MARIACHIS MEXICAN RESTAURANT & BAR

Name: MARIACHIS MEXICAN RESTAURANT & BAR
Address: 1301 N ORANGE AVE 104, GREEN COVE SPRINGS, FL, 32043, US
Rating: 59.8

1301 N ORANGE AVE 104, GREEN COVE SPRINGS, FL 32043

License #2001464

🌮 Mexican/Latin ℹ️

59.8 Grade F / 100

Failing Health Score

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Latest inspection

January 14, 2026 · 10 findings · 2 critical

Routine - Food

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Quick take

MARIACHIS MEXICAN RESTAURANT & BAR in GREEN COVE SPRINGS currently holds an InspectFL Health Score of 59.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on January 14, 2026. Across those visits, inspectors documented 93 total violations — 19 critical, 31 major, 43 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 6, 2025

The latest inspection on January 14, 2026 shows 10 observation rows: 2 critical, 4 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

58%

Inspector notes

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MARIACHIS MEXICAN RESTAURANT & BAR has a rough inspection history. Would you risk it?

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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: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board at flip top reach in cooler in kitchen has cut marks, no longer smooth and easily cleanable.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left hood filters have grease build up.
[35B-03-4] Outer openings not protected with self-closing doors. Side exit door is not self-closing. Replacement part is on site to be installed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Breading and flour in dry storage area not labeled. Employee labeled both containers.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of bleach directly against take out containers at service station. Manager moved bleach to proper storage.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on non-chemical side of splitter on mop sink with attached hose.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pitcher in bar handwash sink. Manager removed pitcher.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Unable to obtain proof of manager certification for manager on duty.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with blue liquid at expo area and service station. Manager identified contents as disinfectant and labeled the bottles.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top and around chute of ice machine has black mold like substance.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook preparing tortillas wearing a watch.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding missing along wall in dry storage, to the right of the ice machine and to the left of the prep table.
[51-13-4] No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR Form HR 5030-105 and operator hung poster during inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign at hand wash sink at soda machine.
[35B-03-4] Outer openings not protected with self-closing doors. Back exit and side exit doors are not self-closing.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple buckets of dry product stored in unlabeled containers on dry storage rack in kitchen.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook place raw chicken, raw beef and raw shrimp on the grill with gloved hand, removed gloves and place and replaced glove without washing hands and then cooked meat on the grill.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On mop sink with attached splitter, vacuum breaker missing from non-chemical side with attached hose.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for the dish machine. Also, no color/concentration chart for quaternary ammonium test strips.
[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. At beginning of inspection, four employees engaged in foodservice. Certified food manager arrived during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen handwash sink. Employee replenished towels.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer available.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with purple and blue liquids at expo area and at service station. Employee labeled all during inspection.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk container of flour. Person in charge removed bowl.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding missing left of oven, right of ice machine, along wall in dry storage room and left of prep table. Person in charge states repairs/installation is scheduled.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle in ice in bar ice bin.
[51-13-4] No Heimlich maneuver/choking sign posted. No choking poster. Provided DBPR Form HR 5030-105.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelf below grill has accumulation of food debris. Area around nozzles on soda machine in service station is soiled.
[35B-03-4] Outer openings not protected with self-closing doors. Back kitchen exit and side exit at service station do not self-close.
[41-07-4] Container of medicine improperly stored. Bottle of cold medicine on prep table at expo window in kitchen. Person in charge moved medicine to proper storage.
[35A-02-7] Live, small flying insects found. One live flying insect at prep table.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unwrapped raw fish in pot stored on top of french fries in far right reach in freezer. In drawer below flat grill, raw chicken stored over raw beef. No separation present. In walk in cooler, shell eggs stored over cut lettuce. Person in charge rearranged all products to proper storage.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On mop sink with attached splitter, vacuum breaker missing from non-chemical side of attached hose.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Wedger on shelf in bar has dried food debris. Interior of soda nozzles on service station soda machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice and lime in handwash sink at service station.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu has an over easy egg in the description for The Breakfast Taco. No identifier is present to identify the egg is undercooked.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge states they ran out of test strips for quaternary ammonium.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid on shelf under expo window. Unlabeled squirt bottle with blue liquid at bar triple sink.

