MARIACHI MEXICAN RESTAURANT

Name: MARIACHI MEXICAN RESTAURANT
Address: 7135 S ORANGE BLOSSOM TRAIL, ORLANDO, FL, 32809, US
Rating: 49.6

7135 S ORANGE BLOSSOM TRAIL, ORLANDO, FL 32809

License #5811022

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

49.6 Grade F / 100

Failing Health Score

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Quick take

MARIACHI MEXICAN RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 49.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, DBPR recorded 85 total findings; InspectFL has detailed violation rows for 70 of them so far.

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

None on file yet

The latest inspection on March 18, 2026 shows 9 observation rows: 2 critical, 4 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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: Call Back - Complied
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked and cooked foods in walk in cooler held over 24 hours per operator not date marked.
[36-73-4] Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef over pork in walk in cooler.
[14-31-5] Nonfood-grade bags used in direct contact with food. Chicken and beef stored in thank you plastic red bags.
[10-20-4] In-use tongs stored on equipment door handle between uses. Hanging from oven door. Operator removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on prep table at back of the house used yesterday to cut per operator.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Clorox in spray bottle by hand sink on cooks line. Operator labeled.

Disposition: Warning Issued
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on prep table at back of the house used yesterday to cut per operator.
[08B-38-4] Food stored on floor. Multiple items such as beans, cases of tomatoes in walk in cooler stored on the floor. Cases of water and produce stored on the floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. Hanging from oven door. Operator removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken cooked beef and pico in walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef over pork in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler temperatures 44-46 per operator undermined when cooler went down. Operator has contacted maintenance during inspection to repair cooler.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken removed from its original packaging stored in plastic bags over pork and beef in reach in stand up freezer.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked and cooked foods in walk in cooler held over 24 hours per operator not date marked.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
[36-73-4] Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by hand sink on cooks line.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in flour.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Clorox in spray bottle by hand sink on cooks line. Operator labeled.

Disposition: Call Back - Complied
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: fries, mexican cream, sour cream, cut lettuce, shredded cheese, 45F-54F overnight per operator. Advised to immediately discard Same Prep cooler: Cold holding less 4hrs per operator: pico, pork, sour cream,shredded cheese, raw shell eggs, raw bacon, chorizzo, smoked sausage (45-54F - Cold Holding). Operator put on ice bath for temp recovery
[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.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler over buckets of sauces. Operator immediately removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys, money, drink, all on top of cooler at entrance to kitchen. ( corrected on site) -Purse on dry storage shelf
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items in cooler. All less than 7 days per operator
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Prep cooler: fries, mexican cream, sour cream, cut lettuce, shredded cheese, 45F-54F overnight per operator. Advised to immediately discard
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatulas on soiled surface under flat top grill. Operator immediately removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained and marked
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[33-16-4] Open dumpster lid.
[36-73-4] Floor soiled/has accumulation of debris. Under and around soda fountain
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop in mop sink not stored to dry Operator hung mop to dry
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink ware wash with knives inside Operator removed knives
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling walk in cooler soiled
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven handle Operator removed tongs
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors not self closing
[08B-38-4] Food stored on floor. Buckets of maseca, chicken, and sour cream floor walk in cooler Bag of onions floor dry storage
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling with holes and gaps kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name. Spray bottle with oil not labeled Operator labeled spray bottle

Disposition: Warning Issued
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Raw chicken out of original packaging over raw beef beef out of original packaging in reach in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Prep cooler: fries, mexican cream, sour cream, cut lettuce, shredded cheese, 45F-54F overnight per operator. Advised to immediately discard
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items in cooler. All less than 7 days per operator
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatulas on soiled surface under flat top grill. Operator immediately removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in prep cooler, -shelves in prep cooler - sides of fryers - hood filters
[36-73-4] Floor soiled/has accumulation of debris. Under and around soda fountain
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys, money, drink, all on top of cooler at entrance to kitchen. ( corrected on site) -Purse on dry storage shelf
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: fries, mexican cream, sour cream, cut lettuce, shredded cheese, 45F-54F overnight per operator. Advised to immediately discard Same Prep cooler: Cold holding less 4hrs per operator: pico, pork, sour cream,shredded cheese, raw shell eggs, raw bacon, chorizzo, smoked sausage (45-54F - Cold Holding). Operator put on ice bath for temp recovery

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