MARISCOS EL PACIFICO

Name: MARISCOS EL PACIFICO
Address: 110 S SR 19, PALATKA, FL, 32177, US
Rating: 59.6

110 S SR 19, PALATKA, FL 32177

License #6400290

🦞 Seafood ℹ️

59.6 Grade F / 100

Failing Health Score

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Latest inspection

April 23, 2026 · 25 findings · 4 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

MARISCOS EL PACIFICO in PALATKA currently holds an InspectFL Health Score of 59.6 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 April 23, 2026. Across those visits, inspectors documented 73 total violations — 15 critical, 15 major, 43 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 31, 2025

The latest inspection on April 23, 2026 shows 25 observation rows: 4 critical, 4 major, and 17 minor.

Official recordInspection data quality

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Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Would you eat here?

MARISCOS EL PACIFICO 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: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelf in dry storage
[35A-03-4] Dead roaches on premises. Observed two dead roach like pests in cut out of smoker area in standing water on the floor. Observed one dead roach like pest in dry storage area on the floor under shelf. Operator swept and discarded all dead roach like pests.
[29-18-4] Drain cover(s) missing. Missing large drain cover from behind bar area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf of dry storage room, clean containers stacked while wet.
[14-11-5] Equipment in poor repair. Three door reach in cooler door gaskets torn.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exterior door has gap at bottom with visible light shining through.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor of dry storage area and under smoker cut out by reach in cooler.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over food prep area between flat top and reach in cooler. Operator removed.
[08B-38-4] Food stored on floor. Multiple boxes of food stored in the floor of the walk in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cook like reach in cooler and steam well prep table.
[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. Ice scoop at drink station with handle in ice and rice scoop pot handle in contact with uncooked rice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line three door reach in cooler with soilded door gaskets. Cook line hood filters with burned dust debris build up.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Drawer reach in cooler under flat top grill not in use at time of inspection food food debris on shelf/base of cooler.
[14-20-4] Ripped/worn tin foil used as shelf cover. Bottom shelf of cook line prep table lined with ripped tin foil.
[08B-12-5] Stored food not covered. Uncovered containers of pork, fish and beef in cooler opposite flat top grill.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer solution at 0ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk containers of flour lacking product labeling.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line handled raw beef to place on grill with gloved hands then handled ready to eat tortillas out of the microwave and never changed gloves or washed hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. Plastic grocery bag used to wrap tortilla on plate and reheat in microwave.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler birria prepared 4/15 not used or discarded within 7 days. Operator removed from walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waitstation salsa (47F - Cold Holding) stored in bus tub of melted ice. Employee added ice to all sides of container of salsa.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oyster tags no marked with date of last served. Or in chronological order.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No quaternary test kit for the three compartment sink.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink by not in use bulk ice bin.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, carnitas from two days prior missing product date marking. Operator labeled.

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelf of dry storage area to store single service containers.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage no lid on prep table by vacuum sealer.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape hanging in walkway of food prep kitchen cook line between grill and hood system and reach in cooler/steamtable.
[08B-38-4] Food stored on floor. In dry storage area, dry seasoning stored on floor and lard in container on floor. In walk in cooler ice for customers stored in bag on floor and frozen fry containers stored on floor. Operator began relocating all items stored on the floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line with food debris build up on door.
[08B-12-5] Stored food not covered. In walk in freezer uncovered box of raw frozen steak.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in hand wash sink no running water and intestines thawing in three compartment sink standing water. Operator removed shrimp and turned on cool water for intestines.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution bucket at 0ppm, operator added chlorine bleach.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container of salt on bottom shelf of prep table missing product labeling. Operator asked employee to label.
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Squid and octopus vacuum packaged in establishment missing labeling requirements.
[14-31-5] Nonfood-grade bags used in direct contact with food. Tamales in walk in freezer and walk in cooler stored in direct contact with plastic grocery bags.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, raw shrimp in open box over open box of ready to eat churros. Operator rearranged storage levels.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler, ceviche date marked 10/12. Operator removed to discard.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line reach in cooler drawer under the grill, pastor (46F - Cold Holding); chorizo (47F - Cold Holding) per operator employee just refilled containers. All other time/temperature control food for safety in reach in cooler in temperature.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date of last served or kept in chronological order.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Clean portable cutting boards on shelf of dish area with discolored food residue staining.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink by bulk ice bin blocked by clean plastic containers. Operator removed containers, states dont use the hand wash sink. Hand wash sink at front line by dish machine used to thaw frozen shrimp in strainer. Operator removed.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packaging - not using 10k bags, raw octopus then freezing and cooked squid, cooled down then frozen.

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. In the back storage area, clean plastic containers stacked while wet.
[14-11-5] Equipment in poor repair. Bulk ice bin in poor repair, broken top piece to cooler, exposing ice.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Rear exterior door with gap under door with visible light coming through.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin with mold like substance build up in the interior.
[14-01-5] Bowl or other container with no handle used to dispense food. Styrofoam cup used as a scoop in multiple containers in the walk in cooler.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining dry storage shelf to store tortillas.
[32-12-5] Covered waste receptacle not provided in womens bathroom. In employee restroom, no covered receptacle provided.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of the pass through window.
[08B-38-4] Food stored on floor. Cut red onions stored the floor. Operator relocated. Multiple boxes of food stored on the floor of the walk in freezer. Jug of margarine on the floor of the cook line. In drys storage area bulk spices and chips stored on the floor.
[08B-12-5] Stored food not covered. In the walk in cooler multiple uncovered containers of sauce. Employee began to cover.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Ground beef tubes stored thawing in bucket of standing water. Operator had employee relocate.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored in used mop water by employee restroom.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk spices in white buckets missing product labeling.
[41-07-4] Container of medicine improperly stored. Container of medicine stored on top of press griddle next to reach in cooler. Operator relocated.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in freezer, raw salmon in plastic over wrapped ready to eat stuffed peppers. In the walk in cooler, raw chicken stored over unwashed tomatoes. Operator relocated the raw chicken.
[41-23-4] Rodent bait not contained in a covered, tamper-resistant bait station. Rodent poison stored exposed in single service containers to the side of the flip top reach in cooler in the smoker alcove.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In a bucket at the wait station area, salsa (51F - Cold Holding) stored in melted ice. Operator added ice to container and at conclusion of inspection in correct temperature range.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a metal uncovered pan on top of the oven, queso (98F - Hot Holding) discussed with operator and relocated to the grill to reheat.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink black hose missing vacuum breaker after the splitter.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Shell stock tags not marked with date of last served.
[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 bodily fluid clean up kit or written procedures available.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink closest the dish area used as dump sink as evident by strainer in the sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available for three compartment sink when set up.
[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 of employee food handler training present.
[02A-01-4] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No consumer advisory for raw oysters available. Inspector provided and operator posted.