Disposition: Warning Issued
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding missing under three compartment sink, dish machine and left wall to the walk in cooler.
[08B-31-4] Food stored in undrained ice. Container of lime juice store in drink ice in bar.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle laying in ice in bin at the bar. Employee moved ice scoop to proper storage.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior bottom of oven has food debris/build up.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand wash sink by soda machine. Inspector provided sign and operator hung sign at sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill has food debris. Underplating around soda nozzles on soda machine is soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Two containers/pans stacked with clean pans have old labels on the container/pan. Employee removed old labels.
[35B-03-4] Outer openings not protected with self-closing doors. Both back exit doors are not self-closing.
[29-08-4] Plumbing system in disrepair. Cold water valve on kitchen hand wash sink cut off at the bottom due to constant leak.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler in kitchen, observed fish (48F - Cold Holding); pork (49F - Cold Holding); steak (49F - Cold Holding); chicken rolls (52F - Cold Holding); cheese (66F - Cold Holding); shell egg ambient (59F - Cold Holding); ceviche (52F - Cold Holding); cheese (48F - Cold Holding); tamales (47F - Cold Holding); shrimp (50F - Cold Holding); shell egg ambient (59F - Cold Holding). All products have been in the cooler overnight per employee. Observed in walk in cooler; chicken (51F/49F - Cold Holding); beef (50F - Cold Holding); chorizo (52F - Cold Holding); cheese sauce (51F - Cold Holding); cut tomato (51F/52F - Cold Holding); black beans (52F - Cold Holding); shell egg ambient (53F - Cold Holding); sour cream (52F - Cold Holding); cut lettuce (54F - Cold Holding); milk (51F - Cold Holding); fresh garlic (52F - Cold Holding); butter (51F - Cold Holding); cheese (52F/51F - Cold Holding); cut cabbage (52F - Cold Holding); refried beans (50F/56F - Cold Holding); beef (50F - Cold Holding); pork (52F - Cold Holding); chicken (49F - Cold Holding); beef (50F - Cold Holding). All products, per operator have been in the walk in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cheese (52F - Cold Holding); house made guacamole (55F - Cold Holding); chicken (48F - Cold Holding); chili rellenos (47F - Cold Holding) in kitchen reach in cooler. Per employee, all products placed in unit 1.5-2.5 hours prior. All products moved to another reach in cooler in kitchen. In reach in cooler in kitchen, observed fish (48F - Cold Holding); pork (49F - Cold Holding); steak (49F - Cold Holding); chicken rolls (52F - Cold Holding); cheese (66F - Cold Holding); ceviche (52F - Cold Holding); cheese (48F - Cold Holding); tamales (47F - Cold Holding); shrimp (50F - Cold Holding); shell egg ambient (59F - Cold Holding). All products have been in the cooler overnight per employee. Observed in walk in cooler; chicken (51F/49F - Cold Holding); beef (50F - Cold Holding); chorizo (52F - Cold Holding); cheese sauce (51F - Cold Holding); cut tomato (51F/52F - Cold Holding); black beans (52F - Cold Holding); shell egg ambient (53F - Cold Holding); sour cream (52F - Cold Holding); cut lettuce (54F - Cold Holding); milk (51F - Cold Holding); fresh garlic (52F - Cold Holding); butter (51F - Cold Holding); cheese (52F/51F - Cold Holding); cut cabbage (52F - Cold Holding); refried beans (50F/56F - Cold Holding); beef (50F - Cold Holding); pork (52F - Cold Holding); chicken (49F - Cold Holding); beef (50F - Cold Holding). All products, per operator have been in the walk in cooler overnight.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Coleslaw in reach in cooler in kitchen at 58F. Per cook, colelslaw prepared at 10:00am. Inspector took temperature at 2:34pm. Coleslaw moved to freezer to quickly chill. Temperature approximately 15 minutes later at 42F.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk in walk in cooler not date marked. Per operator, milk opened on Saturday. Employee added label with correct open date.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler in kitchen with staining and cut marks. Can opener has food debris on the blade.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice observed in hand wash sink by soda machine.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with pink liquid below dish machine. Operator identified as disinfectant and labeled.

