MARIACHI MEXICAN RESTAURANT

Name: MARIACHI MEXICAN RESTAURANT
Address: 7135 S ORANGE BLOSSOM TRAIL, ORLANDO, FL, 32809, US
Rating: 0

7135 S ORANGE BLOSSOM TRAIL, ORLANDO, FL 32809

License #5811022

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 9, 2026 · 19 findings · 5 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MARIACHI MEXICAN RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 9, 2026. Across those visits, inspectors documented 136 total violations — 23 critical, 36 major, 77 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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 October 9, 2026 shows 19 observation rows: 5 critical, 6 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

136

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.

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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

MARIACHI MEXICAN RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All temperature sensitive items in Walk in cooler
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked beef (49F - Cooling overnight)
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven door
[22-02-4] Food-contact surface stained/soiled with food debris, mold-like substance or slime. White cutting board on sandwich top reach in cooler Shelf with tortilla holders across from fryer on cooks line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system and filters
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Bucket of utensils in dish area and not inverted
[31B-03-4] No soap provided at handwash sink. At handsink on cook line
[36-73-4] Floor soiled/has accumulation of debris. Between ice machine and reach in freezer
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Mens restroom
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cooked beef (49F - Cooling overnight per operator ) Was cooled with lid on
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Prep area
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Beans and rice in bins
[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. Double door reach in cooler
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In reach in cooler cooked beef (49F - Cooling overnight per operator )
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3/23/23
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar container in prep kitchen
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sandwich top reach in cooler on top,of other pan shredded beef (47F- Cold Holding ) Less than four hours per employee Placed in rail of sandwich top reach in cooler for temperature recovery 20 minutes later 43F

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in flour.
[36-73-4] Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
[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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by hand sink on cooks line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
[14-31-5] Nonfood-grade bags used in direct contact with food. Chicken and beef stored in thank you plastic red bags.
[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.
[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.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
[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.
[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
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in flour.
[36-73-4] Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
[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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by hand sink on cooks line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
[14-31-5] Nonfood-grade bags used in direct contact with food. Chicken and beef stored in thank you plastic red bags.
[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.
[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.
[03A-02-5] Walking cooler temperature 46-50 F cold holding overnight per employees.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
[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.
[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
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in flour.
[36-73-4] Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.
[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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by hand sink on cooks line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
[14-31-5] Nonfood-grade bags used in direct contact with food. Chicken and beef stored in thank you plastic red bags.
[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.
[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.
[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.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
[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.
[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
[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
[36-73-4] Floor soiled/has accumulation of debris. Under and around soda fountain
[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
[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
[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.
[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

Disposition: Warning Issued
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[33-16-4] Open dumpster lid.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors not self closing
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling with holes and gaps kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling walk in cooler soiled
[08B-38-4] Food stored on floor. Buckets of maseca, chicken, and sour cream floor walk in cooler Bag of onions floor dry storage
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven handle Operator removed tongs
[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
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained and marked
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink ware wash with knives inside Operator removed knives
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink ware wash no paper towels Operator provided paper towels
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to find food handler training