EL MEZCAL MEXICAN RESTAURANT LLC

Name: EL MEZCAL MEXICAN RESTAURANT LLC
Address: 3897 N HAVERHILL RD, WEST PALM BEACH, FL, 33417, US
Rating: 62.8

3897 N HAVERHILL RD, WEST PALM BEACH, FL 33417

License #6022805

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

62.8 Grade F / 100

Failing Health Score

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Quick take

EL MEZCAL MEXICAN RESTAURANT LLC in WEST PALM BEACH currently holds an InspectFL Health Score of 62.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 21 total violations — 15 critical, 6 major.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 5, 2026

The latest inspection on April 15, 2026 shows 7 observation rows: 4 critical, 3 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[01C-01-4] No tag on/for original container of raw, in-shell oysters. See stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell oysters. See stop sale.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef while opening package and placing into pan to be cooked then handled ready to eat cooked items while preparing customer order without washing hands. Operator discussed with employee who then washed hands.
[31B-02-4] No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; raw shrimp stored over opened bag of cooked shrimp. Operator moved raw below ready to eat.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over ready to eat sauces. Operator moved raw shell eggs below ready to eat items.
[01C-02-4] Establishment not maintaining oyster tags for 90 days. Advised Operator of proper shell-stock tag maintenance.

Disposition: Warning Issued
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flip top reach in cooler; raw chicken stored over raw beef. Operator moved raw chicken below raw beef.
[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 went from washing/rinsing soiled dishes prior to loading dishwasher then walked to cook line and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
[14-31-5] Non-food grade "thank you" bags used in direct contact with food (cooked rice) in steam table. Operator removed rice from bag.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers oysters and fish ceviche served raw, not identified as being raw. Advised Operator to identify items as being raw.
[01D-01-5] Non-exempt fish offered raw in fish ceviche has not undergone proper parasite destruction. Fish must be fully cooked (145F for 15 seconds) or discarded. Advised Operator to provide proof of parasite destruction for non-exempt fish prior to serving raw in fish ceviche.
[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 (119F - Hot Holding). Operator stated rice reheated prior to being home Dinka tea, table
[22-41-4] 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. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at 0ppm. Advised Operator to set up triple sink to manually sanitize dishes until machine repaired and sanitizing properly.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk-in cooler; raw shell eggs (62F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned, held inside walk-in cooler overnight. See Stop Sale.
[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 rice (65F - Cooling). Operator stated cooling overnight inside walk-in cooler, did not reach 41F within 6 hours. See Stop Sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; cooked rice (65F - Cooling). Operator stated cooling overnight inside walk-in cooler, did not reach 41F within 6 hours. At walk-in cooler; raw shell eggs (62F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned, held inside walk-in cooler overnight. At upright double door reach in cooler; cooked rice (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight on bottom shelf, multiple shelves containing non temperature controlled for safety foods blocking airflow from fan unit in top of cooler. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At upright double door reach in cooler; cooked rice (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight on bottom shelf, multiple shelves containing non temperature controlled for safety foods blocking airflow from fan unit in top of cooler. See Stop Sale.

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