Disposition: Warning Issued
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating on storage shelving over clean pans. Inspector asked employee to move to appropriate area, employee put away food.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed water between stacked plastic cups by soda machine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Side exit door has light showing at bottom threshold.
[08B-38-4] Food stored on floor. Bucket of shrimp on the floor in front of kitchen handwash sink. Employee moved to cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in cooler at bottom and back of cooling unit.
[10-20-4] In-use tongs stored on equipment door handle between uses. Ice scoop stored on top of right side shelf of ice machine. Shelf is soiled. Multiple pairs of tongs stored on the oven door handle. Employee removed all tongs.
[51-18-6] No copy of latest inspection report available. Operator could not locate last inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around nozzles on soda machine at service station is soiled.
[29-08-4] Plumbing system in disrepair. Handwash sink in kitchen has no cold water. Operator turned on cold water valve.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In drawer below flat grill, raw shell eggs stored over ready-to-eat cut tomatoes. Employee moved eggs to bottom shelf of another cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef (54F - Cold Holding); pork (50F - Cold Holding); beans (49F - Cold Holding); chicken (49F - Cold Holding); beans (51F - Cold Holding); cut tomato (50F - Cold Holding); cheese (51F - Cold Holding); milk (46F - Cold Holding); mozzarella cheese (46F - Cold Holding); queso fresco (50F - Cold Holding); tamales (48F - Cold Holding); fresh garlic (53F - Cold Holding); cheese sauce (49F - Cold Holding); shell egg ambient (50F - Cold Holding); sour cream (47F - Cold Holding) in walk in cooler. Per employee, all products in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed beef (54F - Cold Holding); pork (50F - Cold Holding); beans (49F - Cold Holding); chicken (49F - Cold Holding); beans (51F - Cold Holding); cut tomato (50F - Cold Holding); cheese (51F - Cold Holding); milk (46F - Cold Holding); mozzarella cheese (46F - Cold Holding); queso fresco (50F - Cold Holding); tamales (48F - Cold Holding); fresh garlic (53F - Cold Holding); cheese sauce (49F - Cold Holding); shell egg ambient (50F - Cold Holding); sour cream (47F - Cold Holding) in walk in cooler. Per employee, all products have been in cooler overnight. A truck was received approximately two hours prior, all products received today are in temperature and operator moved product received today to another cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pan of rice in oven with no heat applied at 125F. Per employee, rice placed in oven approximately 1.5 hours prior. Employee moved rice to walk in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle with blue liquid at expo station stored with chemical hanging over take out cups and lids. Employee moved chemical to bottom shelf.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided DBPR HR 5030-204.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has food debris. Interior of nozzles on soda machine at service station has build up.
[31A-11-4] Handwash sink used for purposes other than handwashing. At handwash sink in kitchen, employee dumped iced beverage in sink.
[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. At beginning of inspection, six employees engaged in food service with no certified food manager present. CFM arrived during the inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in bar. Employee replaced towels.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid at expo station. Employee labeled. Unlabeled squirt bottle with blue liquid at bar sink. Employee labeled. Unlabeled spray bottle with pink liquid at server station shelf.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on hooks by ice machine not inverted.
[12B-02-4] Employee eating/drinking in a food preparation or other restricted area. Open employee canned beverage next to cutting board while cutting fruit. Employee moved. Half eaten banana under prep table on top of case of shortening. Employee stated it is their food. Employee removed banana.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat hanging on dry storage shelf above canned goods.
[08B-38-4] Food stored on floor. Case of shortening at prep table, bags of onions near prep table and buckets of sauces in walk in cooler stored on the floor. Case of bag in box soda on floor in dry storage.
[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. Handle for chip scoop in product. Handle for rice scoop in product in dry storage. Handle for ice scoop laying in ice bin at the bar. Employee moved to proper storage. Handle for ice scoop in ice machine laying on ice.
[51-18-6] No copy of latest inspection report available. Operator could not locate.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under plating around nozzles on soda machine in service station is soiled.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cutting avocados at prep table have stickers attached. Per employee, avocados not washed. Inspector spoke with employee on proper procedures. Employee washed avocados.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee push down trash in trash container with gloved hands, remove gloves, put on new gloves and began cutting avocados. Observed employee wipe gloves hands on towel hanging from apron then engage in food preparation.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in freezer in kitchen, raw ground beef stored over shrimp. Unwashed whole peppers, lemons and oranges stored above ready-to-eat chicken and beans in walk in cooler.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk in reach in cooler in kitchen not date marked with open date. Tres leches portions in reach in cooler not date marked.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided and discussed DBPR Form HR 5030-204 and DBPR Form HR 5030-104 with operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table with food debris.
[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. No certified food manager on duty at beginning of inspection with six employees engaged in food prep. Manager arrived during inspection.
[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. No proof available.
[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 proof available. Provided DBPR Form HR 5030-103 to operator.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with pink liquid at dishmachine. Unlabeled spray bottle with blue liquid at service station. Unlabeled spray bottle bottle with blue liquid in womens restroom.