MARISCOS EL PACIFICO

Name: MARISCOS EL PACIFICO
Address: 110 S SR 19, PALATKA, FL, 32177, US
Rating: 66.8

110 S SR 19, PALATKA, FL 32177

License #6400290

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

66.8 Grade F / 100

Failing Health Score

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Quick take

MARISCOS EL PACIFICO in PALATKA currently holds an InspectFL Health Score of 66.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 23, 2026. Across those visits, inspectors documented 33 total violations — 8 critical, 4 major, 21 minor.

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

December 31, 2025

The latest inspection on April 23, 2026 included 4 critical violations, 2 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Administrative complaint recommended
[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.
[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.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer solution at 0ppm.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf of dry storage room, clean containers stacked while wet.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink by not in use bulk ice bin.
[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.
[14-20-4] Ripped/worn tin foil used as shelf cover. Bottom shelf of cook line prep table lined with ripped tin foil.
[29-18-4] Drain cover(s) missing. Missing large drain cover from behind bar area.
[14-11-5] Equipment in poor repair. Three door reach in cooler door gaskets torn.
[08B-12-5] Stored food not covered. Uncovered containers of pork, fish and beef in cooler opposite flat top grill.
[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.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk containers of flour lacking product labeling.
[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.
[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.
[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.
[08B-38-4] Food stored on floor. Multiple boxes of food stored in the floor of the walk in freezer.
[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.
[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.

Administrative complaint recommended
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelf of dry storage area to store single service containers.
[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.
[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.
[08B-12-5] Stored food not covered. In walk in freezer uncovered box of raw frozen steak.

Community reaction

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Community pulse