
[03D-15-4] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels.
[31B-03-4] No soap provided at handwash sink. At kitchen hand wash sink; no soap. Operator provided soap.